Grilled Elote corn salad with brussels sprouts and cilantro lime dressing is the perfect summer side dish. It's creamy, crunchy and full of bold Mexican-inspired flavors that you will want to cook all summer long!
This Mexican street-style corn salad is the ideal side dish for any summer meal! Grilled corn and brussels sprouts form the crunchy base of this recipe. My creamy cilantro lime dressing adds the perfect tangy touch to elevate the salad. It comes together quickly and is incredibly easy to make. While brussels sprouts are not typically found in an Elote-style salad, their unique flavor pairs beautifully with fresh corn. I hope you enjoy this epic summer recipe as much as I do!
Table of Contents
- Recipe walk-through
- Video
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
- Spotify playlists paired with this recipe
How to Make Grilled Elote Corn Salad
Watch the Video for Grilled Elote Corn Salad
More Mexican-style Recipes
- Mexican Street Style Roasted Carrots
- Mexican Hot Cocoa Pudding (Vegan)
- Modelo and Citrus Marinated Steak with Chimichurri
- Crispy Beer Braised Beef Tacos with Chipotle Honey and Bacon Jam
Kitchen Tools Required
- Grill or grill pan
- aluminum foil
- tongs
- large mixing bowl
- mixing spoons
- measuring cups + spoons
FAQ
How can I make this without a grill?
You can use a grill pan in leu of an actual grill to cook the corn. The brussels sprouts, however, will need to be cooked in an oven at 350°F for 40 minutes.
What do I serve this with?
One of my favorite ways to serve this salad is with grilled chicken in the summer. I'll typically add salsa verde to the chicken or one of my favorite BBQ sauces. This salad also works really well as a taco garnish with any type of protein!
How do I store and leftovers?
Transfer the salad to an airtight container in the refrigerator for up to 3 days.
Grilled Elote Corn Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 12oz bag shaved brussels sprouts
- olive oil as needed
- salt + black pepper as needed
- 4 ears of corn, shucked
- ½ small red onion, finely chopped
Creamy Cilantro Lime Dressing
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- 3 tbsp fresh lime juice
- ½ tbsp apple cider vinegar
- 2 garlic cloves, minced
- ½ cup cotija cheese (plus more for garnish)
- ¼ cup fresh cilantro, roughly chopped (plus more for garnish)
- ½ tsp sweet paprika, for garnish
Instructions
- Prep the brussels sprouts: Preheat your grill to 400°F. Take 2 large pieces of aluminum foil and overlap them slightly. Spray the bottom with non-stick spray then add the brussels sprouts. Drizzle with 2 tablespoon olive oil, ½ teaspoon salt and ⅛ teaspoon pepper. Seal the edges of the foil together, then use a knife to poke a hole at the top (this will allow steam to escape).
- Prep the corn: Place the ears of corn on a large plate or baking sheet. Drizzle with 2 tablespoon olive oil, ½ teaspoon salt and ⅛ teaspoon pepper.
- Grill the veggies: Place the brussels sprouts foil package onto the grill and let cook for 20 minutes. When there are 10 minutes remaining, grill the corn until nicely charred on all sides. Remove the corn and brussels sprouts from the grill and let cool at room temperature.
- Make the dressing: In a small mixing bowl, combine the Greek yogurt, mayonnaise, lime juice, vinegar, garlic, cotija cheese, and cilantro then mix well.
- Toss the salad: Carefully remove the brussels sprouts from the foil and pour into a large mixing bowl. Once the corn is cool enough to touch, use a sharp knife to remove the kernels. Add the corn to the bowl along with the red onion. Pour half of the dressing over the veggies, then use 2 spoons to toss everything together. If you prefer a saucier salad, add more dressing to your desired consistency.
- Serve and enjoy: Transfer the salad to a large serving bowl or platter, then garnish with additional cotija cheese, paprika, and fresh cilantro. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Grill
- Cuisine: Mexican
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