This Mexican Grilled Street Corn Salad is inspired from Elote, the ever so popular Mexican Street Corn. This dish is the perfect accompaniment to all sorts of grilled meats or by itself as a delicious vegetarian dish. I’ve been making this corn salad over and over this summer. I don’t think I’ll ever get tired of it!
I prefer to make this Mexican Grilled Street Corn Salad with fresh corn, cooked on the BBQ or a cast iron grill pan to get it nice and charred. But I have also made it with frozen corn and it’s equally delicious. My favorite frozen corn is the Organic Frozen Sweet Corn from Costco. Just toss it into a cast iron skillet and char/cook it briefly on the stove.
Feel free to make this dish with store-bought Mexican Crema, I’ve done that, but I seem to like just mixing sour cream and mayonnaise together best for the dressing. The mayonnaise adds a really nice flavor! The spices add plenty of flavor but if you want a little more kick add little chopped jalapeño.
I have used both Cotija and Queso Fresco cheese in this Mexican Grilled Street Corn Salad at different times. Both are good. Cotija is saltier and more like Feta, Queso Fresco is more mild. Use whichever you prefer.
Finally, serve this Mexican Grilled Street Corn Salad with anything! It’s especially great with Carne Asada and Pollo Asado. Or, you could even add chicken or shrimp and make it a one dish meal! And, it’s easy to make this dish vegan if you want. Enjoy!Print
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.