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Flavorful Elote-Style Mexican Street Corn Salad

elote-style mexican street corn salad - featured image
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A quick and easy Mexican street corn salad with smoky roasted corn, creamy tangy dressing, and a spicy kick. Perfect for summer cookouts and pairs well with grilled meats or as a standalone snack.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 1–2 fresh limes
  • 1/2 cup crumbled cotija cheese
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or butter
  • Optional add-ins: diced jalapeño, diced red onion, Tajín seasoning

Instructions

  1. Husk the ears of corn and remove all silk. Using a sharp knife, carefully cut the kernels off the cob. Set aside about half the kernels in a separate bowl.
  2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the reserved corn kernels in a single layer and cook, stirring occasionally, until charred and slightly browned, about 5-7 minutes. Remove from heat and let cool.
  3. In a small food processor or blender, combine the unroasted raw corn kernels, mayonnaise, sour cream, lime juice, garlic, chili powder, cumin, salt, and pepper. Blend until mostly smooth but still a bit chunky. Alternatively, mash the corn with a fork and whisk the rest of the ingredients by hand.
  4. In a mixing bowl, add the roasted corn kernels, creamy corn dressing, chopped cilantro, and crumbled cotija cheese. Gently fold everything together until evenly coated.
  5. Taste and adjust seasoning with more lime juice, salt, or chili powder as desired. Optionally add smoked paprika for extra smoky flavor.
  6. Serve immediately at room temperature or chill in the refrigerator for about 20 minutes to let flavors meld. Store covered in the fridge for up to 24 hours.

Notes

Use fresh corn for best flavor and texture. Roasting the corn kernels is essential for smoky flavor. Adjust chili powder and jalapeño to control heat. For dairy-free, substitute mayo and sour cream with vegan alternatives and cotija cheese with nutritional yeast or crumbled tofu. Serve chilled or at room temperature. Avoid microwaving leftovers to preserve texture.

Nutrition

Keywords: Mexican street corn salad, elote salad, corn salad, summer side dish, grilled corn salad, creamy corn salad, easy corn salad

Find it online: https://milaspoon.com/flavorful-elote-style-mexican-street-corn-salad-recipe-easy-and-best/