If you’ve tried Mexican street corn at a fair or restaurant, you know it has such a special taste profile. It’s made with a mixture of corn, mayo, cheese, chili powder, and lime juice, in this version. I like the flavor in this dish because it is so fresh and vibrant.
There are definitely a lot of recipes out there for elote corn salad, but this dish in particular is a family favorite because it’s so adaptable. For those meals with the kids, I like to add in some diced veggies. For adults, especially at a special meal, I enjoy incorporating jalapenos into the mix for a bit of spice. You have the ability to make it your own in numerous ways.
You also have options for serving it. We’ve hosted events and used it as an appetizer for groups. On the other hand, it works so well as a side dish alongside options like tacos. This recipe maintains the Mexican-inspired dish’s core flavors while allowing you to upscale it a bit more for a nicer dinner party. What I love is that people always ask for the recipe. They want to know what the secret is mixed in. If you enjoy elote, here’s my take on how to make the best of it.
Why
- Super flavorful. It’s hard to find anything more tasty as a side for a Mexican dish.
- Perfectly smooth and creamy, which makes it such a luxurious side. They will think it took hours to make this recipe.
- The kids love it, even with a bit of spice added to the mix.
- The bold and bright flavors remind me of any good Mexican restaurant that serves up authentic dishes.
Subs
Additions: You can make a variety of changes to this recipe, but I like to add to it. Bacon is an excellent choice, and you may find it works well with diced carrots as well.
Lime juice: If you don’t have a lime on hand, you could use lemon, but you won’t get the same zing exactly.
Mayo: I like a traditional mayonnaise in this recipe. However, you can use a lower-fat version, salad dressing, or even use sour cream if you don’t have others.
Chili powder: You can leave out the chili powder if you don’t want it at all, or you can amp up the heat and spice by incorporating red pepper flakes.
Tips
- The time it takes to cook the corn depends on many factors, including the heat of the grill, the size of the corn, and how well you keep it rotating. While you want a char on it, you don’t want the corn to burn before it’s cooked. Give it some time.
- Bringing the mayo and sour cream up to room temperature allows them to blend better. I like to prepare all of my ingredients in small bowls so I can mix them together just as the corn is coming off the grill.
- The warm corn makes all of the difference. Make sure you top it with your cheese blend right away so that it can slightly melt and become gooey.
- Don’t forget to salt and pepper the corn while it’s cooking, as you would with any dish.
Storage
Most Mexican recipes get better with time spent in the fridge, but this one requires some care. First, make sure you place any remaining leftovers in a container with an airtight lid. If possible, store the dressing mixture separately from the corn. I have not had much luck freezing either part of this recipe, so I would suggest just leaving them in the fridge for leftovers. They can remain there for 2 or 3 days. When you are ready to serve, warm the corn first and then the dressing second. You don’t want to burn or separate the dressing.
Serving
You can serve this dish with just about anything you want. I like to serve it alongside burritos or tacos, or any other Mexican dish were are having. It can also be served alone, which is a great way to use leftovers. Just serve them up the next day for lunch.
The grilled corn also works well for Mexican-inspired barbecue dishes. If you’re grilling steak or shrimp, do the corn right next to it!
FAQ
Do I have to grill the corn?
You don’t have to grill it, and can prepare it by boiling it on your stove. It will not have the same flavor profile, though.
Will my kids actually eat the dressing?
I find my kids love it, and they even dip their other foods in it as they eat. You can serve them separately to give the kids a chance to try them out.
Notes
This Mexican street corn recipe is a family favorite because our group loves corn on the cob, especially in the summer months when it’s freshly grown. This corn on the cob, like this, makes the perfect elevated BBQ sides, too. If you’re like me, you like a good BBQ that has something unique to offer. This is the option I choose.
Easy Delicious Elote Corn Salad
Ingredients
- 15 oz. Sweet corn fresh cut off the cob, frozen thawed, or canned and drained
- 3 tbsp. Unsalted butter
- 1 tbsp. Vegetable or olive oil
- ½ tsp. Finely minced or pureed garlic
- 3 tbsp. Mayonnaise
- ½ cup Cotija cheese crumbled (or finely grated feta/queso fresco)
- ¼ cup Fresh cilantro chopped
- 1 tsp. Smoked paprika or chipotle chili powder for extra kick
- 1 Lime zested and juiced
- ¼ tsp. Salt to taste
Instructions
- Thoroughly drain the sweet corn if using canned, or blot thawed frozen corn completely dry with a paper towel. Removing excess surface water is vital to achieving a true caramelized char rather than steaming the corn.
- Melt the 3 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large skillet or heavy cast-iron pan set over medium-high heat until the fat shimmers.
- Pour the dry corn kernels into the hot pan in a flat, even layer.
- Do not stir the corn immediately. To achieve a beautiful, authentic street-vendor char, let the kernels sit undisturbed for 2 to 3 minutes until the bottom layers turn vibrant gold with deep brown patches. Stir briefly, then let sit for another 2 minutes. Repeat until the corn is uniformly toasted and lightly blistered.
- Stir in the ½ teaspoon of finely minced garlic, tossing continuously for exactly 30 seconds so it infuses the cooking fats without scorching. Pull the pan completely off the heat source.
- In a medium serving bowl, whisk together the mayonnaise, lime juice, and lime zest into a smooth, tangy cream base.
- Transfer the hot, charred corn straight from the skillet into the bowl with the mayonnaise mixture. Use a spoon to fold the elements together until the residual heat turns the mayo into a glossy glaze coating every kernel.
- Add the crumbled cotija cheese, chopped fresh cilantro, smoked paprika, and a tiny pinch of salt to the bowl. Stir gently to distribute the seasonings evenly.
- Taste and adjust with an extra squeeze of lime or a dusting of chili powder if desired. Serve warm as a side dish or alongside crisp tortilla chips as a rustic dip.
