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
- 1/2 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: If using fresh corn, grill or boil the ears until tender. For frozen corn, thaw and pat dry. You can also pan-sear the corn in a hot skillet for 2-3 minutes to enhance the flavor.
Step 2: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
Step 3: Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.
Step 4: Fold in the crumbled cotija cheese, reserving some for garnish. Season with salt and black pepper to taste.
Step 5: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with additional cotija cheese, chili powder, and lime wedges.
For another delicious creamy side dish, try our Bruschetta Pasta Salad with fresh tomato and basil flavors.
Expert Tips
- For authentic charred flavor, grill the corn on high heat until slightly blackened before cutting off the kernels
- Make ahead: This salad tastes even better the next day as flavors develop
- Adjust spice level: Add more cayenne for extra heat or omit for mild flavor
- Substitute feta cheese if cotija is unavailable, though the flavor will be slightly different
- Serve with tortilla chips for a delicious dip variation
If you’re looking for more Mexican-inspired dishes, our Mexican Chicken with Creamy Cheese Sauce makes a perfect main course pairing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad actually tastes better when made a few hours ahead, allowing the flavors to meld together perfectly.
What’s the best way to cook the corn?
Grilling provides the most authentic flavor, but boiling, roasting, or even using frozen corn works well for convenience.
Can I make this dairy-free?
Use vegan mayonnaise and dairy-free sour cream alternatives, and omit or substitute the cotija cheese with nutritional yeast.
How long does it keep in the refrigerator?
Store in an airtight container for up to 3 days. The texture may become slightly softer but the flavor remains excellent.
For more crowd-pleasing party dishes, check out our Ultimate Creamy Buffalo Chicken Dip recipe that’s always a hit at gatherings.
Classic Mexican Street Corn Salad – Elotes Style Recipe
Ingredients
Method
- If using fresh corn, grill or boil the ears until tender. For frozen corn, thaw and pat dry. You can also pan-sear the corn in a hot skillet for 2-3 minutes to enhance the flavor.
- In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
- Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.
- Fold in the crumbled cotija cheese, reserving some for garnish. Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with additional cotija cheese, chili powder, and lime wedges.
