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Crispy Grilled Elote Corn Salad with Cotija

crispy grilled elote corn salad - featured image

A smoky, creamy, and spicy Mexican street corn salad featuring charred grilled kernels, tangy lime dressing, and salty cotija cheese. It is a quick, crowd-pleasing side dish perfect for summer gatherings.

Ingredients

Scale
  • 68 ears fresh corn (husks and silk removed)
  • 1 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 1 cup cotija cheese (crumbled)
  • 34 limes (juiced)
  • 1 tablespoon chili powder
  • 2 cloves garlic (minced)
  • 1/2 cup cilantro (chopped)
  • 1 jalapeño (finely diced)
  • Salt and black pepper to taste
  • Oil for brushing corn

Instructions

  1. Heat grill to medium-high heat. Brush corn ears lightly with oil and grill for 10-12 minutes, turning occasionally, until charred on all sides and tender but crisp. Remove and let cool slightly.
  2. Cut kernels off the cooled corn cobs, aiming for 6-7 cups of kernels.
  3. In a large bowl, whisk together Mexican crema, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper until smooth.
  4. Add the grilled corn kernels to the dressing and toss gently to coat. Let sit for 5 minutes to allow flavors to meld.
  5. Stir in crumbled cotija cheese and diced jalapeño. Add chopped cilantro last and toss gently.
  6. Taste and adjust seasoning with more lime juice or chili powder if desired.
  7. Serve immediately while the corn is still slightly warm, garnished with extra cilantro and chili powder.

Notes

For best results, use fresh sweet corn and crumble the cotija cheese yourself rather than using pre-crumbled versions. Do not overcook the corn; it should retain some crunch. If making ahead, store corn and dressing separately and combine just before serving to prevent sogginess.

Nutrition

Keywords: elote, street corn, grilled corn salad, cotija cheese, Mexican side dish, summer recipes, BBQ sides, creamy corn salad