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This elote corn salad is made with charred corn but feel free to use frozen or canned corn! It’s creamy, flavorful, and the ultimate side dish or dip!
WHAT IS ELOTE?
Elote is a popular Mexican street food dish made with grilled or boiled corn on the cob. It is typically served on a stick, slathered with a variety of savory toppings. However, today we’re making elote corn salad so no sticks are necessary!
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Corn – I highly recommend charred corn but frozen or canned corn works too!
- Mayo and Sour Cream – If you can’t find authentic Mexican crema, a combination of full-fat mayo and full-fat sour cream works perfectly fine.
- Onion – Red, yellow, or white onion works. Feel free to use shallots or scallions as well.
- Spices – I used a combination of garlic powder, paprika, chili powder, and cumin.
- Jalapeno – Adds color and a bit of heat. Although, it’s completely optional!
- Cotija Cheese – If you can’t find cotija cheese, use queso fresco or any type of soft white crumbly cheese.
HOW TO MAKE
- Start by prepping and cooking your corn. Remove the silk and husks, preheat your grill to medium-high heat, and grease it lightly with oil.
- Place corn cobs on the grill and cook for 15-20 minutes while flipping occasionally.
- While the corn cooks, prepare the crema. In a large bowl, combine the mayo, sour cream, lime juice, and spices.
- Once the corn is done cooking, remove it from the heat, and cut the kernels off the cob.
- Add the corn kernels to the bowl along with the onions, jalapeno peppers, cilantro, and cotija cheese. Mix well and season generously with salt and pepper.
- Garnish with paprika, if desired, and enjoy!
Top Tips
- Want it extra creamy? Add a little extra mayo.
- Want it spicy? Don’t deseed the jalapeno, include the rib and seeds. Or add some cayenne pepper!
- Season generously with salt and pepper.
- You can serve this as a side dish or appetizer. If serving it as an appetizer, serve with tortilla chips!
- Serve cold for best results.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 2 days.
MORE RECIPES YOU MIGHT ENJOY…
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Elote Corn Salad
Ingredients
- 8 ears corn, husks and silk removed
- ¼ cup mayo
- ¼ cup sour cream
- 1 lime, juiced
- ¼ cup cotija cheese
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 jalapeno, deseeded and diced
- ½ red onion, finely diced
- 1 tablespoon cilantro, fresh
- salt and pepper to taste
Instructions
- Start by prepping and cooking your corn. Remove the silk and husks, preheat your grill to medium-high heat, and grease it lightly with oil.
- Place corn cobs on the grill and cook for 15-20 minutes while flipping occasionally.
- While the corn cooks, prepare the crema. In a large bowl, combine the mayo, sour cream, lime juice, and spices.
- Once the corn is done cooking, remove it from the heat, and cut the kernels off the cob.
- Add the corn kernels to the bowl along with the onions, jalapeno peppers, cilantro, and cotija cheese. Mix well and season generously with salt and pepper.
- Garnish with paprika, if desired, and enjoy!
Notes
- Want it extra creamy? Add a little extra mayo.
- Want it spicy? Don’t deseed the jalapeno, include the rib and seeds. Or add some cayenne pepper!
- Season generously with salt and pepper.
- You can serve this as a side dish or appetizer. If serving it as an appetizer, serve with tortilla chips!
- Serve cold for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
