Grilled Street Corn Salad🔥

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Grilled Street Corn Salad

This smoky, creamy Grilled Street Corn Salad brings all the bold flavors of Mexican elote into an easy side dish. Charred corn, tangy lime, feta, and a hint of heat from pickled jalapeños make it the perfect accompaniment for tacos, grilled meats, or summer BBQs. As long as you grill the corn over charcoal, this one is hard to mess up.

Prep time: 15 minutes Cook time: 10–15 minutes Servings: 4–6 as a side

Ingredients

  • 4 ears of corn, shucked
  • 2 oz feta cheese
  • 1-2 tablespoon mayonnaise
  • 1 oz fresh lime juice
  • Extra virgin olive oil (or olive oil spray)
  • 3 garlic cloves, minced
  • ⅓ cup finely chopped red onion
  • ⅓ cup chopped fresh cilantro
  • ¼ cup diced pickled jalapeños
  • ¾ teaspoon smoked paprika (plus extra for sprinkling)

Equipment

Instructions

  1. Preheat your charcoal grill to 400°F for direct grilling.
  2. While the grill is heating, add the mayonnaise, lime juice, and minced garlic to a large bowl and mix well. Chop the red onion, cilantro, and pickled jalapeños, then set them aside.
  3. Brush the corn with olive oil or spray lightly with olive oil spray.
  4. Grill the corn for 10–15 minutes, rotating every couple of minutes, until nicely charred on all sides.
  5. Remove the corn from the grill and let it cool for about 5 minutes. Once cooled, cut the kernels off the cob and add them to the bowl with the mayo mixture.
  6. Add the chopped cilantro, red onion, pickled jalapeños, feta cheese, and smoked paprika to the bowl. Mix everything together well. Sprinkle a little extra smoked paprika on top.
  7. Place the salad in the fridge for at least 30 minutes to let the flavors meld. Enjoy.

Tips for the Best Grilled Street Corn Salad

  • Corn size can vary, so adjust other ingredients slightly if your ears are much smaller or larger than usual.
  • If fresh corn is too expensive or hard to find, frozen corn works surprisingly well. Just place the frozen corn in a grill basket like this one and grill until it is cooked and slightly charred, mixing every couple minutes.
  • Grilling over charcoal gives the best smoky flavor — this recipe is very forgiving as long as you get good char on the corn and get that smoky flavor.
  • For extra creaminess, add a little more mayo.
  • Make it ahead — it tastes even better after a few hours in the fridge.
  • Customize the heat by adjusting the amount of pickled jalapeños.

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