Pin It A vibrant, zesty salad inspired by classic Mexican street corn (elote), featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice—perfect for picnics, barbecues, or a refreshing side dish.
This salad quickly became a family favorite when I served it at our last barbecue, everyone loved the combination of smoky corn and creamy dressing.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen/thawed or canned drained), 1 cup cherry tomatoes quartered, 1/2 English cucumber diced, 1/2 small red onion finely chopped, 1 jalapeño seeded and minced, 1/4 cup fresh cilantro chopped
- Dressing: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 clove garlic minced, Juice of 1 lime (about 2 tablespoons), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Cheese & Garnish: 1/2 cup crumbled Cotija cheese (or feta if unavailable), Extra cilantro, lime wedges, and chili powder for serving
Instructions
- Step 1:
- Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred (about 5 to 7 minutes). Let cool slightly.
- Step 2:
- In a large bowl, combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
- Step 3:
- In a separate small bowl, whisk together the mayonnaise, sour cream, smoked paprika, chili powder, cumin, garlic, lime juice, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the salad and toss until everything is well coated.
- Step 5:
- Gently fold in the crumbled Cotija cheese.
- Step 6:
- Transfer to a serving bowl. Garnish with extra cilantro, a sprinkle of chili powder, and lime wedges if desired. Serve immediately or chilled.
Pin It This salad reminds me of summer picnics with my family where everyone gathers around sharing stories and laughter over delicious food.
Serving Suggestions
Pairs wonderfully with grilled meats, tacos, or as a light side dish on its own.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.
Variations
Add diced avocado for creaminess or black beans for added protein.
Pin It This salad is a vibrant and flavorful way to enjoy classic Mexican street corn in a fresh, easy-to-make dish.
Recipe FAQs
- → Can I use frozen corn instead of fresh?
Yes, frozen corn works well when thawed and drained. Cooking it similarly by charring enhances the flavor.
- → How can I adjust the heat level?
Modify the jalapeño amount or chili powder to increase or reduce spiciness according to your taste.
- → What type of cheese is best for topping?
Cotija cheese provides a salty, crumbly texture, but you can substitute with feta if preferred.
- → Is grilling the corn necessary?
Grilling adds a smoky depth, but pan-charring the kernels also works well for flavor and texture.
- → Can I make this salad ahead of time?
Yes, prepare and chill the salad a few hours in advance for flavors to meld, but add cheese just before serving to keep it fresh.