Description
This vibrant Mexican Street Corn Salad recipe brings the authentic taste of Mexico right to your table. Packed with sweet charred corn, tangy lime, creamy cotija cheese, and a kick of spice, this dish delivers all the flavors of traditional elote in an easy-to-serve format that’s perfect for any occasion.
Ingredients
Scale
- 6 cups fresh or frozen corn kernels (from approximately 8 ears of corn)
- 2 tablespoons vegetable oil or butter
- 1/2 red onion, finely diced (about 1/2 cup)
- 1 jalapeño, seeds removed and finely diced
- 3 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 cup cotija cheese, crumbled (substitute with feta or parmesan if unavailable)
- 1/4 cup Mexican crema or sour cream
- 3 tablespoons fresh lime juice (from approximately 2 limes)
- 1 teaspoon lime zest
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the corn: If using fresh corn, shuck the ears and cut the kernels off the cob. Heat vegetable oil in a large skillet over medium-high heat. Add corn kernels in a single layer and allow to char slightly, stirring occasionally, for about 5-7 minutes until golden brown spots appear. Transfer to a large mixing bowl and let cool for 5 minutes.
- Make the dressing: In a small bowl, whisk together lime juice, lime zest, chili powder, smoked paprika, and cumin. Add salt and pepper to taste.
- Combine ingredients: To the bowl with charred corn, add diced red onion, jalapeño, minced garlic, and chopped cilantro. Pour the prepared dressing over the corn mixture and toss gently to combine. Add the Mexican crema or sour cream and mix until corn is evenly coated. Fold in 3/4 of the crumbled cotija cheese.
- Finishing touches: Transfer to a serving bowl. Top with remaining cotija cheese, a sprinkle of additional chili powder, and fresh cilantro. For extra flavor, squeeze fresh lime juice over the top just before serving.
Notes
Pro Tips:
- For an even smokier flavor, grill the corn on the cob first, then cut off the kernels.
- Balance the creaminess and acidity by adjusting lime juice and crema to your preference.
- Make it ahead but add any avocado just before serving to prevent browning.
- Use room temperature crema or sour cream for easier mixing.
- If cotija cheese isn’t available, feta makes the best substitute with its similar salty, crumbly texture.
- For a lighter version, use Greek yogurt instead of Mexican crema or sour cream.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 245
- Sugar: 6
- Sodium: 320
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 25
Keywords: Mexican Street Corn Salad recipe, esquites, elote salad, Mexican corn salad, charred corn salad, cotija cheese, summer salad, BBQ side dish, spicy corn salad, authentic Mexican recipe