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Mexican Street Corn Salad Recipe pinterest

Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad brings all the incredible flavors of traditional elote into a convenient, shareable form. With the perfect balance of sweet corn kernels, tangy lime, creamy cotija cheese, and zesty chili in every bite – no messy corn cob required!
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Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Mexican Street Corn, Elote Salad, Corn Salad, Summer Salad, Mexican Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 215kcal

Equipment

  • Large Skillet
  • Mixing Bowl

Ingredients

For the Corn

  • 6 ears fresh corn about 4-5 cups kernels, or 4 cups frozen corn, thawed
  • 2 tablespoons olive oil or butter for cooking corn

For the Dressing

  • 1/3 cup mayonnaise substitute Greek yogurt for a lighter version
  • 2 tablespoons Mexican crema or sour cream
  • 2 limes, juiced about 1/4 cup
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper adjust to taste

Remaining Ingredients

  • 1/2 cup cotija cheese crumbled, substitute feta if cotija is unavailable
  • 1/4 cup cilantro finely chopped, substitute parsley for cilantro-averse eaters
  • 1 jalapeño seeds removed and finely diced
  • 1/2 red onion finely diced (about 1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • If using fresh corn, shuck the ears and carefully cut the kernels from the cob. Stand the corn upright in a large bowl to catch all the corn milk.
  • Heat olive oil or butter in a large skillet over medium-high heat. Add corn kernels and cook without stirring for 3-4 minutes until they begin to char slightly.
  • Stir the corn and continue cooking for another 3-4 minutes until tender with slight caramelization. Set aside to cool slightly.
  • In a large bowl, combine mayonnaise, Mexican crema, lime juice, garlic, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well incorporated.
  • Add the cooked corn (cooled slightly), diced red onion, jalapeño, and cilantro to the dressing. Fold gently to coat all ingredients evenly.
  • Fold in most of the crumbled cotija cheese, saving a small amount for garnish. Season with salt and pepper to taste.
  • For best flavor, allow the salad to rest for 15-30 minutes before serving. Garnish with remaining cotija cheese and additional cilantro if desired.

Notes

For a grilled version, soak corn (in husks) in water for 10 minutes before grilling until lightly charred (about 15 minutes), then remove kernels.
This salad keeps well in the refrigerator for up to 3 days. Brighten leftover portions with a fresh squeeze of lime and a sprinkle of cotija cheese.
For a make-ahead option, prepare the corn up to 2 days in advance but add the creamy dressing no more than 4 hours before serving.

Nutrition

Calories: 215kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Fiber: 3g | Sugar: 5g
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