My mother-in-law hardly eats anything these days, but she tore this up! The rest of the family loved it just as much. Made as directed. Going into my recipe box and will be used over and over!”

The “Crowd-Pleaser” Mexican Street Corn Salad

This recipe takes all the vibrant, charred flavors of Elote (corn on the cob) and tosses them into a bowl for an easy-to-serve side dish. Whether you use fresh summer corn or convenient frozen kernels, the result is a rich, savory dip that pairs perfectly with tortilla chips or grilled meats.

Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins

Ingredients

The Base:

• 4 cups Corn: Fresh off the cob, frozen (thawed), or canned (drained).
• 1 tbsp Olive Oil or Butter: For sautéing.
• 1/2 cup Red Bell Pepper: Finely diced for crunch and color.
• 1/2 cup Red Onion: Finely diced.
• 1-2 Jalapeños: Seeded and minced (keep seeds for extra heat).

The Dressing:

• 1/4 cup Mayonnaise: For that signature creamy base.
• 1/4 cup Sour Cream or Greek Yogurt: Adds a nice tang.
• 1/2 cup Cotija Cheese: Crumbled (can substitute with Feta).
• 1/4 cup Fresh Cilantro: Finely chopped.
• 1 tsp Chili Powder or Smoked Paprika: Plus extra for garnish.
• 1 Lime: Juiced.
• Salt and Pepper: To taste.
• 2 Green Onions: Sliced for garnish.

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Instructions

1. Char the Corn: Heat the oil or butter in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, for about 5–8 minutes. You want the kernels to get golden and slightly charred.
2. Sauté the Aromatics: Add the diced bell pepper, red onion, and jalapeño to the skillet. Sauté for another 2–3 minutes until they just begin to soften but still maintain a bit of a bite. Remove from heat and let it cool slightly.
3. Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper.
4. Combine: Fold the warm corn mixture into the dressing bowl. Add the crumbled Cotija cheese and chopped cilantro. Toss everything until well-coated.
5. Garnish and Serve: Transfer to a serving bowl. Top with sliced green onions and an extra dusting of chili powder or paprika.

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Why It Works

• The Temperature Contrast: Serving this slightly warm or at room temperature makes the flavors pop more than if it’s ice-cold.
• The Saltiness: Cotija cheese doesn’t melt easily, so you get these little salty “pops” in every bite that perfectly balance the sweetness of the corn.
• Versatility: If you have leftovers, it makes an excellent topping for tacos, grilled chicken, or even mixed into a green salad the next day.

Pro Tip: If you want a smokier flavor without a grill, use a cast-iron skillet and let the corn sit undisturbed for a few minutes to get a deep, dark char before stirring.