Sweet grilled corn tossed in a creamy, spicy sauce, this Mexican Grilled Street Corn Salad is a healthier version of the classic street food.
Beach days, a trip to the cabin, fresh berries and sweet, local corn on the cob are just a few of my favourite things about summer and for my kids, the arrival of local corn is one of the highlights of summer. I think it must be the anticipation, watching it grow as we drive by the nearby farms, that fuels the anticipation. Once it’s at the little roadside corn barns, they would happily eat it every night. For them, straight off the cob is the best way to enjoy it, and who can argue that. It’s sweet, delicious and so fresh it almost pops in your mouth. But, as perfect as it is right off the cob, sometimes it’s fun to change things up a little. This Mexican Grilled Corn Salad is a healthier twist on elote, a mexican street food of grilled corn slathered in a creamy, chili sauce, then garnished with cotija cheese and limes. Replacing the mayo sauce with greek yogurt and adding some extra veggies, it’s a tasty dish to bring to any summer gathering or potluck.
For other ways to use the fresh corn this summer, check out my recipe for Bacon Corn Chowder
- 4 Cobs of corn, husks removed
- 1 red pepper, diced small
- 1/2 Cup cilantro
- 1/4 Cup Cotija cheese
- 2 limes, juice only
- 2 tbsp olive oil
- 2 tsp chipotle chili powder
- 2 tbsp honey
- 1/4 Cup full fat greek yogurt
- Preheat the BBQ to 400 ?
- Place the corn on the BBQ and cook, turning occasionally, for about 15 minutes, until lightly charred. Set aside to cool.
- In a large salad bowl whisk together all the dressing ingredients.
- Shave the corn off the cob and add to the salad bowl, along with the diced red pepper and cotija cheese. Toss well to combine, then gently mix in the cilantro.
- Chill until ready to serve.
Cotija cheese is a firm Mexican cheese that can sometimes be found in the specialty cheese section in the grocery store. Feta cheese can also be used as a substitute.