How to Make Mexican Corn-off-the-Cob Salad - A Step-by-Step Guide

Get ready to elevate your summer cookouts with this tasty and refreshing Mexican Corn-off-the-Cob Salad recipe. Made with fresh and vibrant ingredients, this salad is bursting with flavor and is the perfect side dish for any barbecue or gathering.

This salad is a delightful twist on the classic Mexican street corn, also known as elotes. Instead of serving the corn on the cob, this recipe takes the flavors of elotes and creates a colorful and delicious salad that is easy to share and e...

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Ingredients

  • 4 ears corn, with husks
  • ½ lime, juiced, or more to taste
  • ½ teaspoon chili powder
  • 5 ounces crumbled cotija cheese
  • ¼ cup packed chopped fresh cilantro
  • 4 tablespoons mayonnaise
  • 1 pinch ground black pepper to taste
  • 1 pinch salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
  • Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
  • Nutrition

    209 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 28mg
    • Sodium: 358mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 6mg
    • Calcium: 167mg
    • Iron: 1mg
    • Potassium: 206mg