Description
A vibrant, creamy, and crunchy salad that captures the smoky, tangy, and spicy flavors of authentic Mexican street corn (elote) in an easy-to-eat format. Perfect for summer gatherings and weeknight dinners.
Ingredients
Scale
- 4 ears fresh corn (husked) or 4 cups frozen corn
- 1 medium red bell pepper, finely diced
- 1/2 small red onion, finely minced
- 1/2 cup fresh cilantro leaves, chopped
- 3–4 fresh limes, juiced
- 1/2 cup high-quality mayonnaise
- 1/4 cup full-fat sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- Lime zest from 1 lime
- Salt and pepper to taste
Instructions
- Prep the corn: If using fresh corn, grill or char in a cast-iron skillet until blackened in spots. Let cool slightly, then slice kernels off the cob. If using frozen corn, thaw and pat dry thoroughly.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, cumin, and chili powder until smooth.
- Prep the veggies: Dice the red bell pepper and red onion into small, uniform pieces. Chop the cilantro.
- Combine: In a large mixing bowl, add the corn, peppers, onions, and cilantro. Pour the dressing over the top and gently fold to coat evenly without breaking the kernels.
- Add the cheese: Sprinkle the crumbled cotija cheese over the salad and fold in gently, reserving some for garnish.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper before serving. Garnish with extra cilantro and lime wedges.
Notes
Pat corn dry before mixing to prevent a watery salad. Do not skip the chilling step as it improves flavor. If using fresh corn, ensure it is cool to the touch before adding cheese to prevent melting. For a vegan version, substitute mayo/sour cream with vegan alternatives and use nutritional yeast or vegan cotija.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 5
Keywords: Mexican street corn, elote salad, creamy corn salad, summer side dish, vegetarian recipe, gluten-free side, easy salad, grilled corn