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Charred Sweet Corn Elote Salad with Cotija & Tajín Lime Dressing

Charred Sweet Corn Elote Salad - featured image
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A fresh and bold salad featuring smoky charred sweet corn paired with a creamy Cotija and Tajín lime dressing, perfect for summer gatherings or quick weeknight dinners.

Ingredients

Scale
  • 6 ears of fresh sweet corn, husked (or grilled in husk)
  • 1 tablespoon olive oil (for brushing the corn)
  • Salt, to taste
  • ½ cup mayonnaise
  • ½ cup crumbled Cotija cheese
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon Tajín seasoning
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • ¼ cup chopped fresh cilantro
  • 1 small jalapeño, finely diced (optional)
  • 1 tablespoon chopped green onions

Instructions

  1. Preheat your grill to medium-high heat. Brush each ear of corn lightly with olive oil and sprinkle with a pinch of salt. Place the corn directly on the grill grates. Grill for about 10-12 minutes, turning every 2-3 minutes until the kernels are nicely charred in spots.
  2. Remove the corn from the grill and let cool slightly for about 5 minutes. Stand each ear upright on a cutting board and carefully slice down to remove the kernels from the cob.
  3. In a medium bowl, combine mayonnaise, crumbled Cotija cheese, lime juice, Tajín seasoning, honey, and minced garlic. Stir well until smooth and creamy. Adjust lime or Tajín to taste. If too thick, add a teaspoon of water to loosen.
  4. Add the charred corn kernels, chopped cilantro, diced jalapeño (if using), and green onions to the bowl with the dressing. Toss gently until the corn is evenly coated and flavors meld together.
  5. Taste and adjust seasoning with salt or Tajín if needed. Chill the salad in the fridge for at least 15 minutes before serving to let the dressing permeate the corn.

Notes

Grilling corn with husks on steams the kernels while adding smoky flavor. Dressing can be made ahead and thinned with water if too thick. For vegan version, substitute vegan mayo and dairy-free cheese or omit cheese. Salad improves if chilled for an hour or two. Leftovers keep up to 3 days refrigerated.

Nutrition

Keywords: elote salad, charred corn salad, Cotija cheese, Tajín dressing, summer salad, Mexican street corn, easy corn salad

Find it online: https://lyrafeast.com/charred-sweet-corn-elote-salad-recipe-easy-with-cotija-and-taj-i-n-dressing/