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Ultimate Mexican Street Corn Salad - Authentic Elotes Style Recipe

This vibrant Mexican street corn salad captures all the authentic flavors of traditional elotes in an easy-to-serve salad format. Perfect for summer gatherings and BBQs, it combines grilled corn with creamy cotija cheese, zesty lime, and chili heat for a dish that's both comforting and refreshing.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 jalapeño, seeded and minced
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn ears with olive oil and season with salt. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Let cool slightly, then cut the kernels off the cobs.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic until smooth and well combined.
  3. Add the grilled corn kernels to the dressing along with cotija cheese, red onion, jalapeño, and cilantro. Gently toss until all ingredients are evenly coated with the dressing.
  4. Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Transfer to a serving bowl and garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder. Serve chilled or at room temperature.

Notes

For maximum flavor, don't be afraid to get some good char on the corn. The salad tastes better when made a few hours ahead - just wait to add fresh cilantro until right before serving. If dressing is too thick, thin with lime juice or water.