Grilled Mexican Street Corn

This Grilled Mexican Street Corn Salad transforms the beloved street food classic into a convenient, crowd-pleasing dish perfect for summer gatherings. The smoky char from grilled corn pairs beautifully with creamy, tangy ingredients and bright lime, creating a symphony of flavors that captures the essence of Mexican cuisine in salad form.

I first made this street corn salad for a backyard barbecue when I wanted something different than the usual potato salad. It disappeared before any other dish, and now it's requested at every summer gathering my family hosts.

Ingredients

• 6 large ears of corn: The star of the show look for firm ears with bright green husks and golden silk
• 1/3 cup Kraft Mayo: The creamy base that binds everything together reduced fat works perfectly
• 1/2 cup Kraft Sour Cream: Adds tanginess that balances the sweetness of corn
• 8 oz. cotija or Athenos Feta Cheese: Cotija is traditional but feta makes a widely available substitute with similar salty punch
• Juice of 2 limes: Fresh lime juice is essential for authentic flavor avoid bottled juice
• 1 tsp. chili powder: Adds smoky heat that enhances the grilled flavor
• 2 tbsp. fresh cilantro: Brings brightness and authentic Mexican flavor
• 1 tsp. salt: Enhances all other flavors in the dish

Step-by-Step Instructions

Grill the Corn:

Remove the outer husks from corn but leave some inner layers for protection. Place on medium heat grill for 15-20 minutes, turning frequently to achieve even char without burning. The goal is slightly charred kernels with a smoky flavor that remains juicy inside.

Strip the Corn:

Once grilled, remove remaining husks and let cool slightly. Stand each cob upright in a large bowl and use a sharp knife to cut downward, removing kernels in strips. Work your way around each cob until all kernels are removed.

Create the Base:

In a medium sized bowl, combine the corn kernels, mayo, sour cream, fresh lime juice, and salt. Mix thoroughly until all ingredients are well incorporated. The mixture should look creamy with corn evenly distributed.

Rest and Develop Flavors:

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. This resting period allows flavors to meld together and the corn to absorb the creamy dressing.

Finish and Serve:

Just before serving, fold in the crumbled cheese and chopped fresh cilantro. Taste and adjust seasonings if needed, adding more salt, lime juice or chili powder according to preference. Serve cold garnished with extra cilantro if desired.

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Corn is truly the heart of this recipe. I remember visiting Mexico City years ago and watching street vendors slather grilled corn with toppings. The way they transformed simple corn into something extraordinary inspired me to create this more portable, shareable version that captures all those same incredible flavors.

Make It Your Own

This street corn salad welcomes customization. For a spicier version, add diced jalapeños or a dash of hot sauce. Diced avocado brings additional creaminess, while diced bell peppers add sweetness and crunch. The beauty of this recipe is its flexibility. My family loves it with a bit of diced red onion for extra zing and color contrast.

Storage and Make-Ahead Tips

This salad holds beautifully in the refrigerator for up to 3 days. Store in an airtight container with the cheese and cilantro added only before serving for best results. The flavors actually develop and improve after a day, making this perfect for advance preparation. If bringing to a potluck, transport in a chilled container to maintain food safety.

Serving Suggestions

While delicious on its own, this salad pairs wonderfully with grilled meats, especially carne asada or grilled chicken. Serve it alongside fish tacos for a complete Mexican inspired meal. For a fun presentation, hollow out small bell peppers and fill them with the corn salad for individual appetizer portions that look as good as they taste.

Historical Context

Elote is traditional Mexican street corn typically served on the cob, slathered with mayo, cotija cheese, chili powder and lime. This salad version, sometimes called esquites, originated as a convenient way to enjoy the same flavors without the messy eating experience. The dish highlights the importance of corn in Mexican cuisine, which dates back thousands of years to ancient Mayan and Aztec civilizations.

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Recipe FAQs

→ Can I make this Mexican street corn salad ahead of time?

Yes! This salad actually benefits from being made ahead. Prepare the salad as directed and refrigerate for at least 4 hours or up to 24 hours. Just remember to add the cheese and cilantro right before serving for the freshest flavor and texture.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes an excellent substitute as mentioned in the ingredients. The recipe specifically notes Athenos Feta as an alternative. Other options include queso fresco or even a crumbled mild goat cheese.

→ Can I use frozen or canned corn instead of fresh?

While fresh grilled corn provides the best flavor with its smoky char, you can substitute with frozen corn in a pinch. Thaw the corn and then sauté it in a hot skillet until it develops some charred spots. Canned corn will work but won't deliver the same depth of flavor.

→ Is this dish spicy?

The dish has a mild heat from the teaspoon of chili powder. If you prefer it spicier, you can add more chili powder or incorporate some minced jalapeño. For a milder version, reduce the amount of chili powder or substitute with smoked paprika.

→ How can I make this dish healthier?

The recipe already suggests using reduced-fat mayo and sour cream to lower the calorie content. You could further reduce the mayo and substitute with Greek yogurt for extra protein. You might also increase the amount of fresh vegetables by adding diced bell peppers, cherry tomatoes, or avocado.

→ Can I serve this salad warm instead of cold?

While traditionally served cold, this salad can be enjoyed warm as well. If serving warm, grill the corn and mix with the dressing ingredients right away, then add the cheese and cilantro just before serving. The contrast of warm corn with the cool creamy dressing creates an interesting flavor profile.