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Flavorful Grilled Street Corn Elote Salad Recipe Easy Homemade with Cotija Cheese

grilled street corn elote salad - featured image

A quick and easy grilled street corn elote salad featuring smoky charred corn, creamy spicy dressing, and tangy cotija cheese, perfect for summer BBQs and gatherings.

Ingredients

Scale
  • 6 ears fresh corn on the cob, husked
  • ½ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • ½ cup cotija cheese, crumbled
  • Juice of 2 fresh limes
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ cup fresh cilantro, chopped (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  2. Brush each ear of corn lightly with olive oil.
  3. Place the corn on the grill and cook, turning every 2-3 minutes, until all sides have grill marks and kernels are tender, about 10-12 minutes.
  4. Remove the corn from the grill and let it cool for about 5 minutes.
  5. Cut kernels off the cob by standing the cob upright and slicing downward with a sharp knife.
  6. In a medium bowl, whisk together mayonnaise, Mexican crema or sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  7. Add the grilled corn kernels to the dressing and toss to coat evenly.
  8. Mix in half of the crumbled cotija cheese and chopped cilantro if using.
  9. Transfer the salad to a serving dish and sprinkle the remaining cotija cheese on top.
  10. Serve immediately or chill for 20 minutes if preferred.

Notes

Apply olive oil before grilling to prevent sticking and promote even charring. Use tongs to turn corn to avoid popping kernels. Prepare dressing while corn grills but mix only after corn cools. For vegan version, substitute mayo and cotija cheese with plant-based alternatives.

Nutrition

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