Warm Mexican Street Corn Salad with Cotija and Lime

Sweet summer corn dressed in a tangy lime-infused mayonnaise, a hint of chili powder, and crumbled cotija cheese. This warm corn salad is inspired by elote, the popular Mexican street-food version of grilled corn smothered in creamy, salty, and spicy toppings. The result is a bright, satisfying side that balances sweet, savory, sour, and mildly spicy flavors.

Warm Mexican Corn Salad

Elote is traditionally served on the cob and sold from street carts, where freshly grilled ears are brushed with mayonnaise, sprinkled with chile and cheese, and finished with a squeeze of lime. This warm corn salad captures those same bright flavors while offering an easier, fork-friendly presentation that works as a side dish, salad, or taco topping. It’s especially good in summer when corn is at its sweetest.

For this version I cooked the corn briefly on the stove rather than grilling it — perfect for days when you want the flavor without firing up the grill. I also stirred in scallions and cilantro for freshness and color. Serve it warm or at room temperature; either way it pairs beautifully with grilled meats, fish, or as part of a taco night.

You can serve this salad alongside roasted or shredded chicken for tacos, spoon it over grilled fish or shrimp, or simply enjoy it on its own with extra lime wedges.

Cotija cheese is a firm, crumbly Mexican cheese with a salty, tangy profile. If you can’t find cotija, a dry, crumbly feta or grated Parmesan can be used as a substitute, though the flavor will differ slightly.

Ingredients

• 4 large fresh cobs of corn
• 2 tbsp light mayonnaise
• 2 tbsp fat-free Greek yogurt
• 1/2 tsp chili powder, more or less to taste
• 1 tbsp fresh lime juice (about half a lime)
• 1 tbsp minced cilantro
• 2 tbsp minced scallions
• 1/2 cup (about 40 g) cotija cheese, grated
• 5 lime wedges, for serving

Instructions

1. Bring a pot of water to a boil. Add the corn and cook for about 5 minutes until the kernels are tender but still crisp. Remove from the water and allow the corn to cool until it can be handled.
2. Cut the kernels off the cob and transfer them to a large bowl. This should yield roughly 4 cups of corn.
3. In a separate bowl, whisk together the light mayonnaise, fat-free Greek yogurt, chili powder, and fresh lime juice until smooth and well combined. Taste and adjust the chili powder and lime juice as desired.
4. Add the dressing to the warm corn along with the minced cilantro, scallions, and grated cotija cheese. Toss gently to coat the corn evenly and let the mixture sit for a minute so the flavors meld.
5. Serve warm or at room temperature with lime wedges on the side for additional brightness. This salad is also excellent chilled if you prefer a cold side.

Tips and Variations

• Grill the corn for a smokier, more authentic elote flavor. Lightly char the kernels after cutting them from the cob if you don’t want to grill whole ears.
• Adjust the heat by swapping chili powder for smoked paprika for milder, smoky notes, or use cayenne for more kick.
• To make this dairy-free, omit the cotija and swap the yogurt for a dairy-free alternative, then add a pinch of nutritional yeast for a savory boost.
• Leftovers keep well in an airtight container in the refrigerator for 2–3 days. If chilled, bring the salad back to room temperature before serving to restore some flavor lift.

Nutrition (per 0.75 cup serving)

Calories: 152.5 kcal; Carbohydrates: 25.3 g; Protein: 5.8 g; Fat: 4.9 g; Saturated Fat: 1.5 g; Cholesterol: 4.5 mg; Sodium: 144 mg; Fiber: 3.5 g; Sugar: 4.4 g.

Serving Suggestions

This warm Mexican corn salad makes a versatile side: try it with grilled chicken or fish, spoon it over tacos or tostadas, or serve it alongside a simple green salad. A final squeeze of lime and an extra sprinkle of cotija at the table make a nice finishing touch.

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