Charred Corn & Cotija Salad

This salad takes everything I love about Mexican street corn — the char, the lime, the salty cheese, the chilli — and turns it into an easy scoopable side. Charring the corn until it is smoky and blistered is the whole game here, and the creamy-tangy dressing with cotija ties it together. It disappears fast at any barbecue.

Fresh corn charred in a hot pan is best, but frozen corn works brilliantly out of season. The key is getting real colour on it before anything else goes in.

For more crowd sides, try my classic Italian pasta salad, or the tangy chaat-style chickpea salad.

Why this recipe works

Charring the corn in a hot, dry pan develops smoky, sweet, caramelised flavour that is the heart of the dish. A dressing of mayo, lime and chilli echoes elote, while cotija adds salty depth. Fresh herbs and lime keep it bright against the richness.

What you'll need

Fresh and punchy, mostly no-cook once the corn is charred:

• Corn: fresh charred is best; frozen works well out of season.
• Cotija: salty Mexican cheese; feta is a good substitute.
• Lime and chilli: for brightness and warmth, elote-style.

Smart swaps: use feta if you cannot find cotija. Add avocado, black beans or cherry tomatoes. Swap coriander for parsley if you prefer. A pinch of smoked paprika deepens the char flavour.

Step by step

Step 1 — Char the corn

Get the pan properly hot and char the corn until it is smoky and blistered in places. Resist stirring too often — you want real colour.

Step 2 — Make the elote dressing

Whisk mayo, lime and chilli into a creamy, tangy dressing that echoes classic street corn. Taste and adjust the lime and salt.

Step 3 — Toss and top

Toss the warm corn with the dressing, cotija and herbs, then finish with more cheese. Serve warm or at room temperature.

Pro tips

• Get real char. Smoky, blistered corn is the whole flavour.
• Do not stir too often. Let the corn sit to colour.
• Use cotija or feta. Salty cheese balances the sweet corn.
• Brighten with lime. It cuts the richness of the dressing.
• Serve warm or cold. It is delicious either way.

Storage & make-ahead

Keeps in the fridge for up to 3 days and is delicious cold. If made ahead, add the fresh herbs and a squeeze of lime just before serving to keep it bright. It does not freeze well, as the corn loses its texture. Great for barbecues and potlucks.

Variations & substitutions

• Loaded: add avocado and black beans for a fuller salad.
• Spicy: add diced jalapeno or extra chilli.
• Grilled: char the corn on the grill for extra smoke.
• Smaller batch: use the ½x scaler.

Frequently asked questions

Can I use frozen or tinned corn?

Yes — frozen chars well (pat it dry first). Tinned works too; drain it and char in a hot pan.

What is cotija?

A salty, crumbly Mexican cheese. Feta is the best easy substitute if you cannot find it.

Can I make it ahead?

Yes — up to a day ahead. Add fresh herbs and lime just before serving to keep it fresh.

Is it served warm or cold?

Both work beautifully — warm just after charring, or chilled for a make-ahead salad.

Final thoughts: this smoky, tangy salad is a barbecue favourite in my house and always the first bowl to empty. Make it your own with add-ins and tell me how you serve it over on the contact page.

For more on charring vegetables for flavour, Serious Eats is a great resource.