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.
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.
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.
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 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.
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.
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.
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.
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.
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.
Mexican Street Corn Salad with Cotija and Smoky Chili Lime is the culinary equivalent of a mariachi trumpet blast—bright, brassy, and impossible to ignore. The salad’s riot of colors hints at the exuberant flavors within: golden kernels kissed by heat, ribbons of creamy yogurt dressing, and emerald cilantro peeking through like confetti. It is a dish designed for communal tables where laughter is loud and seconds are expected.
Present the salad alongside carne asada, grilled portobello mushrooms, or sizzling fajitas for a complete cookout menu. Pack it in a lidded container for picnics, knowing that the yogurt dressing remains stable even on warm afternoons. Should leftovers thicken overnight, revive them with a squeeze of lime and a drizzle of olive oil. For an elevated appetizer, spoon the salad onto toasted crostini and garnish with micro‑cilantro—voilà, elote bruschetta!
Treat this recipe as a launchpad rather than a fixed destination. Swap cotija for queso fresco, fold in charred zucchini coins, or dash hot honey over the top for sweet‑heat intrigue. Share your inventive twists and tag your creations online; by exchanging ideas, we keep the spirit of Mexican street food vibrant and evolving.