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Creamy Mexican Street Corn Salad (Elote Salad)

A white bowl filled with grilled corn salad topped with crumbled white cheese, red onion, and cilantro.
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This creamy Mexican Street Corn Salad captures the vibrant, smoky flavor of elotes in an easy-to-serve side dish, perfect for summer barbecues and potlucks.

Ingredients

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  • 4 cups sweet corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup mayonnaise or Greek yogurt for a lighter option
  • 1/2 cup crumbled Cotija cheese (or feta)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: Extra chili powder and lime wedges for serving

Instructions

  1. If using frozen corn, thaw it completely. If using fresh or canned, ensure the corn is well-drained. For extra flavor, lightly char the corn kernels in a dry skillet over medium-high heat until lightly browned in spots, then set aside to cool slightly.
  2. In a large bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, chili powder, cumin, salt, and pepper to create the dressing.
  3. Add the cooled corn, red onion, cilantro, and minced jalapeño (if using) to the dressing.
  4. Gently fold all the ingredients together until the corn is evenly coated.
  5. Stir in half of the Cotija cheese.
  6. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Before serving, taste and adjust seasoning if needed. Transfer the salad to a serving dish and sprinkle the remaining Cotija cheese over the top. Serve with extra lime wedges and chili powder on the side.

Notes

  • For an authentic street corn flavor, lightly grill or roast the corn kernels before mixing them into the salad.
  • This salad is excellent served cold or at room temperature, making it ideal for picnics and outdoor gatherings.
  • If you prefer a tangier dressing, substitute sour cream for half of the mayonnaise.

Nutrition

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