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Smoky Grilled Street Corn Salad with Cotija: Easy Summer Side

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This Smoky Grilled Street Corn Salad with Cotija is what happens when you take everything you love about elote—the char, the tang, the creamy heat—and turn it into something you can eat with a spoon. It’s the side dish that steals the show at every cookout, potluck, and Tuesday night dinner.

Ingredients

Scale
  • 6 ears fresh corn, husked
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • ½ cup Cotija cheese, crumbled
  • ¼ cup fresh cilantro, chopped
  • Extra lime wedges, for serving

Instructions

  1. Husk the corn and remove all the silk. Rinse the ears under cool water to remove any stray silks. Pat them dry with a clean kitchen towel. Drizzle the olive oil over the corn and rub it all over each ear, then sprinkle with the salt.
  2. While the grill is heating, make the dressing. In your large bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, smoked paprika, chili powder, and cayenne (if using). Taste it—it should be tangy, smoky, and just a little spicy. Season with salt and black pepper to your liking.
  3. Preheat your grill to medium-high heat (about 400°F to 450°F). Place the corn directly on the grill grates. Grill for 10 to 12 minutes total, turning every 2 to 3 minutes with your tongs. You want the kernels to develop charred spots on all sides.
  4. Let the grilled corn cool for a few minutes until it’s cool enough to handle. Place one ear of corn upright on the cutting board, holding it by the tip. Use a sharp knife to cut the kernels off the cob, working from top to bottom. Rotate the ear and repeat until all the kernels are removed.
  5. Add the warm corn kernels to the bowl with the dressing. Toss gently until every kernel is coated. Sprinkle the Cotija cheese and fresh cilantro over the top and toss once more. Taste and adjust seasoning. Serve immediately with extra lime wedges on the side.

Notes

For best results, use fresh summer corn. If using frozen corn, thaw completely and pat dry before grilling. The dressing can be made a day ahead and refrigerated. For a dairy-free version, use plant-based yogurt and vegan mayo, and omit the Cotija or use vegan feta.

Nutrition

Keywords: grilled corn salad, street corn, elote, cotija, summer side, smoky, easy

Find it online: https://sunnysavory.com/smoky-grilled-street-corn-salad-with-cotija-easy-summer-side/