Mexican Street Corn Salad

Mexican Street Corn Salad

Fresh, in-season corn grilled and cut right off the cob, combined with flavor-packed ingredients like radishes and jalapeños, make this elote bowl something special.

Scribbled Underline


– 6 ears of corn – 4 large radishes diced – 1 lime juiced – 1 jalapeno diced small – ¼ cup mayo – ½ tbs. chili powder – 1 tsp. garlic powder – 1 tsp. cumin – ½ tsp. salt – 2 green onions chopped – 2 oz. queso fresco or cotija – ¼ cup cilantro chopped

COOK TIME: 15 min


White Scribbled Underline

Step 1

Grill corn for 10-15 minutes, turning periodically, until corn is tender and slightly charred. Cut off the cob. 

Scribbled Underline

Step 2

Mix together mayo, spices, and lime juice.

Scribbled Underline

Step 3

In a large mixing bowl, add corn, radishes, jalapeno, and green onions. Stir to combine.

Scribbled Underline

Step 4

Stir to combine until the mayo mixture coats the corn mixture. Add cheese and stir.

Scribbled Underline

Step 5

Enjoy this summer salad all season long!

Scribbled Underline

Click the link below for full instructions!

Scribbled Underline 2