Grilled Mexican Street Corn Salad with Cotija and Lime

Elevate your next picnic or barbecue with this Grilled Mexican Corn Salad. Sweet, smoky charred corn is tossed with fresh lime juice, cilantro, red onion, and crumbly cotija cheese for a bright, easy side dish that pairs well with just about anything.

Summer is the season for relaxed outdoor meals and bold, fresh flavors. Corn is one of the best tastes of the season, and this salad takes the classic Mexican street corn (elote) experience and makes it easy to eat and share. Instead of serving corn on the cob, the kernels are cut off and combined with a zesty dressing and bright toppings so you get all the flavor without the mess.

Why you’ll love this recipe:

• Packed with sweet, smoky charred corn and bright, fresh flavors.
• Simple to prepare and makes an excellent make-ahead side for picnics and barbecues.
• Gluten-free and vegetarian; easy to adapt for dairy-free diets by omitting cheese or swapping in avocado.
• Works great with fresh corn and can also be made with frozen corn if fresh is unavailable.

Recipe ingredients

This Mexican street corn salad uses straightforward ingredients you can find at most grocery stores. Measure and adjust to match your taste.

Ingredient notes

• Corn: Fresh ears are best because the corn is the star of the dish. If fresh corn isn’t available, frozen corn works well—see recipe notes for preparation tips.
• Lime juice: Use fresh lime juice for a bright, clean flavor; bottled lime juice lacks the same freshness.
• Jalapeño: For mild heat, remove the seeds before chopping. If you prefer no heat, omit the jalapeño or substitute a milder pepper.
• Cotija cheese: A salty, crumbly Mexican cheese that adds tang and texture. If you can’t find cotija, crumbled feta makes a good substitute. For lactose intolerant eaters, omit the cheese and add diced avocado for creaminess.

How to make this recipe

This grilled Mexican corn salad is quick and straightforward. The corn is rubbed with a simple spice-and-oil mixture, grilled until it’s nicely charred, then cut from the cob and tossed with the remaining ingredients.

Pro tip: If you prefer not to grill, you can boil the corn or use thawed frozen corn that’s briefly pan-seared to develop a bit of char.

1. Remove husks and silk from the corn. Mix 1 tablespoon olive oil with cumin, smoked paprika, and salt, then rub the mixture over the ears of corn.
2. Grill the corn over medium-high heat until cooked through and charred in spots, about 15 minutes, turning occasionally. Let cool until easy to handle.
3. Use a sharp knife to cut the kernels from the cobs and transfer them to a medium bowl. Add the remaining olive oil, lime juice, red onion, cilantro, and cotija cheese. Toss to combine, taste, and adjust seasoning as needed. Serve warm or at room temperature.

Recipe FAQs

Can I prepare this recipe in advance? Yes. You can grill the corn up to two days ahead and store it refrigerated. Assemble the salad just before serving for the best texture. Leftovers will keep in an airtight container in the refrigerator for up to three days.

Can I use canned or frozen corn? Fresh corn is preferred, but frozen corn is a good alternative—thaw it, pat dry, then pan-sear in a skillet with a tablespoon of olive oil over medium heat until it’s cooked through and slightly charred, about five minutes. Canned corn is less ideal because of its softer texture and added liquid.

How to serve this recipe

This corn salad is versatile and pairs well with many dishes.

• Serve as a side with grilled shrimp, chicken, or fish.
• Use it as a topping for tacos, burrito bowls, or grilled fish tacos.
• Offer it alongside chips as a bright alternative to salsa.
• Add cooked quinoa or black beans to make a heartier vegetarian main.

Recipe notes

• Frozen corn: Thaw and blot dry, then cook in a large skillet with 1 tablespoon olive oil until slightly charred, about five minutes.
• You can grill corn up to two days before assembling the salad.
• Store leftovers in an airtight container in the refrigerator for up to three days.
• For a creamier, more traditional elote-style salad, add diced avocado or toss with a spoonful of mayo or Mexican crema.

More corn recipes you’ll love:

• Fresh corn recipes and seasonal ideas
• Grilled corn and vegetable salads
• Sweet corn cakes and savory corn bakes
• Summer pasta and orzo salads featuring corn

Recipe Card

Grilled Mexican Corn Salad

Servings: 8 servings

Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins

Ingredients

• 4 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 4 ears grilled corn (about 4 cups kernels)
• Juice of 3 limes
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• 1/3 cup cotija cheese, crumbled (or feta)

Instructions

1. Combine 1 tablespoon olive oil, cumin, smoked paprika, and salt. Rub over the ears of corn.
2. Grill the corn until charred and cooked through, then let cool.
3. Cut kernels from cobs, place in a bowl, and toss with remaining olive oil, lime juice, red onion, cilantro, and cotija. Adjust seasoning and serve.

Notes

• Frozen corn can be thawed, dried, and pan-seared to develop a charred flavor.
• Grill the corn up to two days ahead; assemble when ready to serve.
• Leftover salad keeps up to three days refrigerated.
• Add avocado or a spoonful of mayo or crema for a creamier version.

Nutrition (per serving, estimated)

Calories: 130 kcal • Carbohydrates: 12 g • Protein: 3 g • Fat: 9 g • Sodium: 151 mg • Fiber: 2 g • Sugar: 4 g

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