Mexican Street Corn Salad – 20-Minute Recipe
This Mexican Street Corn Salad is a fresh and tangy twist on classic elote, loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It's the perfect summer side dish for taco night, BBQs, or meal prep.
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ReelsMeals turns whatmollymade.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
20 min estimated total time for 4 servings.
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Ingredients
- 5 corn
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 clove garlic
- 1 lime
- 1/4 tsp chili powder
- 1 tsp kosher salt
- 2 oz cotija cheese
- 1/3 cup scallions
- 1/3 cup cilantro
- 1 jalapeño pepper
Instructions
- 1Preheat your grill or grill pan to medium-high heat.
- 2Brush the corn all over with 1-2 tablespoons of olive oil.
- 3Grill the corn for 10 minutes, turning occasionally, until lightly charred and tender.
- 4Set the corn aside to cool slightly.
- 5In a medium bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1 clove of grated garlic, the zest and juice of 1 lime, 1/4 teaspoon of chili powder, and 1 teaspoon of kosher salt until smooth.
- 6Slice the kernels off the cooled corn and place them in a large mixing bowl.
- 7Add 2 ounces of crumbled cotija cheese, 1/3 cup of finely sliced scallions, 1/3 cup of finely chopped cilantro, and 1 seeded and minced jalapeño pepper to the bowl.
- 8Pour the dressing over the top of the corn mixture and toss well to coat.
- 9Taste and adjust the seasoning with more salt or lime juice if needed.
- 10Garnish with extra cilantro and cheese.
- 11Serve the Mexican Street Corn Salad warm, at room temperature, or chilled.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Brush corn before grilling
Apply the olive oil to the corn before placing it on the hot grill.
Cool corn before slicing
Let the grilled corn cool slightly before cutting the kernels off the cob.
Whisk dressing first
Combine mayonnaise, sour cream, garlic, lime zest and juice, chili powder, and salt in a bowl before adding the corn.
Toss after adding dressing
Pour the prepared dressing over the corn and other mix‑ins, then toss.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mexican Street Corn Salad?
- About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
- How many servings does this Mexican Street Corn Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mexican Street Corn Salad recipe come from?
- It was shared on whatmollymade.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Mexican Street Corn Salad?
- Roughly 251 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.