Mexican Corn Salad Recipe

5 from 7 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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 the 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

Notes

Recipe tips.

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.
Mix in black beans, diced red onion, jalapeño, or bell peppers. You can even add in some shrimp or grilled chicken.
For char marks, grill the corn directly on the grill grate instead of in the husk.

Prep 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 leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in a skillet with a bit of butter until hot, the microwave.

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