elote salad

This delicious elote salad turns Mexican street corn into a salad! It's creamy, smoky, salty, and absolutely irresistible.

Elote Salad

corn kernels*)

green onion

cilantro,

mayonnaise

lime juice

Cotija cheese, queso fresco, or feta cheese

chili powder

garlic

Cook the corn

Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.

Cut the corn off the cob

Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.

Prep the vegetables

Thinly slice the green onion. Finely chop the cilantro.

Make the dressing

In a medium bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.

Serve

Mix together the grilled corn, vegetables, and dressing. If desired, top with a sprinkle more cheese crumbles.

Mexican Street Corn Salad, AKA Elote Salad, is an easy and tasty side dish that will be the new star at all of your cookouts and potlucks.

Mexican Street Corn Salad

olive oil

red onion, diced

cilantro, chopped

jalapeño, seeds removed,

sour cream

cotija cheese, crumbled

tsp chili powder

salt

tsp paprika,

Heat olive oil in a skillet over medium...

Heat olive oil in a skillet over medium high heat. Once hot, add corn kernels and sauté for a few minutes, till they start to get brown highlights.

Toss corn with remaining ingredients, reserving a little...

Toss corn with remaining ingredients, reserving a little cotija cheese and the paprika for garnish.

Add paprika and remaining cotija on top. Serve...

Add paprika and remaining cotija on top. Serve hot, or chill and serve cold.

Mexican street corn salad adds a twist to a classic street food, loaded with freshly grilled corn, a creamy cheesy dressing, and authentic flavor.

corn

fresh cilantro, chopped

green onions, chopped

1/2 avocado, chopped

jalapeño pepper, diced

cup Parmesan cheese (or cotija cheese), grated

Mexican crema (or sour cream)

lime,

clove garlic, minced

teaspoon paprika

black pepper

lime wedges (for serving)

Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste). Set aside on a plate and allow the corn to cool until cool enough to handle.

Cut the corn off the cob and transfer the corn kernels to a large bowl. Add the remaining ingredients. Stir everything together until well combined. Adjust lime juice, salt, and pepper as necessary, to taste.

This is so darned good! I doubled the recipe and it had a bit too much dressing, I added everything to the dressing instead of putting the dressing on it. Next time I'll either add more grilled corn or cut back the mayo and sour cream by 1/4 cup each. I used my grill pan on top of the stove and it worked fine, too a little longer to cook but not an issue. Otherwise, super yummmy!!! Thanks for the recipe!!

This recipe is AMAZING. and will certainly become a staple at our house. 
However, the website was so hard to work with due to all of the ads: it kept jumping around the page loading new ads while I was trying to read the recipe. Really unfortunate and frustrating! But still leaving 5 stars because it’s super yummy and that’s the whole point 😂🙌🏼

Grilled Corn Salad is inspired by Mexican street corn (elote) and made with chili- lime seasoning, scallions, and cotija cheese with no mayo.

Grilled Corn Salad with Cotija

scallions

extra virgin olive oil

queso Cotija (crumbled)

cilantro

Tajin, Chili Lime Seasoning

lime wedges (optional for serving)

lime wedge

Set the grill to medium-high. Husk the corn.

Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.

Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.

Add the tajin (chili lime seasoning), cilantro and toss again. Taste for salt and pepper and adjust as needed.

Serve topped with more chili lime seasoning and fresh lime wedges if desired.

Instant Pot Mexican Street Corn off the cob is the perfect side dish for any night of the week. Easy Mexican Street Corn Salad (also known as Esquites or Elote) is one flavorful corn recipe.

Instant Pot Mexican Street Corn Salad

Frozen White and Gold Corn

Frozen Organic Yellow Corn

Cup Frozen White Shoe-Peg Corn

Can of Cream of Corn (16 ounces)

sweet onion diced (can use red onion)

unsalted butter

water

cream cheese (softened)

smoked paprika

cumin

jalapeno

garlic powder Juice from 1-2 limes (freshly squeezed)

Cotija cheese

Cilantro

Add your butter into the Instant Pot and select saute. Let the butter melt then dump in your 3 cups of frozen corn and let them cook for around 3 minutes, stirring to prevent burning.

Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant. 

Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, cumin, salt, and pepper. Stir the mixture. Turn on the pressure cooker place the lid to seal and cook for 2 minutes on high pressure. Quick-release the pressure cooker when done. 

Stir in your cream cheese until it is all melted.

Spoon the mixture into a serving bowl and top with lime juice, Cotija cheese, cilantro or parsley for added color. Give it a quick toss and serve! 

This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Mexican Street Corn Salad (Esquites Recipe)

yogurt* (80 g)

Tbsp lime juice (15 mL)

tsp honey (5 g)

paprika

garlic (minced)

Tbsp lime juice (30 mL)

black beans

red bell pepper

onion

cilantro (chopped)

cotija cheese (88 g, crumbled, can sub feta)

Dressing: Mix all dressing ingredients and set aside.

Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**

Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

https://www.youtube.com/watch?v=m5ManPpKeCg

This Mexican Street Corn Salad recipe is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Grab the full written recipe here: https://www.liveeatlearn.com/mexican-street-corn-salad/

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Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

green onions

chipotle chile pepper powder

cotija cheese, divided

cilantro and sliced green onions

Preheat your grill on medium to medium-high heat.

Lay your husked corn on the grill and...

Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Remove the corn from the grill and allow...

Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."

Place 4 cups of corn kernels in a...

Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.

Stir in most of the cotija cheese, reserving...

Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.

Spoon corn mixture onto a shallow serving platter...

Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.

In a small bowl, combine mayonnaise, sour cream,...

In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)

Garnish the top of the salad by sprinkling...

Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.

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Top Tags

Elote Salad

Mexican Street Corn Salad

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Mexican Street Corn Salad

Top 7 elote salad recipes from across the web

The most viewed elote salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elote Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

Grilled Corn Salad with Cotija

Instant Pot Mexican Street Corn Sal...

Mexican Street Corn Salad (Esquites...

Mexican Street Corn Salad

The most viewed elote salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine