If you love the vibrant flavors of Mexican cuisine, you are going to adore this Mexican Street Corn Salad (Elote) Recipe. It takes the classic grilled corn on the cob and transforms it into a creamy, zesty salad bursting with layers of smoky char, tangy lime, crumbly cotija cheese, and a perfect blend of spices. This dish is a celebration of textures and colors that will brighten up any meal and become a welcome addition to your culinary repertoire.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and magic behind any great recipe, and this one is no exception. Each component in the Mexican Street Corn Salad (Elote) Recipe works harmoniously to deliver a delightful balance of taste, color, and texture—simple pantry staples that pack a punch.
- 4 ears corn: Fresh corn adds sweetness and a satisfying crunch that’s the star of the salad.
- 2 tbsp butter: Used for grilling, it infuses the corn with richness and helps achieve that irresistible char.
- 1/4 cup red onion (minced): Adds sharpness and a slight crunch that lifts the flavors beautifully.
- 1/4 cup cotija cheese (crumbled): This salty, crumbly cheese offers authentic Mexican flair and creaminess.
- 3 tbsp sour cream (or crema): Provides the luscious, tangy base that balances the smoky notes.
- 2 tbsp mayo: Adds creaminess and binds everything together perfectly.
- 1/4 tsp cumin: Brings a warm earthiness that complements the sweetness of corn.
- 1/4 tsp chili powder: Introduces mild heat and depth.
- 1/4 tsp black pepper: Offers a subtle bite.
- 1/2 tsp paprika: Enhances color and smoky sweetness.
- 1/8 tsp cayenne (optional): A little extra kick for those who love spice.
- 1/4 cup cilantro (chopped): Fresh herbs brighten the salad with a burst of green and zest.
- 2 tbsp lime juice (about 1 lime): Adds vibrant acidity that makes the flavors pop.
How to Make Mexican Street Corn Salad (Elote) Recipe
Step 1: Grill the Corn to Perfection
Start by brushing the ears of corn generously with melted butter. This not only helps to prevent sticking but also allows the natural sugars in the corn to caramelize beautifully when grilled. Place the corn over medium heat and grill for about 8 to 10 minutes, turning occasionally until you see those charming char marks and the kernels smell irresistibly smoky and sweet.
Step 2: Cut Kernels Off the Cob
Once the corn is grilled to smoky perfection, let it cool just enough to handle safely. Then, using a sharp knife, carefully slice the kernels off the cob. Getting this step done cleanly ensures that each juicy bite is easy to enjoy and that the salad will have a luscious texture.
Step 3: Combine All Ingredients
In a large mixing bowl, toss the grilled corn kernels with the minced red onion, crumbled cotija cheese, sour cream, mayo, and your carefully measured spices including cumin, chili powder, black pepper, paprika, and cayenne if using. Add the chopped cilantro and fresh lime juice last, folding everything together until every kernel is richly coated with this creamy, flavorful dressing. This step is where the simple ingredients come alive in harmony.
Step 4: Chill or Serve Warm
This salad is incredibly versatile; you can serve it right away for a warm, comforting side, or let it chill in the fridge for about 30 minutes to meld the flavors even more and offer a refreshing contrast on a warm day.
How to Serve Mexican Street Corn Salad (Elote) Recipe
Garnishes
To elevate your salad’s presentation and add more texture, sprinkle a little extra cotija cheese or a handful of fresh cilantro before serving. A light dusting of smoked paprika or a few thin lime wedges on the side will give your dish that restaurant-quality look and boost the zesty flavor profile even more.
Side Dishes
This Mexican Street Corn Salad (Elote) Recipe pairs beautifully with grilled meats such as chicken, steak, or shrimp. It’s also a fantastic companion to taco nights, spicy beans, or even as a topping for nachos. The creamy, tangy salad can cut through the richness of heavier dishes, brightening every bite.
Creative Ways to Present
Want to wow your guests? Serve this salad in mini mason jars or small colorful bowls for a festive touch. You can even spoon it onto crispy tostadas or stuff it inside fresh corn tortillas for a fun handheld appetizer. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Mexican Street Corn Salad (Elote) Recipe, transfer them into an airtight container and store them in the refrigerator. The salad will stay fresh for up to 3 days, making it perfect for quick lunches or picnics.
Freezing
Due to the creamy nature of this salad, freezing is not recommended as it may alter the texture and cause separation of the dairy components. It’s best enjoyed fresh or refrigerated.
Reheating
If you prefer the salad warm, gently reheat it in a skillet over low heat just until warmed through. Avoid using the microwave as it can cook the creamy dressing unevenly and change the texture.
FAQs
Can I make Mexican Street Corn Salad (Elote) Recipe vegan?
Absolutely! You can swap the cotija cheese for a vegan cheese alternative or nutritional yeast and replace the sour cream and mayo with vegan versions. This keeps the creamy texture while staying plant-based.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is a great option that mimics the salty, crumbly texture well and pairs wonderfully with the other flavors in the salad.
Is this salad spicy?
The salad has a gentle kick from chili powder, paprika, and optional cayenne, but it’s mild enough to please most palates. You can always adjust the spices to your preference.
Can I prepare the salad without grilling the corn?
Yes, you can boil or roast the corn instead, but grilling imparts a smoky char that is signature to authentic Mexican street corn flavor.
How long does this salad stay fresh?
Stored in the fridge in an airtight container, this salad stays fresh for about 3 days. It’s best eaten sooner to enjoy the crispness and fresh flavors at their peak.
Final Thoughts
This Mexican Street Corn Salad (Elote) Recipe is more than just a side dish; it’s a fiesta of flavors and textures that will bring excitement to your table. Whether you’re entertaining friends or simply craving something fresh and vibrant, this salad is a keeper that you’ll reach for again and again. I can’t wait for you to try it and see how it becomes a new favorite!
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Mexican Street Corn Salad (Elote) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Salad, inspired by traditional Elote, is a vibrant and flavorful side dish featuring grilled corn kernels mixed with creamy cotija cheese, tangy lime juice, fresh cilantro, and a blend of smoky and spicy seasonings. Perfect for summer cookouts, this salad can be served warm or chilled, offering a delicious and easy way to enjoy the tastes of Mexican street food at home.
Ingredients
Corn
- 4 ears corn
- 2 tbsp butter (melted for brushing)
Salad Mix
- 1/4 cup red onion, minced
- 1/4 cup cotija cheese, crumbled
- 3 tbsp sour cream or crema
- 2 tbsp mayonnaise
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice (about 1 lime)
Instructions
- Grill the Corn: Brush the ears of corn with melted butter and grill them over medium heat for 8 to 10 minutes until the kernels are nicely charred. This adds a smoky flavor essential to Mexican street corn. Once done, allow to cool slightly, then cut the kernels off the cob into a large mixing bowl.
- Prepare the Salad: To the bowl with grilled corn kernels, add the minced red onion, crumbled cotija cheese, sour cream, mayonnaise, cumin, chili powder, black pepper, paprika, optional cayenne, chopped cilantro, and fresh lime juice. Mix everything thoroughly until the ingredients are well combined, creating a creamy, tangy, and slightly spicy salad.
- Serve: This Mexican Street Corn Salad can be enjoyed warm right after mixing, or you can chill it in the refrigerator before serving. It makes a fantastic side dish for barbecues, picnics, or as a flavorful snack.
Notes
- You can add extra cayenne pepper if you prefer more heat.
- For a smoky flavor without a grill, char the corn under a broiler or on a stovetop grill pan.
- Substitute feta cheese for cotija if unavailable, although flavor will differ slightly.
- Use crema or sour cream based on availability and preference.
- Best served fresh but can be refrigerated for up to 2 days.
