Mexican Street Corn Salad

8 servings
30 min

You don't have to travel to Mexico to enjoy the flavors of Elote! You can get all the delicious flavors and textures right here in this Mexican street corn salad recipe. My elote salad recipe is quick, easy, and bursting with flavor. Makes a great side dish and stands out at any party or backyard BBQ!

Mexican street corn is a staple for street food vendors in Mexico and other Latin American countries. It's typically made by grilling corn and then coating it with the mixture we're going to make for this salad version. Elote is just another name for Mexican street corn.

Mexican street corn is a staple for street food vendors in Mexico and other Latin American countries. It's typically made by grilling corn and then coating it with the mixture we're going to make for this salad version. Elote is just another name for Mexican street corn.

All salads look and taste better with a final bit of garnish right?! Serve this elote salad with a sprinkle of chili powder, crumbled cotija cheese, and lime wedges. It'll look amazing and taste even better.

Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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Ingredients

  • 6 whole corn cobs
  • 2 tablespoons butter
  • ¾ cup mayo
  • ⅓ cup sour cream
  • 1 large garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • lime zest from 1 small lime
  • lime juice from ½ small lime
  • ⅓ cup crumbled cotija cheese
  • ⅓ cup finely chopped red onion
Instructions

Shuck, rinse and dry corn.
Cut kernels off.*
Melt butter in a large pan over medium heat.
Add corn and turn heat up to medium/high.Cook for 3 minutes.
Mix to turn over and cook an additional 2-3 minutes.
Corn will begin to caramelize, but don’t let it burn, so stir occasionally and lower heat if you need to.
Turn off heat and allow to cool.In a large mixing bowl, add mayo and sour cream.
Using a microplane, grate garlic clove on top.
Next, add salt, pepper, chili powder, lime zest, lime juice, and cotija cheese.
Stir to combine.
Add corn and red onion, and mix again until coated.
Refrigerate to chill.
Serve cold, stir before serving.
Tips
  • *An easy way to do this is to put a small bowl upside-down in a large bowl. Place corn cob vertically on the bottom of the small bowl and carefully cut from top to bottom with large knife. Turn and cut until you have gotten all the kernels.
Gina Lincicum
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