Elote Corn Salad, inspired by the classic Mexican street food “elote,” is a bold, flavorful side dish that captures the essence of spring with every bite. Traditionally, elote refers to corn on the cob slathered in a mix of mayonnaise, cheese, lime, and chili powder, often served by street vendors in Mexico. This salad version takes all those crave-worthy flavors and reimagines them in a dish that’s easier to serve at gatherings, make ahead, and enjoy with a spoon.
I first encountered Elote Corn Salad during a spring trip to a farmers market in California, where fresh corn, bright herbs, and local cheeses were in peak form. It reminded me of the vibrant salads my Italian grandmother made in the spring, where simplicity and seasonal ingredients reigned supreme. While this dish leans into American cuisine with its creamy dressing and picnic-ready presentation, it still carries the heart of a heritage recipe—bringing people together over something fresh, colorful, and incredibly delicious.
Whether you’re looking for a side for grilled meats, a topping for tacos, or a refreshing potluck dish, this Elote Corn Salad will become your new spring staple.
Table of Contents
What Is Elote Corn Salad?
Elote Corn Salad is a deconstructed, spoonable version of elote (Mexican street corn). It features charred or grilled corn tossed in a creamy dressing made with sour cream, mayonnaise, lime juice, spices, and a generous helping of Cotija cheese. Add fresh herbs and a little crunch from red onion, and you have a dish that’s smoky, tangy, creamy, and bright all at once.
This salad is ideal for spring when corn starts appearing in markets, and lighter, fresher meals begin to replace heavier winter fare. Its vibrant colors and flavors make it just as appealing to the eye as it is to the palate.
Ingredients
Here’s everything you’ll need to make a generous bowl of Elote Corn Salad that serves 6:
- 6 ears of fresh corn, husked
- 2 tablespoons unsalted butter, melted
- ½ cup red onion, finely diced
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ¼ teaspoon chili powder (adjust to taste)
- ½ cup fresh cilantro, chopped
- ½ cup Cotija cheese, crumbled
- Salt and freshly ground black pepper, to taste
Optional Add-Ins:
- 1 jalapeño, finely chopped (for heat)
- 1 avocado, diced (for creaminess)
- ½ cup cherry tomatoes, halved (for freshness)
How to Make Elote Corn Salad
1. Grill the Corn
Preheat a grill or grill pan to medium-high. Brush each ear of corn with melted butter. Grill the corn for about 10–12 minutes, turning every few minutes to achieve even charring. Once all sides are lightly charred, remove from heat and allow to cool.
If grilling isn’t an option, you can use a stovetop skillet or oven-roast the corn at 425°F for 20–25 minutes.
2. Cut the Kernels
Once the corn is cool enough to handle, stand each ear upright in a large bowl and slice downward to remove the kernels. This method helps contain the kernels and minimize mess.
3. Mix the Dressing
In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, smoked paprika, cumin, and chili powder. This dressing is the flavor powerhouse of the salad—zesty, creamy, and rich.
4. Combine the Ingredients
In the bowl with the corn kernels, add the red onion, chopped cilantro, Cotija cheese, and any optional add-ins. Pour the dressing over the mixture and gently toss until evenly coated.
5. Chill and Serve
Taste and adjust seasoning with salt and pepper. Let the salad rest in the fridge for at least 30 minutes before serving to allow the flavors to meld. It can also be made up to a day in advance.
Seasonal and Culinary Context
Elote Corn Salad is particularly popular in spring and summer for its ability to highlight fresh produce and deliver bold flavors without a heavy feel. It’s rooted in Mexican culinary traditions, where corn is a dietary staple and often enjoyed with creamy, spicy toppings. This version bridges those flavors with American-style potluck dishes, making it a cultural crossover that’s both nostalgic and new.
In spring, this salad feels especially welcome. Asparagus, peas, and young greens might dominate menus, but corn offers a welcome transition into warmer months. This dish pairs beautifully with grilled proteins, sandwiches, or even alongside Easter and Memorial Day spreads.
Tips for the Best Elote Corn Salad
- Use fresh corn if possible: While frozen corn works in a pinch, fresh corn gives the best flavor and texture, especially when grilled.
- Char the corn properly: Don’t skip the grilling step—those smoky bits are essential for authentic elote flavor.
- Don’t skimp on lime: The acidity brightens up the richness of the cream and cheese, balancing the dish.
- Try different cheeses: Feta or queso fresco can substitute Cotija if needed.
- Add crunch: Chopped radishes, crispy tortilla strips, or even roasted pepitas can offer contrast.
Variations to Try
- Spicy Elote Corn Salad: Add finely chopped jalapeño or a few dashes of hot sauce.
- Protein-Packed Version: Toss in black beans or grilled chicken for a main-dish salad.
- Dairy-Free Option: Use vegan mayonnaise and coconut yogurt in place of sour cream.
- Herbed Elote Salad: Add chopped basil or parsley for a garden twist.
- Southwestern Style: Include black beans, bell peppers, and a pinch of ground coriander.
How to Serve Elote Corn Salad
Elote Corn Salad is extremely versatile. Here are some great ways to serve it:
- As a side dish with grilled steak, chicken, or shrimp
- On top of tacos, tostadas, or burrito bowls
- As a dip with tortilla chips
- Over mixed greens for a light salad
- In lettuce cups as an appetizer
Storage and Make-Ahead Tips
Elote Corn Salad can be made up to one day in advance and stored in an airtight container in the refrigerator. The flavors will deepen as it chills, making it even better the next day. It’s best consumed within 2–3 days. Avoid freezing, as the texture of the corn and dressing can become watery.
If you’re planning to serve it at a picnic or BBQ, keep it chilled until ready to serve and avoid leaving it at room temperature for more than 2 hours.
More Summer-Inspired Dishes
If fresh and seasonal is your thing, check out these light and flavorful recipes:
- Spring Roll Salad with Peanut Sauce – Crunchy, colorful, and protein-packed.
- Superfood Berry Salad with Lemon Dressing – A sweet and tangy antioxidant boost.
- Roasted Carrots with Whipped Ricotta and Hot Honey – A warm, elegant side dish to balance out the cold salad.
FAQs About Elote Corn Salad
Can I use canned or frozen corn?
Yes, you can use canned or frozen corn if fresh corn is not available. Be sure to drain and pat dry canned corn, and if using frozen, thaw and dry it before grilling or sautéing to get a similar charred flavor.
Is Cotija cheese necessary?
While Cotija cheese gives this salad its signature tangy-salty bite, you can substitute it with feta or queso fresco. Vegan cheese alternatives also work well if you need a dairy-free option.
How spicy is this salad?
The base recipe is mild, but you can easily increase the heat by adding chili powder, cayenne, jalapeños, or hot sauce.
Can I make this ahead for a party?
Absolutely. This salad is actually better after resting for 30 minutes to a few hours in the fridge. Just give it a good toss before serving to redistribute the dressing.
What’s the difference between elote and esquites?
Elote is the Mexican term for grilled corn on the cob with toppings. Esquites is essentially the off-the-cob version, served in a cup or bowl. Elote Corn Salad is an American-style take on esquites, often creamier and ideal for larger gatherings.
Conclusion
Elote Corn Salad is the perfect dish to celebrate the arrival of spring. It’s easy to prepare, packed with flavor, and versatile enough to complement any meal or event. Whether you’re hosting a backyard BBQ, bringing a side to brunch, or simply looking for a new way to enjoy corn, this salad delivers.
With its roots in traditional Mexican street food and its transformation into a shareable salad, Elote Corn Salad is a shining example of how global flavors can come together in fresh, exciting ways. Make it your own with seasonal additions, a kick of heat, or a twist of herbs, and watch it become a favorite at your table.
