Mexican Street Corn and Tomato Salad
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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
- 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. - Mix the Dressing
In a large bowl, whisk together mayo, lime juice, chili powder, garlic powder, salt, and pepper. - Combine the Salad
Add corn kernels and halved tomatoes to the bowl. Toss gently to coat in the dressing. - 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!
