Description
This Mexican street corn salad transforms grilled sweet corn into a vibrant, smoky, and creamy summer side dish. With chipotle chili powder, lime juice, cotija cheese, and a drizzle of creamy dressing, it’s an elote-inspired favorite that’s quick to prepare and impossible to resist.
Ingredients
5–7 ears sweet corn, husks removed (about 600 g / 4 cups kernels)
15 g chopped fresh cilantro (¼ cup)
15 g thinly sliced green onions (3 tbsp)
30 ml fresh lime juice (2 tbsp)
4 g kosher salt (¾ tsp)
1.5 g chipotle chili powder (½ tsp)
60 g cotija cheese, divided (½ cup)
22 ml olive oil-based or reduced-fat mayonnaise (1½ tbsp)
22 ml reduced-fat sour cream (1½ tbsp)
12 ml water (2½ tsp)
Optional garnish: extra cilantro and green onions
Instructions
Grill corn over medium heat, turning often, for 5–10 minutes until slightly charred.
Let corn cool, then cut kernels from cobs to yield 4 cups.
In a bowl, mix corn, cilantro, green onions, lime juice, salt, chipotle powder, and most cotija cheese.
Spread in a serving bowl or platter.
Whisk mayonnaise, sour cream, and water until smooth; drizzle over salad.
Top with reserved cheese and optional garnishes.
Serve immediately.
Notes
No grill? Use a grill pan or char corn over a gas burner.
For a spicier salad, add grilled jalapeño.
Easily made vegan with plant-based mayo, sour cream, and cheese.
Prepare salad base in advance; add dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-Inspired