Fresh Grilled Corn Elote Salad Recipe with Zesty Lime and Cotija Cheese
A vibrant and smoky grilled corn salad with zesty lime juice and crumbly cotija cheese, perfect for summer BBQs and quick gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob
- ½ cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 2 tablespoons mayonnaise (optional)
- ¼ cup fresh cilantro, chopped
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your grill to medium-high heat (about 400°F).
- Remove husks and silk from corn, then brush each ear lightly with olive oil.
- Grill corn on the grates, rotating every 3-4 minutes until charred and tender, about 12-15 minutes total.
- Let corn cool slightly, then stand upright and slice kernels off the cob with a sharp knife.
- In a large bowl, whisk together mayonnaise (if using), lime juice, chili powder, garlic powder, salt, and pepper.
- Add grilled corn kernels and chopped cilantro to the bowl and toss gently to coat.
- Sprinkle crumbled cotija cheese over the salad and toss lightly, reserving some cheese for garnish.
- Taste and adjust seasoning with more lime juice, salt, or chili powder as desired.
- Transfer to a serving bowl and garnish with extra cotija cheese and cilantro leaves.
Notes
For a dairy-free or vegan version, substitute cotija cheese with toasted nutritional yeast and use vegan mayonnaise. You can prep the corn a day ahead and mix the salad just before serving to keep it fresh. Add a pinch of smoked paprika or cayenne pepper for extra smoky heat.
Nutrition
- Serving Size: About 1 cup
- Calories: 200
- Sugar: 6
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 3
- Protein: 6
Keywords: grilled corn salad, elote salad, cotija cheese, lime, summer salad, BBQ side dish, Mexican street corn salad