Mexican Street Corn Salad
This Mexican street corn salad recipe takes everything you love about classic elote and turns it into an easy, scoopable dish you can make in one skillet. Charred corn, creamy dressing, tangy cotija cheese, and a squeeze of fresh lime come together in under thirty minutes.
Equipment
- Large cast iron skillet or heavy skillet - gets much hotter and holds heat evenly for charring
- Large mixing bowl
- Sharp knife
- Cutting board
- Citrus juicer - handheld
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
Ingredients
- 6 cups corn kernels - about 6-8 ears fresh corn, or 900g frozen/canned
- 2 tablespoons unsalted butter - 30ml; or neutral oil
- 1/2 cup mayonnaise - 120ml
- 1/3 cup Mexican crema - 80ml; or sour cream
- 1 cup cotija cheese - 150g; crumbled, plus more for garnish
- 1/4 cup fresh cilantro - chopped
- 1 jalapeño - seeded and finely minced (optional)
- 2 limes - juiced (about 3-4 tablespoons or 45-60ml)
- 1 teaspoon Tajín seasoning - or chili powder
- 1/2 teaspoon smoked paprika
- 2 garlic cloves - minced
- 1/2 small red onion - finely diced
- salt - to taste
- black pepper - to taste
Instructions
- Cut kernels off fresh corn; if using frozen or canned, pat very dry with a towel. Mince garlic, dice onion, seed and mince jalapeño, chop cilantro, and juice limes. Set all aside.
- Heat a large cast iron skillet over medium-high heat until very hot. Melt butter, add corn in a single layer (work in batches to avoid overcrowding). Let sit undisturbed for 2-3 minutes, then stir. Cook 8-10 minutes total until charred. Add garlic in the last minute, stirring constantly. Remove from heat and cool 5 minutes.
- In a small bowl, whisk together mayonnaise and crema until smooth. Stir in Tajín and smoked paprika. Whisk in about half the lime juice, tasting as you go. Set aside.
- Transfer cooled corn to a large bowl. Add red onion, jalapeño, and half the cilantro. Pour dressing over and stir gently to coat. Fold in half the cotija. Add remaining lime juice gradually, tasting for balance. Season with salt and pepper.
- Transfer to a serving bowl. Sprinkle remaining cotija and cilantro on top. Dust with extra Tajín. Serve immediately while warm or chill for 30 minutes for a cold salad.
Notes
- Pat frozen or canned corn completely dry before cooking to ensure charring instead of steaming.
- Resist stirring the corn too often in the skillet—letting it sit still creates golden char marks.
- Taste and adjust lime juice gradually rather than adding it all at once, since acidity varies between limes.
- Use fresh cotija if possible; pre-crumbled packaged versions can taste noticeably less flavorful.
- For extra smokiness, grill whole ears of corn over an open flame before cutting off the kernels.
- Make the dressing separately and toss it in at the end for more even coating and better flavor control.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; stir before serving again.
- This salad is best enjoyed cold or at room temperature rather than reheated. Freezing is not recommended.
- Add diced avocado just before serving for extra creaminess, or stir in black beans for a heartier version.