Grilled corn in chipotle, lime, light sour cream and salty-tangy Cotija cheese. Mexican street corn salad is a lighter riff on the classic, elotes.
- 4 corn cobs, husked
- 1 cup light sour cream
- 1/2 cup cotija cheese
- 1 tsp smoked paprika
- 1/4 tsp ground chipotle
- 1 lime, zested & juiced
- Heat a grill to 425. Alternately, heat oven to 425 or use a grill pan on medium-high heat.
- When hot, place corn cobs directly on the grill. Cook for about 10 minutes, rotating sides occasionally.
- Remove from heat, and use a heat-safe glove to hold a cob upright in a serving bowl. Use a knife to cut the kernels off of the cob. Repeat for all cobs.
- Stir in sour cream, cotija, smoked paprika, ground chipotle, lime juice and lime zest. If everyone likes cilantro, stir it into the corn salad as well. Or, serve cilantro on the side.
This recipe is vegetarian and presumed to be gluten-free, but please check all labels.
Substitutions for vegan: Use crumbled vegan “mozz” style cheese and dairy-free sour cream or dairy-free plain yogurt.
This corn salad is delicious served hot – right off the grill – or cold.
- Category: Side Dish
- Method: Grill
- Cuisine: Mexican
Keywords: mexican street corn, grilled corn salad