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Smoky Grilled Corn and Cotija Elote Salad

grilled corn and cotija elote salad - featured image
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A quick and easy elote-style salad with smoky charred corn, creamy lime dressing, and salty cotija cheese. Perfect for summer gatherings and ready in under 25 minutes.

Ingredients

Scale
  • 6 ears fresh corn, husked and silk removed (about 6 cups kernels; frozen corn works in a pinch)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup mayonnaise (full-fat, like Duke’s or Hellmann’s)
  • 2 tablespoons sour cream (or Mexican crema)
  • Juice of 2 limes (about 3 tablespoons)
  • 1 teaspoon chili powder (ancho for milder heat, chipotle for more smoke)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of cayenne pepper (optional)
  • ½ cup cotija cheese, crumbled
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • 2 green onions, thinly sliced (white and light green parts only)
  • Extra lime wedges for serving

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). If using a gas grill, heat for 10-15 minutes with the lid closed; for a grill pan, heat for 5 minutes over medium-high heat.
  2. Husk the corn and remove all silk. Pat the corn completely dry with paper towels.
  3. Brush each ear of corn lightly with olive oil and season with salt and pepper.
  4. Place the corn directly on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until deeply charred in spots.
  5. Transfer the grilled corn to a cutting board and let it rest for 3-5 minutes until cool enough to handle.
  6. Stand each ear upright on the cutting board and cut the kernels off the cob using a sharp knife. You should get about 1 cup of kernels per ear.
  7. While the corn cools, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and cayenne (if using) in a small bowl. Adjust lime juice or salt to taste.
  8. Place the warm corn kernels in a large mixing bowl. Pour the dressing over the top and toss gently until every kernel is coated.
  9. Gently fold in half the crumbled cotija cheese, half the cilantro, and half the sliced green onions.
  10. Transfer the salad to a serving bowl. Top with the remaining cotija, cilantro, and green onions. Squeeze a lime wedge over everything just before serving. Serve warm, at room temperature, or chilled.

Notes

For extra smokiness, add ½ teaspoon liquid smoke to the dressing. If you can’t find cotija cheese, feta is a good substitute. For a dairy-free version, use vegan mayonnaise and skip the cotija or use a plant-based feta alternative. The salad can be made ahead: grill the corn and make the dressing up to 2 days in advance; store separately and toss with fresh toppings before serving.

Nutrition

Keywords: elote salad, grilled corn, cotija, summer side dish, Mexican street corn salad, smoky corn salad

Find it online: https://siennaspoon.com/smoky-grilled-corn-and-cotija-elote-salad-easy-best-side/