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Best Smoky Chipotle Grilled Street Corn Salad Recipe

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This Smoky Chipotle Grilled Street Corn Salad is a quick and easy summer dish featuring charred corn, creamy chipotle crema, tangy lime, and salty cotija cheese. Perfect for cookouts or weeknight dinners, it’s a crowd-pleaser that comes together in about 25 minutes.

Ingredients

Scale
  • 6 ears fresh corn, husks on
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1/2 cup sour cream or Mexican crema
  • 1–2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce (from the can)
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced
  • 1/2 small red onion, finely diced
  • Additional lime wedges, for serving
  • 1 avocado, diced (optional)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/4 cup toasted pepitas (optional)

Instructions

  1. Prep the corn: Pull back the husks without removing them completely, remove all silk, then pull husks back up. Soak ears in cold water for 15-20 minutes.
  2. Make the chipotle crema: In a small bowl, combine sour cream, minced chipotle peppers, adobo sauce, minced garlic, lime juice, and salt. Whisk until smooth. Set aside.
  3. Grill the corn: Preheat grill to medium-high heat (about 400°F). Remove corn from water, shake off excess, and place on grill (still in husks). Cook for 10 minutes, turning occasionally. Peel back husks (careful, they’re hot), brush corn with olive oil, sprinkle with salt, and return to grill for 5-8 minutes, turning frequently, until charred in spots.
  4. Cool and cut: Transfer grilled corn to a cutting board and let cool for 5 minutes. Hold each ear vertically and cut kernels off with a sharp knife.
  5. Assemble the salad: In a large bowl, combine warm corn kernels, diced red onion, diced jalapeño, and half the cilantro. Pour about two-thirds of the chipotle crema over the top and toss gently. Add cotija cheese and toss once more. Taste and adjust seasoning.
  6. Serve: Transfer to a serving bowl. Drizzle remaining crema on top, sprinkle with remaining cilantro and extra cotija if desired. Serve warm or at room temperature with lime wedges.

Notes

Don’t skip soaking the corn—it creates steam for even cooking. Get the grill really hot for good char marks. Let corn rest before cutting to avoid burned fingers. Use a serrated knife for cleaner cuts. Taste as you go and adjust seasoning. Make extra crema—it keeps for a week in the fridge.

Nutrition

Keywords: grilled corn salad, chipotle, street corn, elote, summer salad, barbecue side dish, smoky corn salad

Find it online: https://cookyep.com/best-smoky-chipotle-grilled-street-corn-salad-recipe/