Mexican Street Corn Salad (Elote) — Creamy Cotija Corn Bowl

This flavorful Mexican Street Corn Salad (Elote Salad) is a festive side dish made with fresh corn, bell pepper, jalapeño, and a creamy mayo-based dressing with cheese. Bright, tangy, and a little smoky when the corn is grilled, it’s a crowd-pleaser that’s quick to assemble.

All the Fun of Elote, None of the Mess!

Mexican street corn, or elote, features corn on the cob slathered with creamy mayo, zesty spices, and salty cheese. This salad captures those same flavors in an easy-to-serve bowl by removing the kernels from the cob and tossing them with a tangy dressing and fresh mix-ins. It’s perfect for weeknight dinners, potlucks, or summer barbecues—serve it family-style or in individual cups for guests.

Why Is It Called Mexican Street Corn?

Elote earned its name because it’s a beloved street food in Mexico, commonly sold from carts and stands across cities and towns. Its bold flavors and simple preparation have made it popular worldwide. Turning elote into a salad makes those same flavors easier to share and serve without the mess.

The Ingredients

The recipe is flexible, but the essentials are fresh corn, a creamy base, and bright, punchy seasonings. Use the following as a guideline:

• Corn: 4–6 ears of fresh corn, husked.
• Olive oil: Extra-virgin for brushing the corn.
• Onion: One small red onion, chopped (or white/sweet onion if preferred).
• Garlic: One clove, minced.
• Jalapeño: Seeded and finely minced to control heat.
• Bell pepper: Half a red bell pepper, chopped.
• Cilantro: 1/2 cup finely chopped (substitute parsley or chives if you dislike cilantro).
• Green onions: Four, chopped (use both white and green parts).
• Sour cream: Or plain yogurt.
• Mayonnaise: Regular or Mexican-style mayo.
• Seasonings: Chili flakes, ground cumin, salt, and black pepper.
• Cheese: 2/3 cup crumbled cotija (or queso fresco, feta, or goat cheese).
• Lime: Juice and zest for brightness.

How to Make Mexican Street Corn Salad

Grilling the corn adds a smoky depth, but you can also boil or cook skillet-style if needed. The salad comes together by combining the kernels, veggies, dressing, and cheese.

• Grill the corn: Heat a grill pan or outdoor grill to medium-high. Brush ears with olive oil and grill 10–14 minutes, turning until charred and tender. Let cool slightly.
• Cut the kernels: Reserve a couple of thin rounds from one ear for garnish if desired. Stand each ear upright and slice the kernels off with a sharp knife into a large bowl.
• Make the dressing: Whisk together 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 tablespoons lime juice, 1 teaspoon lime zest, minced garlic, 1/2 teaspoon chili flakes, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1 1/2 teaspoons sea salt.
• Assemble: Add chopped green onions, red onion, jalapeño, and bell pepper to the bowl with corn. Toss with the dressing and fold in the crumbled cheese.
• Garnish and chill: Top with reserved corn rounds, extra cilantro, cheese, and lime wedges. Cover and chill about 1 hour before serving.

• 

• 

Helpful Recipe Tips

These tips will help you adapt the salad to your taste and pantry.

• Toppings: The salad is forgiving—skip or swap ingredients as you like. Tajín or a dash of hot sauce adds extra zip. For a crunchy, playful topping try crushed Flamin’ Hot Cheetos just before serving.
• Cooking options: Grilling offers the best flavor, but boiling fresh corn for about 5 minutes or sautéing frozen corn in a skillet both work well.
• Frozen corn: Rinse and pat dry frozen kernels, then sauté to add a bit of color and texture before mixing into the salad.
• Make it a meal: Stir in shredded grilled chicken or leftover cooked chicken for a satisfying main course.

Serving Suggestions

Mexican street corn salad pairs well with many mains. Try it with grilled steaks, chicken, fish, or as a side to tacos and other Tex‑Mex favorites. It also complements spicy wings and vegetarian dishes.

• Carne asada: Grilled steak and elote salad make a satisfying pairing.
• Spicy wings: Cool, creamy salad balances hot, sticky wings.
• Vegetarian: Serve alongside fritters, roasted vegetables, or a simple grain bowl.

Storing the Leftovers

• Store the salad in an airtight container in the refrigerator for 3–4 days. The corn keeps a good texture, though the dressing will mellow over time.

Can I Freeze Mexican Street Corn Salad?

• Freezing isn’t recommended. The creamy dressing and fresh vegetables can become watery after thawing. Instead, make a smaller batch or enjoy leftovers over a couple of days.