Introduction
This spirited Mexican Street Corn Salad with Cotija and Smoky Chili Lime captures the carnival vibe of elotes—those iconic grilled cobs sold from bustling street carts—yet spares you the buttery drips and corn‑on‑the‑cob juggling act. In this bowl, fire‑kissed kernels mingle with creamy yogurt, tangy lime, a flicker of chili heat, and snowy crumbles of salty cotija. It is bright, zesty, and delightfully messy in flavor rather than form, inviting you to scoop generous spoonfuls without a stack of napkins.
The Origins of Mexican Street Corn Salads
Elote, Spanish for “corn cob,” is a beloved staple of Mexican street food culture, traditionally char‑grilled, slathered with mayonnaise, rolled in cotija, and showered with chili‑lime seasoning. When cooks began shaving those smoky kernels into bowls for gatherings—often called esquites—the idea for a deconstructed street corn salad was born. By swapping mayonnaise for protein‑rich yogurt and adding fresh produce, this contemporary riff delivers the same fiesta of flavors while catering to lighter cravings and utensil‑only dining.
The Creamy, Smoky, Zesty Symphony
What makes this salad sing is contrast: the caramelized char on sweet corn against cool yogurt, the sharp tang of lime cutting through creamy richness, and the earthy warmth of chili powder accentuating grassy cilantro. Each component is bold on its own, yet together they create a vibrant harmony that dances on the palate.
Exploring Unique Ingredients
Beyond classic elote elements, this recipe welcomes playful add‑ins—think diced avocado for buttery lushness, crisp radish coins for peppery snap, or a sprinkle of chipotle powder for deeper smoke. Feel free to riff according to your farmers’ market haul or spice drawer treasures.
Mexican Street Corn Salad with Cotija and Smoky Chili Lime
Description
Mexican Street Corn Salad tosses charred kernels with tangy yogurt, zesty lime, smoky spices, fresh cilantro, and crumbly cotija, creating an elote‑inspired dish that serves all the flavor without the cob‑side chaos.
Ingredients for Mexican Street Corn Salad with Cotija and Smoky Chili Lime
Ingredients for Salad
Dressing for Salad
Instructions
Preparation of Ingredients
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Roast the Corn
Preheat your oven to 425°F. Tumble the corn kernels onto a rimmed baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, chili powder, and kosher salt. Roast for 15 minutes, stirring once halfway, until the kernels sport charred speckles and a deep golden hue.
Patting the kernels dry before roasting prevents steaming and ensures those coveted caramelized spots reminiscent of street‑grilled corn. -
Chop the Vegetables
While the corn roasts, finely dice the red bell pepper and red onion, mince the jalapeño, and chop the cilantro. Transfer these vegetables to a large mixing bowl along with half of the crumbled cotija.
Uniform dice promotes balanced bites and an attractive confetti‑like appearance.
Preparation of Dressing
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Whisk the Smoky Chili Lime Yogurt Dressing
In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, lime zest, minced garlic, chipotle chili powder, kosher salt, and black pepper until creamy and well combined.
A splash of water (about 1 teaspoon) can thin the dressing to a pourable consistency if desired, but keep it thick for a clinging coat.
Assembly of the Salad
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Combine and Toss
Scrape the warm roasted corn into the bowl of vegetables. Pour the smoky chili lime dressing over the top and fold gently until every kernel glistens. Sprinkle in the remaining cotija and toss once more.
Adding dressing while the corn is still slightly warm allows flavors to meld and the yogurt to absorb smoky nuances.
Chilling and Serving
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Let the Flavors Meld
Cover the salad and let it rest at room temperature for 10 minutes—or refrigerate for up to 30 minutes—so the seasonings permeate each bite. Serve garnished with extra cilantro leaves and a dusting of chili powder, if desired.
This brief resting time transforms the salad into a cohesive celebration of creamy, tangy, and smoky sensations.
Note
- Roasting the corn under a broiler for the final 2 minutes intensifies char marks if you crave deeper smokiness.
- For a dairy‑free version, replace Greek yogurt with unsweetened coconut yogurt and omit cotija or swap with a plant‑based feta.
- Stir in diced avocado just before serving for creamy richness and a boost of heart‑healthy fats.
- Leftovers stay vibrant for up to two days in the refrigerator; stir before serving to redistribute dressing.
- To bulk up the dish into a main course, fold in grilled shrimp or shredded rotisserie chicken.
- A sprinkle of Tajín seasoning at the table lets guests calibrate chili‑lime punch to their liking.
- Swap jalapeño for serrano if you appreciate a spicier kick, or omit chili entirely for a child‑friendly bowl.
- Serve the salad atop a bed of shredded romaine or tucked into warm tortillas for an effortless taco filling.
