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Creamy Elote Mexican Street Corn Salad Off the Cob

creamy elote Mexican street corn salad off the cob - featured image
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A quick and easy creamy Mexican street corn salad made with charred corn kernels, tangy dressing, and a spicy kick. Perfect as a side dish for summer BBQs or casual meals.

Ingredients

Scale
  • 5 cups fresh corn kernels (from 5–6 ears) or frozen, thawed and drained
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream (or plain Greek yogurt as a lighter option)
  • 1/2 cup crumbled cotija cheese (or queso fresco as a mild alternative)
  • Juice of 1 large lime (about 2 tablespoons)
  • 1 clove garlic, finely minced
  • 1 teaspoon chili powder (chipotle powder works well for extra depth)
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • Optional: 1 small jalapeño, finely diced
  • Optional: 1 tablespoon butter (to toss with corn before mixing)

Instructions

  1. Prepare the corn: If using fresh corn, carefully cut the kernels off the cobs by holding the cob upright on a cutting board and slicing downward with a sharp knife to get about 5 cups of kernels. Place a bowl underneath to catch the kernels.
  2. Char the corn: Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of butter and swirl to coat. Add the corn kernels in an even layer. Let cook without stirring for 3-4 minutes until lightly charred, then stir and cook another 3 minutes until golden spots appear. Remove from heat and let cool slightly.
  3. Mix the dressing: In a large bowl, whisk together mayonnaise, Mexican crema or sour cream, chili powder, lime juice, minced garlic, salt, and black pepper. Taste and adjust seasoning if needed.
  4. Combine salad: Add the charred corn kernels, crumbled cotija cheese, chopped cilantro, and diced jalapeño if using to the dressing. Stir gently to coat everything evenly without mashing the corn.
  5. Chill and serve: Refrigerate the salad for at least 15 minutes to let flavors meld. Serve cold or at room temperature with extra cotija cheese and lime wedges on the side.

Notes

Charring the corn properly is key to achieving the smoky flavor without overcooking. Use fresh corn if possible, but frozen works if thawed and dried well. Whisk mayo and crema together first for a silky dressing. Make ahead and chill for better flavor. Add cheese last to keep crumbly texture. For vegan version, substitute mayo and crema with vegan alternatives and omit or replace cheese.

Nutrition

Keywords: elote, Mexican street corn, corn salad, creamy corn salad, summer side dish, BBQ side, cotija cheese, chili powder, lime, cilantro

Find it online: https://sizzlesprout.com/creamy-elote-mexican-street-corn-salad-off-the-cob-recipe-easy-and-delicious/