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Mexican Street Corn salad in a blue bowl with two limes in them.
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4.92 from 12 votes

Mexican Street Corn Salad Recipe

This traditional Elote salad, Mexican Street Corn Salad, is a fiesta for your tastebuds! Serve as a side dish or a dip with tortilla chips.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Servings: 8
Author: Kellie
Cost: $8

Equipment

  • bowl
  • measuring spoons
  • measuring cup
  • chef's knife
  • cutting board
  • spatula

Ingredients

  • 1 tablespoon olive oil
  • 4 cups corn kernels fresh or thawed frozen
  • 1/2 cup diced red onion
  • 1 jalapeno seeded and minced
  • 1/2 cup chopped green onion
  • 1/2 cup chopped fresh cilantro
  • 4 ounces Cojita cheese crumbled, or feta
  • 3 tablespoons sour cream or plain Greek yogurt
  • 3 tablespoons mayonnaise
  • zest and juice of 2 limes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • kosher salt and fresh ground pepper to taste

Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the corn to the skillet and cook for 4–5 minutes, stirring occasionally but not constantly, until lightly charred. Remove from the heat and cool for a few minutes.
  • Transfer the corn to a mixing bowl. Add the red onion, jalapeño, green onion, cilantro, and cotija cheese. Set aside.
  • In a small bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, cayenne pepper and chili powder. Season with salt and pepper to taste.
  • Pour the dressing over the corn mixture and toss to coat. Taste and adjust with more lime, salt, pepper, chili powder, or cotija if desired. Sprinkle with additional cilantro and cotija before serving.

Notes

  • Salad can be made up to 8 hours in advance and refrigerated in an airtight container.
  • Fresh corn gives the best flavor, but thawed frozen corn works well. If using canned corn, drain and pat dry before cooking.
  • Feta can be used instead of cotija.
  • For a milder salad, reduce the cayenne or omit the jalapeño.
  • For a tangier, lighter dressing, swap part of the sour cream or mayo with plain Greek yogurt.

Nutrition

Calories: 189kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 283mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 5.8mg | Calcium: 117mg | Iron: 0.7mg