This corn salad makes a great side for your next BBQ. Inspired by elotes-style flavors, it’s savory, slightly spicy, bright with cilantro and full of sweet corn goodness. It’s quick to prepare and needs only a handful of ingredients.
For more BBQ sides, try my classic potato salad—creamy, crunchy and packed with flavor.
Table of Contents
- Step 1: Grill the corn.
- Step 2: Make the corn salad mixture.
- Frequently Asked Questions:
- Similar Recipe Ideas:
- Corn Salad Recipe
Step 1: Grill the corn.
I used peeled corn on the cob for convenience, but you can cook corn with the husks partially attached if preferred. If your ears are still in their husks, peel back the leaves to remove loose layers and the silk, then fold the husks back up to protect the kernels while grilling.
Brush each ear with olive oil to coat evenly and season with your favorite taco or BBQ seasoning. If you left the husks on, fold them back over the corn and twist the tips to secure. Otherwise, set the prepared ears aside while the grill heats up.
Preheat the grill to about 350°F and use indirect heat. Place the seasoned corn on the grill and cook for 30–45 minutes, turning occasionally, until the kernels are tender and cooked through.
Dad’s Seasonings
Must-have grill seasonings to boost flavor.
Step 2: Make the corn salad mixture.
The creamy dressing is what makes this corn salad sing. A blend of mayo, sour cream and chipotle gives it a smoky heat, while lime and cilantro add brightness.
Once the corn is cooked and cooled slightly, cut the kernels from the cob into a bowl. In a blender or food processor combine mayo, sour cream, chipotles in adobo (start with a small amount and add to taste), freshly squeezed lime juice, lime zest and your preferred taco seasoning. Blend until smooth and pour over the corn. Fold in chopped cilantro and crumbled cotija cheese, then taste and adjust seasoning or lime if needed. Serve chilled or at room temperature.
Frequently Asked Questions:
Yes. You can roast the corn in the oven or cook it on the stove in a heavy skillet; the flavors in the recipe will translate well without a grill.
Similar Recipe Ideas:
Side Dish
Smoked Mac and Cheese
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Smoked Jalapeno Cheese Dip
Side Dish
Balsamic Tomato Salad
Tailgating
Pull Apart Pepperoni Pizza
Pin
Corn Salad
Ingredients
- 4 Corn on the cob
- 1 Lime
- 1 tbsp Olive oil
- 1 tbsp Taco seasoning
- 1/2 cup Mayo
- 1/2 cup Sour cream
- 1/2 can Chipotle peppers in adobo (7 oz can)
- 2 tbsp Cotija cheese
- Handful of cilantro
Instructions
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Drizzle the corn with olive oil, coating all sides, and season with taco seasoning.
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Preheat the grill to 350°F and set it for indirect heat.
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Grill the corn for about 30–45 minutes, until fork-tender.
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Cut the kernels from the cobs into a bowl.
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Blend mayo, sour cream, chipotles in adobo, lime juice, lime zest and taco seasoning until smooth. Pour over the corn and mix to combine.
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Stir in chopped cilantro and cotija cheese. Taste and adjust seasoning or lime, then serve.
Nutrition
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