I can never resist a side dish that steals the spotlight, and this Elote Corn Salad does exactly that with sweet corn, fresh herbs, tangy Cotija, and a creamy chili-lime finish.
I’m obsessed with this Elote Corn Salad because it hits every craving at once: sweet, smoky, creamy, tangy, salty, and just a little messy in the best way. I love how the corn stays juicy while Cotija cheese brings that salty crumble I keep chasing with every bite.
And fresh cilantro makes the whole bowl taste bright instead of heavy. This is the side I keep sneaking straight from the fridge, one forkful at a time.
But honestly, it never feels like just a side. Big flavor.
Zero fuss. Exactly the kind of salad I want on repeat all summer.
Ingredients
- Corn brings the sweet pop and crunch, basically the whole reason we’re here.
- Olive oil helps the corn get a little golden and extra snacky.
- Mayonnaise makes it creamy, rich, and honestly kind of addictive.
- Mexican crema adds tang without making the salad feel too heavy.
- Fresh lime juice wakes everything up, so it doesn’t taste flat.
- Cilantro gives it that fresh street corn vibe you’ll recognize fast.
- Green onions add a mild bite without taking over the bowl.
- Jalapeño brings heat, but you can totally control the drama.
- Cotija cheese is salty, crumbly, and makes every bite better.
- Chili powder adds warmth and that classic elote-style color.
- Smoked paprika gives a cozy, smoky flavor without needing a grill.
- Plus, cumin adds earthy flavor if you’re into a deeper taste.
Ingredient Quantities
- 4 cups corn kernels (about 4 ears fresh or 3 cups frozen, thawed)
- 1 tablespoon olive oil (for cooking corn, optional)
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons fresh lime juice (about 1 lime)
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 small jalapeño, seeded and minced (optional)
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin (optional)
- 1 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. If using fresh corn, cut kernels from 4 ears; if using frozen, thaw and drain 3 cups, aiming for 4 cups total.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add corn and cook, stirring occasionally, until charred spots appear, about 6 to 8 minutes. For a quicker route, you can skip charring and use raw or thawed corn.
3. Transfer the corn to a bowl and let cool slightly while you make the dressing.
4. In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, and 2 tablespoons fresh lime juice until smooth.
5. Stir in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin if using, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
6. Add 1/4 cup chopped fresh cilantro, 2 thinly sliced green onions, and 1 small seeded and minced jalapeño if you want heat; mix to combine.
7. Pour the dressing over the warm or cooled corn and toss until evenly coated.
8. Fold in 1/2 cup crumbled Cotija cheese, reserving a little for garnish.
9. Taste and adjust seasoning with more salt, lime juice, or chili powder if needed; serve warm or chilled, garnished with remaining Cotija and extra cilantro.
Equipment Needed
1. Chef knife
2. Cutting board
3. Large skillet or frying pan
4. Mixing bowls (one large, one small)
5. Whisk
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Citrus juicer or reamer
FAQ
Elote Corn Salad Recipe Substitutions and Variations
- Corn kernels: use 3 cups canned sweet corn, drained, or roast frozen corn for extra char.
- Mayonnaise: substitute plain Greek yogurt for a tangier, lighter option.
- Cotija cheese: use crumbled feta or queso fresco for a similar salty, crumbly texture.
- Cilantro: replace with chopped fresh flat-leaf parsley for a milder, herbaceous note.
Pro Tips
– Char the corn in batches and let it rest briefly before tossing with the dressing. A little carryover heat helps the flavors meld without wilting the cilantro or turning the crema runny.
– If you want extra depth without more heat, quickly toast the chili powder and smoked paprika in the dry skillet for 30 seconds before adding them to the dressing. It wakes up the spices and brings a subtle smokiness.
– For a creamier, silkier dressing, whip the mayo and crema together with the lime juice using a fork or small whisk until fully emulsified. It clings to the kernels better and gives each bite a nice coating.
– Make this a day ahead if you can. The flavors improve after a few hours in the fridge, and any loose liquid is easy to refresh with a squeeze of lime and a sprinkle of Cotija just before serving.
Elote Corn Salad Recipe
I can never resist a side dish that steals the spotlight, and this Elote Corn Salad does exactly that with sweet corn, fresh herbs, tangy Cotija, and a creamy chili-lime finish.
6
servings
330
kcal
Equipment: 1. Chef knife
2. Cutting board
3. Large skillet or frying pan
4. Mixing bowls (one large, one small)
5. Whisk
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Citrus juicer or reamer
Ingredients
-
4 cups corn kernels (about 4 ears fresh or 3 cups frozen, thawed)
-
1 tablespoon olive oil (for cooking corn, optional)
-
1/2 cup mayonnaise
-
1/4 cup Mexican crema or sour cream
-
2 tablespoons fresh lime juice (about 1 lime)
-
1/4 cup chopped fresh cilantro
-
2 green onions, thinly sliced
-
1 small jalapeño, seeded and minced (optional)
-
1/2 cup crumbled Cotija cheese
-
1 teaspoon chili powder
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon ground cumin (optional)
-
1 teaspoon kosher salt, adjust to taste
-
1/4 teaspoon freshly ground black pepper
Directions
- If using fresh corn, cut kernels from 4 ears; if using frozen, thaw and drain 3 cups, aiming for 4 cups total.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add corn and cook, stirring occasionally, until charred spots appear, about 6 to 8 minutes. For a quicker route, you can skip charring and use raw or thawed corn.
- Transfer the corn to a bowl and let cool slightly while you make the dressing.
- In a separate bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, and 2 tablespoons fresh lime juice until smooth.
- Stir in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin if using, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
- Add 1/4 cup chopped fresh cilantro, 2 thinly sliced green onions, and 1 small seeded and minced jalapeño if you want heat; mix to combine.
- Pour the dressing over the warm or cooled corn and toss until evenly coated.
- Fold in 1/2 cup crumbled Cotija cheese, reserving a little for garnish.
- Taste and adjust seasoning with more salt, lime juice, or chili powder if needed; serve warm or chilled, garnished with remaining Cotija and extra cilantro.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 161g
- Total number of serves: 6
- Calories: 330kcal
- Fat: 24.2g
- Saturated Fat: 6.45g
- Trans Fat: 0.1g
- Polyunsaturated: 4.5g
- Monounsaturated: 13.15g
- Cholesterol: 24.3mg
- Sodium: 440mg
- Potassium: 315mg
- Carbohydrates: 21.3g
- Fiber: 3.2g
- Sugar: 7.3g
- Protein: 6.1g
- Vitamin A: 133IU
- Vitamin C: 12.3mg
- Calcium: 80mg
- Iron: 0.6mg
