Elote Salad (Mexican Street Corn Salad)
This Elote Salad turns sweet corn into a creamy, tangy, slightly spicy Mexican street corn salad with chili-lime dressing and Cotija cheese. Perfect as a side dish, taco topping, or make-ahead potluck favorite.
Ingredients
- 5 cups corn kernels about 5–6 ears fresh corn, or use frozen; see notes
- 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 freshly ground
- 1/2 cup Cotija cheese crumbled; or substitute feta cheese
- 1/3 cup red onion finely diced
- 1-2 jalapeños seeded and finely chopped; use more or less to taste
- 1/2 cup fresh cilantro chopped, loosely packed
- 1/3 cup mayonnaise use light mayo if preferred
- 1/3 cup sour cream or plain Greek yogurt whole milk Greek yogurt for extra creaminess and protein
- 2-3 tablespoons lime juice freshly squeezed, about 1–2 limes
- 1 teaspoon lime zest from 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1-2 teaspoons hot sauce optional, to taste (Valentina, Cholula, or Tapatío work well)
- 1-2 teaspoons sugar or honey optional; just a touch to balance acidity
- 1/4-1/2 teaspoon kosher salt for the dressing, to taste
- extra Cotija cheese for garnish
- extra chopped cilantro for garnish
- lime wedges for serving
- Tajín or extra chili powder optional, for sprinkling on top
Instructions
- If using fresh corn on the cob, shuck the ears, remove as much silk as possible, and pat dry so they char instead of steam. If using frozen corn, do not thaw; simply break up any clumps with your hands.5 cups corn kernels
- Heat a large cast iron skillet or heavy pan over medium-high heat and add the neutral oil. Once hot and shimmering, add the corn in an even layer and season with 1/2 teaspoon kosher salt and the black pepper. Cook for 7–10 minutes, stirring only occasionally, until you see brown, charred spots on the kernels. For a grill option, brush shucked corn with a little oil and grill over medium-high heat, turning every few minutes, until well charred, then cut the kernels off the cob.5 cups corn kernels, 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Transfer the cooked corn to a large mixing bowl and let it cool for about 10–15 minutes. The corn should be warm but not piping hot so it doesn’t melt the dressing. To cool faster, spread it out on a sheet pan.5 cups corn kernels
- In a medium bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, chili powder, smoked paprika, cumin, hot sauce (if using), sugar or honey (if using), and 1/4 teaspoon kosher salt. Taste and adjust, adding more lime for tang, more salt, or additional chili powder for a smokier flavor.1/3 cup mayonnaise, 1/3 cup sour cream or plain Greek yogurt, 2-3 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1-2 teaspoons hot sauce, 1-2 teaspoons sugar or honey, 1/4-1/2 teaspoon kosher salt
- To the bowl with the warm corn, add the red onion, jalapeño, cilantro, and Cotija cheese. Toss gently until evenly combined.5 cups corn kernels, 1/2 cup Cotija cheese, 1/3 cup red onion, 1-2 jalapeños, 1/2 cup fresh cilantro
- Pour about two-thirds of the dressing over the corn mixture and stir until everything is well coated. Taste and add more dressing as needed for a creamier or tangier salad.
- Serve the salad warm, at room temperature, or chilled. For best flavor, chill for at least 30 minutes to let the flavors meld; the chili, lime, and corn become more pronounced as it sits.
- Before serving, stir the salad, then top with extra Cotija and cilantro. Sprinkle with Tajín or extra chili powder if desired, and serve with lime wedges for squeezing over each portion.extra Cotija cheese, extra chopped cilantro, lime wedges, Tajín or extra chili powder
Notes
Ingredient tips: Use peak-season fresh corn when possible; frozen roasted corn also works very well. Cotija is usually found near other Mexican cheeses; feta is the best substitute. Choose limes that feel heavy and slightly soft for maximum juice.
Variations: Turn this into a street corn pasta salad by tossing with 8 oz cooked, cooled short pasta and adding a splash more lime juice and a spoonful of mayo. For a lighter, no-mayo version, use all Greek yogurt plus 1 tablespoon olive oil and extra lime and chili powder. Make it spicier with more jalapeño, a serrano, cayenne, or extra hot sauce. For a bacon twist, stir in 4–6 slices crispy cooked bacon, crumbled. Use as a taco topping for grilled fish, shrimp, or chicken. For a vegan version, use vegan mayo and plant-based sour cream or cashew cream, and swap Cotija for nutritional yeast plus a bit more salt.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze; the creamy dressing can split and the corn becomes mushy. Serve cold, room temp, or gently warmed in a skillet over low heat—do not boil. For make-ahead, cook and cool the corn and chop mix-ins up to 1 day ahead, keep the dressing separate, and toss 2–4 hours before serving. If the salad thickens after chilling, loosen with a splash of lime juice or a spoonful of mayo or yogurt.
Tips: Let the corn develop deep char; that roasted flavor is essential for a true street corn vibe. Start light on salt and adjust after adding Cotija. Balance lime, salt, and a touch of sweetness if the flavor seems off. For crisper texture, add red onion and cilantro closer to serving.
Nutrition
Calories: 250kcal
Love this recipe?Follow us at @thenandnowspace for more