I can never resist a bowl of this creamy, smoky Elote Corn Salad, loaded with tangy lime, sweet corn, and a little kick. It’s the kind of side that steals the spotlight from the main dish.
I’m obsessed with this Elote Corn Salad because it hits every craving at once: tangy, smoky, creamy, a little spicy, and seriously snackable. I love how corn turns into something bold and punchy here, with that street-corn vibe I can never resist.
But spoonable. Less messy.
More “put it on everything.” I pile it next to grilled chicken, scoop it with chips, tuck it into tacos, or eat it straight from the bowl because I have zero patience around it. And the cotija cheese with fresh lime juice?
So good. This is the side dish I keep coming back to.
Ingredients
- Corn brings sweet crunch, and fresh, frozen, or canned all totally work.
- Olive oil helps the corn get a little golden and extra tasty.
- Mayo makes it creamy, rich, and very street-corn-ish.
- Crema or sour cream adds tang so it doesn’t feel too heavy.
- Cotija gives salty, crumbly bites that make you keep going back.
- Cilantro adds fresh, herby flavor, unless you’re firmly anti-cilantro.
- Red onion brings sharp crunch without taking over the bowl.
- Jalapeño adds a little kick, but you can skip it.
- Lime juice keeps everything bright, zippy, and not boring.
- Garlic sneaks in savory flavor that makes the dressing pop.
- Chili powder gives that classic elote vibe, warm and a little smoky.
- Smoked paprika adds deeper flavor, Basically, it makes canned corn taste better.
- A little sugar or honey balances the tang, Plus it’s totally optional.
- Salt and pepper pull it all together, like they always do.
Ingredient Quantities
- 4 cups corn kernels (fresh cut from about 4 ears, or frozen and thawed, or two 15-ounce cans drained)
- 2 tablespoons olive oil for cooking the corn
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 3/4 cup crumbled cotija cheese, plus extra for topping
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely diced red onion
- 1 small jalapeño, seeded and finely chopped, optional
- 2 to 3 tablespoons fresh lime juice (about 1 to 2 limes)
- 1 clove garlic, minced
- 1 teaspoon chili powder, plus more for garnish
- 1/2 teaspoon smoked paprika
- 1 teaspoon sugar or honey, optional to balance acidity
- 1 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper
How to Make this
1. If using fresh corn, cut kernels from about 4 ears. If using frozen, thaw. If using canned, drain well.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until there is some char and the kernels are lightly browned, about 6 to 8 minutes; remove from heat and let cool slightly.
3. In a large bowl whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1 clove minced garlic, 2 to 3 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon sugar or honey if using, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
4. Add the warm or cooled corn to the dressing and stir to coat evenly.
5. Fold in 3/4 cup crumbled cotija cheese, 1/2 cup finely chopped fresh cilantro, 1/4 cup finely diced red onion, and 1 small seeded and finely chopped jalapeño if using.
6. Taste and adjust seasoning with more salt, lime juice, or chili powder as desired.
7. Transfer the salad to a serving bowl and sprinkle extra crumbled cotija on top.
8. Lightly dust with additional chili powder for garnish and serve warm, at room temperature, or chilled as a side or topping for tacos, chicken, or steak.
Equipment Needed
1. Large skillet
2. Large mixing bowl
3. Whisk
4. Rubber spatula or wooden spoon
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Colander or fine mesh strainer (for drained canned or thawed frozen corn)
9. Citrus juicer or reamer
10. Serving bowl
FAQ
Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe Substitutions and Variations
- Cotija cheese: substitute feta for a similar salty, crumbly texture or queso fresco for a milder, creamier result.
- Mexican crema or sour cream: use Greek yogurt for tang and thickness or crème fraîche for a richer, less tangy option.
- Mayonnaise: swap with extra Greek yogurt to lighten the salad or mashed avocado for a creamy, slightly green flavor.
- Jalapeño: replace with finely chopped serrano for more heat, roasted poblano for milder, smoky flavor, or 1/4 teaspoon red pepper flakes to control spice without extra texture.
Pro Tips
1. Char the corn well for depth of flavor. Let the kernels sit undisturbed for a minute or two before stirring so they get a few browned spots. Those little caramelized bits add a smoky sweetness that makes the salad sing.
2. Warm corn absorbs the dressing better. Add the warm skillet corn to the mayo/crema mixture and let it sit 10 to 15 minutes before folding in the herbs and cheese. The heat helps the flavors meld and softens the raw edge of the garlic and onion.
3. Balance the acidity and heat by tasting as you go. If the lime and chili feel too bright, a touch more sugar or honey calms them. If it needs more punch, add extra lime rather than more salt for a fresher lift.
4. Texture matters. Keep some kernels slightly firmer for pop, but also mix in a few creamy bites. If using canned corn, rinse and pat dry to avoid dilution. If using fresh, cut some kernels thinly off the cob to create a tender contrast.
5. Make-ahead and serving tips. The salad holds nicely for a few hours refrigerated, and flavors improve overnight, but add extra cotija and cilantro right before serving so they stay lively. Serve slightly chilled or at room temperature rather than ice cold to let the full flavors show.
Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe
I can never resist a bowl of this creamy, smoky Elote Corn Salad, loaded with tangy lime, sweet corn, and a little kick. It’s the kind of side that steals the spotlight from the main dish.
6
servings
386
kcal
Equipment: 1. Large skillet
2. Large mixing bowl
3. Whisk
4. Rubber spatula or wooden spoon
5. Measuring cups and spoons
6. Chef knife
7. Cutting board
8. Colander or fine mesh strainer (for drained canned or thawed frozen corn)
9. Citrus juicer or reamer
10. Serving bowl
Ingredients
4 cups corn kernels (fresh cut from about 4 ears, or frozen and thawed, or two 15-ounce cans drained)
2 tablespoons olive oil for cooking the corn
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
3/4 cup crumbled cotija cheese, plus extra for topping
1/2 cup finely chopped fresh cilantro
1/4 cup finely diced red onion
1 small jalapeño, seeded and finely chopped, optional
2 to 3 tablespoons fresh lime juice (about 1 to 2 limes)
1 clove garlic, minced
1 teaspoon chili powder, plus more for garnish
1/2 teaspoon smoked paprika
1 teaspoon sugar or honey, optional to balance acidity
1 teaspoon kosher salt, adjust to taste
1/4 teaspoon freshly ground black pepper
Directions
- If using fresh corn, cut kernels from about 4 ears. If using frozen, thaw. If using canned, drain well.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until there is some char and the kernels are lightly browned, about 6 to 8 minutes; remove from heat and let cool slightly.
- In a large bowl whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1 clove minced garlic, 2 to 3 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1 teaspoon sugar or honey if using, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth.
- Add the warm or cooled corn to the dressing and stir to coat evenly.
- Fold in 3/4 cup crumbled cotija cheese, 1/2 cup finely chopped fresh cilantro, 1/4 cup finely diced red onion, and 1 small seeded and finely chopped jalapeño if using.
- Taste and adjust seasoning with more salt, lime juice, or chili powder as desired.
- Transfer the salad to a serving bowl and sprinkle extra crumbled cotija on top.
- Lightly dust with additional chili powder for garnish and serve warm, at room temperature, or chilled as a side or topping for tacos, chicken, or steak.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 186g
- Total number of serves: 6
- Calories: 386kcal
- Fat: 30.1g
- Saturated Fat: 8.4g
- Trans Fat: 0.2g
- Polyunsaturated: 4.6g
- Monounsaturated: 12.5g
- Cholesterol: 33mg
- Sodium: 583mg
- Potassium: 352mg
- Carbohydrates: 24.3g
- Fiber: 3.3g
- Sugar: 3.2g
- Protein: 8.3g
- Vitamin A: 179IU
- Vitamin C: 11.8mg
- Calcium: 121mg
- Iron: 0.8mg
