Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

If you love Mexican street corn, I couldn’t resist turning those flavors into an elote corn salad that doubles as a side or a bold topping and will have you curious to read on.

A photo of Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

I love Elote Corn Salad because it’s tangy, smoky, creamy and perfect as a side salad or piled onto tacos, chicken or steak. If you love Mexican street corn you’ll love this flavor-packed salad.

I usually start with sweet corn kernels and sometimes add a jalapeño (optional) for a quick hit of heat, the contrast is addictive. It feels messy but intentional, bold but balanced, and there’s at least one little trick I swear by that makes it taste like it belongs on a food truck, not my kitchen.

Come hungry, you might eat it straight from the bowl.

Ingredients

Ingredients photo for Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

  • Corn: sweet, high in fiber and carbs, some protein, adds fresh crunch.
  • Cotija: salty, adds umami and protein, gives tangy, crumbly texture.
  • Mayo: creamy binder, high in fat and calories, makes it rich.
  • Crema or sour cream: tangy, cools heat, adds creaminess and small protein.
  • Lime: bright, sour acid that lifts flavors and balances richness.
  • Chili powder or Tajín: spicy, smoky, gives heat and savory zing.
  • Cilantro: fresh herb, adds citrusy note, vitamin and antioxidant boost.
  • Red onion or scallions: sharp bite, adds crunch, bits of sulfurous flavor.
  • Jalapeño: optional heat, vitamin C, adds green peppery bite and aroma.

Ingredient Quantities

  • 4 cups corn kernels (about 4 ears) or 3 cups frozen thawed or 2 (15 oz) cans drained
  • 1 tablespoon olive oil or unsalted butter (optional)
  • 1/2 cup mayo
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup crumbled Cotija cheese
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest (optional)
  • 1 teaspoon chili powder or Tajín
  • 1/2 teaspoon smoked paprika or chipotle powder (optional)
  • 1 small jalapeño (optional)
  • 1 clove garlic (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion or 2 scallions
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar (optional)

How to Make this

1. Prep the corn: if using fresh cut the kernels off about 4 ears, if frozen thaw and pat very dry, if canned drain and rinse then pat dry; this helps them brown instead of steaming.

2. Char the corn for flavor: heat 1 tablespoon olive oil or butter in a large skillet or cast iron over med-high heat, add corn and cook without stirring too much until edges brown, about 6 to 10 minutes; you can also grill or broil for a smokier taste.

3. While corn cooks mix the sauce: in a bowl whisk 1/2 cup mayo, 1/2 cup Mexican crema or sour cream, 2 tablespoons lime juice, 1 teaspoon lime zest if using, 1 teaspoon chili powder or Tajín, 1/2 teaspoon smoked paprika or chipotle powder if using, 1 teaspoon granulated sugar if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; add 1 clove minced garlic now if you want a garlicky kick.

4. Chop the crunchy stuff: finely chop 1/4 cup cilantro and 1/4 cup red onion or 2 scallions; if you want heat mince 1 small jalapeño (leave seeds for more heat, remove seeds for milder).

5. Let the corn cool a few minutes so it doesnt wilt the herbs, then transfer to a large bowl.

6. Pour most of the sauce over the warm corn and toss to coat, reserve a little dressing for topping or adjusting later.

7. Fold in 1/2 cup crumbled Cotija, the chopped cilantro, red onion or scallions and the jalapeño, taste and add more salt, lime, chili powder or sugar as needed.

8. If you like it chilled, cover and refrigerate 20 to 30 minutes so the flavors meld, but it also tastes great right away while still a bit warm.

9. Serve topped with extra Cotija, a sprinkle of Tajín or chili powder, cilantro leaves and lime wedges; great as a side or as a topping for tacos, chicken or steak.

Equipment Needed

1. Large heavy skillet or cast iron pan (for charring the corn)
2. Large mixing bowl (to toss the warm corn with the sauce)
3. Whisk (or a fork will do) for the mayo/crema dressing
4. Chef’s knife for cutting kernels and chopping cilantro, onion, jalapeño
5. Cutting board
6. Measuring cups and spoons
7. Spatula or tongs to move and brown the corn
8. Colander or fine-mesh strainer plus paper towels or a kitchen towel to drain and pat dry canned/frozen corn

FAQ

A: Yes. Fresh gives the best flavor, char the kernels on the grill or in a hot skillet for a minute or two. Frozen works fine if thawed and patted dry then lightly sautéed to get some color. Canned is ok too, just drain, rinse and warm in a pan so it isnt watery.

A: Store in an airtight container for 3 to 4 days. It’s best the first day though, cilantro and crema get a bit muted after that. Dont freeze it, the texture goes mushy.

A: Yep. Swap mayo for vegan mayo, use a plant based crema or unsweetened plain yogurt, and replace Cotija with a crumbled vegan cheese or skip the cheese and add extra lime and salt.

A: Feta or queso fresco are the closest common swaps, they give a similar salty crumbly bite. If you want less tang try a mild crumbly goat cheese but use less salt.

A: Leave the jalapeño out for mild, add seeds for more heat, or swap jalapeño for a seeded mild pepper. Reduce or omit chili powder if you dont want spice, or use chipotle powder for smoky heat instead.

A: Makes about 4 to 6 side servings. Great with grilled meats, tacos, as a chip dip, or spooned over rice bowls. Add avocado or extra lime wedges when serving.

Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe Substitutions and Variations

  • Mayo / Mexican crema:
    • Full‑fat Greek yogurt, 1:1 — tangy and lighter, keeps creaminess (works best if you like a bit more tang).
    • Sour cream only, 1:1 — same richness, a bit tangier than crema.
    • Vegan mayo or blended silken tofu, 1:1 — for dairy free; tofu gives creamy texture when blended smooth.
    • Half mayo + half plain yogurt, 1:1 combined — cuts richness but keeps body, good if you dont want it too heavy.
  • Cotija cheese:
    • Feta, crumbled — similar salty, crumbly texture, a touch tangier.
    • Queso fresco — milder and softer, use more for same salty pop.
    • Parmesan (Finely grated) — saltier and nuttier, gives umami if Cotija not available.
  • Jalapeño:
    • Serrano pepper — hotter, same bright heat (reduce amount if you cant handle spice).
    • Pickled jalapeños — add tang and milder heat, chop small and drain.
    • Roasted poblano (seeded) — mild and smoky, great if you want less heat but more flavor.
    • Red pepper flakes or a pinch of cayenne — easy pantry fix, mix into dressing for even heat.
  • Fresh cilantro:
    • Flat-leaf parsley — fresh herb note without the soapy flavor some people hate.
    • Fresh basil or mint (small amount) — gives a different bright lift, try basil for sweetness or mint for coolness.
    • Chopped scallions (green part) — adds oniony freshness if you want no herbs at all.

Pro Tips

– Let the corn get good color by not fussing with it once it hits the hot pan or grill. Give it a few minutes to brown, then shake or stir. If you use frozen or canned, pat it very dry first so it browns instead of steaming, and char a few kernels extra for crunchy bits.

– Taste the sauce as you go, dont just dump everything in. Start with less salt and lime than you think, then adjust after you fold it into the corn. If it tastes flat add a little more lime or a pinch of sugar to brighten it.

– Hold back some dressing and cotija for the top. Toss the bulk with the corn while it is warm but not piping hot so herbs dont wilt, then finish plates with the reserved creamy sauce and more cheese for contrast.

– If you want smoky heat, use smoked paprika or chipotle and a little char, not a ton of fresh jalapeño seeds. Fresh pepper gives bright heat but seeds can overpower the whole dish, so add seeds sparingly and taste.

– For parties or make aheads keep the sauce and corn separate until about 20 to 30 minutes before serving. Mixed and chilled it melds well, but storing them apart keeps the corn from getting soggy and the herbs from turning limp.

Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

If you love Mexican street corn, I couldn't resist turning those flavors into an elote corn salad that doubles as a side or a bold topping and will have you curious to read on.

Servings

6

servings

Calories

326

kcal

Equipment: 1. Large heavy skillet or cast iron pan (for charring the corn)
2. Large mixing bowl (to toss the warm corn with the sauce)
3. Whisk (or a fork will do) for the mayo/crema dressing
4. Chef’s knife for cutting kernels and chopping cilantro, onion, jalapeño
5. Cutting board
6. Measuring cups and spoons
7. Spatula or tongs to move and brown the corn
8. Colander or fine-mesh strainer plus paper towels or a kitchen towel to drain and pat dry canned/frozen corn

Ingredients

  • 4 cups corn kernels (about 4 ears) or 3 cups frozen thawed or 2 (15 oz) cans drained

  • 1 tablespoon olive oil or unsalted butter (optional)

  • 1/2 cup mayo

  • 1/2 cup Mexican crema or sour cream

  • 1/2 cup crumbled Cotija cheese

  • 2 tablespoons fresh lime juice (about 1 lime)

  • 1 teaspoon lime zest (optional)

  • 1 teaspoon chili powder or Tajín

  • 1/2 teaspoon smoked paprika or chipotle powder (optional)

  • 1 small jalapeño (optional)

  • 1 clove garlic (optional)

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup finely chopped red onion or 2 scallions

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon granulated sugar (optional)

Directions

  • Prep the corn: if using fresh cut the kernels off about 4 ears, if frozen thaw and pat very dry, if canned drain and rinse then pat dry; this helps them brown instead of steaming.
  • Char the corn for flavor: heat 1 tablespoon olive oil or butter in a large skillet or cast iron over med-high heat, add corn and cook without stirring too much until edges brown, about 6 to 10 minutes; you can also grill or broil for a smokier taste.
  • While corn cooks mix the sauce: in a bowl whisk 1/2 cup mayo, 1/2 cup Mexican crema or sour cream, 2 tablespoons lime juice, 1 teaspoon lime zest if using, 1 teaspoon chili powder or Tajín, 1/2 teaspoon smoked paprika or chipotle powder if using, 1 teaspoon granulated sugar if using, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; add 1 clove minced garlic now if you want a garlicky kick.
  • Chop the crunchy stuff: finely chop 1/4 cup cilantro and 1/4 cup red onion or 2 scallions; if you want heat mince 1 small jalapeño (leave seeds for more heat, remove seeds for milder).
  • Let the corn cool a few minutes so it doesnt wilt the herbs, then transfer to a large bowl.
  • Pour most of the sauce over the warm corn and toss to coat, reserve a little dressing for topping or adjusting later.
  • Fold in 1/2 cup crumbled Cotija, the chopped cilantro, red onion or scallions and the jalapeño, taste and add more salt, lime, chili powder or sugar as needed.
  • If you like it chilled, cover and refrigerate 20 to 30 minutes so the flavors meld, but it also tastes great right away while still a bit warm.
  • Serve topped with extra Cotija, a sprinkle of Tajín or chili powder, cilantro leaves and lime wedges; great as a side or as a 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: 180g
  • Total number of serves: 6
  • Calories: 326kcal
  • Fat: 25g
  • Saturated Fat: 7.1g
  • Trans Fat: 0.18g
  • Polyunsaturated: 1.8g
  • Monounsaturated: 9.5g
  • Cholesterol: 33mg
  • Sodium: 510mg
  • Potassium: 339mg
  • Carbohydrates: 23.1g
  • Fiber: 3.1g
  • Sugar: 8.4g
  • Protein: 6.7g
  • Vitamin A: 283IU
  • Vitamin C: 11.3mg
  • Calcium: 132mg
  • Iron: 0.73mg

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