Irresistible Mexican Street Corn Salad: Creamy Elotes Off the Cob

This irresistible Mexican street corn salad brings all the vibrant flavors of traditional elotes right to your bowl! Creamy, tangy, and bursting with chili lime goodness, this easy recipe transforms grilled corn into the ultimate summer side dish that’s perfect for BBQs, potlucks, and family gatherings.

What makes this corn salad so special? It’s the perfect balance of smoky grilled corn, creamy dressing, zesty lime, and just the right amount of spice. Whether you’re looking for a fresh summer side dish or a crowd-pleasing party appetizer, this recipe delivers every time.

Ingredients You’ll Need

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.

Step 2: While the corn is grilling, prepare the dressing. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.

Step 3: Once the corn is cooked and cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing bowl.

Step 4: Stir in the crumbled cotija cheese, red onion, and chopped cilantro. Mix gently until all ingredients are well combined and coated with the creamy dressing.

Step 5: Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 6: Serve chilled or at room temperature, garnished with extra cotija cheese, cilantro, and lime wedges on the side.

Expert Tips for Perfect Corn Salad

Grilling Alternatives: No grill? No problem! You can roast the corn in a 400°F oven for 20-25 minutes or use a grill pan on your stovetop. The key is getting that slightly charred, smoky flavor that makes this salad authentic.

Make-Ahead Magic: This salad actually tastes better when made a few hours ahead. The flavors have time to develop and meld together beautifully. It’s the perfect potluck dish that gets better with time!

Customize the Heat: Adjust the spice level to your preference. For milder flavor, reduce or omit the cayenne pepper. For extra heat, add a diced jalapeño or more chili powder.

Cheese Substitutions: If you can’t find cotija cheese, feta cheese makes an excellent substitute with similar salty, crumbly texture. For a different flavor profile, try queso fresco or even grated Parmesan.

Frequently Asked Questions

Can I use frozen corn instead of fresh? Absolutely! Thaw 4 cups of frozen corn and sauté it in a hot skillet with a little oil until slightly charred. This creates a similar smoky flavor to grilled corn.

How long does this corn salad keep in the refrigerator? Store in an airtight container for up to 3 days. The flavors continue to develop, making it even more delicious the next day!

Is this salad gluten-free? Yes! All the ingredients in this recipe are naturally gluten-free, making it a great option for those with dietary restrictions.

Can I make this dairy-free? Certainly! Use vegan mayonnaise and sour cream alternatives, and substitute the cotija cheese with nutritional yeast or a dairy-free cheese alternative.

This irresistible Mexican street corn salad is more than just a side dish – it’s a flavor experience that will have everyone coming back for seconds. Perfect alongside your favorite grilled main courses or as a standalone appetizer, it’s guaranteed to become your new go-to summer recipe!

Irresistible Mexican Street Corn Salad: Creamy Elotes Off the Cob

This irresistible Mexican street corn salad brings all the vibrant flavors of traditional elotes right to your bowl with creamy dressing, zesty lime, and just the right amount of spice. Perfect for BBQs, potlucks, and family gatherings, this easy recipe transforms grilled corn into the ultimate summer side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Lime wedges for serving

Method

 

Instructions

1. Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
2. While the corn is grilling, prepare the dressing. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
3. Once the corn is cooked and cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing bowl.
4. Stir in the crumbled cotija cheese, red onion, and chopped cilantro. Mix gently until all ingredients are well combined and coated with the creamy dressing.
5. Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled or at room temperature, garnished with extra cotija cheese, cilantro, and lime wedges on the side.

Notes

This salad tastes better when made a few hours ahead as flavors have time to develop. For no grill, roast corn in 400°F oven for 20-25 minutes or use a grill pan. Feta cheese can substitute for cotija. Salad keeps in refrigerator for up to 3 days.