Mexican Street Corn Salad

Mexican Street Corn Salad

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Servings/Yield: 4 Servings

Char-grilled street corn just got a lot easier to bring to a backyard cookout, and it got way easier to eat. Our Mexican street corn salad recipe takes everything you love about elotes and puts it together in one happy bowl: grilled corn! Salty, crumbly cotija! Lettuce, jalapeños, cilantro, and scallions topped with a creamy, zippy, lime-juicy dressing and a generous sprinkling of our spicy chipotle almonds. This corn salad recipe makes a wonderful vegetable side dish to serve with our grilled shrimp and pineapple rice bowls, you can fix it for family-style enchilada night, or serve it to spruce up a bag of take-out from your favorite taqueria. When you have a corn salad recipe like this one, you’ll wish every day could be Taco Tuesday.


  • 5 ears corn, shucked

  • 1 tablespoon preferred vegetable oil

  • ⅓ cup mayonnaise

  • 2 tablespoons lime juice

  • ½ teaspoon fine sea salt

  • 4 lightly-packed cups torn butter lettuce

  • 4 green onions, thinly sliced

  • ½ cup chopped cilantro

  • ½ cup crumbled cotija or feta cheese

  • ½ cup SantéⓇ Chipotle Almonds, roughly chopped

  • 1 jalapeño, thinly sliced

  • Chili powder, to taste


  1. Prepare a hot grill fire or heat a grill pan over medium-high. Brush corn with oil and grill, turning frequently, until charred on all sides. Cut corn off cobs.

  2. In a small bowl whisk together mayonnaise, lime juice, and salt.

  3. In a large serving bowl toss together lettuce, corn, green onion, cilantro, cotija or feta, almonds, and jalapeño. Add dressing and toss to coat.

  4. Before serving, sprinkle with chili powder.

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