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Mexican Elote-Style Roasted Corn Salad

All the bold flavor of Mexican street corn, off the cob and in a bowl. Charred sweet corn tossed with lime, cotija, chili powder, and cilantro. Gluten-free, no grill required.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 4 ears fresh sweet corn husked (about 4 cups kernels)
  • 2 tablespoons avocado oil or neutral oil
  • 3 tablespoons mayonnaise or Mexican crema
  • 2 tablespoons fresh lime juice about 1 lime
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 1 clove garlic finely grated (optional)
  • 1 jalapeno seeded and finely diced (optional)

Instructions
 

  • Heat the oil in a large cast-iron skillet over medium-high heat. Add the corn kernels in an even layer and let them sit undisturbed for 2 to 3 minutes so they char. Stir and continue cooking until the corn is deeply golden and lightly blistered in spots, about 8 to 10 minutes total. Remove from the heat and let cool slightly.
  • While the corn cools, whisk together the mayonnaise or crema, lime juice, smoked paprika, chili powder, and grated garlic (if using) in a large bowl until smooth.
  • Add the warm charred corn to the bowl along with the jalapeno (if using) and toss to coat. Fold in the cotija and most of the cilantro, saving a little for the top. Taste and season with salt and pepper.
  • Transfer to a serving dish, scatter the remaining cilantro and a little extra cotija over the top, and add a squeeze of lime. Serve warm, at room temperature, or chilled.

Notes

No Greek yogurt on hand? Full-fat sour cream or a spoonful of mayonnaise works just as well for that creamy, tangy pull. Frozen corn works in a pinch out of season—thaw and pat it very dry before roasting so it chars instead of steams. Want more crunch and color? Fold in diced red onion, thin radish slices, or a handful of chopped green onion. Leftovers keep in the fridge for up to 3 days, though the corn softens a little each day. This salad doesn't freeze well.