Grilled Corn Elote Salad
Elote is one of the great pleasures of summer: grilled corn slathered in crema, dusted with chili powder, and showered in crumbly cotija cheese. Turning it into a salad means you get all those flavors in every bite without the sticky hands. The corn gets deeply charred on the grill, then tossed with a smoky lime crema that coats every kernel. Tajín brings the signature chili-lime punch, while fresh cilantro and scallions keep it bright. Serve this at your next cookout alongside Smash Burgers or Sheet Pan Shrimp Fajitas.
Side · Vegetarian, Gluten-free • 25 min
Ingredients
- 6 ears fresh corn, husked and silks removed
- 2 tablespoons neutral oil (canola or vegetable)
- ½ cup Mexican crema or sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice (from 1–2 limes)
- 1 teaspoon Tajín seasoning, plus more for garnish
- ½ teaspoon smoked paprika
- 1 small garlic clove, grated or finely minced
- ½ teaspoon kosher salt
- ¾ cup crumbled cotija cheese, divided
- ½ cup finely chopped fresh cilantro
- 4 scallions, thinly sliced
- 1 jalapeño, stemmed, seeded, and finely diced (optional)
- Lime wedges, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Preheat a grill or grill pan to high heat (450–500°F). Brush the corn all over with the oil.
- Grill the corn, turning every 2–3 minutes with tongs, until the kernels are charred in spots and bright yellow, about 10–12 minutes. You want visible dark spots — that's the flavor. Transfer to a cutting board and let cool until you can handle the ears, about 5 minutes.
- While the corn cools, whisk together the crema, mayonnaise, lime juice, Tajín, smoked paprika, garlic, and salt in the bottom of a large serving bowl until smooth and pink-tinted. Taste and adjust — it should be creamy, tangy, and gently spicy.
- Stand each ear of corn upright on the cutting board. Using a sharp knife, cut the kernels off the cob in long strips, rotating as you go. Transfer all the kernels to the bowl with the dressing.
- Add two-thirds of the cotija, the cilantro, scallions, and jalapeño (if using). Toss well until every kernel is coated in the creamy dressing.
- Transfer to a serving bowl or platter. Top with the remaining cotija, a generous dusting of Tajín, and a final scatter of cilantro. Serve warm or at room temperature with lime wedges.
Tips & Variations
Make Ahead
The corn can be grilled and the kernels cut off up to 1 day ahead; refrigerate. The dressing can be whisked together and refrigerated separately. Assemble up to 2 hours before serving and keep at room temperature — this salad is best not ice cold. Wait to add the final cotija and Tajín 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. Revive with a squeeze of fresh lime and a pinch of salt before serving again. If it's thickened overnight, stir in a small spoonful of crema or a splash of water.
Substitutions
Frozen corn works in a pinch — spread 4 cups thawed kernels on a sheet pan and broil on high for 6–8 minutes, stirring once, until charred. Feta cheese can replace cotija (use a little less, it's saltier). Vegan crema or a cashew-based sour cream works for a dairy-free version. Add a diced avocado just before serving for extra creaminess. For more heat, use a serrano pepper instead of jalapeño.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
