🌽 Two Irresistible Ways to Enjoy Fresh Corn This Summer: Grilled Elote & Zesty Corn Salad

There’s nothing quite like the sweet, juicy crunch of fresh corn straight from the cob in the peak of summer. Whether you’re picking it up at a local farmers’ market or hauling in a big basket from your backyard haul, fresh corn is a seasonal gift that deserves to shine. Sure, we all love the classic buttered and salted version—but why stop there?

In this post, I’m sharing two of my favorite trending corn recipes that take this humble ingredient to delicious new heights. First up is a Fresh Corn Salad tossed with cherry tomatoes, basil, and lime—a vibrant, no-fuss dish perfect for BBQs, potlucks or a light summer lunch. Then we fire up the grill for Mexican and Peruvian-style street corn, where the husks stay on, the kernels get charred to perfection, and the toppings are bold, smoky, and creamy.

These recipes are simple to prepare, packed with flavor, and 100% crowd-pleasers. They’re also incredibly versatile—perfect alongside grilled meats, tucked into mac and cheese, or enjoyed as a snack on their own. If you’re looking for easy fresh corn recipes, grilled elote corn, or how to grill corn in the husk, you’ve landed in the right place.

Recipe #1: Fresh Corn Salad with Lime, Tomatoes & Basil

Ingredients:

• 4 ears fresh corn, shucked

• 1 cup cherry tomatoes, halved

• ¼ cup chopped fresh basil (or cilantro)

• 2 tbsp extra virgin olive oil

• Juice of 1 lime (plus more to taste)

• Salt and freshly cracked black pepper

• Optional: ½ cup crumbled feta or Cotija cheese

Instructions:

1. Bring a large pot of water to a boil and cook corn for 3–4 minutes, just until tender. Drain and let cool slightly.

2. Cut kernels off the cob into a large mixing bowl.

3. Add cherry tomatoes, basil, olive oil, and lime juice.

4. Toss gently, then season with salt and pepper to taste.

5. If using, fold in the cheese.

6. Let chill for 15–30 minutes for flavors to blend—or serve at room temperature.

Make it your own: Add avocado, grilled red onion, diced cucumber, or even chopped smoked meat for a heartier version.

Recipe #2: Grilled Mexican (Elote) & Peruvian-Style Corn on the Cob

Ingredients:

• 6–8 ears fresh corn with husks

• ½ cup mayonnaise

• ¼ cup Mexican crema or sour cream

• ½ tsp smoked paprika or chili powder

• Juice of 1 lime

• ½ cup crumbled Cotija cheese (or Parmesan)

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Optional Peruvian Variation:

• Replace paprika with Aji Amarillo or your favorite chili paste

• Use Queso fresco or salty feta

• Add a little lime zest

Instructions:

1. Prepare the corn: Peel back the outer layers of the husk (don’t remove completely). Remove the silk from each cob, then pull husks back over and soak the corn in cold water for 20–60 minutes.

2. Grill the corn: Preheat the grill to medium-high. Grill corn (in husks) for about 10 minutes, turning frequently until husks are charred and kernels are tender and lightly browned.

3. Peel back and tie the husks: Let cool slightly, then peel back the husks and tie them with kitchen twine or a strip of husk to form a handle.

4. Top your corn: Mix mayonnaise, crema, lime juice, paprika (or Aji), and salt in a bowl. Brush generously over each cob.

5. Finish with cheese and garnish: Sprinkle crumbled cheese and fresh cilantro over the top. Serve with lime wedges.

Corn Grilling & Serving Tips

1. Soak before grilling:
Always soak husked corn in water before grilling to prevent burning and to keep the kernels juicy.

2. Husk handles for a beautiful presentation:
Peeling back and tying the husks makes for a stunning rustic look—and it’s practical too! They make natural handles for serving and eating.

3. Spice it up:
Want more heat? Add cayenne, tajín, or a drizzle of hot sauce. Prefer it milder? Stick with just lime and cheese.

4. Cheese options:
Cotija is traditional, but feta, Parmesan, or queso fresco are fantastic alternatives.

5. Elote leftovers?
Cut grilled kernels off the cob and add to your mac & cheese, pasta salads, or even scrambled eggs.

6. Make-ahead tip:
You can prep your toppings ahead and grill just before serving. Perfect for parties or BBQs!

Final Thoughts

Corn season is short but glorious—so make the most of it with recipes that let the natural sweetness shine. These two recipes are not only easy, fresh, and crowd-friendly, but they also offer a flavorful twist on a summer staple. Whether you’re tossing it into a salad or grilling it up elote-style, fresh corn on the cob is always a good idea.

Which one will you try first? Let me know in the comments—and don’t forget to tag me in your creations on Instagram or Facebook!

Grilled Mexican (Elote) & Peruvian-Style Corn on the Cob

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Yield: 6-8

Author: Richelle Fortin

Smoky, creamy, tangy, and downright addictive!Say hello togrilled street corndone two bold ways: the ever-popularMexican eloteslathered in mayo, lime, and Cotija, and aPeruvian-inspired twist with chili and cheese. Grilled in the husk and finished with vibrant toppings, these corn cobs are a total showstopper—and fun to eat too!

Ingredients

• 6–8 ears fresh corn with husks
• ½ cup mayonnaise
• ¼ cup Mexican crema or sour cream
• ½ tsp smoked paprika or chili powder
• Juice of 1 lime
• ½ cup crumbled Cotija cheese (or Parmesan)
• Fresh cilantro, chopped (for garnish)
• Salt to taste

Optional Peruvian Variation:

• Replace paprika with Aji Amarillo or your favorite chili paste
• Use Queso fresco or salty feta
• Add a little lime zest

Instructions

1. Instructions:
2. Prepare the corn: Peel back the outer layers of the husk (don’t remove completely). Remove the silk from each cob, then pull husks back over and soak the corn in cold water for 20–60 minutes.
3. Grill the corn: Preheat the grill to medium-high. Grill corn (in husks) for about 10 minutes, turning frequently until husks are charred and kernels are tender and lightly browned.
4. Peel back and tie the husks: Let cool slightly, then peel back the husks and tie them with kitchen twine or a strip of husk to form a handle.
5. Top your corn: Mix mayonnaise, crema, lime juice, paprika (or Aji), and salt in a bowl. Brush generously over each cob.
6. Finish with cheese and garnish: Sprinkle crumbled cheese and fresh cilantro over the top. Serve with lime wedges.

Notes

Corn Grilling & Serving Tips



1. Soak before grilling:

Always soak husked corn in water before grilling to prevent burning and to keep the kernels juicy.

2. Husk handles for a beautiful presentation:

Peeling back and tying the husks makes for a stunning rustic look—and it’s practical too! They make natural handles for serving and eating.

3. Spice it up:

Want more heat? Add cayenne, tajín, or a drizzle of hot sauce. Prefer it milder? Stick with just lime and cheese.

4. Cheese options:

Cotija is traditional, but feta, Parmesan, or queso fresco are fantastic alternatives.

5. Elote leftovers?

Cut grilled kernels off the cob and add to your mac & cheese, pasta salads, or even scrambled eggs.

6. Make-ahead tip:

You can prep your toppings ahead and grill just before serving. Perfect for parties or BBQs!

Final Thoughts

Corn season is short but glorious—so make the most of it with recipes that let the natural sweetness shine. These two recipes are not only easy, fresh, and crowd-friendly, but they also offer a flavorful twist on a summer staple. Whether you’re tossing it into a salad or grilling it up elote-style, fresh corn on the cob is always a good idea.

Did you make this recipe?

Tag @richelle.fortin on instagram and hashtag it #strawberry dessert

Fresh Corn Salad with Lime, Tomatoes & Basil

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With ImageWithout Image

Yield: 6-8

Author: Richelle Fortin

A burst of summer in every bite!Thisfresh corn saladis the perfect way to let sweet seasonal corn shine. Tossed with juicy cherry tomatoes, fragrant basil, and zesty lime juice, it’s light, refreshing, and ready in minutes. Whether you're serving it at a BBQ or enjoying it solo on the patio, this isthe summer salad you’ll crave again and again.

Ingredients

• 4 ears fresh corn, shucked
• 1 cup cherry tomatoes, halved
• ¼ cup chopped fresh basil (or cilantro)
• 2 tbsp extra virgin olive oil
• Juice of 1 lime (plus more to taste)
• Salt and freshly cracked black pepper
• Optional: ½ cup crumbled feta or Cotija cheese

Instructions

1. Bring a large pot of water to a boil and cook corn for 3–4 minutes, just until tender. Drain and let cool slightly.
2. Cut kernels off the cob into a large mixing bowl.
3. Add cherry tomatoes, basil, olive oil, and lime juice.
4. Toss gently, then season with salt and pepper to taste.
5. If using, fold in the cheese.
6. Let chill for 15–30 minutes for flavors to blend—or serve at room temperature.
7. Make it your own: Add avocado, grilled red onion, diced cucumber, or even chopped smoked meat for a heartier version.

Notes

Corn Grilling & Serving Tips

🌽 1. Soak before grilling:

Always soak husked corn in water before grilling to prevent burning and to keep the kernels juicy.

🔥 2. Husk handles for a beautiful presentation:

Peeling back and tying the husks makes for a stunning rustic look—and it’s practical too! They make natural handles for serving and eating.

🌶️ 3. Spice it up:

Want more heat? Add cayenne, tajín, or a drizzle of hot sauce. Prefer it milder? Stick with just lime and cheese.

🧀 4. Cheese options:

Cotija is traditional, but feta, Parmesan, or queso fresco are fantastic alternatives.

🥄 5. Elote leftovers?

Cut grilled kernels off the cob and add to your mac & cheese, pasta salads, or even scrambled eggs.

🍽️ 6. Make-ahead tip:

You can prep your toppings ahead and grill just before serving. Perfect for parties or BBQs!

📌 Final Thoughts

Corn season is short but glorious—so make the most of it with recipes that let the natural sweetness shine. These two recipes are not only easy, fresh, and crowd-friendly, but they also offer a flavorful twist on a summer staple. Whether you’re tossing it into a salad or grilling it up elote-style, fresh corn on the cob is always a good idea.

Which one will you try first? Let me know in the comments—and don’t forget to tag me in your creations on Instagram or Facebook!

Did you make this recipe?

Tag @richelle.fortin on instagram and hashtag it #strawberry dessert