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Couscous Corn Salad (Mexican Street Corn Salad)

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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4.99 from 71 votes

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Street corn salad pinterest image.
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This easy Couscous Corn Salad recipe puts a fun twist on Mexican street corn. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous (pasta) combine to create this delicious salad.

Street corn salad in white bowl with serving spoon.

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Table of Contents

  • Ingredients Needed
  • How to Make It
  • Recipe Variations
  • What to Serve with It
  • How to Make Ahead & Store
  • FAQs
  • Wine Pairings
  • Full Recipe

This salad is based off of  traditional Mexican Street Corn, or Elotes – grilled corn that’s slathered in a tangy cream sauce and sprinkled with chili powder, cotija cheese and fresh cilantro.

With traditional street corn, the husks are tied up, making a handle of sorts, so that it can be enjoyed on the go.

It’s my favorite way to eat corn and I basically never eat corn on the cob unless it’s dressed up with all those fixings now.

I love street corn so much that I even made it into these Mexican Street Corn Chicken Tacos, Mexican Street Corn Soup and then this Mexican Street Corn Potato Salad.

And now… this Mexican Street Corn Salad with Couscous.

Why You’ll Love It!

The smoky corn, the tang of the lime, that creamy sauce, and the surprise pops of pearl couscous – This is not your traditional, boring salad. Nope. You will be hooked on it – Promise.

It’s perfect for summer BBQs. But, it’s also perfect for meal prep because you can make the salad up to three days ahead of time and pack it for lunch.

Ingredients for street corn salad in bowl before tossing together.

Ingredients Needed

  • Corn – You can use corn on the cob that’s grilled, or you can use frozen corn. There’s no need to defrost it. Just char it in a skillet with some olive oil for a bit.
  • Pearl Couscous – Aka israeli couscous.
  • Chicken Broth – Or, bone broth or chicken stock, or just use additional water.
  • Lime Juice – Fresh is best!
  • Red Bell Pepper & Red Onion
  • Cilantro & Green Onions
  • Jalapeno Pepper – If you’d like a less spicy salad, you can remove the seeds, or leave it out entirely.
  • Sour Cream & Mayonnaise
  • Spices – Paprika, cumin, salt & pepper.
  • Cotija Cheese – Cotija is a Mexican cheese that crumbles easily and has a nice tang to it. Look for it in your local market next to the packaged cheeses. If you can’t find it, feel free to substitute feta in its place – It’ll be equally as delicious!

How to Make It

  • Char the Corn: Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl. Alternatively, you can use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.
  • Make the Couscous: Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
  • Make the Dressing: In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
  • Combine: To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary. Enjoy!

Recipe Variations

  • With black beans: Drain and rinse a can of black beans and toss them into the salad.
  • With avocado: Pit and cube one avocado, and add it to the salad.
  • With chipotle: To the dressing mixture, add one diced chipotle pepper and 1 TBSP adobo sauce from the can.
  • No mayo: Use greek yogurt, or extra sour cream, in place of the mayonnaise.
  • With shrimp: Add shrimp to your salad to make a version similar to this Elote Salad with Shrimp.

What to Serve with It

  • Chicken Tortilla Soup
  • Cauliflower Potato Salad
  • Tamales
  • Ribs
  • Smoked Pork Belly
  • Smoked Tri Tip
  • Grilled Pork Chops
  • Smoked Burgers

How to Make Ahead & Store

Store any leftovers in an airtight container in the fridge for up to three days.

FAQs

Is this couscous corn salad spicy?

As the recipe is written, is does pack some heat. You can tame down the heat by removing the ribs and seeds from your jalapeno. Or, for an even milder version, you can leave the jalapeno out altogether.

I want to make this Mexican Street Corn Salad for a potluck. Can I make this recipe ahead of time?

Yes, you can make this salad ahead of time. I will keep in the refrigerator for up to 3 days.

What’s the best way to get corn kernels off the cob?

Place the grilled corn, stalk side down into the hole of a bundt pan and then cut around the cob. The kernels will fall right down into the pan and will make for much easier cleanup – You won’t be chasing those kernels all over the place.

Overhead shot of Mexican street corn salad in serving bowl.

Wine Pairings

  • Try pairing this salad with a creamy, fruit forward Viognier or an unoaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the spiciness of this dish.

More Salad Recipes

  • Cherry Tomato Salad with Roasted Lemons
  • Elote Salad with Shrimp
  • Farro Salad with Basil Lemon Tahini Dressing
  • Kale Caesar Salad Recipe
  • Radicchio Salad Recipe with Olives & Parmesan
  • Shaved Brussel Sprout Salad with Mustard & Parmesan

More Street Corn Inspired Recipes

  • Mexican Street Corn Tacos
  • Shrimp Street Corn Orzo Skillet
  • Mexican Street Corn Soup
  • Mexican Street Corn Style Carrots

Did you try this Corn Couscous Salad?

If you loved this Mexican Couscous Salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Overhead shot of Mexican street corn salad in serving bowl.

Full Recipe

Mexican Street Corn Salad

This Couscous Corn Salad puts a salad twist on Mexican Street Corn. Smoky grilled corn, a creamy cumin-lime dressing, and pearl couscous combine to create this delicious salad.
4.99 from 71 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins

Ingredients

  • 4 ears corn*** (husked)
  • 1 1/2 cups pearl couscous (uncooked)
  • 1 cup chicken broth
  • 3/4 cup water
  • 1/2 cup fresh lime juice (divided (6-8 limes))
  • 2 teaspoons salt (divided)
  • 1/2 red bell pepper (chopped)
  • 1/2 small red onion (finely chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 5 green onions (chopped)
  • 1 jalapeno pepper (diced (and seeded if less heat desired))
  • 2 Tablespoons sour cream
  • 2 Tablespoons mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin ground
  • 1/4 teaspoon black pepper
  • 1/2 cup cotija cheese (or feta, crumbled)

Instructions

  • Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
  • Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the dry couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
  • In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
  • To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.

Notes

  • DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
  • *** You can also use 3 cups of frozen corn kernels. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add the corn. Cook until it gets a nice char, about 5-7 minutes.

Nutrition

Calories: 295kcal | Carbohydrates: 46g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1108mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 24.5mg | Calcium: 86mg | Iron: 1.3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This Mexican couscous salad recipe was originally published in 2018. It was updated in 2021 to add new photographs and again in 2023 to add new content. The original recipe remains the same. Enjoy!

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4.99 from 71 votes (64 ratings without comment)

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20 responses

  1. eric
    May 21, 2024

    Does “1 1/2 cups of pearl couscous” refer to dry couscous or cooked couscous?

    Reply
    1. Erin
      May 22, 2024

      Hi Eric – It’s 1 1/2 cups of dry (uncooked) couscous. Thanks for asking! I’m going to update the recipe card to be more clear.

      Reply
  2. Ann
    December 27, 2024

    The couscous can be rinsed in a colander with cold water to stop the sticky/gumminess. Just a minute or two works great!!
    My family LOVES this recipe, I’ve made it several times.

    Reply
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Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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