Mexican Street Corn with Jalapeños
Mexican Street Corn

This Mexican Street Corn salad is a bold and creamy twist on the classic elote, featuring sweet corn, Cotija cheese, red onion, fresh herbs, and a spicy kick from Mario Jalapeño Slices. Tossed in a tangy mayo-lime dressing, it’s the perfect combination of sweet, spicy, salty, and creamy — all in one refreshing side dish. Serve it chilled at your next cookout or as a colorful addition to taco night. It’s easy to make, packed with flavor, and guaranteed to be a summer hit.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
- Serving Size6 People
- Course
- Appetizer
- Breakfast
Tools
- 1 Mixing Bowl
- Knife
- A Spoon
- Small bowls to serve
Ingredients
- 4 ears of fresh sweet corn
- 1/2 cup diced red onion
- 1/4 cup Mario jalapeno slices diced
- 2 cloves garlic, minced
- 2 tablespoons plain Greek yogurt
- 1/4 cup cotija cheese
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/4 tea spoon sea salt
- 1/4 teaspoon ground pepper
- 1/3 cup chopped fresh cilantro
Preparing the spices
Prepare Corn
Husk ears of corn and preheat grill to medium-high heat. Grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.
Start Mixture
Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.
Create Dressing
In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. Add dressing and toss to combine. Top with additional cilantro and cheese.