Stop ruining your corn! If you’re just eating it off the cob, you’re missing out. This easy Grilled Mexican Corn Salad takes summer corn to the next level! It’s perfect for potlucks, BBQs, and parties!

A vibrant glass bowl filled with grilled corn, red onions, cilantro, crema, crumbled cotija cheese, and lime juice makes for the perfect elote Mexican grilled corn salad.

Mexican Street Corn Salad Recipe

Have you ever had Elote? It’s a popular Mexican street food featuring grilled corn on the cob slathered in creamy sauce, topped with crumbled cheese, chili powder, and a squeeze of lime. And let me tell you, if you’re not careful, you might find yourself channeling your inner Nacho Libre while devouring it.

Now, enter Elote Grilled Mexican Corn Salad! All the flavors of street corn without the mess. Juicy grilled corn, tossed with Mexican crema, cotija cheese, chili powder, cumin, salt, pepper, fresh lime juice, red onion, and cilantro! Every bite is bold, tangy, and downright addictive.

The key here is charring the corn just right. Too little, and you miss that smoky flavor; too much, and you’re eating burnt disappointment.

We first fell in love with elote at a tiny farmers’ market in Idaho (yes, Idaho!). Now, we make this salad at home all the time. It’s perfect for BBQs, potlucks, or just eating straight from the bowl with a spoon.

Want the best results? Use fresh corn, don’t skimp on the lime juice, and mix while the corn is warm so the flavors really soak in. Oh, and whatever you do—don’t skip the cotija. Trust me, it makes all the difference.

A glass bowl full of grilled corn, red onions, cilantro, crema, cotija cheese and lime juice which makes the best elote mexican grilled corn salad

What’s Needed for Mexican Corn Salad?

Stop Bringing Boring Sides to Potlucks! This Mexican Corn Salad Is What You NEED! Here’s what you’ll need to make it:

  • Fresh sweet corn
  • Crema
  • Lime juice
  • Spices (cumin, chili powder, salt, pepper)
  • Cotija cheese
  • Red onion
  • Fresh cilantro

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Avoid Mushy Corn:

Nobody wants a sad, mushy corn salad! The biggest mistake? Overcooking the corn until it loses its crisp bite. Whether you’re grilling or roasting, cook the corn just enough to get a nice char while keeping it firm.

Tip: Let the corn cool slightly before cutting it off the cob. This helps it stay juicy and keeps your salad from turning into a mushy mess!

What’s the Best Cheese for Elote Corn Salad?

What cheese should you use for elote corn? Oh boy, this is a tricky question because to be honest, even if there’s one that’s usually used, Chihuahua cheese or Cotija Cheese, not everywhere sells it. We most often use Cotija cheese because it’s available in all Utah stores, but if you can’t find either we recommend parmesan cheese in the can or fresh parmesan, or even a mild Feta.

read more: Looking for easy potluck sides? Try our BBQ Baked Beans as well!

grilled corn, red onions, cilantro, creamy crema, cotija cheese, and a drizzle of lime juice in a heaping mound inside a bowl.

How to Make Mexican Corn Salad

This elote salad comes together quickly and requires minimal prep. Here’s how we make this street corn salad:

  1. Grill the corn until slightly charred on all sides. Carefully cut the corn off the cob.
  2. Mix together the grilled corn and remaining ingredients.
  3. Serve warm, or refrigerate for later.

Can I Use a Mexican Crema Substitute?

Crema is the Mexican version of French crème fraîche, a little bit tangy and creamy. Both crema and crème fraîche are slightly soured and thickened cream, milder and less thick than American sour cream as it’s a thin cream instead.

If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise.

A glass bowl filled with grilled corn, red onions, cilantro, creamy crema, cotija cheese, and zesty lime juice.

Can I Use Frozen Corn Instead of Fresh?

No fresh corn? No problem. Toss frozen corn straight into a hot, oiled skillet—no need to defrost. Stir occasionally until it gets a little charred, then continue with the recipe. We do this all winter, and it works like a charm.

Tips for Making Mexican Corn Salad

  • Want more heat? Add extra chili powder, a pinch of cayenne, or a few splashes of Mexican hot sauce.
  • Versatile & Delicious! This grilled corn salad can be enjoyed as is, or it can be eaten as a dip. It’s also great for topping nachos, tacos, enchiladas, burritos, quesadillas, and many other dishes!
  • Make Ahead Friendly! This Mexican corn salad can be prepped in advance and eaten later. The corn doesn’t release much moisture, so you can snack on this for days! Just transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving!

How to Make Elote Mexican Corn Salad Video

More CORN RECIPES You’re Sure to Love:

Elote Grilled Mexican Corn Salad

Elote Grilled Mexican Corn Salad

4.49 from 183 votes
Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Description

Stop eating bland ol' corn on the cob! You're missing out! This easy Grilled Mexican Corn Salad takes summer corn to the next level!

Ingredients 

  • 6 Ears Sweet Corn, husked
  • ⅓ Cup Crema, *see note for substitution
  • 4  Tablespoons Lime Juice, (fresh is best)
  • ½ teaspoon Ground Cumin
  • ¾ teaspoons Smoked Paprika
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Salt, plus more to taste
  • ½ Cup Cheese, Crumbled Cotija
  • ½ Onion, Red, minced
  • ⅓ – ½ Bunch Cilantro, chopped

Instructions

  • Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
    6 Ears Sweet Corn
  • Remove from the grill and allow to cool for a few minutes.
  • Holding the corn cobs by the small end, cut off all of the corn kernels.
  • Place the kernels in a big bowl and add all remaining ingredients.
    ⅓ Cup Crema, 4  Tablespoons Lime Juice, ½ teaspoon Ground Cumin, ¾ teaspoons Smoked Paprika, ½ teaspoon Chili Powder, ¼ teaspoon Black Pepper, ¼ teaspoon Salt, ½ Cup Cheese, ½ Onion, ⅓ – ½ Bunch Cilantro
  • Fold gently with a rubber spatula, seasoning with additional salt as needed.
  • Serve slightly warm, room temperature, or cold and garnish a sprinkle of cotija and lime wedges.

Notes

Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can’t find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise. 
Store in the refrigerator for up to 4 days.

Nutrition

Serving: 1CupCalories: 71kcalCarbohydrates: 3gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 217mgPotassium: 50mgFiber: 0.4gSugar: 1gVitamin A: 366IUVitamin C: 4mgCalcium: 94mgIron: 0.3mg
Author: Carrian Cheney
Course: America’s Best 4th of July Desserts, Recipes and Sides
Cuisine: Mexican

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A bowl full of corn kernels, red onions, cilantro, crema, cotija cheese and lime juice