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Mexican Street Corn Salad Elote Style

Close-up of Mexican Street Corn Salad Elote Style with charred corn, cotija cheese, red onion, and cilantro.
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Make a creamy, tangy salad featuring charred corn kernels dressed like authentic Mexican street corn, Elote.

Ingredients

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  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup sour cream
  • 1/2 cup crumbled Cotija cheese plus extra for topping
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder (like Tajín or ancho)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro

Instructions

  1. If using fresh corn, lightly char the kernels in a dry skillet over medium-high heat until lightly browned in spots, about 5 to 7 minutes. If using frozen, thaw and pat dry.
  2. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 8 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the mayonnaise or crema, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  4. In a large bowl, combine the cooled charred corn, red onion, and cilantro.
  5. Pour the dressing mixture over the corn mixture and gently fold to coat everything evenly.
  6. Stir in the 1/2 cup of crumbled Cotija cheese.
  7. Taste and adjust seasoning if needed.
  8. Transfer the salad to a serving dish and sprinkle with extra Cotija cheese before serving.

Notes

  • You can grill the corn on the cob first, then cut the kernels off before mixing.
  • For a spicier flavor, add a pinch of cayenne pepper to the dressing.
  • This salad tastes best when served slightly warm or at room temperature.

Nutrition

Find it online: https://recipesfleet.com/mexican-street-corn-salad-elote-style-recipe/