Mexican Street Corn Salad
This Mexican Street Corn Salad is a smoky, zesty, and lightly creamy summer side dish that brings the vibrant flavors of elote to your table in salad form. Grilled corn is tossed with lime, garlic, jalapeño, mayo, and Cotija or feta cheese, making it a bold and refreshing addition to any meal.
Equipment
- 1 Staub Grill Pan (or outdoor grill)
- 1 Chef’s knife
- 1 Citrus Zester/Grater
- 1 Mixing Bowl (large)
- 1 Corn Stripper or sharp knife
Ingredients
- 4 ears fresh sweet corn husks removed
- 1 tablespoon extra-virgin olive oil for brushing
- 1½ tablespoons mayonnaise or vegan mayo for a dairy-free option
- 1 clove garlic finely minced
- 1 whole lime zested and juiced
- ⅓ cup scallions thinly sliced
- ¼ cup crumbled Cotija cheese or substitute feta
- ¼ cup fresh cilantro finely chopped
- ¼ teaspoon smoked paprika or chili powder
- 1 small jalapeño finely diced (see notes)
- ¼ teaspoon sea salt or to taste
Instructions
- Char the Corn: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush each ear of corn with olive oil. Grill the corn for about 2 minutes per side, rotating until all sides are lightly charred and tender. Remove from heat and let cool slightly.
- Mix the Creamy Base: In a large mixing bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice until smooth. This mixture will form the zesty, creamy base of the salad.
- Slice the Kernels Off: Once the grilled corn has cooled enough to handle, use a sharp knife or corn stripper to carefully cut the kernels off the cob. Add the warm kernels to the bowl with the lime-garlic mayo.
- Toss with Fresh Flavors: Add the sliced scallions, crumbled Cotija or feta, chopped cilantro, smoked paprika (or chili powder), diced jalapeño, and sea salt to the bowl. Gently fold everything together until the corn is evenly coated and the flavors are well combined.
- Taste and Serve: Taste the salad and adjust the seasoning with extra salt, lime juice, or jalapeño if desired. Serve immediately for a warm salad or refrigerate for 30 minutes if you prefer it chilled
Notes
- Spice Level Tip: For a bolder, smoky heat, grill the jalapeño alongside the corn before dicing it.
- Vegan Variation: Simply skip the cheese or use a dairy-free alternative along with vegan mayo for a fully plant-based dish.
- Make-Ahead Friendly: This salad keeps well in the fridge for up to 2 days. Just give it a stir before serving to refresh the flavors.
- Cheese Swap: Cotija is traditional and salty; feta is a great substitute that adds a similar creamy tang.
- Extra Zing: Add a pinch of cumin or hot sauce for a deeper flavor kick.
