Flavorful Elote Mexican Street Corn Salad with Creamy, Spicy Dressing
A quick and easy Mexican street corn salad featuring smoky grilled corn tossed in a creamy, spicy dressing with cotija cheese and fresh herbs. Perfect for summer BBQs and potlucks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 cups grilled corn kernels (about 4–5 ears of corn)
- 1/2 cup mayonnaise (about 120 ml)
- 1/4 cup sour cream (60 ml) or Greek yogurt as a substitute
- Juice of 2 limes (about 3 tablespoons)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese (feta as a substitute)
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, finely diced (optional)
- 2 stalks green onions, thinly sliced (optional)
Instructions
- Preheat grill or grill pan over medium-high heat. Lightly brush ears of corn with oil to prevent sticking.
- Grill corn for 8-10 minutes, turning every 2 minutes until kernels are tender and charred. If using a skillet, cook kernels directly after cutting from the cob. Let cool slightly.
- Cut kernels off the cobs into a large mixing bowl carefully.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Pour dressing over grilled corn kernels. Add cotija cheese, cilantro, jalapeño (if using), and green onions. Gently toss to combine.
- Chill salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Serve immediately if desired.
Notes
If dressing is too thick, stir in a teaspoon or two of water or extra lime juice to loosen. For extra smoky flavor, sprinkle additional smoked paprika before serving. The salad tastes better after chilling for a few hours or overnight. Use vegan mayo and coconut yogurt plus nutritional yeast for a vegan version. Adjust chili powder and jalapeño to control heat level.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 200
- Sugar: 6
- Sodium: 250
- Fat: 14
- Saturated Fat: 2.5
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: elote, Mexican street corn salad, grilled corn salad, creamy dressing, spicy corn salad, cotija cheese, summer BBQ side, potluck recipe