Description
Mexican Street Corn Salad is a vibrant, flavor-packed side dish inspired by the beloved Mexican street food, Elotes. Featuring smoky, charred corn tossed in a creamy lime dressing with crumbled cotija cheese and fresh cilantro, it’s the ultimate balance of sweet, tangy, salty, and spicy. Perfect for cookouts, taco nights, or as a zesty topping for grilled proteins, this dish is sure to be a crowd-pleaser.
Ingredients
3 cups corn kernels (fresh or frozen)
1/3 cup mayonnaise
1/2 cup cotija cheese, crumbled
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1/2 teaspoon chili powder or Tajín
Salt, to taste
Black pepper, to taste
Instructions
1. Heat a cast iron skillet or grill pan over medium-high heat. Add corn (no oil needed) and cook, stirring occasionally, until lightly charred (8–10 minutes).
2. In a mixing bowl, whisk together mayonnaise, lime juice, minced garlic, and chili powder to create the dressing.
3. Add the charred corn to the dressing and mix to coat evenly.
4. Fold in crumbled cotija cheese and chopped cilantro.
5. Season with salt and pepper to taste, adjusting lime or chili as desired.
6. Garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired.
7. Serve warm, at room temperature, or chilled.
Notes
For best flavor, use fresh corn on the cob, but frozen works well—just make sure it’s thawed and dry before charring.
Add the cheese and cilantro just before serving if preparing ahead to keep them fresh and vibrant.
Want more heat? Mix in chopped jalapeños or a few dashes of your favorite hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sauté/Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 4g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: esquites, elotes, street corn salad