Summer’s here, and what better way to celebrate than with a dish that screams sunshine, laughter, and a little bit of mess? This elote salad recipe takes all the beloved flavors of Mexican street corn and turns it into a fork-friendly salad that’s perfect for picnics, potlucks, or just because.
Why This Recipe Works
- It combines the smoky, tangy, and creamy flavors of traditional elote in a salad form that’s easier to eat and share.
- The use of both fresh and charred corn adds depth and texture to the dish.
- A homemade creamy lime dressing ties all the ingredients together with a bright, zesty finish.
- It’s customizable with various toppings to suit any taste preference.
- Perfect for making ahead, allowing the flavors to meld together beautifully.
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- Salt to taste
Equipment Needed
- Large mixing bowl
- Whisk
- Grill or grill pan
- Knife
- Cutting board
Instructions
Step 1: Char the Corn
Heat your grill or grill pan over medium-high heat. Spread the corn kernels in a single layer and cook, stirring occasionally, until they start to char, about 5-7 minutes. This adds a smoky flavor that’s quintessential to elote.
Step 2: Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth. This creamy, tangy dressing is what gives the salad its signature elote taste.
Step 3: Combine Ingredients
Add the charred corn, fresh corn, and chopped cilantro to the bowl with the dressing. Gently toss until everything is evenly coated. The combination of textures and flavors here is what makes the salad so irresistible.
Step 4: Add the Cheese
Sprinkle the crumbled cotija cheese over the salad and give it one final gentle toss. The cheese adds a salty, creamy element that balances the tanginess of the dressing.
Step 5: Serve and Enjoy
Transfer the salad to a serving dish and sprinkle with a little extra chili powder and cilantro for garnish. Serve immediately or chill for an hour to let the flavors meld together even more.
Tips and Tricks
For an even smokier flavor, try grilling the whole ears of corn before cutting off the kernels. If you’re short on time, frozen corn can be used in place of fresh—just be sure to thaw and drain it well. For a lighter version, Greek yogurt can substitute for the sour cream. And if cotija cheese is hard to find, feta makes a great stand-in. Finally, don’t skip the resting time if possible; it really does make a difference in how the flavors come together.
Recipe Variations
- Add diced avocado for extra creaminess and a boost of healthy fats.
- Mix in black beans and diced tomatoes for a heartier salad that can serve as a main dish.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Swap the corn for roasted sweet potatoes in the fall for a seasonal twist.
- Use grilled zucchini or eggplant in place of corn for a low-carb version.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making it a few hours ahead allows the flavors to meld together beautifully. Just hold off on adding the cheese until you’re ready to serve to keep it from getting too soft.
Is there a substitute for cotija cheese?
Yes, feta cheese is a great alternative. It has a similar salty and tangy profile that works well in this dish. Just be mindful that feta is a bit softer, so it might blend into the salad more than cotija would.
Can I use frozen corn?
Definitely. Thaw the corn completely and pat it dry to remove excess moisture before using. For the best flavor, try to char it as you would fresh corn to bring out its sweetness and add a smoky depth.
Summary
This elote salad is a vibrant, flavorful twist on the classic Mexican street food. It’s easy to make, customizable, and perfect for any summer gathering. With its combination of smoky, tangy, and creamy elements, it’s sure to be a hit.
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