Spicy Grilled Corn Salad Recipe

Elote, Mexican-style street corn, inspired this tangy, smoky, slightly creamy side dish. Three jalapeños give this salad a real kick; make it milder by substituting mini sweet peppers. Serve this salad by itself at a cookout or alongside grilled flank steak and warm tortillas for an easy taco night.

Spicy Grilled Corn Salad
Photo: Photo: Hector Manuel Sanchez; Prop Styling: Lydia Pursell; Food Styling: Toni Brogan
Active Time:
30 mins
Total Time:
30 mins
8 serves


  • 8 large ears fresh yellow corn, husks removed

  • 3 tablespoons mayonnaise

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 medium-size red onion, cut into 1/2-in.-thick slices

  • 3 large jalapeño chiles, halved lengthwise and seeds removed

  • 2 tablespoons olive oil

  • 1/2 cup loosely packed cilantro leaves

  • 1/4 cup fresh lime juice (from 2 limes)


  1. Preheat grill to medium-high (about 450°F). Brush corn with mayonnaise; sprinkle with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill corn, covered, turning occasionally, until charred and tender, 10 to 12 minutes. (Kernels may pop.)

  2. Brush onion and jalapeños with oil; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill onion and jalapeños, covered, turning occasionally, until charred and tender, about 5 minutes.

  3. Cut kernels from corn into a large bowl. Chop onion and jalapeños; add to corn kernels. Stir in cilantro and lime juice; serve immediately.

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