Charred Street-Style Mexican Elote Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled corn kernels tossed in a creamy, tangy dressing with fresh cilantro and crumbled cheese, capturing authentic Mexican street food flavors. This Mexican-inspired salad recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, husked, mayonnaise, sour cream into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 ears of husked fresh corn with 1 tbsp vegetable oil and grill for 10-12 minutes, turning occasionally, until kernels are charred in spots.
  2. Step 2: Remove the corn from the grill and use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
  3. Step 3: In a separate bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 3 tbsp lime juice, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  4. Step 4: Pour the dressing over the grilled corn kernels and toss to coat evenly.
  5. Step 5: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Serve immediately as a vibrant side or light salad.

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