Print

Creamy Elote-Style Mexican Street Corn Salad

creamy elote-style mexican street corn salad - featured image

A smoky, tangy, and creamy Mexican street corn salad that’s quick and easy to make, perfect for parties and gatherings.

Ingredients

Scale
  • 4 ears fresh corn, husked and grilled or roasted (or about 4 cups frozen corn, thawed and roasted)
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1 clove garlic, finely minced
  • 1/4 cup cilantro, chopped (optional)
  • Salt and pepper to taste
  • Optional: 1 teaspoon smoked paprika or a pinch of cayenne pepper

Instructions

  1. Preheat grill or grill pan to medium-high heat. Brush corn lightly with oil to prevent sticking.
  2. Grill ears for 10-12 minutes, turning occasionally, until kernels are lightly charred and smoky. Alternatively, broil corn in oven for 8-10 minutes, turning halfway through.
  3. Let corn cool slightly. Stand each ear upright in a large bowl and carefully slice downward with a sharp knife to remove kernels, yielding about 4 cups.
  4. In a separate bowl, whisk together mayonnaise, lime juice, chili powder, minced garlic, salt, and pepper. Adjust seasoning to taste.
  5. Add corn kernels, crumbled cotija cheese, and chopped cilantro to the dressing. Toss gently until evenly coated.
  6. Taste and adjust salt, pepper, or lime juice if needed. Chill in refrigerator for at least 20 minutes before serving.

Notes

Use freshly grilled corn for best smoky flavor; roasting frozen corn works well as a substitute. For dairy-free, swap mayo with vegan mayo and cotija cheese with crumbled tofu or nutritional yeast. To keep salad fresh when prepping ahead, keep cilantro separate and add before serving. Avoid overmixing to maintain corn kernel texture.

Nutrition

Keywords: elote, Mexican street corn, corn salad, creamy corn salad, party side dish, grilled corn, cotija cheese, easy corn salad