Irresistible Mexican Street Corn Salad Recipe (Elotes Salad)
Irresistible Mexican Street Corn Salad Recipe (Elotes Salad)
Get ready to fall in love with this vibrant Mexican street corn salad that brings all the authentic flavors of elotes right to your table! This creamy, tangy corn salad combines sweet grilled corn with zesty lime, spicy chili, and salty cotija cheese for a side dish that’s guaranteed to disappear at your next gathering. Perfect for summer BBQs, potlucks, or as a fresh weeknight side, this recipe transforms classic street corn into an easy-to-serve salad that everyone will adore.
Ingredients
- 6 ears fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or 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)
- 1 clove garlic, minced
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Prepare the Corn
Preheat your grill to medium-high heat. Brush the corn ears lightly with oil and grill for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
Step 2: Cut the Corn
Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Transfer the corn kernels to a large mixing bowl.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, cayenne (if using), and minced garlic until smooth and well combined.
Step 4: Combine Everything
Pour the dressing over the corn kernels. Add the chopped red onion, cilantro, and half of the cotija cheese. Gently toss everything together until the corn is evenly coated with the creamy dressing.
Step 5: Season and Serve
Season with salt and black pepper to taste. Transfer to a serving bowl and sprinkle with the remaining cotija cheese. Serve immediately with lime wedges on the side for extra zing!
Expert Tips for Perfect Street Corn Salad
- Grill for Flavor: Grilling the corn adds incredible smoky flavor, but roasted corn works beautifully too
- Make Ahead: Prepare the salad up to 2 hours in advance and refrigerate – the flavors meld together beautifully
- Spice Control: Adjust the chili powder and cayenne to your preferred heat level
- Cheese Options: If you can’t find cotija, feta cheese makes a great substitute
- Fresh is Best: Use fresh corn when in season for the sweetest flavor
Frequently Asked Questions
Can I use frozen corn?
Yes! Thaw frozen corn and sauté it in a hot skillet with a little oil until slightly charred for similar results.
How long does this salad keep?
Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
Is this salad gluten-free?
Yes, this Mexican street corn salad is naturally gluten-free when using certified gluten-free ingredients.
Can I make it dairy-free?
Absolutely! Use vegan mayonnaise and omit the crema and cotija cheese, or use dairy-free alternatives.
Irresistible Mexican Street Corn Salad Recipe (Elotes Salad)
Ingredients
Method
- Preheat your grill to medium-high heat. Brush the corn ears lightly with oil and grill for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
- Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Transfer the corn kernels to a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, cayenne (if using), and minced garlic until smooth and well combined.
- Pour the dressing over the corn kernels. Add the chopped red onion, cilantro, and half of the cotija cheese. Gently toss everything together until the corn is evenly coated with the creamy dressing.
- Season with salt and black pepper to taste. Transfer to a serving bowl and sprinkle with the remaining cotija cheese. Serve immediately with lime wedges on the side for extra zing!
