Southwest Campfire Street Corn Salad
Inspired by Mexican street corn (elote), this salad blends grilled corn, smoky spices, creamy cotija, and fresh lime—a vibrant, crowd-pleasing side for any camp meal.
Equipment
- Campfire grill grate
- large bowl
- Knife
- Tongs
Ingredients
- 3 ears corn husks removed
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 lime juiced
- 1/3 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
Instructions
- Grill corn ears over campfire grates, turning frequently, until charred in spots and cooked through, about 10-12 minutes.
- Let corn cool slightly; slice kernels off the cobs into a large bowl.
- Stir in mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, and chopped cilantro.
- Mix until well coated. Serve warm or at room temperature.
Notes
Cotija cheese is traditional, but feta can substitute. Prep sauce at home for even faster camp assembly.