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Mexican Street Corn Salad

Mexican Street Corn Salad

This Mexican Street Corn Salad is a vibrant and creamy side dish that perfectly captures the essence of summer. Inspired by traditional Mexican elotes, this recipe combines charred sweet corn with tangy lime, salty Cotija cheese, and a hint of spice for a crowd-pleasing favorite.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn husked
  • Extra-virgin olive oil for brushing
  • 1.5 tablespoons mayo or vegan mayo
  • 1 clove garlic minced
  • 1 lime zest and juice
  • 1/3 cup scallions chopped
  • 1/4 cup Cotija cheese crumbled, or feta
  • 1/4 cup fresh cilantro finely chopped
  • 1/4 teaspoon smoked paprika or chili powder
  • 1 jalapeño pepper diced
  • 1/4 teaspoon sea salt

Method
 

  1. Prepare the Grill: Preheat your grill or a grill pan to medium-high heat.
  2. Grill the Corn: Lightly brush the husked ears of corn with extra-virgin olive oil. Place them on the grill and cook for approximately 2 minutes per side until you see distinct char marks. Remove from heat and let cool slightly.
    4 ears fresh corn, Extra-virgin olive oil
  3. Whisk the Dressing: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until the mixture is smooth and well-combined.
    1.5 tablespoons mayo, 1 clove garlic, 1 lime
  4. Remove Kernels: Using a sharp knife, carefully slice the charred corn kernels off the cob.
    4 ears fresh corn
  5. Assemble the Salad: Add the corn kernels to the bowl with the dressing. Toss in the chopped scallions and stir until the corn is evenly coated.
    1/3 cup scallions
  6. Add Final Touches: Fold in the crumbled Cotija cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt.
    1/4 cup Cotija cheese, 1/4 cup fresh cilantro, 1/4 teaspoon smoked paprika, 1 jalapeño pepper, 1/4 teaspoon sea salt
  7. Serve: Give the salad a final toss, season to taste with extra salt or lime if desired, and serve immediately or chill for later.

Notes

For the best flavor, use fresh corn on the cob and mince the garlic finely to ensure it distributes evenly. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, but do not freeze.