Grilled Elote Salad (Mexican Street Corn)

The aroma of sweet corn sizzling on the grill evokes summer days spent outdoors, relishing warm evenings with friends. Grilled Elote Salad (Mexican Street Corn) is a vibrant twist on the classic street food, taking just 30 minutes to prepare. This dish shines through with its perfect balance of flavors—smoky, creamy, and tangy, all in one bowl.

This recipe is perfect for anyone craving a fresh, zesty accompaniment to barbecues or potlucks. Serve it during summer gatherings or as a side dish alongside grilled meats. If you want to make it ahead of time, prepare the salad without dressing and store it in the fridge for up to a day.

Why You’ll Love This Recipe

• The grilled corn adds a deliciously smoky flavor and tender texture.
• A burst of lime juice and cilantro brightens every bite.
• Cotija cheese creates a creamy, savory richness.
• It’s quick to make, perfect for busy weeknights or entertaining.

What You’ll Need

Here’s what you’ll need to create this delightful salad:

For the Salad

• 6 ears corn, husks removed
• 1/2 cup cilantro, chopped
• 1/2 cup crumbled Cotija cheese
• 1/3 cup diced red onion
• 1 clove of garlic, minced

For the Dressing

• 1/2 cup mayonnaise, light or regular
• 4 tablespoons fresh lime juice, from 2 limes
• 2 teaspoons tajin
• 2 teaspoons Cholula, optional

For Garnish

• ½ teaspoon chili powder

Cholula is optional but adds extra flavor.

Substitutions & Swaps

• Use feta cheese instead of Cotija.
• Substitute lime juice with lemon juice.
• Use Greek yogurt for a lighter dressing.
• Corn can be replaced with grilled zucchini.

How to Make It

Follow these simple steps to create your delicious salad.

Grill Corn

Heat your grill to medium-high heat and place the corn directly onto the grill grates. Grill for about 10–15 minutes, turning occasionally until the corn is charred and cooked through.

Make the Chili Lime Mayo

In a medium bowl, whisk together mayonnaise, lime juice, tajin, and Cholula (if using). Mix until well combined, then set aside.

Assemble Salad

Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a large bowl. Add chopped cilantro, crumbled Cotija cheese, diced red onion, and minced garlic. Drizzle with the chili lime mayo and mix gently to combine everything. Sprinkle chili powder on top for garnish.

How to Store It

Fridge: 3–4 days in an airtight container.
Freezer: No, the texture changes after freezing.
Reheat: Not recommended; serve chilled.

Tips for Best Results

• Grill the corn just until charred for the best flavor.
• Use fresh lime juice for optimal brightness.
• Adjust the tajin and chili powder based on your spice preference.
• Mix thoroughly, but gently to keep some texture in the ingredients.

Serving Suggestions

• Serve alongside grilled meats like chicken or steak.
• Pair with tortilla chips for a crunchy side.
• Perfect for picnics or backyard barbecues, bringing a festive vibe.