Go Back
mexican-street-corn-salad_feature

Authentic Mexican Street Corn Salad - Easy Elotes Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes right to your table without the cob. Creamy, tangy, and bursting with fresh summer flavors, this easy recipe transforms sweet corn into the ultimate side dish perfect for BBQs, picnics, and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked (or 4 cups frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely 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)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Prepare the corn. If using fresh corn, grill over medium heat for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can boil the corn for 5-7 minutes. Let cool slightly, then cut the kernels off the cob.
  2. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Add the corn kernels, red onion, jalapeño, and half of the cotija cheese to the dressing. Gently toss until everything is evenly coated.
  4. Fold in the chopped cilantro and season with salt and black pepper to taste. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
  5. Just before serving, sprinkle with remaining cotija cheese and garnish with additional cilantro and lime wedges.

Notes

For the most authentic flavor, grilling the corn is highly recommended. The salad tastes better after the flavors have had time to meld together, making it perfect for making ahead. The dressing can be made ahead and stored in the refrigerator for up to 2 days.