Name: Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe
Prep time: 15 min
Cook time: 20 min
Total time: PT-498115H18M53S
Cuisine: Mexican
Ingredients: 6 ears corn in the husk; ½ cup mayonnaise; 1 lime, juiced; 1 teaspoon hot sauce; ½ teaspoon mild chile powder; ¼ teaspoon smoked paprika; ½ cup crumbled Cotija cheese; ½ cup coarsely chopped cilantro; 3 scallions, sliced

Jump to Recipe·4 from 84 reviews

If you adore the irresistible flavors of Mexican street food, then you are going to fall head over heels for the Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe. This vibrant dish transforms classic elote into a fresh, shareable salad bursting with smoky grilled corn, crumbly, salty Cotija cheese, and a zesty chili-lime mayonnaise that ties every bite together with a perfect tangy kick. It’s simple, colorful, and packed with texture, making it a standout at any gathering or a delightful weeknight side that brings a fiesta to your table.

Ingredients You'll Need

The image shows five ears of corn with green husks arranged on a white marbled surface to the left. On the right, there are eight small white bowls, each filled with different ingredients: one bowl has chopped green onions, another has crumbled white cheese, a bowl with green chopped herbs, a bowl with a reddish-brown powder, one with a smaller amount of bright red powder, a bowl with a clear liquid, another with a thick white sauce, and a bowl with reddish sauce. All items are laid out neatly in a grid-like pattern. Photo taken with an iphone --ar 4:5 --v 7

Getting this Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe just right comes down to a few humble but essential ingredients. Each one plays a starring role in layering the flavors and textures that make this salad unforgettable.

6 ears corn in the husk: Fresh corn soaks up the grill's smoky flavor while staying sweet and juicy.
½ cup mayonnaise: Provides a creamy base that carries the tangy and spicy notes beautifully.
1 lime, juiced: Adds bright acidity that cuts through the richness.
1 teaspoon hot sauce: Brings just the right amount of heat without overpowering.
½ teaspoon mild chile powder: Adds depth and subtle smoky warmth.
¼ teaspoon smoked paprika: Enhances that smoky, grilled essence.
½ cup crumbled Cotija cheese: The salty, crumbly texture makes every bite luscious.
½ cup coarsely chopped cilantro: Fresh and fragrant, it brightens and balances the dish.
3 scallions, sliced: Offers a crisp, mild onion flavor that adds freshness.

How to Make Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe

Step 1: Prep and Soak the Corn

Start by soaking the ears of corn in cold water for at least an hour. This simple step keeps the husks wet so they don’t burn while grilling and helps steam the corn gently for that perfect juicy bite.

Step 2: Make the Chili-Lime Mayonnaise

In a bowl, whisk together mayonnaise, freshly squeezed lime juice, hot sauce, chile powder, and smoked paprika. This zesty sauce will be the creamy spicy heart of your salad. Once combined, pop it into the fridge to let the flavors meld while you grill the corn.

Step 3: Grill the Corn

Preheat your grill to medium heat and brush the grate with oil to prevent sticking. Drain the corn and place it on the grill, away from direct flames, turning occasionally for 15 to 20 minutes. This slow grilling steams and softens the kernels.

Step 4: Shuck and Char the Corn

Once the corn is cool enough to handle, carefully remove the husks and silk. Return the bare cobs directly over the heat. Grill for 3 to 5 minutes, turning until the kernels develop beautiful char marks that add smoky depth.

Step 5: Combine the Salad

Using a sharp knife, cut the kernels off the cobs and transfer them to a large bowl. Toss in the Cotija cheese, cilantro, and sliced scallions. Gently fold in the chili-lime mayonnaise to coat everything evenly, creating a colorful mix bursting with flavor.

How to Serve Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe

Six ears of corn are placed on a black grill grate inside a grill, with five ears showing a mix of yellow and white kernels and one ear mostly pale white kernels. The grill has a dark metal surface and the lid is open, exposing the corn to sunlight which casts soft shadows. The background shows an outdoor setting with a glimpse of natural light and some out-of-focus elements. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your elote salad by sprinkling some extra crumbled Cotija on top for sharp, salty bites. Fresh lime wedges and a sprinkle of additional chile powder or smoked paprika add brightness and a pop of spice that really make this dish shine.

Side Dishes

This salad pairs wonderfully with grilled meats like carne asada or juicy chicken, but it’s also fantastic alongside fresh guacamole and warm tortillas for a complete Mexican-inspired meal. It brightens any barbecue or summer picnic spread with its vibrant flavors.

Creative Ways to Present

You can serve this salad in individual bowls or spread it on toasted baguette slices for a fun appetizer twist. Another great idea is layering it in a clear glass trifle dish for a colorful presentation at gatherings. It’s as pleasing to the eye as it is to the taste buds.

Make Ahead and Storage

Storing Leftovers

This elote salad keeps nicely covered in the fridge for up to 3 days. The flavors continue to develop, but it’s best enjoyed fresh to keep the corn’s texture lively and the mayo sauce creamy.

Freezing

Freezing is not recommended for this recipe, as the mayonnaise-based dressing and fresh herbs lose their texture and flavor after thawing. Fresh corn also tends to become watery once frozen and reheated.

Reheating

If you prefer your salad warm, briefly warm the corn kernels in a skillet over medium heat without the dressing, then fold in the chili-lime mayonnaise mixture before serving. Avoid microwaving with dressing to maintain the best texture and flavor.

FAQs

Can I make this recipe without a grill?

Absolutely! You can roast the corn in the oven at 400°F for about 20 minutes, turning halfway through, or char the kernels in a hot skillet. While grilling adds an unbeatable smoky flavor, these methods still produce delicious results.

Is Cotija cheese essential, or can I substitute it?

Cotija’s salty, crumbly texture is traditional and really makes this salad, but feta cheese is a great substitute if Cotija is hard to find. Just keep in mind that feta might be a touch creamier and less crumbly.

How spicy is the chili-lime mayonnaise?

The mayonnaise has a gentle, pleasant heat thanks to the mild chile powder and hot sauce. If you want more kick, feel free to adjust the hot sauce amount or add a pinch of cayenne pepper!

Can I prepare the chili-lime mayonnaise ahead of time?

Yes! Making the mayonnaise a few hours or even a day in advance helps those vibrant flavors intermingle, making your elote salad even tastier when it’s time to serve.

Is this salad gluten-free?

Yes, this Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe is naturally gluten-free, making it a great choice for those avoiding gluten without compromising on flavor.

Final Thoughts

This Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe is one of those dishes that feels like a celebration in every bite. Its smoky, tangy, creamy, and spicy elements come together effortlessly to make an incredibly satisfying salad that you can enjoy any time of year. I promise once you try it, you’ll want to make it over and over again — so grab some fresh corn and get grilling!

Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe

Ingredients You'll Need