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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.

Mexican Street Corn Salad

Recipe Tags

Mexican recipeSummer side dishTaco nightBBQMeal prep
Prep: 10 min
·
Cook: 10 min
·
Serves: 4

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

  1. Preheat your grill or grill pan to medium-high heat.
  2. Brush the corn all over with 1-2 tablespoons of olive oil.
  3. Grill the corn for 10 minutes, turning occasionally, until lightly charred and tender.
  4. Set the corn aside to cool slightly.
  5. In 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.
  6. Slice the kernels off the cooled corn and place them in a large mixing bowl.
  7. Add 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.
  8. Pour the dressing over the top of the corn mixture and toss well to coat.
  9. Taste and adjust the seasoning with more salt or lime juice if needed.
  10. Garnish with extra cilantro and cheese.
  11. Serve the Mexican Street Corn Salad warm, at room temperature, or chilled.

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