Description
This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy dish that brings all the bold flavors of elote (Mexican street corn) to a convenient salad form. With fresh corn, a creamy dressing, and a sprinkle of cheese and spices, it’s the perfect side dish for summer BBQs, picnics, or any occasion!
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears of corn)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt (or to taste)
- 1 tbsp fresh cilantro, chopped
- ½ cup crumbled cotija cheese (or feta)
- 1 tbsp hot sauce (optional, for heat)
- 1 tbsp finely chopped red onion (optional)
Instructions
- Cook the Corn: Grill or boil the corn until tender. Let it cool and then cut the kernels off the cob.
- Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt.
- Assemble the Salad: Combine corn, dressing, cilantro, cotija cheese, and red onion in a large bowl.
- Serve: Garnish with extra cotija cheese and a squeeze of lime. Enjoy chilled or at room temperature!
Notes
- Use frozen corn if fresh is unavailable—just thaw and drain.
- Add jalapeños for extra heat or a handful of diced tomatoes for freshness.
- Make ahead and store in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 6g