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Mexican street corn salad elote.

Mexican Street Corn Salad (Elote)

Jenny
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!
4.57 from 98 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 6
Calories 82 kcal

Ingredients
  

  • 4 ears corn
  • 2 tablespoon butter
  • ¼ cup red onion minced
  • ¼ cup cotija cheese crumbled

Dressing

  • 3 tablespoon sour cream or crema
  • 2 tablespoon mayo
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ tsp black pepper
  • ½ teaspoon paprika
  • teaspoon cayenne optional
  • ¼ cup cilantro chopped
  • 2 tablespoon lime juice about 1 lime

Instructions
 

  • 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.

Nutrition Estimate

Calories: 82kcalCarbohydrates: 2gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 205mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 154IUVitamin C: 3mgCalcium: 17mgIron: 1mg
Keyword corn, salad
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