Salads > Vegetable Salads (Non-Leafy) > Corn Salads > Mexican Street Corn Salad (Elote Salad) Recipe

Authentic Elote Salad: A Taste of Mexico

Enjoy the vibrant flavors of Mexico with this easy-to-make Mexican Street Corn Salad (Elote Salad). Grilled corn kernels tossed in a creamy, tangy dressing with cotija cheese, cilantro, and chili powder create a symphony of flavors in every bite. Perfect as a side dish or a light meal.

Prep Time
15 minutes
Cook Time
15 minutes
Servings
6
Ingredients
  • 6 Fresh Corn on the Cob
  • 1/2 cup Mayonnaise
  • 1/4 cup Mexican Crema or Sour Cream
  • 1/2 cup Cotija Cheese
  • 1/4 cup Fresh Cilantro
  • 2 tablespoons Lime Juice
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • to taste Salt
  • to taste Black Pepper
  • 1 Optional: Jalapeño

Grilling the Corn

Preheat your grill to medium-high heat. Husk the corn and remove the silk. Grill the corn for about 12-15 minutes, turning occasionally, until the kernels are slightly charred and cooked through. Alternatively, you can boil the corn for approximately 8-10 minutes until tender. Let the corn cool slightly before handling.

Preparing the Kernels

Once the corn is cool enough to handle, hold each cob upright and use a sharp knife to carefully cut the kernels off the cob. Try to get as close to the cob as possible to maximize the yield. Place the kernels in a large mixing bowl.

Making the Dressing

In a separate small bowl, whisk together the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, garlic powder, salt, and pepper until well combined. Adjust the seasonings to your liking.

Combining and Serving

Pour the dressing over the corn kernels in the bowl. Add the crumbled cotija cheese, chopped cilantro, and minced jalapeño (if using). Gently toss everything together until the corn is evenly coated with the dressing and other ingredients. Serve immediately, or chill for later. Garnish with extra cotija cheese and chili powder if desired.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Calories: Approximately 180-220 kcal
Carbohydrates: Approximately 15-20g
Protein: Approximately 5-7g
Fat: Approximately 10-15g

Other Considerations for Nutrition

For a lighter version, use light mayonnaise or Greek yogurt instead of Mexican crema. Adjust salt and chili powder to your taste and dietary needs. Adding jalapeno will increase the spice level and provide some vitamins.

← Asparagus Salad with Lemon and Parmesan Broccoli Salad with Bacon and Cheddar →

FAQ

  • Can I use frozen corn?

    Yes, you can use frozen corn if fresh corn is not available. Thaw the corn completely and pat it dry before grilling or sautéing it in a pan with a little oil until slightly charred.
  • What if I don't have cotija cheese?

    If you can't find cotija cheese, you can substitute it with feta cheese or Parmesan cheese. However, the flavor will be slightly different.
  • How long can I store the Elote Salad?

    You can store the Elote Salad in an airtight container in the refrigerator for up to 3 days. However, the corn may lose some of its crispness, and the dressing may become slightly watery over time.
  • Can I make this salad ahead of time?

    Yes, you can prepare the individual components of the salad ahead of time. Grill or boil the corn, make the dressing, and chop the cilantro. Store each component separately in the refrigerator. When you're ready to serve, combine everything together.