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Best Mexican Street Corn Salad: Secrets for Perfect Flavor Elotes Recipe

This authentic Mexican street corn salad combines smoky grilled corn with creamy cotija cheese, zesty lime, and chili heat for a vibrant side dish. Perfect for summer BBQs, it delivers restaurant-quality flavors with pro tips for optimal texture and seasoning balance.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1 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 (about 400°F). Brush the corn ears lightly with oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast corn in the oven at 400°F for 20-25 minutes.
  2. Let the grilled corn cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl. Be sure to capture all the milky liquid from the cobs - this adds incredible flavor!
  3. In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
  4. Pour the dressing over the corn kernels and mix thoroughly. Gently fold in the crumbled cotija cheese, red onion, and chopped cilantro. Taste and adjust seasoning if needed.
  5. Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature with extra lime wedges and a sprinkle of cotija cheese and chili powder on top.

Notes

For maximum flavor, don't skip the grilling step. The milky liquid from the cobs adds creaminess. Authentic cotija cheese is essential for texture. Salad tastes better the next day - prepare up to 24 hours in advance but add fresh cilantro just before serving.