Mexican Street-Style Elote Corn Salad with Cotija and Lime
A bright and tangy Mexican street food-inspired salad featuring grilled corn, creamy Cotija cheese, fresh lime, and a hint of chili powder. This mexican-inspired salads ready in about 17 minutes pairs fresh corn kernels (from about 4 ears), 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.
Ingredients
- 4 cups fresh corn kernels (from about 4 ears)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh lime juice
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a grill pan or cast iron skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 5-7 minutes until the corn is slightly charred and fragrant.
- Step 2: In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add the warm grilled corn kernels to the bowl and toss with the dressing until coated evenly. Fold in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro.
- Step 4: Serve immediately or chilled for 20 minutes to let flavors meld, garnished with extra Cotija and a sprinkle of chili powder if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mexican Street-Style Elote Corn Salad with Cotija and Lime take to make?
Total time is about 17 minutes (10 min prep + 7 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 Mexican Street-Style Elote Corn Salad with Cotija and Lime?
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 Mexican Street-Style Elote Corn Salad with Cotija and Lime?
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 Mexican Street-Style Elote Corn Salad with Cotija and Lime 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.
What goes well with Mexican Street-Style Elote Corn Salad with Cotija and Lime?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
