If you love traditional elote (aka Mexican street corn on the cob), you’re going to flip for this elote salad. Same craveable flavors, way less messy. Plus, it’s easy to whip up and even easier to devour.
Perfect for potlucks, taco nights, or just leveling up your weekday lunch. Trust me, this grilled corn salad hits all the right notes: sweet, tangy, creamy, and just a lil’ bit spicy.
Let’s get cooking…
Table of contents
Ingredients You’ll Need
Here’s everything you’ll need to make this crowd-pleasing creamy corn salad:
- 6 ears of fresh corn, shucked (or sub frozen corn kernels)
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup mayonnaise (optional but adds richness)
- Juice of 2 limes (fresh is best!)
- 1 garlic clove, grated
- 1/2 tsp Ancho chili powder (or regular chili powder)
- 1/4 cup Cotija cheese (or crumbled feta)
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp Kosher salt, or to taste
Optional Tools:
- Grill (gas or charcoal)
- Tongs
- Large mixing bowl
- Sharp knife
How to Make Mexican Street Corn Salad
Step 1: Grill the Corn
Fire up your grill to high heat. You want it hot and ready for some charred corn action.
- Place shucked corn directly on the grill.
- Grill for 2–3 minutes per side, turning until kernels are lightly charred.
- Let it cool slightly, then stand each ear up on a cutting board and slice off the kernels with a sharp knife.
(Pro Tip: Don’t overcook it! You want some crunch left.)
Step 2: Mix It All Together
In a large bowl, whisk together:
- Sour cream
- Mayo (if using)
- Lime juice
- Grated garlic
- Chili powder
- Kosher salt
Add in your grilled corn kernels, chopped cilantro, and Cotija cheese. Stir it all together until evenly coated in creamy, zesty goodness.
Step 3: Serve & Garnish
Spoon the salad into a bowl or spread it on a big platter. Top with extra cheese, a sprinkle of chili powder, more cilantro, and lime wedges for extra flair.
Serve warm or room temp. Chill it if you’re prepping ahead.
Print
Mexican Street Corn Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Salad (Elote Salad) brings all the bold, creamy, spicy, and tangy flavors of traditional elote in an easy-to-eat bowl. Perfect for potlucks, taco night, or leveling up your lunch game.
Ingredients
- 6 ears of fresh corn, shucked (or sub frozen corn kernels)
- 1/4 cup sour cream (or Mexican crema)
- 1/4 cup mayonnaise (optional)
- Juice of 2 limes
- 1 garlic clove, grated
- 1/2 tsp Ancho chili powder (or regular chili powder)
- 1/4 cup Cotija cheese (or crumbled feta)
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp Kosher salt, or to taste
Instructions
- Preheat grill to high heat.
- Grill corn for 2–3 minutes per side until lightly charred.
- Let corn cool slightly, then slice kernels off the cob.
- In a large bowl, whisk sour cream, mayonnaise, lime juice, garlic, chili powder, and salt.
- Add grilled corn, chopped cilantro, and Cotija cheese to the bowl.
- Stir until everything is evenly coated.
- Spoon into a bowl or platter and top with extra cheese, chili powder, cilantro, and lime wedges.
Notes
For best results, use fresh corn and grill it fast and hot. Adjust spice level with jalapeños or cayenne. Serve at room temperature or chilled. Great with tacos or grilled meats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Tips for the Best Elote Salad
- Use fresh corn when possible for the sweetest, juiciest bite.
- Grill it fast and hot for smoky flavor without overcooking.
- Don’t skip the lime. It brightens the whole dish.
- Mayo or crema? Use either or both depending on your taste.
- Adjust the heat. Want it spicier? Add diced jalapeños or a pinch of cayenne.
Variations and Substitutions
Make it your own! Here’s how:
- No grill? Use a hot cast iron pan to char the kernels.
- Add extras: diced red onion, cherry tomatoes, avocado chunks, or black beans.
- Dairy-free? Skip cheese and use a plant-based mayo.
- Make it a meal: Add grilled shrimp, chicken, or quinoa.
What to Serve with It
This salad goes with just about everything. Try it with:
- Grilled meats and tacos
- Chips for scooping (yes, it works like corn salsa!)
Looking for a flavor-packed combo?
Serve Mexican Street Corn Salad with birria tacos for a complete fiesta
Want something heartier?
If you’re looking for more ways to use pantry-friendly proteins alongside corn-based dishes
Make-Ahead Tips & Storage
- Make ahead: Mix everything but the cheese and cilantro. Add those before serving.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Serve cold or at room temp. Still delicious either way!
Related Recipes You’ll Love
- Grilled Butter Corn Salad with Jalapeño
- Tomato Corn Salad
- Spicy Corn Salad
- Southern Cornbread – A Step-by-Step Guide
Perfect additions to any summer spread or Mexican-themed meal.
FAQ
Yes! Just thaw and pat dry. Sauté it in a dry pan for some char.
Just a bit. Dial it up or down by adding or skipping extra chili powder or peppers.
Absolutely. Just wait to add cheese and cilantro until you’re ready to serve.
Grilled chicken, shrimp, steak—or serve alongside tacos.
Room temp is traditional, but chilled works too.
Nutrition Snapshot (Per Serving)
Approximate based on 4 servings:
- Calories: 220
- Fat: 13g
- Carbs: 24g
- Protein: 6g
Final Thoughts
If you try this Mexican Street Corn Salad, don’t forget to tag us @virilerecipes. We love seeing your fiesta-worthy creations! Got questions? Drop them in the comments.
For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.
This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases—at no extra cost to you.