Print

Flavorful Elote Mexican Street Corn Salad Recipe with Creamy Spicy Twist

elote mexican street corn salad - featured image
Print Recipe

A quick and easy Mexican street corn salad featuring charred corn kernels mixed with a creamy, spicy dressing, cotija cheese, and fresh herbs. Perfect as a vibrant side dish for any occasion.

Ingredients

Scale
  • 4 cups corn kernels (about 5–6 ears), preferably grilled or charred
  • ½ cup mayonnaise (full-fat or light)
  • ¼ cup sour cream
  • ½ cup cotija cheese, crumbled
  • Juice of 1 large lime, fresh-squeezed
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 2 green onions, thinly sliced

Instructions

  1. Husk the corn and remove all silk. Brush the ears lightly with olive oil to prevent sticking.
  2. Preheat your grill or grill pan over medium-high heat. Grill the corn for about 10-12 minutes, turning every 2-3 minutes until kernels are charred and smoky. If using frozen corn, sauté with a bit of olive oil in a hot skillet until charred, about 6-8 minutes. Remove and let cool slightly.
  3. Once the corn is cool enough to handle, use a sharp knife to cut kernels off the cob, getting as close to the cob as possible without scraping the hard center. This should yield about 4 cups of kernels.
  4. In a medium bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, cayenne pepper, salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
  5. Add the grilled corn kernels, crumbled cotija cheese, chopped cilantro, and sliced green onions to the bowl with the dressing. Gently fold everything together to evenly coat the corn without crushing the kernels.
  6. Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld and the sauce thicken slightly.
  7. Before serving, give it a gentle stir and taste for seasoning, adding more salt or lime juice if needed.

Notes

If dressing is too thick, loosen with a splash of milk or lime juice. Chilling the salad for at least 30 minutes improves flavor. Use fresh lime juice for best brightness. Avoid over-mixing to keep corn kernels intact. For dairy-free, use vegan mayo and omit or substitute cotija cheese with seasoned tofu crumbles.

Nutrition

Keywords: elote, Mexican street corn, corn salad, creamy corn salad, spicy corn salad, grilled corn, cotija cheese, summer salad, easy side dish

Find it online: https://zorbmeal.com/flavorful-elote-mexican-street-corn-salad-recipe-with-creamy-spicy-twist/