Elote Mexican Street Corn Salad

You know those dishes that make everyone at the table pause, savor, and then demand the recipe?

That’s Elote Mexican Street Corn Salad for you.

Imagine the smoky, tangy, creamy, cheesy essence of Mexican street corn (elote), but in salad form—easy to serve, easy to eat, and impossible to resist.

This vibrant, flavorful dish celebrates everything there is to love about Mexican cuisine: bold spices, fresh ingredients, and a whole lot of personality.

I fell in love with elote during a trip to Mexico City, where street vendors served up roasted corn smothered in crema, lime, cheese, and chili powder. Transforming it into a salad lets me bring a piece of Mexico to every meal, no matter the occasion.

It’s perfect for summer barbecues, Taco Tuesdays, or even as a snack straight out of the fridge (no judgment). It’s approachable, easy to make, and always a crowd-pleaser.

The History and Origins of Elote

The word elote comes from the Nahuatl word elotl, meaning “tender cob.”

This traditional street food has roots in Mexico’s ancient history, with corn being a cornerstone of Mesoamerican diets for thousands of years.

Vendors started serving elote as we know it today—grilled corn topped with mayonnaise, cheese, chili, and lime—in the mid-20th century.

Each topping represents a blend of indigenous and European influences. Lime and chili hail from pre-Columbian times, while mayo and cheese reflect later culinary fusions.

The salad version we’re making today is a modern twist, perfect for sharing and just as delicious as its on-the-cob counterpart.

Fun fact: in some regions of Mexico, elote is also served with a sprinkling of crushed chips for added crunch. (Feel free to steal that idea—it’s genius.)

Ingredients You’ll Need

For the Salad

• 4 cups of corn (fresh or frozen)
• 2 tablespoons olive oil
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lime
• 1/2 cup crumbled Cotija cheese (or feta as a substitute)
• 1/3 cup chopped cilantro
• 1 small jalapeño, finely diced (optional)
• Salt and pepper to taste

For Serving

• Extra Cotija cheese for garnish
• Additional lime wedges
• Crushed tortilla chips (optional, but highly recommended)

Ingredient Breakdown

1. Corn: Fresh corn is ideal for that sweet, juicy bite, but frozen works great, too. If you’re using fresh corn, grill it first for that smoky flavor.
2. Olive Oil: Helps with cooking the corn, adding a slight richness.
3. Mayonnaise and Sour Cream: These create the creamy, tangy base of the salad. Think of them as the glue holding all the flavors together.
4. Chili Powder and Smoked Paprika: Bring the smoky heat and authentic elote flair.
5. Lime Juice: Fresh is non-negotiable! The citrusy zing balances the richness.
6. Cotija Cheese: This crumbly, salty cheese is a must for authentic elote flavor. If you can’t find it, feta is a solid stand-in.
7. Cilantro and Jalapeño: Add freshness and a bit of spice. You can skip the jalapeño if you’re spice-averse.
8. Salt and Pepper: Don’t skimp here—seasoning is key!

How to Make Elote Mexican Street Corn Salad

Step 1: Prep the Corn

If you’re using fresh corn, shuck it and grill it over medium-high heat until it’s lightly charred on all sides. This step is where the magic happens—charring intensifies the corn’s natural sweetness and adds smoky depth. No grill? No problem! Use a stovetop skillet or broil the corn in your oven. If you’re using frozen corn, simply thaw it and toss it in a hot skillet with olive oil until golden.

Step 2: Build the Flavor Base

While the corn cools, mix the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper in a large bowl. This creamy dressing is the heart of the dish, so don’t skimp on tasting as you go. Adjust the lime and spices to your liking—it should be bold and tangy.

Step 3: Combine and Toss

Once the corn is cool enough to handle, cut the kernels off the cob (if using fresh). Add the corn to your bowl of dressing and toss to coat. Stir in the Cotija cheese, cilantro, and jalapeño for that perfect balance of creamy, tangy, and spicy.

Step 4: Taste and Season

This is the point where you fine-tune. Does it need more lime? A touch more chili powder? Maybe a pinch of salt? Channel your inner chef and trust your taste buds.

Step 5: Garnish and Serve

Transfer your salad to a serving dish and top with extra Cotija cheese and a sprinkle of chili powder for flair. Serve with lime wedges on the side and, if you’re feeling adventurous, a handful of crushed tortilla chips for added crunch.

Tips for the Best Elote Salad

• Make It Your Own: Adjust the spice level by adding or omitting jalapeño and cayenne.
• Roast Your Corn: If you can’t grill it, roast your corn in a hot oven at 450°F (230°C) for 20 minutes. It’s a game-changer.
• Chill It First: For a refreshing take, refrigerate the salad for 30 minutes before serving.
• Experiment with Add-Ins: Diced avocado, red onion, or even black beans can take this salad to new heights.

Elote Mexican Street Corn Salad

Elote Mexican Corn Salad Recipe