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If you love the smoky, creamy, and tangy flavors of Mexican Street Corn but hate the mess of eating it off the cob, this recipe is for you. This Grilled Elote Corn Salad takes everything world-class about street food and turns it into a crowd-pleasing side dish that is easy to serve and even easier to eat.
The secret to a great Elote salad is the contrast between the sweetness of the fresh corn and the char from the Big Green Egg. By grilling the corn and jalapeños over a direct flame, we unlock a depth of flavor that you simply cannot get from a stovetop. Once tossed in a savory dressing of Cotija cheese, lime, and cilantro, you have a side dish that outshines the main course.
This recipe is fast, fresh, and guaranteed to be the star of your next backyard hangout. Now sit back, grab an ice-cold Tecate, and enjoy this post for the ultimate Big Green Egg Mexican Street Corn Salad.
Table of Contents
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Step 1: Prep the Veggies
The foundation of a great Elote salad is the quality of your produce. To get that authentic street food flavor, you want to start with the basics.
It all starts with 4 ears of corn and 2 jalapeño peppers.
The Jalapeño Strategy: De-seed the jalapeños and toss them with the bowl of corn to coat with salt and oil. By de-seeding them before they hit the grill, you ensure the peppers get that beautiful char on both the inside and outside, while keeping the heat level manageable for the whole family.
The Prep: Peel back the husks and remove the silk from the corn. I like to coat the ears and the jalapeños with a light layer of olive oil and a pinch of salt. This oil is the “glue” for the heat, helping the Big Green Egg caramelize the natural sugars in the corn for those perfect golden-brown spots.
Step 2: The Big Green Egg Setup
Once your veggies are prepped, it is time to use the Big Green Egg for what it does best: high-intensity searing. We aren’t looking for a long smoke here; we want a quick, hot char to wake up the flavors.
Set up your Big Green Egg for direct grilling to medium heat (350°).
- The Direct Method: Arrange your lump charcoal to ensure an even burn and keep the ConvEGGtor out. With the grates positioned directly over the hot coals, you get the targeted radiant heat necessary for that “street food” finish.
- The Process: When ready, place the corn and jalapeños on the grill. Because the jalapeños are already de-seeded and oiled, they will blister quickly.
- The Timing: Grill for a minute or two per side until the peppers and the corn have nice color. On the Big Green Egg, you are looking for those signature charred kernels that provide a smoky contrast to the sweet corn.
- The Cool Down: Remove, set to the side, and let cool. This is the hardest part because it smells incredible, but you need to let the corn reach a manageable temperature before you try to shuck the kernels.
Step 3: The “Flavor Bomb” Dressing
While your corn and peppers are cooling, you can build the creamy, tangy base that defines a classic Elote.
In a large bowl, mix the following ingredients:
- 1/2 tsp Chili Powder
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream (or Mexican Crema)
- 1/2 cup Crumbled Cotija Cheese
- 1/2 cup chopped Cilantro
- 2 cloves Garlic, minced
- 2 Scallions, sliced
- Juice of 1 Lime
Step 4: The Final Assembly
The Toss: Add the corn and peppers into your dressing bowl and fold everything together.
The Cut: Once the corn is cool enough to handle, stand each ear upright in a large bowl and use a sharp knife to shuck the kernels from the cob.
The Dice: Finely dice your charred jalapeños. Since they were de-seeded and grilled on the Egg, they will provide a beautiful smoky flavor without overwhelming the salad with heat.
Final Thoughts and Serving Suggestions
Serve in a bowl with chili powder on top. That final dusting of spice isn’t just for show; it provides a beautiful pop of color and a mild, earthy warmth that rounds out the creamy dressing.
This Big Green Egg Mexican Street Corn Salad is the ultimate summer side dish. The specific high heat of the Egg creates a charred, salty exterior on the corn that contrasts beautifully with the creamy, citrusy dressing. It is fast, fresh, and brings a massive amount of flavor to the table with very little effort.
How to Serve It:
Make It a Meal: You can easily turn this into a “Buddha Bowl” by adding some grilled protein like shrimp or chicken directly on top of the salad.
The Perfect Pairing: This salad is the natural partner for the Big Green Egg Tequila Lime Flank Steak. The brightness of the lime in both dishes creates a cohesive, Southwest-inspired meal.
The Drink: Keep it simple and refreshing. A crisp Mexican lager with a lime wedge or a cold Paloma is all you need.
Mexican Street Corn Salad: The Best Big Green Egg Elote
Ingredients
Main Ingredients:
- 4 ears fresh corn, grilled & shucked
- 2 jalapeño peppers, seeded, diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
Dressing Ingredients:
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese
- 1/2 cup fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- 1/2 cup finely sliced scallions
- 1 lime, juiced
- Kosher salt, to taste
- Chili powder to taste, as garnish
Instructions
- Prep: Toss the corn and de-seeded jalapeños with olive oil and salt.
- Grill: Set the Big Green Egg for direct grilling at 350°F. Grill the corn and peppers for 1 to 2 minutes per side until charred.
- Cool: Let the veggies cool, then shuck the kernels and dice the peppers.
- Mix: Whisk the dressing ingredients in a large bowl. Fold in the corn and jalapeños.
- Finish: Transfer to a serving bowl and top with a generous dusting of chili powder.
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this best served warm or does it improve if it sets up for a few hours and served cold?
I like it fresh and warm but have eaten it both ways and you’ll be good either way!
Wow!! Just made this and it is a new favorite! What a great combo of flavors. Brings a little heat but it is so balanced with the other ingredients. Thanks for sharing brother!
Glad it worked out! I love this recipe 🙂