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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.
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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, 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.