Charred Corn with Queso

This Mexican street corn salad transforms the flavors of classic elote into a convenient, shareable dish perfect for summer gatherings. The charred sweetness of fresh corn combined with creamy, tangy dressing creates an irresistible side that disappears quickly at every barbecue.

I first made this for a backyard gathering when I wanted something that captured the spirit of street food without the mess. Now it's requested at every family cookout from Memorial Day through Labor Day.

Ingredients

• Fresh corn ears: The star ingredient providing sweet kernels that char beautifully on the grill
• Butter and olive oil: Combination that helps create those perfect grill marks while adding richness
• Mayonnaise: Creates the creamy base for the dressing reminiscent of authentic street corn
• Fresh lime juice: Brightens everything with essential acidity
• Queso fresco: Adds the authentic salty cheese element traditional to elote
• Jalapeño: Brings mild heat that can be adjusted based on seed inclusion
• Red onion: Provides color contrast and sharp flavor that balances the sweetness
• Fresh cilantro: Ties everything together with its distinctive herbaceous flavor

Step-by-Step Instructions

Prepare the Grill:

Heat your gas grill to medium or ensure your charcoal grill has reached the proper temperature with ash white coals. The right temperature ensures perfect charring without burning the corn.

Prepare the Corn:

Combine the melted butter and olive oil in a small bowl. Using a pastry brush, generously coat all sides of each corn ear with this mixture. Make sure to reserve a small amount of this buttery goodness for the dressing later.

Grill the Corn:

Place prepared corn directly on the grill grates. Turn the ears frequently about every 2 to 3 minutes to ensure even charring on all sides. Look for a deep golden color with some darker char marks. This typically takes 10 to 12 minutes total. The corn should be tender when pierced with a knife.

Make the Dressing:

While the corn cools slightly, whisk together the remaining butter oil mixture, mayonnaise, lime juice, salt, lemon pepper, paprika, cumin, and minced garlic in a large bowl until smooth and well incorporated. This dressing combines creamy, tangy, and smoky elements essential to street corn flavor.

Cut and Combine:

Using a sharp knife or corn stripper, carefully cut the kernels from the cobs. A bundt pan works wonderfully as a stand with the corn positioned vertically in the center hole. Add the corn kernels to the dressing bowl along with 3/4 cup of the queso fresco, diced jalapeño, red onion, and cilantro.

Final Touches:

Gently fold everything together until all ingredients are evenly coated with dressing. Transfer to a serving bowl and sprinkle with the reserved queso fresco and additional cilantro for garnish if desired.

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The smoked paprika is my secret weapon in this recipe. My grandmother always said good Mexican cooking needs that hint of smokiness, and I've found it transforms the flavor profile completely. One summer evening, my son who typically avoids anything with vegetables couldn't stop eating this salad, proving its ability to convert even picky eaters.

Make Ahead Options

This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. If making ahead, I recommend adding the final garnish of queso fresco just before serving for the freshest presentation. The lime juice in the dressing helps prevent the avocado from browning if you choose to add it.

Variations for Dietary Needs

For a vegan version, substitute the mayonnaise with vegan mayo and replace the queso fresco with a plant based alternative or nutritional yeast. The butter can be swapped for additional olive oil or vegan butter. These substitutions maintain the creamy texture while accommodating plant based diets without sacrificing the essential flavor profile that makes this dish special.

Serving Suggestions

While delicious on its own, this versatile salad truly shines when paired with grilled meats, particularly carne asada or cilantro lime chicken. For a complete Mexican inspired feast, serve alongside black beans, Spanish rice, and warm tortillas. During summer months, I love setting up a DIY taco bar with this corn salad as one of the premium toppings, allowing guests to customize their creations.

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Frozen Corn Alternative

If fresh corn isn't available, frozen corn makes an excellent substitute. The roasting method in the notes creates a surprisingly similar charred effect. The key is ensuring the corn is completely thawed and patted dry before roasting to achieve proper caramelization. I discovered this method during winter months when craving summer flavors, and it has become my year round solution when fresh corn isn't at its peak.

Frequently Asked Recipe Questions

→ Can I make Mexican street corn salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. Store it covered in the refrigerator and give it a good stir before serving. For the freshest flavor, consider adding the cilantro just before serving. The flavors actually develop nicely as it sits!

→ What can I substitute for queso fresco?

If you can't find queso fresco, feta cheese makes an excellent substitute as it has a similar crumbly texture and tangy flavor. Cotija cheese is another authentic alternative. For a milder option, try ricotta salata or even a mild goat cheese.

→ How spicy is this corn salad?

The recipe as written is mildly spicy from one seeded jalapeño. For less heat, use just half a jalapeño or substitute with mild green bell pepper. To increase the spice level, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.

→ What main dishes pair well with Mexican street corn salad?

This versatile salad pairs beautifully with grilled proteins like carne asada, chicken fajitas, or fish tacos. It's also excellent alongside enchiladas, quesadillas, or as part of a Mexican-inspired buffet. For a simple summer meal, serve it with grilled burgers or hotdogs.

→ Can I make this corn salad dairy-free?

Yes! For a dairy-free version, omit the butter and queso fresco. Replace the butter with additional olive oil, and substitute the cheese with a dairy-free feta alternative or diced avocado for creaminess. The mayonnaise in most commercial brands is already dairy-free, but check the label to be sure.

→ How long does Mexican street corn salad keep in the refrigerator?

This salad keeps well in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after a day as they meld together. Just be aware that the cilantro may darken slightly over time, though the flavor will still be delicious.