Mexican Street Corn Salad

Mexican Street Corn Salad

5 from 2 votes

This Mexican Street Corn Salad is the ultimate summer side dish, offering a fresh, bright, and lightly creamy flavor profile that everyone will love. Inspired by traditional Mexican elotes, this recipe is incredibly easy to prepare and highlights the natural sweetness of peak-season corn.

Print Recipe Pin Recipe

Cook Time 10

Servings: 4 servings

Course: Side Dish

Cuisine: Mexican

Calories: 165

Ingredients Method Notes

Ingredients

4 ears fresh corn husked
Extra-virgin olive oil for brushing
1.5 tablespoons mayo or vegan mayo
1 garlic clove minced
1 lime Zest and juice of
1/3 cup chopped scallions
1/4 cup Cotija cheese crumbled (or feta cheese)
1/4 cup fresh cilantro finely chopped
1/4 teaspoon smoked paprika or chili powder
1 jalapeño pepper diced
1/4 teaspoon sea salt

Method

Preheat your grill to medium-high heat. Lightly brush the husked ears of corn with extra-virgin olive oil.
4 ears fresh corn, Extra-virgin olive oil
Place the corn on the grill and cook for approximately 2 minutes per side. You want to see distinct char marks forming on the kernels. Once charred, remove the corn from the grill and set it aside to cool slightly.
4 ears fresh corn
In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until smooth.
1.5 tablespoons mayo, 1 garlic clove, 1 lime
Using a sharp knife, carefully slice the corn kernels off the cob. Add the fresh kernels to the bowl with the dressing and add the chopped scallions.
4 ears fresh corn, 1/3 cup chopped scallions
Stir the corn to ensure it is well-coated with the dressing. Fold in the crumbled Cotija cheese, fresh cilantro, smoked paprika, diced jalapeño, and sea salt.
1/4 cup Cotija cheese, 1/4 cup fresh cilantro, 1/4 teaspoon smoked paprika, 1 jalapeño pepper, 1/4 teaspoon sea salt
Taste the salad and adjust the seasoning if necessary. Serve immediately while warm or chill in the refrigerator until ready to eat.

Notes

To get the best flavor, always use fresh corn on the cob rather than canned or frozen varieties. While delicious served warm, letting it chill in the refrigerator for at least 30 minutes allows the lime, garlic, and spices to fully marinate the corn.