Ultimate Mexican Street Corn Salad – Creamy Elotes Style Recipe with Cotija Cheese
Ultimate Mexican Street Corn Salad – Creamy Elotes Style Recipe
This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes right to your table in an easy-to-serve salad format. Perfect for summer gatherings, BBQs, and picnics, this creamy corn salad features the classic combination of sweet corn, tangy lime, spicy chili, and salty cotija cheese that makes Mexican street food so irresistible.
If you love fresh summer salads, you’ll also enjoy our refreshing feta mint strawberry salad for another light and flavorful option.
Ingredients
- 6 ears fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 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: Prepare the corn by grilling or boiling. For grilled corn, preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can boil the corn in salted water for 5-7 minutes until tender.
Step 2: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Place the corn kernels in a large mixing bowl.
Step 3: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using) until well combined.
Step 4: Pour the creamy dressing over the corn kernels and toss gently to coat. Add the chopped red onion, cilantro, and cotija cheese, then season with salt and black pepper to taste.
Step 5: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature with extra lime wedges on the side.
This corn salad pairs beautifully with other summer favorites like our oven-baked BBQ chicken legs for a complete meal.
Expert Tips
- For the best flavor, use fresh corn when it’s in season. Frozen corn can be substituted if fresh isn’t available.
- Don’t skip the chilling time – it allows the flavors to develop fully.
- If you prefer a spicier salad, add a finely chopped jalapeño pepper.
- For a lighter version, you can use Greek yogurt instead of sour cream.
- This salad can be made up to 24 hours in advance, making it perfect for entertaining.
Looking for more delicious salad ideas? Try our cucumber strawberry salad for a sweet and refreshing contrast.
Frequently Asked Questions
Can I make this salad with frozen corn?
Yes, you can use frozen corn. Thaw it completely and pat dry before using. You can also quickly sauté frozen corn in a dry skillet to enhance its flavor.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese makes a good substitute, though the flavor will be slightly different. Parmesan cheese can also work in a pinch.
How long does this salad keep in the refrigerator?
This salad will keep well for 2-3 days in an airtight container in the refrigerator. The flavors actually improve after sitting for a few hours.
Can I make this salad ahead of time?
Absolutely! This salad is perfect for making ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator until ready to serve.
For more summer side dish inspiration, check out our avocado corn salad recipe that’s equally delicious and refreshing.
Ultimate Mexican Street Corn Salad – Creamy Elotes Style Recipe
Ingredients
Method
- Prepare the corn by grilling or boiling. For grilled corn, preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can boil the corn in salted water for 5-7 minutes until tender.
- Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Place the corn kernels in a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using) until well combined.
- Pour the creamy dressing over the corn kernels and toss gently to coat. Add the chopped red onion, cilantro, and cotija cheese, then season with salt and black pepper to taste.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature with extra lime wedges on the side.
