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Mexican Street Corn Salad

Mountain Cravings
Grilled corn tossed with creamy chili-lime sauce & salty cotija cheese, the off-the-cob version of Mexican elotes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 172 kcal


  • 4 ears fresh corn shucked
  • 2 T. fat-free mayonnaise
  • 3 oz. cotija cheese crumbled
  • 1/2 cup green onions finely chopped
  • 1/2 cup cilantro finely chopped
  • 1 jalapeƱo seeded & minced
  • 2 cloves garlic minced
  • 1 T. lime juice
  • 1 t. chili powder
  • salt to taste


  • Grill the corn over high heat for 5 minutes on each side, until corn is cooked and kernels are charring.
  • Cut the kernels from the cob and combine in a large mixing bowl with all other ingredients.
  • Serve warm or at room temp. Salad will keep in the fridge for several days.


Adapted from Serious Eats.
You can opt to roast the corn under the broiler rather than grilling.