This vibrant Mexican Street Corn Salad is a delightful twist on the traditional elote, featuring sweet corn combined with creamy dressing and spices, perfect for summer gatherings or barbecues. Each bite bursts with flavor, making it a staple dish for any Mexican-inspired meal.
Preheat the grill or grill pan over medium-high heat.
If using fresh corn, grill the corn on the cob until slightly charred, about 10 minutes. If using frozen corn, sauté in a pan until heated through.
In a large bowl, combine grilled corn kernels, mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, and salt.
Mix well until all ingredients are evenly combined.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to serve.
Notes
This salad can be served warm or cold, making it a versatile option for any occasion. You can add black beans for protein or diced avocado for creaminess.For a spicy kick, consider adding chopped jalapeños or a dash of chili powder.Store leftovers in the refrigerator for up to 3 days.