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Mexican Street Corn Salad with Creamy Chipotle Honey Dressing

Mexican Street Corn Salad features charred sweet summer corn, roasted poblanos, diced red onion, smoky bacon, creamy avocado, and salty feta cheese. Topped with a creamy chipotle honey dressing, it's an explosion of flavor and textures. It's the perfect side dish for all of your summer get-togethers!
Prep Time 15 minutes


Mexican Street Corn Salad

  • 4 large ears of corn
  • 2-3 small poblano peppers or l large
  • Half small red onion diced
  • 1 small avocado diced
  • 4 slices of bacon cooked and crumbled
  • 1/2 cup crumbled feta or cojita cheese more or less to taste
  • 1 tablespoon finely chopped cilantro for garnish
  • Lime wedges for garnish

Honey Chipotle Dressing

  • 1/2 cup greek yogurt
  • 2 tablespoons olive oil based mayo
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/8-1/4 teaspoon chipotle chili powder depending on preferred spiciness level
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin powder
  • S&P to taste
  • 1-2 tablespoons water


  1. Pre-heat your grill to 450 degrees (or heat a grill pan on your cooktop). Drizzle the corn and poblanos with olive oil and a touch of salt. Add both to the hot grill and roast until the corn is slightly charred and the poblanos are almost completely charred and black. Remove from grill and cool slightly.
  2. Cut the corn off the cob and add to a large bowl.
  3. Remove skin and seeds from poblanos. Dice the poblanos and add on top of corn.
  4. Top corn with remaining salad ingredients, diced red onion, diced avocado, crumbled bacon, and feta cheese.
  5. In a small bowl, whisk together the dressing ingredients until everything is well incorporated. If the dressing is too thick, add 1 to 2 tablespoons of water until reach desired consistency. Pour desired amount of the dressing over the salad and toss to coat. Store any extra dressing in an airtight container in the fridge.

  6. Garnish with cilantro and extra lime juice.
  7. Serve and enjoy!