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The Ultimate Creamy & Smoky Mexican Street Corn Salad (Elote Style)

A close-up view of a vibrant street corn salad featuring charred corn kernels, crumbled white cheese, red onion, and cilantro.
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Make this vibrant Mexican Street Corn Salad to bring the authentic, smoky flavor of elote to your next barbecue or potluck. This recipe delivers a creamy, zesty, and slightly spicy side dish that is simple to prepare.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt for a healthy option
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using fresh or frozen corn, heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred and tender, about 8 to 10 minutes. This charring step is a secret for maximum flavor. Remove the corn from the heat and let it cool slightly.
  2. In a large bowl, prepare the dressing. Whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, and smoked paprika until smooth.
  3. Add the cooled charred corn, crumbled Cotija cheese, cilantro, red onion, and minced jalapeño (if using) to the dressing mixture.
  4. Gently fold all ingredients together until the corn is evenly coated in the creamy dressing.
  5. Taste the salad and adjust seasoning, adding salt and pepper as needed.
  6. Cover the bowl and chill the street corn salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Before serving, transfer the salad to a serving dish and sprinkle generously with extra crumbled Cotija cheese.

Notes

  • For an easy char, you can use a grill pan or place the corn directly over a gas burner flame using tongs until kernels blacken slightly.
  • If you cannot find Cotija cheese, substitute with finely grated Parmesan cheese, though the flavor profile will change slightly.
  • This salad works well as a vibrant side dish for taco night or as a main attraction for summer BBQs.

Nutrition

Find it online: https://cookingbymia.com/street-corn-salad-recipe-creamy-elote-style/