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Flavorful Smoked Paprika Grilled Corn Elote Salad

smoked paprika grilled corn elote salad - featured image

A smoky, tangy, and creamy grilled corn salad featuring smoked paprika and Cotija cheese, perfect as a quick and easy summer side dish.

Ingredients

Scale
  • 4 ears of fresh corn, husked
  • 2 teaspoons smoked paprika
  • ½ cup Cotija cheese, crumbled
  • ¼ cup mayonnaise (full-fat recommended)
  • Juice of 2 fresh limes
  • 1 clove garlic, minced
  • ¼ cup fresh cilantro, chopped (optional)
  • Salt to taste (sea salt preferred)
  • Freshly ground black pepper to taste
  • ¼ teaspoon chili powder or cayenne pepper (optional)
  • 1 tablespoon olive oil

Instructions

  1. Preheat grill or grill pan to medium-high heat. Brush each ear of corn with olive oil.
  2. Grill corn for 10-12 minutes, turning every 2-3 minutes until golden-brown char with some blackened spots appears.
  3. Remove corn from grill and let cool for 5 minutes. Slice kernels off the cob carefully with a sharp knife.
  4. In a medium bowl, whisk together mayonnaise, smoked paprika, minced garlic, fresh lime juice, salt, and black pepper. Add chili powder or cayenne pepper if desired.
  5. Add grilled corn kernels and chopped cilantro to the dressing. Gently fold to combine.
  6. Sprinkle crumbled Cotija cheese on top and mix gently.
  7. Transfer to a serving dish, garnish with extra lime wedges and cilantro if desired, and serve immediately.

Notes

Use fresh corn for best sweetness and texture; frozen corn can be used but should be thawed and drained. For dairy-free, substitute Cotija with vegan cheese or omit. Adjust heat with chili powder, cayenne, or jalapeños. Grill corn slowly to develop smoky char without burning. Prepare corn ahead but mix with dressing and cheese just before serving to keep salad fresh.

Nutrition

Keywords: grilled corn salad, elote salad, smoked paprika, Cotija cheese, summer side dish, BBQ side, Mexican street food