Mexican Street Corn Salad – Elote Salad is a fun and tasty dish that brings the flavors of Mexican street corn right to your table. It’s fresh, creamy, and has just the right amount of spice to make your taste buds dance.
This recipe addresses hard-to-find street corn ingredients, heavy mayo reliance, and bland side dishes by offering a quick, affordable, make-ahead salad that fits busy gatherings.
I know how tough it can be to find fresh corn sometimes, so I often use frozen corn for this salad. This makes it easier to whip up any time I want a delicious side that everyone can enjoy. Plus, knowing it’s vegetarian means my family won’t mind sharing it.
This recipe takes about 55 minutes in total, with just 25 minutes of prep. You can serve it warm, chilled, or at room temperature, making it great for a barbecue or potluck. And since you can customize it with your favorite toppings, it becomes your own unique creation.
If you love exploring different flavors, try this Elote Pasta Salad for another twist on the classic!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion: This salad is loaded with fresh ingredients giving you a creamy, tangy, and spicy taste that feels like a real treat.
- Texture Variety: You’ve got that smooth creaminess from the mayo and sour cream, crunch from the corn and onion, plus a bit of saltiness from the cheese.
- Make-Ahead Convenience: You can whip this up in advance, and it keeps well in the fridge for a few days. It’s ready whenever you are.
- Flexible Serving Options: Serve it warm, chilled, or at room temperature. It adapts to whatever mood or setting you’ve got going on.
Mexican Street Corn Salad Recipe
- Prep Time: 25 minutes
- Cool Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
A fresh and delicious Mexican Street Corn Salad (Elote Salad) featuring grilled sweet corn, cotija cheese, and a creamy dressing.
Ingredients
- 6 ears sweet corn, silks and husks removed
- Nonstick cooking spray, for coating
- 2 small garlic cloves, minced
- 1/2 small red onion, finely chopped
- 3/4 cup crumbled cotija cheese, divided
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons canned diced green chiles
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/21/2 teaspoon chili powder
- 1/81/2 teaspoon cayenne pepper
- 1/41/2 teaspoon kosher salt
Instructions
- Roast the Corn: Start by popping your corn on the grill until it is golden brown. Keep a close watch on it, as burnt corn can ruin the salad. You will love the sweet, smoky aroma wafting through the air. This step caramelizes the sugars in the corn, enhancing its natural sweetness.
- Mix the Dressing: Stir together your mayonnaise, lime juice, and seasonings until it gets nice and creamy. The dressing should smell refreshing and zesty; that is the magic of lime! This dressing adds a tangy kick to the salad, making it super appetizing.
- Add Corn to Dressing: Once your corn has cooled a bit, toss it right into the dressing. Mix thoroughly to ensure everything is well-coated for a tasty bite. This is where all the flavors get to mingle.
- Throw in the Extras: Fold in your remaining ingredients like cheese and jalapeños. The salad should feel colorful and vibrant. Be careful not to over-mix, as you want to keep that nice crunch from the veggies!
- Chill & Serve: Let the salad chill in the fridge for at least half an hour to blend those flavors. Just remember to stir before serving if you have let it sit for a while!
Notes
- Can be stored in the fridge for up to 3 days.
- Roast the corn until golden brown for maximum sweetness.
- If the salad seems watery after chilling, give it a good stir and let any excess liquid drain off before serving.
- This salad is best enjoyed cold, and it will not require reheating.
- Serve alongside grilled meats like ribs.
- Pair with fish tacos for a flavorful meal.
- Consider adding to a festive taco bar setup for gatherings.
- Add chopped jalapeños for extra heat.
- Mix in black beans for added protein.
- Incorporate avocados for creaminess.
- Use fresh sweet corn for the best flavor. Look for husks that are firm and green.
- If cotija cheese is unavailable, feta cheese can work as a substitute.
- Mayonnaise can be substituted with extra sour cream or Greek yogurt for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 10g
- Sodium: 568mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 32mg
Ingredient Notes
- Sweet corn: You’ll need fresh sweet corn for that signature juicy pop! Look for husks that are firm and green for the best flavor.
- Nonstick cooking spray: This coats your pan, making sure everything releases easily. A good olive oil spray can work if you’re out!
- Garlic: Fresh minced garlic gives off a great aroma and zing. Always choose firm cloves, avoid any that are sprouted or soft.
- Red onion: The mild sweetness of red onion adds a nice crunch. If you find it too strong, rinse it under cold water to mellow the flavor.
- Cotija cheese: This crumbly cheese adds a salty touch. Feta can work too if you can’t find cotija, but it’ll be a tad creamier.
- Cilantro: Fresh cilantro brings a bright, herbaceous note. Sniff it before buying; it should smell fresh and pleasant, not musty.
- Lime juice: Fresh lime juice is key for that zesty punch. Roll the lime on the counter before cutting to get the most juice out of it!
- Canned diced green chiles: These add a mild heat and depth of flavor. If you want more spice, use fresh jalapeños instead.
- Mayonnaise: It brings creaminess that binds everything together. Greek yogurt can be a great substitute if you’re looking for something lighter.
- Sour cream: This adds a tangy richness. You could swap in plain yogurt if needed, it’ll change the taste just a touch.
- Chili powder: This spice gives warmth and depth. If you want it smokier, try using smoked paprika instead!
- Cayenne pepper: Just a pinch brings on the heat! Adjust to your taste, or swap with red pepper flakes for an extra crunch.
- Kosher salt: It’ll help enhance all the flavors. If you’re out, sea salt works great too, just use a little less since it’s coarser.
Recipe Tips
- If the salad seems watery after chilling, give it a good stir and let any excess liquid drain off before serving.
- When using frozen corn, roasting it until golden can heighten sweetness, making it taste just like fresh.
- For added flavor, try squeezing a bit more lime juice or sprinkling in some extra salt if the taste is a bit flat.
- If the ingredients didn’t come together well, mixing the roasted corn into the sauce thoroughly can solve this issue.
- When preparing for gatherings, serving the salad warm or at room temperature can keep it tasting fresh and inviting.
Serving Suggestions
Serve this Mexican street corn salad with grilled meats such as ribs or chicken. Pair it with fish tacos for a vibrant meal experience.
Add this salad to a festive taco bar setup or enjoy it during potlucks and picnics. It can also be a delightful addition to summer BBQs and Cinco de Mayo celebrations.
This salad can be complemented with a drizzle of lime juice for added freshness. Consider adding a sprinkle of cheese or hot sauce for an extra kick.
Recipe variations
- You can use 6 cups of frozen corn kernels if fresh sweet corn isn’t available. Just thaw before mixing.
- Add 1 teaspoon smoked paprika or 1 teaspoon chipotle powder for a smoky flavor kick that complements the other ingredients nicely.
- Either swap out crumbled cotija for shredded mozzarella or use Greek yogurt in place of sour cream for a different texture and flavor.
- If you need to scale this recipe, use 12 ears of corn and double the other ingredients to maintain proportion for a larger batch.
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How to Store?
To keep your Mexican street corn salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 3 days. Keep it sealed to maintain freshness.
Freezing: Place salad in a freezer-safe bag, squeezing out excess air for up to 3 months. Thaw in the fridge before serving.
Serving Temperature: Serve chilled or at room temperature. Stir before serving after refrigeration to mix ingredients well.
Other Recipes You’ll Love
- Whipped Feta Dip with Roasted Cherry Tomatoes
- Red Lobster Stuffed Mushrooms
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- Sausage Balls with Red Lobster Biscuits
If you enjoyed this Mexican Street Corn Salad – Elote Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
