Mexican Street Corn Salad
This Mexican Street Corn Salad is a fresh and tangy twist on classic elote, loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It's the perfect summer side dish for taco night, BBQs, or meal prep.
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Prep Time
10 min
Cook Time
10 min
Servings
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Cooking context
20 min estimated total time for 4 servings.
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Ingredients
- 5 corn
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic
- 1 lime
- 1/4 tsp chili powder
- 1 tsp kosher salt
- 2 oz cotija cheese
- 1/3 cup scallions
- 1/3 cup cilantro
- 1 jalapeño pepper
Instructions
- 1Preheat your grill or grill pan to medium-high heat.
- 2Brush the corn all over with 1-2 tablespoons of olive oil.
- 3Grill the corn for 10 minutes, turning occasionally, until lightly charred and tender.
- 4Set the corn aside to cool slightly.
- 5In a medium bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1 clove of grated garlic, the zest and juice of 1 lime, 1/4 teaspoon of chili powder, and 1 teaspoon of kosher salt until smooth.
- 6Slice the kernels off the cooled corn and place them in a large mixing bowl.
- 7Add 2 ounces of crumbled cotija cheese, 1/3 cup of finely sliced scallions, 1/3 cup of finely chopped cilantro, and 1 seeded and minced jalapeño pepper to the bowl.
- 8Pour the dressing over the top of the corn mixture and toss well to coat.
- 9Taste and adjust the seasoning with more salt or lime juice if needed.
- 10Garnish with extra cilantro and cheese.
- 11Serve the Mexican Street Corn Salad warm, at room temperature, or chilled.