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Grilled Mexican corn salad is a quick, easy twist on Elote. It’s a perfect side for pairing with your Mexican favorites!
This corn salad is the perfect side dish for Beef Enchiladas, Pork Tacos, Green Chile Burritos, and Empanadas.
We Love a Spicy Side!
This Mexican corn salad is similar to Esquites and Mexican Corn on the Cob, but it is served together in a large bowl making it a perfect side dish for any Mexican Meal.
We always include some version of Mexican corn at our family parties, and this version is a flavorful favorite!
Why we love it:
- A favorite side. With the perfect hint of spice, it’s sure to become a favorite Mexican side! Serve it up with our famous Cheese Enchiladas.
- For parties. This recipe is also perfect for bringing to potlucks and enjoying at Cinco de Mayo, fiestas or BBQs!
- Ready in no time. This flavorful dish is on the table in under 30 minutes!
Ingredients
- ears corn with husks – Grilling the corn gives it a delicious layer of flavor, but in a pinch, use thawed frozen corn cobs to grill or even frozen corn kernels which can be cooked in a skillet with butter or olive oil.
- lime juice
- chili powder – or add paprika or cumin.
- cotija cheese – or use feta cheese or Mexican queso fresco
- fresh cilantro
- mayonnaise – or an equal amount of Greek yogurt
- pepper
- garlic salt with parsley flakes
- garnish – with cilantro, lime wedges, and sour cream
Just a Few Steps
- PREP. Lightly oil the grate of a grill and turn to medium-high heat.
- GRILL CORN. Grill corn in the husks on the grill for about 15 minutes making sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
- Remove corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
- SEASON. Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Mix until combined, and add any more seasonings needed.
- ENJOY! Serve warm and top with fresh cilantro and limes for garnish.
Recipe Tips
- How to pick good ears of corn. To pick the best fresh corn on the cob, look for tight bright green husks with brown/yellow sticky silk strands. Use your finger to feel for plump firm corn kernels.
- Variations. Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
Storing Info
- Make ahead of time. Grill the corn a day or two ahead of time and keep the cobs, wrapped, in the fridge until ready to prepare the salad. Mix up the mayonnaise dressing and store it in a container.
- STORE. Leftover healthy Mexican corn salad can be stored in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in a skillet with a bit of butter until hot.
For More Mexican Sides:
Mexican Corn Salad Recipe
Grilled Mexican corn salad is a quick, easy twist on Elote. It's a perfect side for pairing with your Mexican favorites!
Ingredients
- 4 ears corn, with husks
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, crumbled
- 2 tablespoons mayonnaise
- 1 pinch pepper, to taste
- 1 pinch garlic salt, with parsley flakes
- extra cilantro, optional
- extra limes, optional
Instructions
- Lightly oil the grate of a grill and turn to medium-high heat.
- Grill corn in the husks on the grill for about 15 minutes making sure to turn occasionally. The husks will char while perfectly cooking the corn cob inside.
- Remove corn from the grill, then remove the husks. Cut kernels off into a medium bowl.
- Add lime juice, chili powder, cotija, cilantro, mayonnaise, salt, and pepper to the corn. Mix until combined, and add any more seasonings needed.
- Serve warm and top with fresh cilantro and limes for garnish.
Video
Nutrition
Calories: 118kcal, Carbohydrates: 12g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 13mg, Sodium: 191mg, Potassium: 181mg, Fiber: 1g, Sugar: 4g, Vitamin A: 264IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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A great way to serve up your corn. Yummy and not hard to make.
I love Mexican corn on the cob, but don’t like having to bite it off the cob. Serving it salad form has all my favorite flavors without the annoyance of the cob.
Just made this and it is delicious! Thanks for sharing the recipe.