Now Reading: Mexican Corn Salad (Elote-Style)
-
01
Mexican Corn Salad (Elote-Style)
Bold, creamy, smoky, and just a little messy, in the best way. Mexican Street Corn Salad (Elote-style) takes everything people love about classic elote and turns it into an easy, spoonable salad that fits right into summer cooking.
It’s loud in flavor, casual in vibe, and designed for sharing.
What is Elote?
Elote is a popular Mexican street food made from corn on the cob that’s cooked (usually grilled or boiled) and then coated with a creamy mixture of mayonnaise, lime juice, chili powder, and crumbled cotija cheese. It’s typically served on a stick or held by the husk and eaten warm.
In simple terms, Elote is a Mexican-style corn on the cob with creamy, tangy, spicy toppings.
You’ll often see it:
- Sold by street vendors in Mexico
- Served at fairs and food trucks in the USA
- Made at home as a summer side dish
When the corn kernels are removed from the cob and mixed with the same ingredients, it’s usually called Mexican street corn salad or esquites.
What Makes Elote-Style Corn So Addictive
Elote is all about contrast:
- Sweet corn
- Creamy dressing
- Tangy lime
- Salty cheese
- A hint of heat
When served as a salad, those flavors spread evenly, making every bite balanced instead of overwhelming.
This is why elote-style salads show up everywhere, from backyard BBQs to food trucks to weeknight dinners.
Ingredients
How to Make Mexican Street Corn Salad
Step 1: Cook the Corn
Grill or pan-roast corn until lightly charred. Let it cool slightly, then cut kernels off the cob.
Step 2: Mix the Dressing
Combine mayo, sour cream, lime juice, chili powder, and salt until smooth.
Step 3: Bring It Together
Fold corn into the dressing, then finish with cheese and cilantro.
Flavor Tweaks You Can Try
- Spicier: Add jalapeño or hot sauce
- Smokier: Use chipotle powder
- Lighter: Swap some mayo for yogurt
- Extra Tang: Add more lime zest
When to Serve Elote-Style Corn Salad
This salad shines at:
- Summer cookouts
- Taco nights
- Potlucks
- Casual dinners with grilled meats or crispy mains (including cutlets when you want a fresh-but-bold side)
Storage Tips
- Best eaten the same day
- Store chilled for up to 24 hours
- Stir before serving to refresh the texture
Loud Flavors, Laid-Back Energy!
Mexican street corn salad doesn’t try to be subtle. It’s creamy, tangy, smoky, and built for people who like big flavor without complicated cooking.
Explore more bold sides, modern salads, and comfort food ideas on CutletsKing.
FAQs
What is cotija cheese?
Cotija cheese is a hard, crumbly Mexican cheese made from cow’s milk. It has a salty, bold flavor and is commonly used as a topping for dishes like Mexican street corn, tacos, and salads.
How do you keep elote from getting soggy?
To keep elote from getting soggy, let the corn cool slightly after cooking before adding the creamy dressing. Avoid using too much sauce and always mix just before serving.
What can you use instead of cotija cheese for street corn?
If cotija cheese isn’t available, feta cheese is the closest substitute. Parmesan or queso fresco can also work, though feta best matches cotija’s salty, crumbly texture.
How long should you boil corn for elote?
Corn should be boiled for 5–7 minutes, just until tender. Overboiling can make the kernels mushy and reduce sweetness.
What is the name of the stinky Mexican cheese?
One well-known strong-smelling Mexican cheese is cotija añejo, which has a sharper aroma due to aging. Another is queso añejo, known for its pungent smell and bold taste.
What is the difference between Mexican street corn and elote?
Elote is the traditional Mexican dish where corn is served on the cob with sauce, cheese, and spices. Mexican street corn salad uses the same flavors but with the kernels removed from the cob.
What is the secret to good elote?
The secret to good elote is using sweet corn, adding a balance of creamy, salty, tangy, and spicy elements, and lightly charring the corn for extra depth of flavor.
