Irresistible Mexican Street Corn Salad Recipe – Creamy Elotes Off the Cob
Irresistible Mexican Street Corn Salad Recipe
This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes in an easy-to-serve salad format. With creamy dressing, zesty lime, and savory cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, and potlucks. Ready in just 20 minutes, it’s the ultimate fresh corn salad that will have everyone coming back for seconds!
If you love fresh summer salads, you’ll also enjoy our refreshing cucumber strawberry salad for a light and healthy option.
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 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: Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that’s been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes.
Step 2: Once corn is cooked and slightly cooled, cut the kernels off the cob into a large mixing bowl. If using frozen corn, simply thaw and drain well.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
Step 4: Pour the creamy dressing over the corn and add the red onion, cilantro, and half of the cotija cheese. Mix gently until everything is well combined.
Step 5: Season with salt and black pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld together.
Step 6: Before serving, sprinkle with remaining cotija cheese and extra cilantro. Serve with lime wedges for squeezing over the top.
Expert Tips
Grilling Tip: For maximum flavor, grill the corn until you get nice char marks. This adds a smoky depth that elevates the entire salad.
Make-Ahead: This salad actually tastes better when made a few hours ahead. The flavors have time to develop and meld together beautifully.
Spice Level: Adjust the heat to your preference. For mild flavor, use regular chili powder. For more heat, add extra cayenne or even some chopped jalapeño.
For another delicious summer side dish, try our creamy broccoli salad that’s always a hit at gatherings.
Frequently Asked Questions
Can I use canned corn? Yes, you can use canned corn. Just be sure to drain and rinse it well before using.
How long does this salad keep? It will keep in the refrigerator for 3-4 days. The flavors actually improve after sitting for a few hours.
What can I substitute for cotija cheese? Feta cheese makes a good substitute if you can’t find cotija. It has a similar salty, crumbly texture.
Is this salad served warm or cold? It’s typically served chilled or at room temperature, making it perfect for outdoor events and summer parties.
For more Mexican-inspired dishes, check out our classic Mexican street corn salad with slightly different flavor variations.
Irresistible Mexican Street Corn Salad Recipe
Ingredients
Method
- Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that’s been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes.
- Once corn is cooked and slightly cooled, cut the kernels off the cob into a large mixing bowl. If using frozen corn, simply thaw and drain well.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
- Pour the creamy dressing over the corn and add the red onion, cilantro, and half of the cotija cheese. Mix gently until everything is well combined.
- Season with salt and black pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, sprinkle with remaining cotija cheese and extra cilantro. Serve with lime wedges for squeezing over the top.
