Description
This grilled Mexican street corn salad bursts with flavors. It’s a unique twist on the classic street corn recipe (elote off the cob) and the perfect side dish for your next summer get-together!
Ingredients
Scale
- 6 ears fresh corn, shucked
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup mayonnaise (optional)
- Juice of 2 limes (about 1/4 cup)
- 1 medium clove garlic, grated or finely minced
- 1/2 teaspoon chili powder (Ancho chili powder recommended for smoky flavor)
- 1/4 cup Cotija cheese, finely crumbled (or Feta cheese)
- 1/2 cup fresh cilantro leaves, finely chopped
- 1/2 teaspoon Kosher salt (or to taste, see notes)
- Freshly ground black pepper (optional, to taste)
Optional Garnishes:
- Extra crumbled Cotija cheese
- Extra chopped cilantro
- Lime wedges
Instructions
- Grill Corn: Preheat your grill (outdoor or indoor grill pan) to high heat. Place the shucked ears of corn directly on the hot grill grates. Grill, turning occasionally, until charred spots appear on all sides, about 2-3 minutes per side (8-12 minutes total). You want the corn cooked but still slightly crunchy.
- Cut Kernels: Let the grilled corn cool slightly until safe to handle. Stand each cob upright on a cutting board and carefully use a sharp knife to cut the kernels off the cob. Transfer the kernels to a large bowl.
- Combine Salad: To the bowl with the grilled corn kernels, add the sour cream (or crema), mayonnaise (if using), chopped cilantro, grated garlic, crumbled Cotija cheese, lime juice, and chili powder.
- Mix and Season: Stir everything together until the corn is evenly coated with the dressing and cheese. Taste and adjust seasoning with salt and pepper if needed. Remember that Cotija cheese is salty, so add extra salt cautiously.
- Serve: Transfer the Mexican street corn salad to a serving platter or leave it in the bowl. Sprinkle generously with more crumbled Cotija cheese and garnish with additional chopped cilantro and lime wedges, if desired. Serve warm or chilled.
Notes
- Grilling Corn: Grilling adds a smoky flavor. If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) until tender and slightly charred, or simply boil or steam the corn until cooked.
- Corn: Fresh corn on the cob yields the best flavor and texture. Frozen or canned corn can be used in a pinch (ensure canned is drained well).
- Sour Cream/Crema: Mexican crema is thinner and less tangy than sour cream. Both work well. Full-fat sour cream is recommended for richer flavor.
- Cheese: Cotija is a traditional salty, crumbly Mexican cheese. Feta is a common and readily available substitute.
- Mayonnaise: Adding mayonnaise makes the dressing creamier but is optional.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.