Mexican Corn Salad (Elote) Recipe

I made a Mexican Street Corn Salad that hits creamy, tangy, sweet, and salty notes with a kick that’ll make you rethink every corn side dish you’ve ever served.

I’m obsessed with Mexican Corn Salad the way some people are obsessed with nachos. It’s creamy, tangy, salty, and just a little spicy in the best way.

I love the snap of fresh corn against crumbled cotija cheese and sharp lime juice that keeps me reaching for another forkful. This is my favorite Mexican Street Corn Recipe for throwing on the table when I need something that actually tastes like summer and doesn’t pretend to be fancy.

But don’t mistake it for simple. It hits every note and leaves me wanting more.

And I eat it until it’s gone daily.

Ingredients

• Fresh corn kernels — sweet crunch, summer in every bite.
• Olive oil or butter for charring — adds a smoky kiss.
• Mayonnaise — creamy binder that makes it rich and sticky.
• Sour cream or crema — tangy creaminess, cools the heat.
• Cotija cheese — salty crumble, packs savory punch.
• Lime juice — bright, zesty lift that cuts the richness.
• Tajin or chili powder — spicy tang with a little zip.
• Granulated sugar — balances acidity, keeps flavors rounded.
• Kosher salt — essential seasoning, brings everything forward.
• Black pepper — subtle heat, a little extra bite.
• Cilantro — fresh herb brightness, tastes like summer gardens.
• Green onions — mild onion crunch and pretty green color.
• Jalapeño — optional heat, you’ll get a lively kick.
• Red onion — sharp crunch, a little colorful bite.
• Garlic — optional depth, a savory background note.

Ingredient Quantities

• 4 cups corn kernels (about 4 ears fresh or 24 oz frozen, thawed)
• 1 to 2 tbsp olive oil or butter for charring the corn, optional
• 1/2 cup mayonnaise (regular or light)
• 1/2 cup sour cream or Mexican crema
• 3/4 cup crumbled cotija cheese, plus extra for serving
• 2 to 3 tbsp fresh lime juice (about 1 to 2 limes)
• 1 to 2 tsp Tajin or 1 tsp chili powder for spice
• 1 tsp granulated sugar
• 1 tsp kosher salt, more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro
• 2 to 3 green onions, thinly sliced
• 1 small jalapeño, seeded and minced, optional
• 1 small red onion or 1/4 cup finely chopped, optional
• 1 garlic clove, minced, optional

How to Make this

1. If using frozen corn, thaw and drain it well; if using fresh, cut kernels from about 4 ears. Pat dry so they brown better.

2. Heat a large skillet over medium-high. Add 1 to 2 tbsp olive oil or butter if you want charred flavor, then add the corn in an even layer. Let it sit without stirring for 2 to 3 minutes to get a good char, then stir and cook another 2 to 3 minutes until some kernels are browned.

3. Remove corn from heat and let it cool slightly while you make the dressing.

4. In a large bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Mexican crema, 2 to 3 tbsp fresh lime juice, 1 tsp granulated sugar, 1 tsp kosher salt, 1/4 tsp black pepper, and 1 to 2 tsp Tajin or 1 tsp chili powder. Taste and adjust lime, salt or spice now.

5. Stir in 3/4 cup crumbled cotija cheese, reserving a little for garnish.

6. Add the warm (not piping hot) corn to the dressing and toss to coat so the flavors soak in. Warm corn helps melt the cheese a bit and tastes amazing.

7. Fold in 1/4 cup finely chopped cilantro, 2 to 3 thinly sliced green onions, the minced jalapeño if using, 1 small finely chopped red onion if using, and 1 minced garlic clove if you like garlic. Mix gently but thoroughly.

8. Chill in the fridge for 10 to 15 minutes if you want it cooler and for flavors to meld, or serve immediately for more of a roasted warm vibe.

9. Just before serving, taste and tweak seasoning with more salt, lime juice or Tajin if needed.

10. Serve topped with extra crumbled cotija, a sprinkle more Tajin or chili powder, and lime wedges on the side. This keeps well for a day or two refrigerated but is best eaten fresh.

Equipment Needed

1. Large heavy skillet, for charring the corn (cast iron or stainless works best)
2. Spatula or wooden spoon, to stir and scrape browned bits
3. Large mixing bowl, for whisking the dressing and tossing everything
4. Whisk, for blending mayo, sour cream, lime and seasonings smooth
5. Measuring cups and spoons, to get the mayo, crema, lime, sugar and salt right
6. Chef knife, for cutting corn off the cob and chopping herbs, onions, jalapeño
7. Cutting board, stable surface for all the chopping
8. Colander or fine mesh strainer and/or paper towels, to drain and pat thawed or fresh corn dry
9. Small bowl and spoon or fork, for crumbling cotija and tasting, plus lime squeezer if you like fresh juice

Use what you got, you don’t need fancy tools to make it taste great.

FAQ

Mexican Corn Salad (Elote) Recipe Substitutions and Variations

• Mayonnaise: Greek yogurt (thicker, tangy), mashed avocado (richer, dairy free), or 1/4 cup olive oil + 1/4 cup plain yogurt if you want lighter mayo-like texture
• Sour cream or Mexican crema: plain full fat yogurt, crème fraiche, or extra mayo mixed with a splash of milk for looser texture
• Cotija cheese: crumbled feta for salty tang, queso fresco for milder crumbly texture, or grated Parmesan in a pinch
• Tajin or chili powder: smoked paprika plus a pinch of cayenne for heat, chili lime seasoning, or a simple mix of chili powder and a little salt and sugar

Pro Tips

1) Get a good char on the corn. Pat kernels very dry before they hit a hot skillet, let them sit undisturbed for a couple minutes to brown, then stir. A little oil or butter helps, but don’t crowd the pan or you’ll steam instead of sear.

2) If using frozen, thaw and drain thoroughly, then press between paper towels. Excess water dilutes the dressing and prevents browning and that lovely slightly melted cheese texture.

3) Add the warm corn to the dressing, not piping hot. Warm kernels help soften and marry the cheese and dressing, but too hot will thin everything out and make it loose.

4) Balance the brightness and salt at the end. Taste after the corn chills a bit and then tweak with extra lime, salt or Tajin. The flavor can dull when cold, so don’t be afraid to nudge it right before serving.