Description
This Mexican Street Corn Salad is a vibrant and easy side dish loaded with roasted corn, creamy mayo, Cotija cheese, lime, and a kick of spice. Perfect for summer BBQs, potlucks, and taco nights, this esquites-style salad delivers all the bold flavors of elote in a mess-free format. A must-try salad that’s refreshing, zesty, and addictive.
Ingredients
2 cups corn kernels
3 tablespoons mayonnaise
1/2 cup crumbled Cotija cheese
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and diced
1/4 cup diced red onion
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. Char the corn in a dry skillet or grill until slightly blackened to bring out a smoky sweetness.
2. In a large bowl, mix together the mayonnaise, lime juice, garlic, chili powder, salt, and pepper.
3. Add the charred corn, Cotija cheese, cilantro, jalapeño, and red onion to the bowl. Mix until evenly coated.
4. Taste and adjust seasoning or lime juice if needed. Let chill for 15–20 minutes for flavors to meld.
5. Serve in a bowl topped with extra Cotija and cilantro. Enjoy warm or chilled.
Notes
This salad is best eaten the day it’s made but will last up to 3 days in the fridge.
Adjust chili powder and jalapeño to control the heat level.
If using frozen or canned corn, be sure to drain and dry well before charring.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed / Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg