Grilled Corn Salad
Grilling corn over high heat chars the kernels in spots and concentrates their sweetness, turning a basic summer vegetable into something smoky and complex. Cutting the kernels off the cob turns elote into a salad that feeds a crowd without the sticky-fingers cleanup. Warm or at room temperature, this belongs next to anything coming off the grill. Serve this with Smash Burger.
Side · Vegetarian, Gluten-free, Quick • 25 min
Ingredients
- 6 ears fresh corn, husked and silks removed
- 2 tablespoons canola or vegetable oil
- Kosher salt
- ⅓ cup Mexican crema or sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice (from 1 lime), plus more to taste
- ½ teaspoon chili powder (such as ancho or Tajín), plus more for garnish
- ½ cup crumbled cotija cheese, divided
- ⅓ cup finely chopped fresh cilantro
- 2 scallions, thinly sliced
- 1 jalapeño pepper, stemmed, seeded, and finely diced (optional)
- Lime wedges, for serving
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Steps
- Preheat a grill or grill pan to high heat (about 450–500°F). Brush the ears of corn all over with the oil and season lightly with salt.
- Grill the corn, turning every 2–3 minutes, until kernels are charred in spots and bright yellow, about 10–12 minutes total. Don't be afraid of some blackened spots — that char is where the flavor lives. Transfer to a cutting board and let cool until you can handle them, about 5 minutes.
- While the corn cools, whisk together the crema, mayonnaise, lime juice, chili powder, and ¼ teaspoon salt in the bottom of a large serving bowl until smooth.
- Stand each ear of corn upright on the cutting board and use a sharp knife to cut the kernels off the cob in strips, rotating as you go. Transfer all the kernels to the bowl with the dressing.
- Add half of the cotija cheese, the cilantro, scallions, and jalapeño if using. Toss everything together until the kernels are evenly coated. Taste and add more salt or lime juice as needed.
- Transfer to a serving bowl or platter. Top with the remaining cotija, a dusting of chili powder, and an extra scattering of cilantro. Serve warm or at room temperature with lime wedges on the side.
Tips & Variations
Make Ahead
The corn can be grilled and kernels cut off up to 1 day ahead; refrigerate in an airtight container. Whisk the dressing separately and store covered in the fridge. Assemble up to 2 hours before serving and keep at room temperature — the salad is best served at room temp, not icy cold. Wait to add the final cotija and chili powder garnish until just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The salad is excellent cold straight from the fridge. Stir in a squeeze of fresh lime and a pinch of salt to wake it back up before serving.
Substitutions
Frozen corn works when fresh isn't available — spread 4 cups of thawed kernels on a sheet pan and broil on high for 6–8 minutes, stirring once, until charred in spots. Feta cheese can replace cotija in a pinch, though it's saltier — use a little less and taste before adding salt to the dressing. For a dairy-free version, replace the crema and mayo with ⅓ cup vegan mayo plus an extra tablespoon of lime juice. Grill a few extra ears and leave them whole on the cob for elote purists at the table.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
