Mexican Street Corn Salad (Elote Salad)

The aroma of grilled corn fills the air, evoking the vibrant streets of Mexico where elote is a beloved treat. This Mexican Street Corn Salad (Elote Salad) comes together in about 30 minutes and offers a perfect blend of charred corn, zesty lime, and creamy cheese. The combination of flavors and textures makes it a standout dish for any occasion.

This recipe is perfect for summer gatherings, potlucks, or a refreshing side dish any time of year. You can prepare it ahead of time, just be mindful of storing the salad without the dressing until ready to serve for optimal freshness.

Why You’ll Love This Recipe

• Enjoy a delightful mix of crunchy corn and creamy dressing.
• Experience the rich flavors of charred corn paired with zesty lime.
• This salad is quick to whip up in under 30 minutes.
• Cotija cheese adds a satisfying salty kick throughout the dish.

What You’ll Need

Gather these ingredients to make your delicious salad.

For the Salad

• 6 cups fresh or thawed corn kernels (about 5 ears of corn, or two 16-ounce bags of frozen, defrosted corn)
• 3/4 teaspoon kosher salt, or to taste
• 1 pint grape tomatoes, halved
• 1/2 cup loosely-packed fresh cilantro, leaves and tender stems, torn into small pieces

For the Dressing

• 1/3 cup olive oil
• 2 tablespoons good mayonnaise, such as Hellmann’s
• 2 teaspoons chili powder, mild or hot
• 2 cloves garlic, minced
• 1 shallot, minced
• Juice of 2 limes

For Serving

• 1 1/2 cups cotija cheese, divided
• Lime wedges for garnish

Tip: Use lime juice for extra freshness.

Substitutions & Swaps

• Use feta cheese instead of cotija.
• Swap grape tomatoes for any small tomato variety.
• Olive oil can be replaced with avocado oil.
• Substitute shallot with red onion, if necessary.

How to Make It

Follow these easy steps to bring your salad to life.

Char the corn

Heat a large cast-iron skillet over medium-high heat with the oil until very hot. Add the corn and salt in a single layer. Let the corn sit and cook for several minutes until brown on one side (careful, the kernels sometimes jump!). Stir, and continue to cook several more minutes until the corn kernels have a nice brown char. Spoon the corn into a large bowl. Tip: You may want to char the corn in a couple of batches. You can also cook the corn under the broiler.

Mix the dressing

In a small mixing bowl, whisk together the mayonnaise, chili powder, the juice of one lime, garlic, and shallot. Add to the corn and stir to combine.

Combine the salad

Crumble the cotija cheese all over the salad, reserving a bit for garnish. Add the tomatoes and cilantro. Stir to combine.

Serve

Garnish with the reserved cotija and lime wedges from the second lime.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it affects the texture.
Reheat: Serve cold; no reheating necessary.

Tips for Best Results

• Ensure the skillet is hot enough to achieve a nice char on the corn.
• Use fresh corn for the best flavor and texture.
• Adjust the amount of chili powder based on your heat preference.
• Always taste and adjust the seasoning with salt and lime juice before serving.

Serving Suggestions

• Pair with grilled meats for a satisfying barbecue plate.
• Serve as a refreshing side at summer picnics and parties.
• Enjoy as a topping on tacos or burrito bowls.