Elote salad is a side dish you'll want to eat again and again! Creamy, tangy, sweet, and salty with a little kick. This Mexican inspired street corn salad is made with simple ingredients and comes together in 15 minutes!
Grilled: Brush the corn with melted butter and grill on medium heat for 8-10 minutes until all sides are slightly charred. Cut off the kernels and place the corn in a mixing bowl.
Stovetop: Cut off the corn kernels. Heat a large skillet on medium high heat and melt the butter. Add the corn and sauté for 5-8 minutes, stirring occasionally until lightly browned. Turn off the heat.
Combine the dressing ingredients and add it to the corn along with onions and cotija cheese. Serve warm.
Notes
I highly recommend using fresh corn for a crisp texture.
The cotija cheese is salty, season with salt to taste.
Cut the corn by holding it at the stalk vertically. Using a sharp knife, cut the kernels off.
Use a shallow bowl or baking sheet to catch the kernels.