Charred Elote-Style Mexican Street Corn Salad
Grilled corn kernels tossed with creamy mayonnaise, cotija cheese, lime juice, and smoky chipotle for a vibrant Cinco de Mayo side dish. This mexican-inspired cinco de mayo (vegetarian) ready in about 25 minutes pairs ears, husked fresh corn on the cob, mayonnaise, crumbled cotija cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears, husked fresh corn on the cob
- 1/3 cup mayonnaise
- 1/2 cup, crumbled cotija cheese
- 2 tbsp fresh lime juice
- 1 tsp chipotle chili powder
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat an outdoor grill or grill pan to medium-high heat. Brush 4 ears of husked fresh corn with 1 tbsp olive oil.
- Step 2: Grill the corn directly on the grates, turning every 2-3 minutes for about 10 minutes total, until the kernels are charred in spots and fragrant.
- Step 3: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
- Step 4: Add 1/3 cup mayonnaise, 1/2 cup crumbled cotija cheese, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper to the bowl with the corn kernels.
- Step 5: Stir gently until all ingredients are combined and the corn is coated with the creamy, smoky dressing.
- Step 6: Taste and adjust salt or lime juice if needed; serve chilled or at room temperature.
Frequently asked questions
How long does Charred Elote-Style Mexican Street Corn Salad take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Elote-Style Mexican Street Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mayonnaise from drying out.
Can I substitute ingredients in Charred Elote-Style Mexican Street Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Elote-Style Mexican Street Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Elote-Style Mexican Street Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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