Irresistible Mexican Street Corn Salad – Creamy Elotes Off The Cob Recipe
Irresistible Mexican Street Corn Salad – Creamy Elotes Off The Cob
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, BBQs, and picnics, this creamy corn salad combines sweet corn with tangy lime, spicy chili, and rich cotija cheese for a side dish that will disappear fast. If you love our Colorful Potluck Cornbread Salad, you’ll adore this fresh take on corn-based sides.
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 for extra heat)
- 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 that’s been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes, turning occasionally.
Step 2: Once corn is cooked and slightly cooled, cut the kernels off the cob into a large bowl. If using frozen corn, simply thaw and drain well.
Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
Step 4: Pour the dressing over the corn and mix well to combine. Gently fold in the red onion, cilantro, and cotija cheese.
Step 5: Season with salt and black pepper to taste. Chill for at least 30 minutes to allow flavors to meld, or serve immediately for a warm salad.
Step 6: Garnish with extra cotija cheese, cilantro, and chili powder. Serve with lime wedges for squeezing over the top.
Expert Tips
For the best Mexican street corn salad, use fresh corn when it’s in season for maximum sweetness and flavor. Grilling the corn adds a wonderful smoky dimension that complements the creamy dressing perfectly. If you’re making this for a crowd, it pairs beautifully with our Garlic Butter Bowtie Pasta with Chicken for a complete meal.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors actually improve as they sit, making it perfect for meal prep. For a lighter version, you can substitute Greek yogurt for some of the mayonnaise.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, canned corn works well too! Just be sure to drain and rinse it thoroughly before using. The texture will be slightly different, but the flavor will still be delicious.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese makes a good substitute, though it has a saltier flavor. Parmesan or queso fresco would also work well in this salad.
How spicy is this salad?
The spice level is mild to medium. You can adjust the heat by increasing or decreasing the amount of chili powder and cayenne pepper. For a kid-friendly version, you can omit the cayenne entirely. This salad would make a great side for our Easy Peach Watermelon Salad at your next summer gathering.
Can I make this salad vegan?
Absolutely! Use vegan mayonnaise and sour cream alternatives, and substitute the cotija cheese with nutritional yeast or a vegan cheese alternative. The flavors will still be fantastic.
This Mexican street corn salad is the perfect addition to any summer menu. Whether you’re hosting a backyard BBQ or need a standout side dish for potlucks, this recipe delivers authentic flavors with minimal effort. For more delicious salad ideas, check out our Cucumber Strawberry Salad Recipe for another refreshing summer option.
Irresistible Mexican Street Corn Salad – Creamy Elotes Off The Cob
Ingredients
Method
- Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that’s been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes, turning occasionally.
- Once corn is cooked and slightly cooled, cut the kernels off the cob into a large bowl. If using frozen corn, simply thaw and drain well.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
- Pour the dressing over the corn and mix well to combine. Gently fold in the red onion, cilantro, and cotija cheese.
- Season with salt and black pepper to taste. Chill for at least 30 minutes to allow flavors to meld, or serve immediately for a warm salad.
- Garnish with extra cotija cheese, cilantro, and chili powder. Serve with lime wedges for squeezing over the top.
