Irresistible Street Corn Salad – Creamy Mexican Elotes Off the Cob Recipe
Irresistible Street Corn Salad – Creamy Mexican Elotes Off the Cob Recipe
This irresistible street corn salad brings all the vibrant flavors of Mexican street corn (elotes) into an easy-to-serve salad format. Perfect for summer gatherings, BBQs, or as a fresh side dish, this recipe combines sweet corn with creamy dressing, tangy lime, and savory cheese for a truly addictive combination that will have everyone coming back for seconds.
What makes this salad so special is how it captures the essence of traditional street corn while making it more convenient for serving at parties and family meals. The creamy dressing clings perfectly to each kernel, creating a harmonious blend of flavors in every bite.
Ingredients
- 6 cups fresh or frozen corn kernels (about 8 ears)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 clove garlic, minced
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Prepare the Corn
If using fresh corn, grill or boil the ears until tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob. If using frozen corn, thaw and pat dry. For extra flavor, you can sauté the corn in a skillet with a little oil until slightly charred.
Step 2: Make the Creamy Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne (if using), and minced garlic. Season with salt and pepper to taste.
Step 3: Combine the Salad
Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until everything is evenly coated. Fold in the crumbled cotija cheese, reserving a little for garnish.
Step 4: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a good stir and garnish with additional cotija cheese, cilantro, and lime wedges.
Expert Tips for Perfect Street Corn Salad
Grill for Smoky Flavor: For authentic street corn flavor, grill the corn until slightly charred before cutting off the kernels. The smoky notes will elevate the entire salad.
Make Ahead Friendly: This salad actually tastes better when made a few hours ahead. The flavors have time to develop and meld together beautifully.
Customize the Heat: Adjust the spice level to your preference. For milder heat, use regular paprika instead of chili powder. For extra kick, add diced jalapeños or more cayenne.
If you love fresh summer salads, you might also enjoy our Refreshing Feta Mint Strawberry Salad or our Cucumber Strawberry Salad for more seasonal inspiration.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, you can use canned corn if you drain and rinse it well. However, fresh or frozen corn will give you the best texture and flavor.
How long does this salad keep in the refrigerator?
This street corn salad will keep well for 2-3 days in an airtight container. The flavors continue to develop, making it even more delicious the next day.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes an excellent substitute. It has a similar salty, crumbly texture that works perfectly in this recipe.
For more crowd-pleasing side dishes, check out our Creamy Green Bean Potato Salad or explore our collection of Easy Pasta Salad Recipes for your next gathering.
Irresistible Street Corn Salad – Creamy Mexican Elotes Off the Cob Recipe
Ingredients
Method
- Prepare the corn: If using fresh corn, grill or boil the ears until tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob. If using frozen corn, thaw and pat dry. For extra flavor, you can sauté the corn in a skillet with a little oil until slightly charred.
- Make the creamy dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne (if using), and minced garlic. Season with salt and pepper to taste.
- Combine the salad: Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until everything is evenly coated. Fold in the crumbled cotija cheese, reserving a little for garnish.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a good stir and garnish with additional cotija cheese, cilantro, and lime wedges.
