Oh, late August, what a wonderful time of year. Just when you’re sad that the summer is winding down, you get reminded that fall is just around the corner when fresh corn sweetens and ripens with the season. Corn is a fickle vegetable to grow, so if you’re growing it yourself, high five to you! But if you’re supporting your local farmers at the farmer’s market, it will taste just as sweet, maybe even sweeter!
I first tried Mexican Street Corn, also known as Elote, when I was visiting Sedona, Arizona, but it was not on the street, it was on a big white plate at some fancy restaurant. It was, however, delicious, drenched in a Mexican crema and battered in a salty Mexican cotija cheese, drizzled in hot sauce. I was psyched when it started popping up closer to me in New England, usually from a food truck, which I tend to think have some of the best food!
Making Mexican Street Corn is a really delicious way to use up corn, but you might be surprised to know that it’s not always eaten on the cob. Esquites or vasito de elotes means “little corn-cup” and it’s a dish meant to be served in a cup, prepared in many different ways but always covered with delicious toppings that can be mixed in.
This recipe for Grilled Mexican Street Corn Salad is a delicious party dish, and you can serve it in a big bowl, or get fancy and serve it in small cups too.Print
Fresh Grilled Mexican Street Corn Salad
This zesty Grilled Mexican Street Corn Salad is quick and easy to create and makes a great party dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4 to 6 1x
- Category: Salads & Dressings
- 6 ears of corn (fresh is best, frozen is next best)
- 3 tbsp butter, melted
- 2 small limes, halved
- 1/2 cup mayonnaise
- 1 tsp smoked paprika
- 1 tsp chili powder
- 3 tbsp fresh cilantro, chopped (can also use basil)
- 1/2 cup cotija cheese
- Preheat grill to 400 degrees F or high. Gently pull back the husks on your corn, and remove as much of the silk as you can. Rub the ears with melted butter and sprinkle with salt and pepper, then pull the husks back over the corn.
- Add corn to grill and cook for about 10 minutes. If you want a charred look, use grill gloves and peel back some of the husk and put corn directly on the grill for the last minute. That will also help burn up any leftover corn silk. Remove from the grill and let cool.
- Once cooled, use a knife to cut the corn off the cob, and add to a medium mixing bowl.
- Zest and squeeze your limes into the mixing bowl. Add mayonnaise, smoked paprika and chili powder and mix. Add 2 tbsp cilantro and the cotija cheese.
- Toss, garnish with the remaining tbsp of cilantro, and eat right away, or refrigerate for later.
More Corn Recipes
If you’re looking for more ways to enjoy fresh corn, our Corn Gardening Guide includes a number of recipes that will help you
- Mexican Street Corn (on the cob!)
- Corn, Tomato, and Avocado Salad
- Zucchini Corn Fritters
- Fresh Sauteed Corn
- Vegetarian Corn Chowder
- Tagliatelle with Corn and Tomatoes
- Corny Cornbread
What are your favorite ways to cook corn? I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!