Elote Grilled Mexican Corn Salad

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  1. 6 ears of corn, husked
  2. 1/4 c mayonnaise, regular or light
  3. 3 T sour cream
  4. 3 T minced fresh cilantro leaves
  5. 1 medium garlic clove, minced or pressed through garlic press
  6. 3/4 t ancho chile powder, divided
  7. 1/4 t ground black pepper
  8. 1/4 t cayenne pepper
  9. 4 t juice lime juice
  10. 1/4 red onion, minced
  11. 1 oz grated Cotija or queso fresco cheese (about 1/2 c)


  1. Heat grill to medium heat.
  2. Add corn, turning occasionally until slightly charred on each side.
  3. Meanwhile, in a large bowl, combine mayonnaise, sour cream, cilantro, garlic, $ ancho chile powder, pepper, cayenne, lime juice, and red onion, and cheese, set aside.
  4. Holding the corn by the small end, cut off all of the kernels.
  5. Add the kernels to the large bowl, and stir to combine.
  6. Serve slightly warm, room temperature or cold.

Picture of Recipe

Elote Grilled Mexican Corn Salad - Picture of Recipe
Serves: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Salad,Side Dish
Type of Food: Vegetarian
Ethnicity/Origin: Mexican
Key Ingredient: Corn
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Grill
Themes/Holidays: Cinco de Mayo

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