Mexican Street Corn Salad
This Mexican Street Corn Salad is a creamy, tangy, and smoky side dish inspired by elote and esquites. Made with grilled corn, cotija cheese, jalapeño, cilantro, and a simple lime mayo dressing, it's easy to make and perfect for tacos, BBQs, potlucks, and summer dinners.
Servings: 6 as a side
Calories: 145kcal
Ingredients
For the Salad
- 4 large ears fresh corn on the cob
- 1 tablespoon melted butter - or olive oil
- ½ cup cotija cheese - crumbled, plus more for serving
- 1 small jalapeño - seeded and finely diced
- 2 tablespoons fresh cilantro - chopped, plus more for serving
For the Creamy Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 cloves garlic - minced
- 2 tablespoons fresh lime juice
- ½ teaspoon Tajín or chili powder - plus more for serving
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the grill: Heat the grill to medium-high, about 400-450°F. Clean and lightly oil the grates to help prevent the corn from sticking.
- Prepare the corn: Brush 4 large ears of fresh corn with 1 tablespoon melted butter or olive oil, coating all sides.
- Grill the corn: Place the corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and lightly charred in spots.
- Cool and cut the corn: Transfer the grilled corn to a plate and let it cool for about 5 minutes. Stand each ear upright in a large bowl or on a cutting board, then carefully slice the kernels from the cob.
- Combine the salad ingredients: Add the grilled corn kernels to a large mixing bowl with ½ cup crumbled cotija cheese, 1 seeded and finely diced jalapeño, and 2 tablespoons chopped fresh cilantro.
- Make the dressing: In a separate small bowl, stir together 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 minced garlic cloves, 2 tablespoons lime juice, ½ teaspoon Tajín or chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Toss the salad: Pour the creamy lime dressing over the corn mixture. Toss until the corn, cheese, jalapeño, and cilantro are evenly coated.
- Garnish and serve: Top with extra cotija cheese, a sprinkle of Tajín, and more fresh cilantro, if desired. Serve warm, at room temperature, or chilled.
Notes
- Corn: Fresh corn on the cob gives this salad the best flavor, especially when grilled until lightly charred. This recipe calls for 4 large ears of corn, which equals about 4 cups of corn kernels.
- Using frozen corn: Thaw the corn completely, pat it dry, then cook it in a hot skillet with butter or olive oil until lightly browned.
- Using canned corn: Drain the corn very well and pat it dry before charring it in a skillet. Too much moisture can make the salad watery.
- Cotija cheese: Cotija is salty, crumbly, and classic for Mexican street corn. Feta cheese is the best substitute.
- Jalapeño: Remove the seeds and membranes for a milder salad. Leave some in or add extra jalapeño for more heat.
- Dressing: Let the grilled corn cool for about 5 minutes before adding the dressing so the mayonnaise and sour cream do not thin out or become oily.
- Make ahead: Grill the corn and prepare the dressing up to 1 day ahead. Store them separately, then toss everything together before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a squeeze of fresh lime juice, extra cotija, and a sprinkle of Tajín before serving to brighten the flavors.
Nutrition
Calories: 145kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 392mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 0.4mg
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