Zesty Elote Corn Salad

Elote salad is a delicious fusion dish that is perfect side dish for barbecues, picnics, or any gathering!

Elote salad, inspired by the classic Mexican street food, is a delightful and vibrant dish that combines the smoky sweetness of grilled corn with creamy, tangy, and slightly spicy flavors.

This salad is perfect for summer barbecues, potlucks, or as a unique side dish for any meal. Easy to prepare and bursting with fresh ingredients, elote salad brings a taste of Mexico to your table, making every bite a fiesta!

Tips:

• For MORE: To increase volumn, add pasta like bowties!
• For Extra Flavor: You can add other ingredients like diced red bell peppers, cherry tomatoes, or avocado.
• Make Ahead: This salad can be made a few hours in advance and kept in the refrigerator. Just give it a good stir before serving.
• Spice Level: Adjust the amount of chili powder and jalapeño to your desired spice level.

This elote salad is a refreshing and flavorful twist on traditional salads, perfect for any occasion. Enjoy!

Here’s how you can make it:

Sheri

Elote Salad

5 from 1 vote

Elote salad, inspired by the classic Mexican street food, is a delightful and vibrant dish that combines the smoky sweetness of grilled corn with creamy, tangy, and slightly spicy flavors.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 8

Course: Salad, Side Dish

Cuisine: Mexican

Calories: 195

Ingredients Method

Ingredients

  

• 3 cups corn kernels fresh, canned, or frozen
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup lime juice about 2 limes
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cotija cheese crumbled (or feta if you can’t find cotija)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1 jalapeño seeded and finely chopped (optional, for extra heat)
• Lime wedges for serving

Method

 

1. If using fresh corn, you can grill or roast the corn until charred for added flavor. Let it cool and cut the kernels off the cob.
2. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Add the cotija cheese, chopped cilantro, green onions, and jalapeño (if using).
4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
5. Before serving, give it a good stir. Serve with lime wedges on the side.