Description
A flavorful, smoky salad inspired by Mexico’s iconic elote, combining sweet corn, zesty lime crema, crumbly cotija, and fresh herbs. Quick to make with bold, balanced flavors—perfect for summer meals, snacks, or a crowd-pleasing side.
Ingredients
4 ears of corn, husked
1.5 tablespoons olive oil
3 tablespoons mayonnaise
2 garlic cloves, minced
1.5 limes: zest and juice
1/3 cup scallions, thinly sliced
1/2 cup cotija cheese, crumbled
1/4 cup cilantro, roughly chopped
1/4 teaspoon smoked paprika
Pinch of cayenne pepper
Salt to taste
Instructions
Preheat grill or stovetop griddle to high heat
Rub corn with olive oil and sprinkle smoked paprika, garlic, cayenne, and salt evenly
Grill corn 8–10 minutes, rotating for even charring
Scrape kernels off cobs into a bowl, leaving some charred bits for texture
Whisk lime zest, lime juice, and mayonnaise to create tangy dressing
Fold dressing into corn with scallions and cilantro
Top with crumbled cotija cheese before serving
Notes
For halal version, omit cotija and replace with vegan options like nutritional yeast and toasted pepitas
Use fresh heirloom tomatoes for a creamy alternative to mayonnaise
Store leftovers in an airtight container refrigerated for up to 2 days