Classic Mexican Street Corn Salad – Elotes Style Recipe
Classic Mexican Street Corn Salad – Elotes Style Recipe
This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes in an easy-to-serve salad format. Perfect for summer gatherings, potlucks, or as a flavorful side dish, this recipe combines sweet corn with creamy dressing, zesty lime, and savory cotija cheese for an unforgettable taste experience.
If you love fresh summer salads, you’ll also enjoy our Easy Feta Strawberry Cucumber Salad for another refreshing seasonal option.
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/4 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 heated through. Allow to cool slightly.
Step 2: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
Step 3: Add the cooked corn, red onion, and cilantro to the dressing. Toss gently to combine.
Step 4: Fold in the crumbled cotija cheese, reserving some for garnish. Season with salt and pepper to taste.
Step 5: Chill for at least 30 minutes to allow flavors to meld. Serve garnished with additional cotija cheese, cilantro, and lime wedges.
For another delicious Mexican-inspired dish, try our Mexican Chicken with Creamy Cheese Sauce for a complete meal.
Expert Tips
Grilling Tip: For authentic street corn flavor, grill the corn on the cob first, then cut off the kernels. The slight char adds incredible depth.
Make-Ahead: This salad tastes even better the next day as the flavors develop. Prepare it up to 24 hours in advance.
Spice Level: Adjust the chili powder and cayenne to your preference. For extra heat, add a minced jalapeño.
Cheese Options: If cotija is unavailable, feta cheese makes a good substitute with similar salty, crumbly texture.
If you’re looking for more party-ready dishes, check out our Ultimate Creamy Buffalo Chicken Dip for your next gathering.
Frequently Asked Questions
Can I use canned corn? Yes, drained canned corn works well, though fresh or frozen corn has better texture and flavor.
How long does this salad keep? Store in an airtight container in the refrigerator for up to 3 days.
Can I make this vegan? Use vegan mayonnaise and omit the cheese or use a vegan alternative.
What to serve with Mexican corn salad? It pairs perfectly with grilled meats, tacos, or as part of a summer buffet. For more summer salad inspiration, try our Bruschetta Pasta Salad.
Classic Mexican Street Corn Salad – Elotes Style Recipe
Ingredients
Method
- Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn heated through. Allow to cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
- Add the cooked corn, red onion, and cilantro to the dressing. Toss gently to combine.
- Fold in the crumbled cotija cheese, reserving some for garnish. Season with salt and pepper to taste.
- Chill for at least 30 minutes to allow flavors to meld. Serve garnished with additional cotija cheese, cilantro, and lime wedges.
