There’s something about roasted corn that tastes like sunshine — sweet kernels blistered until smoky, then tossed in a dressing that’s equal parts creamy, tangy, and a little spicy. This Roasted Corn Salad takes its cue from Mexican street corn (elote), but makes it scoopable and shareable. It’s messy in the most beautiful way, showered with cotija cheese and cilantro until it feels like the main character of any summer spread.
Why You’ll Love This Roasted Corn Salad
- Dinner party energy, weeknight effort. Grill a few cobs, stir in the dressing, and you’re done.
- Smoky + creamy balance. Charred corn meets tangy lime and velvety mayo-sour cream.
- Crowd-pleaser vibes. Cotija, cilantro, and chili powder make it taste way fancier than it is.
- Flexible mood food. Works as a side dish, taco topping, or “stand over the bowl with a fork” moment.
- Seasonal but simple. Just corn, a few fridge staples, and you’re golden.
Tips, Tricks & Variations
- Cheese swap: If cotija isn’t at your grocery store, feta brings the same salty tang.
- Make it lighter: Greek yogurt can sub in for sour cream or mayo without losing creaminess.
- Shortcut hack: Frozen roasted corn kernels work in a pinch (Trader Joe’s has your back).
- Spice level: Chili powder is classic, but smoked paprika or cayenne adds extra heat.
- Toddler-friendly: Hold back the chili powder and let little hands dig in — it’s basically cheesy corn.
Serving & Pairings
- Scoop it next to grilled chicken or steak.
- Load it onto tacos, quesadillas, or nachos.
- Leftovers? Stir into scrambled eggs or fold into a quesadilla the next day.
FAQ
Can I make this Roasted Corn Salad ahead of time?
Yes — you can roast the corn and prep the dressing a day in advance. For best texture, mix everything just before serving so it stays bright and fresh.
What if I don’t have a grill?
No problem. Roast corn under the broiler or use a cast iron skillet on the stovetop until charred and golden.
Can I make it dairy-free?
Totally. Use vegan mayo and sour cream, and swap in a dairy-free cheese (or skip it and add extra chili-lime punch).
Elote Salad
Ingredients
- 4 ears of fresh corn
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese or feta cheese
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat. Remove the husks and silk from the corn, and brush each ear with olive oil.
- Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn kernels are lightly charred and tender. Remove from the grill and let it cool for a few minutes.
- Once the corn has cooled, use a sharp knife to cut the kernels off the cobs. Place the corn kernels in a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until well combined.
- Pour the dressing over the corn kernels and toss to coat them evenly.
- Add the chopped red onion and cilantro to the bowl and gently mix them into the corn.
- Sprinkle the crumbled cotija cheese (or feta cheese) over the top of the salad.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your preference.
- Serve the elote salad immediately, or refrigerate it for a few hours to let the flavors meld together. It can be enjoyed chilled or at room temperature.