Grilled Mexican Street Corn Salad
Summer isn't complete until you have made this Grilled Mexican Street Corn. This salad is a twist on a classic Elote and perfect side dish for any summer BBQ. Made with perfectly grilled charred corn, cojita cheese, creamy mayo, chili powder, fresh lime juice and cilantro for garnish.
Ingredients
- 6 corn ears
- 1/3 cup mayo
- 1/4 cup grated cojita cheese
- 1-2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- cilantro for garnish
- butter for running corn if desired
Instructions
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Start by prepping corn; Shuck corn then rinse making sure to remove any leftover silk. Pat corn dry and generously rub with butter making sure they are well coated.
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Heat up grill on medium-high heat and preheat for about 10 minutes. Place corn on preheated grill. Grill for 15 minutes turning each cob every 2-3 minutes. This will ensure corn will grill evenly and get a nice char on every side.
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Remove corn from grill and allow to cool for a bit until it can be handled. While corn is cooling, grate 1/4 cup cojita cheese.
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Grab corn from stem and place on top of a large baking sheet pan or in a large mixing bowl. Using a knife, carefully cut down the sides removing kernels from cob. Repeat with the rest of the corn.
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Transfer corn kernels into a large mixing bowl (if not in one already). Add in the rest of ingredients; mayo, butter, grated cojita cheese, lime juice, chili powder, salt and pepper. Give salad a good toss making sure its all well combined and corn is well coated with the rest of ingredients.
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Cover salad and place in the fridge. Allow it to chill for 1-2 hours.
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Remove salad from fridge and garnish with fresh cilantro. Serve and enjoy!
Recipe Notes
Tips and Substitutions:
- Preheat your grill- This will prevent corn from sticking to it and will grill corn evenly at the same temperature on every side.
- Turn each cob every 2-3 minutes while grilling- This will ensure corn will grill evenly and get a nice char on every side.
- Place grilled corn on large baking sheet pan or in a large mixing bowl to remove kernels from the cob- This will make it easier to cut and less messy.
- Allow salad to chill for 1-2 hours- This salad is best when served chilled.
- Substitute for cojita cheese- Use feta cheese.