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

Elote Grilled Mexican Corn Salad

Every summer we enjoy plenty of grilled sweet corn, but this Elote Grilled Mexican Corn Salad is above and beyond with it's crema sauce, salty cotija cheese and that spicy seasoning!
Course America's Best 4th of July Desserts, Recipes and Sides
Keyword cheese, corn, corn on the cob, grilled, mexican, side
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 157kcal
Author Sweet Basil


  • 6 Ears of Corn husked
  • 1/3 Cup Crema *see note for substitution
  • Tablespoons  Lime Juice fresh is best
  • 1/2  Teaspoon  Ground Cumin
  • 3/4  Teaspoons  Smoked Paprika
  • 1/2 Teaspoon Chili Powder
  • 1/4  Teaspoon  Black Pepper
  • 1/4  Teaspoon Salt plus more to taste
  • 1/2 Cup Crumbled Cotija Cheese
  • 1/2 Red Onion Minced
  • 1/3-1/2 Bunch Cilantro chopped


  • Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
  • Remove from the grill and allow to cool for a few minutes.
  • Holding the corn by the small end, cut off all of the kernels.
  • Place the kernels in a big bowl and add all remaining ingredients.
  • Fold gently with a rubber spatula, seasoning with additional salt as needed.
  • Serve slightly warm, room temperature or cold.


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. 


Serving: 1/2 cup | Calories: 157kcal | Carbohydrates: 20g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 307mg | Fiber: 2g | Sugar: 5g