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The Ultimate Quick & Creamy Mexican Street Corn Salad (Inspired by Elote)

A close-up of creamy mexican street corn salad featuring charred corn kernels, white cheese, and fresh cilantro.
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You will love this Mexican Street Corn Salad, inspired by authentic elote. It is smoky, tangy, and creamy, ready fast, and perfect for taco night or your next BBQ.

Ingredients

Scale
  • 3 cups corn kernels (fresh or frozen, thawed)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 teaspoon chili powder (or more, to taste)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño, finely minced (optional, for extra heat)

Instructions

  1. If using frozen corn, thaw it completely. If using fresh corn, cut the kernels off the cob.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and heated through, about 5 to 7 minutes. This charring step adds the smoky flavor. Remove the corn from the heat and let it cool slightly.
  3. While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, cumin, salt, and pepper until smooth.
  4. Add the slightly cooled, charred corn to the dressing mixture. Stir well to coat every kernel.
  5. Gently fold in the 1/2 cup of crumbled Cotija cheese, the chopped cilantro, and the minced jalapeño, if you are using it.
  6. Taste the salad and adjust seasonings. Add more lime juice for tang, chili powder for spice, or salt as needed.
  7. Transfer the Mexican Street Corn Salad to a serving bowl. Top with extra crumbled Cotija cheese before serving. You can serve this immediately or chill it for 30 minutes to let the flavors combine.

Notes

  • For the best smoky flavor, use fresh corn and grill or char it well in a dry, hot skillet.
  • If you cannot find Cotija cheese, you can substitute it with crumbled feta cheese, though the flavor profile will change slightly.
  • This dish works well as a make-ahead salad; prepare it up to 4 hours in advance.
  • Serve this as a fantastic side dish for tacos, enchiladas, or grilled meats.

Nutrition

Find it online: https://www.purecookingjoy.com/mexican-street-corn-salad-recipe/

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