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.
Table of Contents
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 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
- Tamales
- Ribs
How to Make Ahead & Store
Store any leftovers in an airtight container in the fridge for up to three days.
FAQs
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.
Yes, you can make this salad ahead of time. I will keep in the refrigerator for up to 3 days.
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.
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
More Street Corn Inspired Recipes
Did you try this Corn Couscous Salad?
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Full Recipe
Mexican Street Corn Salad
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
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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