Fresh Elote Grilled Corn Salad Bowl Recipe Easy Creamy Cotija Twist
A bright, smoky, and creamy grilled corn salad with a tangy Cotija cheese dressing, perfect for summer gatherings or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 4 ears fresh corn on the cob, husked and cleaned
- ½ cup Cotija cheese, crumbled (or queso fresco for milder flavor)
- ¼ cup mayonnaise (preferably a good-quality brand like Hellmann’s)
- 2 tablespoons Greek yogurt (or sour cream as a substitute)
- Juice of 1 large lime, freshly squeezed
- 1 teaspoon chili powder (adjust to taste)
- 2 tablespoons fresh cilantro, chopped (optional)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon olive oil (for brushing corn before grilling)
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). Brush each ear of corn lightly with olive oil to help achieve a nice char and prevent sticking. This should take about 5 minutes.
- Grill the corn for 10-12 minutes, turning every 2-3 minutes so all sides get evenly charred. Aim for dark grill marks but avoid burnt kernels. The corn should smell sweet and smoky when ready.
- Remove the corn from the grill and let it cool slightly. Once cool enough to handle, carefully cut the kernels off the cob with a sharp knife, holding the cob upright on a cutting board. Aim for about 3 cups of kernels.
- Prepare the creamy Cotija dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth and well blended. Taste and adjust seasoning as needed.
- In a large mixing bowl, toss the grilled corn kernels with the dressing until all the kernels are coated evenly. Gently fold in the crumbled Cotija cheese and chopped cilantro, reserving a little cheese for garnish.
- Serve immediately or cover and chill in the fridge for 15-20 minutes to let the flavors marry. The salad can be enjoyed chilled or at room temperature.
Notes
If dressing is too thick, add a teaspoon of water or extra lime juice to loosen it. When cutting kernels, hold the corn firmly but carefully to avoid slipping. Brushing corn with olive oil helps achieve a beautiful char and prevents drying out. Rotate corn often while grilling for even cooking. Fresh lime juice is preferred over bottled for best flavor. The salad can be served chilled or at room temperature. For vegan versions, substitute mayonnaise and Greek yogurt with vegan alternatives and use dairy-free cheese or nutritional yeast.
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 235
- Sugar: 6
- Sodium: 320
- Fat: 14
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 7
Keywords: elote, grilled corn salad, cotija cheese, creamy dressing, summer salad, Mexican street food, easy side dish