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20
Grilled Street Corn Salad
Grilled Street Corn Salad
June is the season for sun, smoky grills, and fresh produce—and nothing captures all three quite like this zesty street corn salad. Inspired by Mexican street corn (elote), this version is served off the cob and perfect for summer entertaining.
- 4 ears of fresh corn, husked
- Olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled Cotija cheese
- 4 scallions, sliced
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup chopped fresh cilantro
- 1/4 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 jalapeño pepper, diced
Brush ears of corn with olive oil. Grill the corn over medium-high heat until slightly charred on all sides (about 10–12 minutes). Let cool slightly, then cut the kernels off the cob.
In a large bowl, mix the mayonnaise, sour cream, scallions, lime juice, garlic, spices and jalapeño.
Add the grilled corn, Cotija and cilantro. Stir until coated and well combined, season to taste with salt and pepper.
Serve warm or chilled, topped with extra cheese, cilantro, and a lime wedge.
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