Description

This Street Corn Salad is a bold and creamy twist on classic Mexican street corn, served off the cob and tossed with fresh lime juice, Cotija cheese, and a touch of heat. It’s everything you love about elote—smoky, tangy, savory—made easy to scoop and perfect for sharing. Serve it warm or chilled, as a side dish, taco topping, or dip. It’s guaranteed to steal the show at your next BBQ or family dinner.

Ingredients

4–5 ears of fresh corn, husked
1 tbsp neutral oil (for grilling)
1/3 cup mayonnaise
1/4 cup sour cream
1/2 cup Cotija cheese, crumbled
1/4 cup red onion, finely diced
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 jalapeño, minced (optional)
Juice of 1 lime
1/2 tsp chili powder
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat grill to medium-high. Brush corn with oil and grill for 10–12 minutes, rotating until charred.
Let cool, then cut kernels off the cob into a large bowl.
In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
Pour dressing over corn. Add Cotija, onion, cilantro, and jalapeño. Gently toss to coat.
Taste and adjust seasoning as needed. Serve immediately or chill for 15–30 minutes before serving.

Notes

Use Greek yogurt instead of sour cream for a lighter option.
For extra crunch, mix in diced red bell pepper.
To make it vegan, use plant-based alternatives for mayo, sour cream, and cheese.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Grilled
Cuisine: Mexican-inspired