This Mexican Street Corn Salad is a vibrant, flavor-packed dish that takes the classic Mexican street corn (Elote) to a whole new level! With a creamy dressing, sautéed corn, and all the essential Mexican spices, this salad is a fantastic side dish for any meal or a great snack on its own.
Why You’ll Love This Recipe
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Quick and Easy: Ready in just 25 minutes, this salad is a breeze to make with minimal effort.
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Packed with Flavor: The combination of fresh corn, tangy lime, and creamy dressing makes every bite a delight.
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Versatile: Perfect as a side dish for BBQs, tacos, grilled meats, or even as a dip for tortilla chips!
Ingredients
For the Dressing:
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¼ cup mayo
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3 tablespoons sour cream
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Juice of 1 lime (about 2 tbsp)
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½ teaspoon hot sauce
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¼ teaspoon each: chili powder, garlic salt, cumin, smoked paprika, black pepper
For the Corn Salad:
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4 large ears of fresh corn (or use canned or frozen corn – see notes)
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1 tablespoon avocado oil (can substitute with olive oil)
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1 tablespoon butter
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½ teaspoon salt
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3 cloves garlic, minced
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1 jalapeño, seeded and diced
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½ cup red onion, finely diced
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¼ cup fresh cilantro, roughly chopped
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½ cup crumbled Cotija cheese (or substitute with Feta or Parmesan – see notes)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Dressing
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In a small bowl, whisk together mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and black pepper. Set aside.
Step 2: Prepare the Corn
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Husk the corn and remove the silk. Use a sharp knife to cut the kernels off the cob. (Tip: Place the cob flat-side down and slide the knife down the sides to cut the kernels off easily.)
Step 3: Sauté the Corn
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Heat avocado oil and butter in a large skillet (preferably cast iron) over medium-high heat.
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Add the corn and sprinkle with ½ teaspoon salt. Cook for 4 minutes, stirring only a few times to allow the corn to get some color.
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Add minced garlic, jalapeño, and red onion to the skillet. Cook for 1 more minute until fragrant. Remove from heat and let the mixture cool for 2-3 minutes.
Step 4: Assemble the Salad
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Add fresh cilantro and the dressing to the cooled corn mixture. Toss everything together until well combined.
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Stir in ½ cup Cotija cheese, reserving a little cheese for garnish. Mix well.
Step 5: Serve
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Transfer the salad to a serving bowl, and top with the reserved Cotija cheese. Serve immediately or refrigerate for up to 1 day before serving.
Notes
Pro Tips:
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Make Ahead: This salad can be prepared up to 1 day ahead. Store it in an airtight container in the fridge until ready to serve.
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Cheese Options: You can use Cotija, Queso Fresco, Feta, or Parmesan for the best flavor. Cotija is most traditional, but the others work well if you’re unable to find it.
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Optional Add-ins: For extra texture and flavor, try adding avocado, black beans, green onions, or crispy bacon.
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Serving Suggestions: This salad pairs wonderfully with Tacos, BBQ, Grilled Meats, Chicken Enchiladas, Beef Enchiladas, or Chicken Fajitas.
Storage:
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Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this Mexican Street Corn Salad as a refreshing, vibrant addition to your meals!
Print
Mexican Street Corn Salad
- Total Time: 25 minutes
- Yield: 5
Description
This Mexican Street Corn Salad is a flavorful, creamy, and slightly spicy side dish packed with the classic flavors of Mexican street corn (Elote). It’s the perfect addition to any BBQ, fiesta, or casual dinner. Quick and easy to make, with a burst of flavor from the dressing and fresh ingredients.
Ingredients
For the Dressing:
¼ cup mayo
3 tablespoons sour cream
Juice of 1 lime (about 2 tbsp)
½ teaspoon hot sauce
¼ teaspoon each of:
chili powder
garlic salt
cumin
smoked paprika
pepper
For the Corn Salad:
4 large ears of fresh corn (alternatively, use canned or frozen corn – see notes)
1 tablespoon avocado oil (or olive oil)
1 tablespoon butter
½ teaspoon salt
3 cloves garlic, minced
1 jalapeno, seeded and diced
½ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
½ cup crumbled Cotija cheese (substitute with Queso Fresco or Feta cheese if needed)
Instructions
Prepare the Dressing:
In a small bowl, combine mayo, sour cream, lime juice, hot sauce, and the spices (chili powder, garlic salt, cumin, smoked paprika, and pepper). Mix well and set aside.
Prepare the Corn:
Husk the corn and remove the silk.
Using a sharp knife, carefully cut the kernels off the cob. It’s easiest to place the cob flat-side down and slice the kernels off.
Cook the Corn:
Heat avocado oil and butter in a large skillet over medium-high heat (preferably a cast-iron skillet for better searing).
Add the corn to the skillet and sprinkle with salt. Cook for about 4 minutes, stirring occasionally to get a bit of color on the corn.
Add the garlic, jalapeno, and red onion. Continue cooking for another 1 minute. Remove from heat and let the mixture cool for 2-3 minutes.
Combine and Serve:
Add the cilantro and the prepared dressing to the corn mixture. Toss well to combine.
Sprinkle in the crumbled Cotija cheese, saving a little bit to sprinkle on top when serving.
Transfer the salad to a serving bowl and top with the reserved cheese.
Chill (Optional):
You can serve immediately or cover and refrigerate for up to 1 day before serving.
Notes
Making Ahead: This salad can be prepared up to 1 day ahead of time! Store in an airtight container and refrigerate.
Cheese: Traditional Cotija cheese is the best, but Queso Fresco or Feta also work great as substitutes.
Optional Add-ins: Feel free to add avocado, black beans, green onions, or even bacon for added flavor and texture. My other Corn Salad recipe also includes bell peppers, tomatoes, cucumbers, and a lighter dressing.
Serving Suggestions: This salad pairs perfectly with Homemade Tortilla Chips, Baked Tacos, Chili Cheese Dogs, Chicken Enchiladas, Beef Enchiladas, Chicken Quesadillas, and more!
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh but will last for a few days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
