Mexican Street Corn Salad Recipe

5 from 1 vote

Mexican Street Corn Salad Recipe

This dish is called many things: Grilled Esquites, Elote in a bowl, Elote Salad, Mexican Street Corn off the cob, Mexican Street Corn Salad… no matter what you call it, we call it delicious, and we've been making this dish as a side to our barbecue favorites all summer long.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Mexican

Keyword: corn

Servings:

Calories: 229kcal

Equipment

1 grill
1 corn stripper

Ingredients

4 ear corn on the cob
1 jalapeño roasted and diced
¼ cup red onion diced
2 Tb fresh cilantro chopped
1 lime juiced
⅓ cup mayonnaise
⅓ cup cotija cheese grated
¼ tsp smoked salt
½ tsp tajin
4 Tb unsalted butter
⅛ tsp chili powder

Instructions

Start your grill and bring it up to temperature, roughly 400°
Shuck the corn completely, being careful to remove all of the silk.
Place the corn and jalapeño on the grill grates, positioning the jalapeño in the hottest part of the grill.
Baste the corn with melted butter as you turn it. It will probably take about 10 minutes to roast the corn completely.
Once the jalapeño is completely charred, remove it from the grill and transfer it to a zip top plastic bag to steam for a few minutes. This will make it so that you can easily scrape the charred skin off of the pepper.
While the corn is cooking/cooling, prepare the other ingredients. Dice the red onion, chop the cilantro, and crumble the cotija cheese.
Using a corn cob stripper or a sharp knife, remove all the kernals from the corn cobs into a bowl.
Season the corn with smoked salt and Tajin seasoning.
Scrape the outside of the jalapeño with a sharp knife to remove the charred skin. If you like things spicy, dice the jalepeño including the seeds, but if you prefer it on the mild side, remove the seeds before dicing.
Combine the jalapeño, onion, cilantro, mayo, cotija cheese, and lime juice to the corn and stir to combine.
Garnish the top of the salad with more fresh cilantro and cotija cheese, and sprinkle generously with chili powder before serving.

Notes

This Mexican street corn salad is delicious both warm (freshly made) and cold after chilling in the fridge.

Nutrition