Easy Mexican Street Corn Salad (Elote Salad Recipe)
Sweet corn, fresh veggies, and a tangy dressing marry in this easy Mexican Street Corn Salad recipe that will have you glad you have that spare bag of tortilla chips. It’s a versatile dish that is the perfect side dish for Taco Tuesday or as a dip for Cinco de Mayo. No passport is required to enjoy this delicious Mexican flavorful salad recipe.
What Is Mexican Street Corn Salad?
If you’ve ever enjoyed elotes, the grilled Mexican street corn sold on the cob, then you’ll love this easy salad version.
Traditional elotes are grilled ears of corn slathered with mayonnaise, sprinkled with cotija cheese, chili powder, and fresh cilantro, then finished with a squeeze of lime.
Esquites are the same flavors served off the cob in a cup, making them easier to eat with a spoon.
This Mexican street corn salad is inspired by those classic flavors while making them even easier to serve at potlucks, cookouts, taco nights, and family dinners.
Ingredients
Dressing
- sour cream, avocado mayonnaise, fresh lime juice, garlic powder, and paprika
Salad Ingredients
- avocado oil
- frozen corn kernels
- seasoning: chili-lime seasoning, cumin, chili powder, salt, ground pepper
- cherry tomatoes
- yellow onion
- garlic grated
- jalapeno pepper
- fresh cilantro leaves
- cotija cheese
How To Make Mexican Street Corn Salad
- Add avocado oil to a large skillet or nonstick skillet over medium heat.
- Allow the skillet to heat through for 4-5 minutes before adding the corn kernels, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
- Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
- Add the dressing ingredients to the skillet and mix until evenly coated.
- Top with the remaining half of the cotija cheese and cilantro.
How Long Can Mexican Street Corn Salad Be Kept?
Store leftover Mexican Street Corn salad in an airtight container in the refrigerator for up to 4 days.
Substitutions and Variations
- To make the dish creamier, add additional sour cream and/or mayonnaise.
- For additional “punch,” add more lime juice and/or use red onion in place of yellow.
- To lower the fat content, replace the mayonnaise with Greek yogurt or reduced-fat sour cream.
- Feel free to use fresh corn on the cob when it is in season rather than frozen corn. Be sure to use a sharp knife to cut the kernels off the ears of corn. (Some people will place the ear of corn in the center of a Bundt pan and cut the corn so that the kernels fall into the pan. I prefer to keep things simple and simply use a knife and cutting board.)
- If you can’t find cotija cheese, you can use any other Mexican cheese that crumbles well, like fresco.
Fresh, Frozen, or Canned Corn?
This recipe works with all three.
- Fresh corn on the cob – My favorite during the summer. Grilling the corn first adds a delicious smoky flavor.
- Frozen corn – Convenient, affordable, and available year-round.
- Canned corn – Works in a pinch, but drain it well before using.
Try It with Grilled Corn
If fresh sweet corn is in season, grill the ears until lightly charred before cutting the kernels from the cob. The smoky flavor pairs beautifully with the creamy dressing and gives the salad an even more authentic street corn taste.
Want More Flavor?
If you enjoy a little extra citrusy heat, sprinkle a little Tajín seasoning over the finished salad before serving. Its blend of chili peppers, lime, and salt complements the sweet corn beautifully.
Turn It Into a Main Dish
This salad also works as a light meal.
Add:
- Grilled chicken
- Black beans
- Rotisserie chicken
- Grilled shrimp
- Diced avocado
Suddenly you’ve got lunch.
Hungry for more Latin-inspired dishes? Be sure to check out the recipes for Mexican Chocolate Pie, Carne Asada in the Instant Pot, Chipotle Mayo, Velveeta Rotel Dip, and Easy Chicken Fajitas.
Mexican Street Corn Salad
Ingredients
Method
- Add avocado oil to a large cast-iron skillet over medium heat.
- Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
- Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
- Add the dressing ingredients to the skillet and mix until evenly coated.
- Top with the remaining half of the cotija cheese and cilantro.
Nutrition
Video
Notes
- To make the dish creamier, add additional sour cream and/or mayonnaise.
- For additional “punch,” add more lime juice and/or use red onion in place of yellow.
- To lower the fat content, replace the mayonnaise with Greek yogurt or reduced-fat sour cream.
- Feel free to use fresh corn on the cob when it is in season rather than frozen corn. Be sure to use a sharp knife to cut the kernels off the ears of corn. (Some people will place the ear of corn in the center of a Bundt pan and cut the corn so that the kernels fall into the pan. I prefer to keep things simple and simply use a knife and cutting board.)
- If you can’t find cotija cheese, you can use any other Mexican cheese that crumbles well, like fresco.
Tried this recipe?
Let us know how it was!
FAQs
I don’t recommend it. The creamy dressing can separate after thawing, and the corn loses some of its crisp texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
Absolutely. This recipe scales beautifully and is perfect for potlucks, family reunions, Cinco de Mayo celebrations, and backyard barbecues.
Yes. Cotija is the traditional choice, but feta makes a good substitute if you can’t find it.
Absolutely.
You can prepare this salad up to one day in advance, making it an excellent choice for cookouts, potlucks, and holiday gatherings.
For the freshest flavor:
*Mix everything except the cilantro.
*Refrigerate overnight.
*Stir well before serving.
*Add fresh cilantro and an extra squeeze of lime just before serving.
Last Bite
Have you tried Mexican street corn salad before? I’d love to know if you stick with the classic version or put your own spin on it! Leave a comment below and tell me your favorite add-ins, or let me know what you’re serving alongside it. If you make this recipe, I’d love to hear how it turned out!
