Charred Grilled Corn Salad has bold flavors like chile, lime, and jalapeños with corn. This recipe is inspired by Elote, Mexican street corn.

4 grilled corn on the cob with husks

Happy Monday, Friends!

This Mexican Corn Salad is delicious served with any Mexican meal. The corn kernels and vegetables tossed in a creamy lime dressing are out of this world. Then topped with Cotija cheese? A hit at every potluck, or served with this Taco Tuesday Epic Fish Taco Board or my popular Easy Taco Recipe Dinner Board.

holding a charred grilled corn on the cob

Charred Grilled Corn Salad

This recipe is inspired by Elote, Mexican street corn. Keep the husks attached to the corn, because we found it helpful when smearing on the mayo before and after grilling. We also liked the aesthetic for serving. However, the husks can be removed and the corn can be cut off the cob. Below are directions for each version.

close up corn on cob with husk left on, garnished with radish and spices

Mexican Street Corn Salad

Mexican Street Corn Salad is the perfect side dish to go with grilled chicken or Mexican tacos.

We love the cream sauce, salty Cotija cheese and that spicy seasoning!

Cut off the cob, it can even be a delicious dip!

My daughter’s been cooking up Mexican feasts quite regularly, and quite honestly, I’d be happy eating Mexican food every single day!

a round bowl of Mexican Street Corn Salad ready for serving

Ingredients You Need For Charred Corn Salad

  • Corn
  • Mayonnaise
  • Limes
  • Cotija cheese
  • Jalapeno
  • Chili powder
  • Salt and pepper
  • Cilantro and sliced radish to garnish

Don’t forget to scroll down for the complete printable recipe!

plate of charred grilled corn on the cob (with husks)

How To Make Mexican Street Corn Salad

  1. Cut the corn off the cob. If using frozen, there’s no need to thaw the corn beforehand! Heat olive oil in a skillet over high heat and char your corn, stirring occasionally. Fresh and canned corn usually take 3-5 minutes, while frozen may take a bit longer. Transfer to a bowl and allow to cool.
  2. Add the remaining ingredients to the bowl and stir thoroughly. Then add salt, pepper, and lime juice to taste. Garnish with additional cheese, radish, and jalapeno and serve!

corn cut off the cob in a bowl with cheese, radish, jalapeños

How to serve the corn salad

Serve with tacos!

If you’re looking for the coleslaw version of this recipe, check out my Corn Cabbage Tangy Cole Slaw.

Store in an airtight container in the fridge for 3-4 days. Do not freeze!

More corn recipes you are sure to love:

Layered Grilled Corn Salad

Black Bean Roasted Corn Salad

Casual hosting

There’s a simpler way of hosting these days. Yes, for a larger group, we love The Big Board ideas! This Chicken Taco Bowl Board is awesome if you love “bowls” like we do.

With smaller groups coming over now, we think about what’s essential. And honestly, I haven’t quite gotten into the entertaining groove yet, or figured out the “flow” for how to do it.

I know, this may be surprising, and I truly miss my large center island from our old house.

We’re investing in entertaining now on a smaller scale, and so far every experience has looked a little different.

Last house? I had a system and a groove. This house? Not yet.

We set the food out, and everyone digs in and either sits at our large table, or heads out by the fire!

It’s casual, and for now, it works for us! :)

plate of charred grilled corn on the cob (with husks)
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Charred Grilled Corn Salad

This recipe is inspired by Elote, Mexican street corn. Keep the husks attached to the corn, because we found it helpful when smearing on the mayo before and after grilling. We also liked the aesthetic for serving. However, the husks can be removed and the corn can be cut off the cob. Below are directions for each version.

Ingredients

  • 4 ears corn
  • 1/3 cup mayonnaise
  • 2 limes, juiced, and zested
  • 2/3 cup Cotija cheese, crumbled
  • 1 jalapeno, finely diced
  • Chili powder
  • Salt and pepper
  • Cilantro and sliced radish to garnish

Instructions

  • In a large pot, boil the ears of corn for 7-8 minutes with the husks attached, if you desire (it is fine if the husks get wet, as it will prevent burning on the grill). Remove corn from the water, pat dry, then smear all sides with mayo and sprinkle with salt and pepper.
  • Heat your grill to high, then add the corn, grilling all sides until it is charred to your liking.
  • If you’re making a salad, cut off the corn kernels into a large mixing bowl; mix together with the lime juice, zest, Cotija cheese, chili powder, jalapeño, and cilantro. Taste for salt and pepper, and garnish with more cilantro and radish.
  • If you’re keeping the kernels intact, spread more mayonnaise onto the corn cobs, add a little more salt, and pepper, then sprinkle or roll in the Cotija crumbles. Sprinkle on the remaining chili powder, cilantro, and jalapeño.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

close up charred grilled corn on the cob to be cut off the cob for a Charred Grilled Corn Salad

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