Mexican Corn Salad


Mexican Corn Salad

This Mexican Corn Salad is exactly like an Elote, but in salad form! Grilled corn topped with cotija cheese and chili powder.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Tex-Mex
Servings 6 servings


  • 4 ears corn, silk and husks removed
  • 2 Tbsp mayonaise
  • 1/2 cup sliced green onions
  • 1/4 red onion, diced
  • 1/2 cup chopped cilantro
  • 1 jalapeño, ribs and seeds removed, minced
  • 1 lime, juiced
  • 1/4 cup Cotija cheese
  • 1/2 tsp chili powder


  • Preheat your grill over high heat. Add corn, turning every few minutes, and cooking until charred in spots and tender, about 20 minutes. Remove from heat and use a knife to cut kernels from cob. Add to a large bowl.
  • To the bowl add mayonaise, sliced green onions, cilantro, jalapeños, lime juice, and cotija cheese. Toss ingredients together. Garnish with chili powder.


If you don't have a grill you can always sauté the corn in a cast-iron skillet until tender and charred.
You can find cotija cheese in the cheese section, usually it is packaged in smalls rounds.

Perfect Pairing

The salad pairs perfectly with these fruity Margarita popsicles.