Mexican Street Corn and Tomato Salad

There’s something about the combo of juicy summer tomatoes and sweet grilled corn that just screams backyard barbecue to me. This salad was inspired by Mexican street corn (elote), but with a garden-fresh twist—charred corn kernels tossed with ripe tomatoes, creamy dressing, and all the tangy, spicy toppings you’d expect.

It’s bright, messy, a little indulgent, and totally addictive. I love it warm off the grill or chilled straight from the fridge. It’s the perfect way to use those ears of corn you picked up on a whim and the cherry tomatoes that ripen faster than you can eat them.

📌 Why You’ll Love This Recipe

🌽 Combines sweet corn and summer tomatoes in one bowl
🔥 Charred corn adds smoky depth and texture
🧀 Cotija cheese + creamy lime dressing = perfection
🌶️ Easily customizable to your spice level
🧊 Tastes amazing warm or cold

📌 Quick Reference Section

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Dietary Info: Gluten-Free, Vegetarian

Key Ingredients at a Glance:
Corn, cherry tomatoes, lime, cotija cheese, cilantro

📌 Ingredients List

4 ears fresh corn, husked
1 tablespoon olive oil
2 cups cherry tomatoes, halved
¼ cup mayonnaise or sour cream
1 tablespoon lime juice
1 teaspoon chili powder or Tajín
¼ teaspoon garlic powder
¼ cup chopped fresh cilantro
¼ cup crumbled cotija cheese (or feta)
Salt and pepper, to taste

Optional Add-ins & Swaps:
Add diced avocado for creaminess
Use grilled zucchini or bell peppers in the mix
Swap Greek yogurt for mayo for a lighter dressing

📌 Step-by-Step Cooking Instructions

1. Grill the Corn
   Brush corn with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly, then cut kernels off the cob.
2. Mix the Dressing
   In a large bowl, whisk together mayo, lime juice, chili powder, garlic powder, salt, and pepper.
3. Combine the Salad
   Add corn kernels and halved tomatoes to the bowl. Toss gently to coat in the dressing.
4. Finish and Serve
   Stir in chopped cilantro and cotija cheese. Taste and adjust seasoning. Serve warm or refrigerate until ready.

📌 Serving & Pairing Ideas

Serve alongside grilled meats or tacos
Use leftovers in wraps or quesadillas
Pair with a spicy margarita or lime agua fresca

📌 Storage & Make-Ahead Tips

Fridge: Keeps well for up to 3 days
Make-Ahead: Grill corn and mix dressing ahead; combine just before serving
Freezing: Not recommended—tomatoes will lose texture

📌 Final Thoughts

This salad brings all the street corn magic into one fresh, colorful bowl—and it’s so good, people will ask for the recipe. 🌽 Tag your creations with #SouthernSoilSunshine and let us know how you made it your own!

Craving more charred veggie goodness? Check out our Grilled Zucchini & Eggplant with Harissa Yogurt or Smoky Garden Salsa with Poblano!

If this is the kind of gardening you want more of, Rooted in Grace is my free guide to it.