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Creamy Mexican Street Corn Salad

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A smoky, tangy, and creamy Mexican street corn salad with Cotija cheese, perfect for summer BBQs and easy to prepare in under 20 minutes.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1 cup Cotija cheese, crumbled
  • 1/2 cup mayonnaise
  • Juice of 1 to 2 fresh limes
  • 1/4 cup fresh cilantro, finely chopped
  • 1 teaspoon chili powder (preferably ancho chili powder)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: 1 jalapeño, finely diced or a pinch of smoked paprika

Instructions

  1. Preheat your grill or grill pan to medium-high (about 400°F / 200°C), about 5 to 7 minutes.
  2. Grill the corn directly on the grill or pan, turning every 2 to 3 minutes until all sides are charred with blackened spots, about 10 minutes total. The corn should be softened but still have a bit of snap.
  3. Let the grilled corn rest for 5 minutes until cool enough to handle.
  4. Using a sharp knife, carefully slice downward close to the cob to release the kernels. Stand the cob upright in a large bowl to catch all the kernels and juices.
  5. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning.
  6. Toss the grilled corn kernels with the dressing, chopped cilantro, and crumbled Cotija cheese. Add jalapeño if using.
  7. Serve immediately or chill for 30 minutes to let flavors meld. If dressing is too thick, add a splash of water or extra lime juice to loosen.

Notes

Use fresh lime juice for best flavor. Avoid pre-crumbled Cotija cheese for better texture. If dressing thickens after chilling, stir in lime juice or water to refresh. Frozen corn can be used but lacks smoky flavor. Adjust spice level by adding or omitting jalapeño and chili powder.

Nutrition

Keywords: Mexican street corn salad, elote salad, creamy corn salad, summer BBQ salad, Cotija cheese salad, grilled corn salad

Find it online: https://elvafood.com/creamy-mexican-street-corn-salad-recipe-perfect-for-summer-bbqs/