Mexican Street Corn Salad (Elote Salad)

5 from 5 votes

Mexican Street Corn Salad (Elote Salad)

Flavorful Mexican Street Corn Salad (Elote Salad) is a festive side dish full of fresh corn, bell pepper, jalapeno, and a killer creamy mayo sauce with cheese.

Prep Time15

Cook Time10

Chill Time1

Total Time1 25

Course: Salad

Cuisine: Mexican

Keyword: elote salad, esquites, mexican street corn recipes

Servings:

Calories: 214kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

4 to 6 ears fresh corn, husked
2 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice + 1 teaspoon lime zest
1 clove garlic, minced
½ teaspoon chili flakes
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 ½ teaspoons sea salt
4 green onions
1 small red onion, chopped
1 small jalapeno pepper, seeded and finely minced
½ red bell pepper, chopped
½ cup finely chopped fresh cilantro, plus more for garnish
⅔ cup cotija cheese crumbled, (you can also use queso fresco, feta cheese, or goat cheese), plus more for garnish
lime wedges, for serving

Instructions

Heat a large grill pan over medium-high heat. Brush the corn with olive oil, and grill for 10 to 14 minutes, or until char marks form and corn is tender. Remove from grill pan, and set aside to cool slightly.
Slice a couple of thin rounds from one of the ears of corn, halve them, and reserve for garnish. Cut the remaining corn kernels from the cobs, and transfer to a large bowl.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili flakes, cumin, black pepper, and sea salt.
To the bowl with the corn kernels, add the green onions, red onions, jalapeno, and bell pepper. Stir to combine, and drizzle with the mayo dressing. Sprinkle in the cheese and toss gently to combine again.
Top the salad with lime wedges, cilantro, crumbles of cheese, and the reserved pieces of grilled corn.
Chill the salad for about 1 hour before serving.

Nutrition