Elote Salad (Mexican Street Corn Salad)
This Elote Salad turns classic Mexican street corn into a creamy, tangy, smoky, and scoopable side dish with grilled or roasted corn, cilantro-lime dressing, and plenty of cotija cheese. Perfect for barbecues, taco nights, or as a versatile summer side.
Ingredients
- 6 ears fresh corn on the cob husks removed; or substitute 4–5 cups frozen corn (thawed and well drained) or 3 cans corn (rinsed and drained)
- 1 tablespoon neutral oil such as canola, avocado, or light olive oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise light mayo is fine
- 1/3 cup sour cream or plain Greek yogurt whole milk Greek yogurt adds extra protein and tang
- 1/4 cup cotija cheese crumbled, plus more for topping
- 2 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon lime zest optional, for extra fragrance
- 1-2 cloves garlic finely minced or grated
- 1-1 1/2 teaspoons chili powder use a mild chili powder blend for classic flavor
- 1/4-1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika adds subtle smoky flavor
- 1-2 teaspoons hot sauce optional, to taste
- 1/3 cup red onion or green onion finely chopped
- 1/2-3/4 cup fresh cilantro leaves chopped; reduce and add parsley or more green onion if some guests dislike cilantro
- 1 jalapeño seeded and finely diced, optional for more heat
- extra cotija cheese for topping
- lime wedges for serving
- chili-lime seasoning such as Tajín, optional, for sprinkling on top
Instructions
- Peel the husks and silks off the corn cobs and pat them dry. Brush or rub the corn with the neutral oil and sprinkle with salt and pepper to lightly season before cooking.6 ears fresh corn on the cob, 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Choose a cooking method: Grill method (most smoky): Preheat the grill to medium-high. Place whole corn cobs directly on the grates and cook 10–12 minutes, turning every few minutes, until tender with dark char spots. Stovetop skillet method: Cut the kernels off the cobs, then heat a large cast iron or heavy skillet over medium-high. Add corn in a fairly even layer and cook 6–8 minutes, stirring occasionally, until kernels are browned in spots. Oven method: Preheat oven to 425°F (220°C). Cut the kernels off the cobs and toss them with oil, salt, and pepper on a baking sheet. Roast 15–20 minutes, stirring once, until lightly browned. Let the cooked corn cool slightly; it should be warm, not very hot, when you add the dressing.6 ears fresh corn on the cob, 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- If you grilled the corn on the cob, stand each cob upright in a large bowl or on a cutting board and use a sharp knife to slice downward to remove the kernels. A wide shallow bowl helps catch the kernels.6 ears fresh corn on the cob
- In a large mixing bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, garlic, chili powder, cumin, smoked paprika, and hot sauce (if using). Stir in 1/4 cup crumbled cotija cheese. Taste and adjust seasoning with more lime, chili powder, or salt as needed; the dressing should taste slightly more intense than you want the finished salad to be, since it will coat a lot of corn.1/3 cup mayonnaise, 1/3 cup sour cream or plain Greek yogurt, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1-2 cloves garlic, 1-1 1/2 teaspoons chili powder, 1/4-1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1-2 teaspoons hot sauce, 1/4 cup cotija cheese
- Add the warm (not hot) cooked corn kernels to the bowl with the dressing. Toss gently until all the kernels are evenly coated. Warm corn absorbs the flavors especially well, but cooled corn will also work.6 ears fresh corn on the cob
- Fold in the chopped red onion or green onion, cilantro, and jalapeño (if using). Taste and adjust seasoning with additional salt, lime, or cotija cheese as desired, being careful not to overmix and crush the kernels.1/3 cup red onion or green onion, 1/2-3/4 cup fresh cilantro leaves, 1 jalapeño, 1/4 cup cotija cheese
- Serve the elote salad warm, at room temperature, or chilled. For best flavor, chill for at least 30 minutes to let the flavors meld. Just before serving, top with extra crumbled cotija, sprinkle with chili-lime seasoning if desired, and garnish with lime wedges around the bowl.extra cotija cheese, lime wedges, chili-lime seasoning
Notes
This elote salad can be made with fresh, frozen, or canned corn. For frozen or canned, make sure it is well drained, then char in a hot skillet to develop flavor before adding the dressing. Balance is key: if the salad tastes flat, add a pinch of salt and a splash more lime; if it’s too tangy, add a bit more cotija or mayonnaise. Keep jalapeño and hot sauce mild for mixed crowds and serve extra on the side. Avoid overmixing to preserve the corn’s texture. Delicious as a side, taco topping, or served with tortilla chips as a dip.
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