Tajín-Grilled Corn Salad
This salad takes everything you love about elote — the charred kernels, the lime-tajín tang, the salty cotija, the creamy mayo — and turns it into a scoopable, picnic-ready dish that feeds a crowd without the mess of eating corn on the cob. The key move: grill the corn until it's deeply charred in spots, then cut the kernels off into a bowl while they're still warm so they soak up the lime and Tajín like a sponge. The result is smoky, tangy, spicy, creamy, and impossibly addictive. Pile it onto tacos, serve it next to grilled chicken, or eat it straight from the bowl with chips. It's also perfect alongside Smash Burgers at your next cookout.
Side · Vegetarian, Gluten-free, Summer · 20 min
Ingredients
- 6 ears fresh sweet corn, husked
- 2 tablespoons neutral oil (vegetable or avocado), for brushing
- ½ cup mayonnaise
- Juice of 2 limes (about 3 tablespoons), plus lime wedges for serving
- 2 teaspoons Tajín Clásico seasoning, plus more for garnish
- ½ teaspoon chili powder (or ancho chili powder for less heat)
- ½ teaspoon kosher salt
- ½ cup crumbled cotija cheese (or feta in a pinch)
- ⅓ cup finely chopped fresh cilantro, plus more for garnish
- 3 scallions, thinly sliced (white and green parts)
- 1 jalapeño, seeded and finely diced (optional, for extra heat)
- ½ cup diced red bell pepper (for color and crunch)
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Steps
- Preheat a grill or grill pan to high heat. Brush the husked corn ears all over with the neutral oil.
- Grill the corn, turning every 2–3 minutes, until the kernels are tender and charred in spots — about 8–10 minutes total. You want some deep color for smoky flavor. Transfer to a cutting board and let cool just until you can handle them, about 5 minutes.
- While the corn cools, whisk together the mayonnaise, lime juice, Tajín, chili powder, and salt in a large mixing bowl until smooth and well combined.
- Stand each ear of corn upright on the cutting board (wide end down) and use a sharp knife to slice the kernels off the cob, cutting close to the cob. Transfer the kernels to the bowl with the dressing.
- Add the crumbled cotija, chopped cilantro, sliced scallions, diced jalapeño (if using), and diced red bell pepper to the bowl. Toss everything together until the corn is evenly coated with the creamy, spiced dressing.
- Taste and adjust seasoning — add more Tajín for tangy heat, more lime for brightness, or a pinch more salt. Transfer to a serving bowl, garnish with an extra sprinkle of Tajín, crumbled cotija, cilantro, and serve with lime wedges on the side.
- Serve warm, at room temperature, or chilled. The salad tastes great at any temperature — the flavors actually deepen as it sits.
Tips & Variations
Make Ahead
The dressing can be whisked together and refrigerated up to 2 days ahead. Grill the corn up to 1 day in advance, cut the kernels off, and refrigerate separately. Toss everything together just before serving. If traveling, pack the dressing separately and toss on-site to keep the salad fresh.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. The salad is excellent cold straight from the fridge — the flavors continue to meld. Stir well before serving as the dressing may settle. Not suitable for freezing. Leftovers are fantastic spooned onto tacos, quesadillas, or scrambled eggs.
Substitutions
No grill? Use a cast-iron skillet over high heat or broil the corn 4 inches from the heating element, turning often. Feta or queso fresco can stand in for cotija, though cotija's saltiness is ideal. No Tajín? Mix 1½ teaspoons chili powder with ½ teaspoon lime zest and a pinch of salt. Greek yogurt or sour cream can replace half or all of the mayo for a lighter version. Add a can of drained black beans to turn this into a heartier side or light lunch. Make it vegan by swapping mayo for vegan mayo and omitting the cheese or using a plant-based alternative.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
