Mexican Grilled Street Corn Salad

A delicious side dish inspired by Mexican Elote Corn.  Add some chicken or other grilled protein to turn this into a one dish meal!



8 ears of corn, husked

1/2 heaping tsp. cumin

1/2 heaping tsp. smoked paprika

1/2 heaping tsp. chipotle chili powder

1/2 tsp. salt

1/4 tsp. black pepper

2 limes, zested and juiced

2 scallions, sliced

1/2 jalapeno, chopped (veins and seeds removed)

1/2 C. chopped cilantro

1/2 C. crumbled Queso Fresco or Cotija cheese (Cotija is saltier, more like Feta)

3 Tbls. sour cream or plain greek yogurt

5 Tbls. mayonaise


Combine sour cream and mayonnaise and set aside.

Husk corn and place on grill.  Grill Corn, turning a few times to char all sides, about 10 minutes total.  (Alternatively, you could use 8 cups frozen corn, charred in a skillet).  Cut kernels off of corn cobs and add to large bowl.

Add remaining ingredients and toss to combine.

Taste and adjust seasonings as needed.