I just made the quickest Street Corn Recipe that’s tangy, smoky and so creamy it’ll ruin plain corn for you forever.

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I’m obsessed with elote corn salad because it hits every note I want: tangy, smoky, messy and loud. I eat it straight from the bowl, on tacos, over grilled chicken or with chips, and I mean it.

The cotija cheese and lime juice give it that sharp, slightly salty hit that keeps me coming back. It’s my go-to Mexican Corn Side Dish when I want bold flavor without fuss.

You’ll get why I hoard leftovers. But don’t expect delicate.

Expect bright, creamy, crunchy, spicy and totally addictive. And I eat it for lunch daily.

Ingredients

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Fresh or frozen corn: sweet crunch, bright texture that makes the salad pop.
Olive oil: sears kernels a bit, adds warmth and a toasty hint.
Mayonnaise: creamy glue, keeps everything rich and satisfying.
Mexican crema or sour cream: tangy creaminess that makes it feel indulgent.
Cotija cheese: salty crumble, a touch of savory richness you’ll love.
Extra Cotija for garnish: salty finish and visual crunch on top.
Lime juice: bright acidity, wakes up the whole dish.
Lime zest: fragrant citrus notes, small but mighty punch.
Chili powder or Tajin: smoky heat or tangy spice, use how you like it.
Smoked paprika: Basically smoky background flavor without overpowering things.
Jalapeño: Plus a fresh, muted heat if you want a kick.
Cilantro: herbal freshness, it lightens the creamy stuff.
Green onions: mild bite and a little crunch in every forkful.
Garlic: subtle savory depth, it ties flavors together nicely.
Sugar: balances acidity, like a tiny trick for better flavor.
Kosher salt and black pepper: essential seasoning, makes everything sing.

Ingredient Quantities

4 cups corn kernels (fresh cut from about 4 ears, or 2 cups frozen thawed, or 2 cans drained)

1 tablespoon olive oil (for searing or sautéing the corn)

1/2 cup mayonnaise

1/2 cup sour cream or Mexican crema

3/4 cup crumbled Cotija cheese (plus extra for garnish)

2 to 3 tablespoons fresh lime juice (about 1 to 2 limes)

1 teaspoon lime zest

1 to 2 teaspoons chili powder or Tajin (use less if you dont like spice)

1 teaspoon smoked paprika (optional, for extra smokiness)

1 small jalapeño, seeded and finely minced (optional)

1/4 cup chopped fresh cilantro

2 green onions, thinly sliced

1 clove garlic, minced

1 teaspoon granulated sugar (optional, balances acidity)

1 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Heat a large skillet over medium high, add 1 tablespoon olive oil and spread it, then add the 4 cups corn kernels in a single layer and let them sear without stirring for 2 to 3 minutes so they get some char, stir and cook another 3 to 4 minutes until most kernels have brown bits; if using frozen, thaw and pat dry first, if canned drain and dry with paper towels.

2. Remove the corn from heat and let it cool a few minutes in the pan so it stops steaming, you want it warm not piping hot when mixing with the mayo or it will thin the dressing.

3. In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Mexican crema, 2 to 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.

4. Add 1 to 2 teaspoons chili powder or Tajin and 1 teaspoon smoked paprika to the dressing, taste and use less chili if you dont like it spicy.

5. Stir in 3/4 cup crumbled Cotija cheese (reserve a little for garnish), 1 clove minced garlic, 1 small seeded and finely minced jalapeño if using, 1/4 cup chopped cilantro and 2 thinly sliced green onions to the dressing.

6. Fold the warm corn into the dressing until evenly coated, scrape the pan well to get any browned bits, those are good flavor so try not to waste them.

7. Let the salad chill in the fridge for at least 20 minutes to let flavors marry, but you can serve it right away if you want it warm; chilling helps the cheese soften into the dressing.

8. Taste and adjust seasoning with more salt, lime juice or chili powder if needed; if it seems thick add a little more lime juice or a teaspoon of water.

9. Garnish with extra crumbled Cotija, a sprinkle of chili powder or Tajin and extra cilantro or green onions before serving.

10. Serve as a side, on tacos, over grilled chicken or steak, or with tortilla chips; leftover keeps well covered in the fridge for 3 to 4 days but it’s best within 24 hours.

Equipment Needed

1. Large skillet or frying pan (big enough for 4 cups of corn)
2. Spatula or wooden spoon for stirring and scraping the brown bits
3. Medium mixing bowl for the dressing
4. Whisk or fork to combine mayo, crema and seasonings
5. Chef knife and cutting board for jalapeño, cilantro and green onions
6. Measuring cups and spoons for mayo, sour cream, lime juice, spices etc
7. Paper towels and colander or sieve if you need to drain and dry canned or thawed frozen corn
8. Small bowl or ramekin for holding the minced garlic, zest and reserved cheese before mixing

FAQ

Q: Can I use frozen or canned corn instead of fresh?

A: Yes. Frozen works great if thawed and drained, canned works too but rinse well to remove extra salt. Fresh cut from the cob gives the best texture and flavor though, especially if you char it a bit.

Q: Do I have to char the corn?

A: No, you dont have to, but charring adds smoky, slightly sweet flavor that makes it taste more like street elote. Toss kernels in a little oil and cook in a hot pan until browned, or grill the ears before cutting the kernels off.

Q: How spicy is this and can I make it milder?

A: The recipe is mild to medium depending on how much chili powder or Tajin and jalapeño you add. Use just 1 teaspoon of chili powder and skip the jalapeño to keep it mild. You can also add more sour cream or mayo to mellow heat.

Q: Can I swap ingredients to make it lighter?

A: Sure. Substitute Greek yogurt for sour cream or use half mayo and half Greek yogurt to cut calories. The texture changes a bit but it still tastes great. You can also reduce the cheese or use a crumbly feta if Cotija is hard to find.

Q: How long does it keep and can I make it ahead?

A: It keeps 3 to 4 days in the fridge in an airtight container. Flavors actually meld after a few hours, so you can make it a few hours ahead, but if you make it a day ahead add a bit of fresh lime and cilantro right before serving to brighten it up.

Q: What’s the best way to serve it?

A: Serve warm, room temp, or cold as a side with tacos, grilled meats, or chips. It also makes a great topping for tostadas or baked potatoes. Garnish with extra Cotija, a lime wedge, and a sprinkle of chili powder.

Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe Substitutions and Variations

Mayonnaise / sour cream or crema: swap in plain Greek yogurt for a tangier, lighter dressing. If you want richer flavor you can use full fat plain yogurt or even whipped cream cheese thinned with a splash of milk.
Cotija cheese: use crumbled feta or queso fresco if you cant find Cotija. Feta brings salt and tang, queso fresco is milder and more authentic tex-mex style.
Fresh lime juice / lime zest: lemon juice works fine in a pinch, or use a splash of white wine vinegar for acidity. You might want a little less vinegar, its stronger than lime.
Jalapeño: swap with serrano for more heat, or roasted poblano for milder, smoky flavor. If you need completely mild, use chopped green bell pepper or omit it.

Pro Tips

1) Char for flavor, not burnout: get a good sear on the corn in a hot, lightly oiled pan and then let it cool until just warm before mixing. If it’s steaming hot it will thin the dressing and make it runny.

2) Texture balance: fold the corn into the dressing gently so some whole kernels stay intact. If you want creamier, mash a few kernels against the bowl with the back of a spoon to release a bit of starch without losing pop.

3) Brightness control: add most of the lime juice gradually and taste as you go. If it gets too sharp, a pinch more sugar or an extra spoon of crema/sour cream calms it down without watering it out.

4) Make-ahead and serving: the salad often tastes better after 20 to 60 minutes in the fridge, but if you want that warm-grilled contrast serve right away. Leftovers firm up in the fridge; let them sit at room temperature 15 minutes before serving so the flavors loosen again.

Elote Corn Salad (Made With Fresh, Frozen Or Canned Corn!) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made the quickest Street Corn Recipe that’s tangy, smoky and so creamy it’ll ruin plain corn for you forever.

Servings

servings

Calories

379

kcal

Equipment: 1. Large skillet or frying pan (big enough for 4 cups of corn)
2. Spatula or wooden spoon for stirring and scraping the brown bits
3. Medium mixing bowl for the dressing
4. Whisk or fork to combine mayo, crema and seasonings
5. Chef knife and cutting board for jalapeño, cilantro and green onions
6. Measuring cups and spoons for mayo, sour cream, lime juice, spices etc
7. Paper towels and colander or sieve if you need to drain and dry canned or thawed frozen corn
8. Small bowl or ramekin for holding the minced garlic, zest and reserved cheese before mixing

Ingredients

4 cups corn kernels (fresh cut from about 4 ears, or 2 cups frozen thawed, or 2 cans drained)
1 tablespoon olive oil (for searing or sautéing the corn)
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
3/4 cup crumbled Cotija cheese (plus extra for garnish)
2 to 3 tablespoons fresh lime juice (about 1 to 2 limes)
1 teaspoon lime zest
1 to 2 teaspoons chili powder or Tajin (use less if you dont like spice)
1 teaspoon smoked paprika (optional, for extra smokiness)
1 small jalapeño, seeded and finely minced (optional)
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
1 clove garlic, minced
1 teaspoon granulated sugar (optional, balances acidity)
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper

Directions

Heat a large skillet over medium high, add 1 tablespoon olive oil and spread it, then add the 4 cups corn kernels in a single layer and let them sear without stirring for 2 to 3 minutes so they get some char, stir and cook another 3 to 4 minutes until most kernels have brown bits; if using frozen, thaw and pat dry first, if canned drain and dry with paper towels.
Remove the corn from heat and let it cool a few minutes in the pan so it stops steaming, you want it warm not piping hot when mixing with the mayo or it will thin the dressing.
In a medium bowl whisk together 1/2 cup mayonnaise, 1/2 cup sour cream or Mexican crema, 2 to 3 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth.
Add 1 to 2 teaspoons chili powder or Tajin and 1 teaspoon smoked paprika to the dressing, taste and use less chili if you dont like it spicy.
Stir in 3/4 cup crumbled Cotija cheese (reserve a little for garnish), 1 clove minced garlic, 1 small seeded and finely minced jalapeño if using, 1/4 cup chopped cilantro and 2 thinly sliced green onions to the dressing.
Fold the warm corn into the dressing until evenly coated, scrape the pan well to get any browned bits, those are good flavor so try not to waste them.
Let the salad chill in the fridge for at least 20 minutes to let flavors marry, but you can serve it right away if you want it warm; chilling helps the cheese soften into the dressing.
Taste and adjust seasoning with more salt, lime juice or chili powder if needed; if it seems thick add a little more lime juice or a teaspoon of water.
Garnish with extra crumbled Cotija, a sprinkle of chili powder or Tajin and extra cilantro or green onions before serving.
Serve as a side, on tacos, over grilled chicken or steak, or with tortilla chips; leftover keeps well covered in the fridge for 3 to 4 days but it’s best within 24 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.