Elote (Mexican Street Corn) Salad
All the addictive flavors of elote — charred corn, creamy mayo-crema, tangy lime, salty cotija, and spicy chili — in an easy-to-eat salad form. No corn cob juggling required. Ten minutes and you’ve got the best side dish at the barbecue.
Why You’ll Love This Recipe
- All the elote flavor without the messy cob
- Charring frozen corn takes just 5 minutes
- The crema-lime-chili combo is addictive
- Perfect side for tacos, grilled meats, or just a spoon
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Elote (Mexican Street Corn) Salad
Ingredients
- 3 cups corn kernels (frozen or cut from 4 ears)
- 2 tablespoons mayo
- 2 tablespoons sour cream
- Juice of 1 lime
- 1/2 teaspoon chili powder
- 1/4 cup cotija cheese, crumbled (or feta)
- 2 tablespoons fresh cilantro, chopped
- Pinch of cayenne pepper
Instructions
- Heat a dry skillet over high heat. Add corn and cook without stirring for 3-4 minutes until charred spots appear. Stir and char another 2-3 minutes.
- While corn chars, mix mayo, sour cream, lime juice, chili powder, and cayenne in a bowl.
- Add the charred corn to the dressing and toss to coat.
- Fold in half the cotija and half the cilantro.
- Transfer to a serving bowl. Top with remaining cotija, cilantro, and an extra squeeze of lime.
Recipe Tips
- Don’t stir the corn too much — you want those charred, caramelized spots.
- Cotija cheese is traditional and salty. Feta is the closest substitute.
- Use frozen corn — it chars beautifully and is available year-round.
- Add a diced jalapeño for extra heat.
Calories: 180 | Protein: 6g | Fat: 10g | Carbs: 22g
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Nutritional information is estimated and may vary based on ingredients used.
