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Grilled Mexican Street Corn Salad | www.foodiewithfamily.com

Grilled Mexican Street Corn Salad

Rebecca Lindamood
Traditional Elote- or Mexican street corn- gets a makeover in this super summer salad full of grill-roasted, slightly charred sweet corn, with a creamy Mexican inspired dressing of mayonnaise, ground chipotles, lime juice, and cilantro. Serve with grilled fish, chicken, pork or beef and you'll be the most popular summer cook in your neighborhood!

Ingredients
  

  • 6 to 8 ears grilled sweet corn cooled to a comfortable temperature *See Notes
  • 1/4 of a sweet onion peeled and finely diced
  • 1/4 of a sweet red bell pepper optional: can omit or replace with a seeded hot pepper, seeded and finely diced
  • 1/2 cup crumbled Cotija or feta cheese or freshly grated parmesan
  • 1/2 cup mayonnaise
  • 1/3 cup fresh cilantro leaves or parsley, coarsely chopped
  • the juice of 1 lime plus extra wedges for serving
  • 1/2 teaspoon to 1 tablespoon ground chipotle pepper or chili powder to taste. *See Notes
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Instructions
 

  • Stand a cooled, grilled corn cob on a cutting board, flat end down. Holding the cob steady with your hand, use a sharp knife to cut the kernels away from the cob. Once you've cut away all of the kernels, use the dull, back side of the knife to scrape out any remaining juices or pulp from the corn cob. Discard the cobs.
  • Stir together the corn, pulp, onion, pepper, cheese, mayonnaise, cilantro (or parsley), lime juice, 1/2 teaspoon of the ground chipotle or chili powder, cumin, salt and pepper until everythig is evenly distributed. Taste and adjust with more ground chipotle or chili powder, and salt or pepper until it tastes just right. You can serve immediately or refrigerate for an hour to let the flavours meld. This is best eaten the day it is made, but will hold up reasonably for leftovers the next day.

Notes

While nothing beats freshly grilled corn for this salad, it can certainly be made -and deliciously- with leftover grilled corn. I often grill more corn than we can eat just so I can make salad or salsa from it the next day.
The 1 tablespoon measurement of ground chipotle powder or chili powder is the most traditional amount of heat added to Elote. We prefer it like this, but I understand that not everyone likes the same amount of spice my family does. Start on the low end and adjust up as you prefer!

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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