Fresh Corn Salad with Cotija

Mexican Street Corn Salad with Cotija and Cilantro captures the irresistible flavors of classic elote in a fresh, easy-to-make salad. The combination of charred corn kernels, zesty dressing, and creamy cotija cheese delivers a perfect balance of smoky, tangy, and savory notes. Fresh cilantro and jalapeño add brightness and a mild kick, making this salad a vibrant side dish for any Mexican-inspired meal or summer gathering.

Save

This salad takes the essence of street-cooked corn and transforms it into a crowd-pleasing dish that works well alongside grilled meats, tacos, or on its own. Its versatility and bold flavors make it ideal for picnics, potlucks, or a simple weeknight meal.

Ingredients

• Vegetables
  • 4 cups corn kernels (about 5 ears of fresh corn, or 3 cups frozen and thawed)
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and finely chopped
  • 1/2 cup fresh cilantro, chopped
• Cheese
  • 3/4 cup cotija cheese, crumbled
• Dressing
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream or Mexican crema
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
• Garnish
  • Lime wedges
  • Extra chili powder or Tajín (optional)

Instructions

1. Char the Corn

If using fresh corn, heat a grill pan or skillet over high heat. Spread corn kernels evenly and cook, stirring occasionally, until lightly charred (about 5–7 minutes). If using frozen corn, thaw and pat dry before charring. Let cool slightly.

2. Combine Vegetables

In a large bowl, combine the charred corn, red onion, jalapeño, and cilantro.

3. Make the Dressing

In a separate small bowl, whisk together mayonnaise, sour cream, garlic, chili powder, smoked paprika, lime juice, salt, and pepper until smooth.

4. Toss the Salad

Pour the dressing over the corn mixture. Toss well to coat everything evenly.

5. Add Cheese

Add the crumbled cotija cheese and gently fold to distribute.

6. Serve

Taste and adjust seasoning if needed. Serve chilled or at room temperature. Garnish with extra cotija, more cilantro, lime wedges, and a sprinkle of chili powder or Tajín, if desired.

Zusatztipps für die Zubereitung

For a deeper smoky flavor, grill whole ears of corn before slicing off the kernels. This adds authentic char and aroma that enhances the salad. Using fresh corn when in season will give you the best texture and sweetness.

Varianten und Anpassungen

Add diced avocado for an extra creamy texture or swap jalapeño with serrano peppers if you prefer more heat. To keep the salad fresh for later, prepare it ahead but add the cilantro and cotija cheese just before serving.

Serviervorschläge

This salad pairs wonderfully with grilled meats, tacos, or as a tangy complement to a summer barbecue. Lime wedges served alongside add a fresh zesty pop, and a sprinkle of Tajín or extra chili powder will enhance the heat for spice lovers.

Save

With its vibrant colors and harmonious flavors, this Mexican Street Corn Salad is sure to become a favorite. It’s an easy way to bring the taste of Mexican street food home, brightening any meal with its fresh ingredients and exciting textures.

Recipe Q&A

→ What is cotija cheese?

Cotija cheese is a crumbly, salty cheese originating from Mexico, commonly used in various dishes for its rich flavor.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well; make sure to thaw and dry it before charring for the best texture.

→ How can I make this salad spicier?

To increase the heat, swap the jalapeño for a serrano pepper or add more chili powder to the dressing.

→ Is this salad suitable for a gluten-free diet?

Yes, this corn salad is gluten-free, making it a great choice for those with gluten sensitivities.

→ How long can I keep leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Add fresh cilantro and cotija before serving for the best flavor.