Save A vibrant, zesty salad inspired by classic Mexican street corn (elote) featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice—perfect for picnics, barbecues, or a refreshing side dish.
This salad quickly became a favorite at family gatherings and outdoor meals, bringing everyone together with its bold and fresh flavors.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen/thawed or canned drained), 1 cup cherry tomatoes quartered, 1/2 English cucumber diced, 1/2 small red onion finely chopped, 1 jalapeño seeded and minced, 1/4 cup fresh cilantro chopped
- Dressing: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 clove garlic minced, Juice of 1 lime (about 2 tablespoons), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Cheese & Garnish: 1/2 cup crumbled Cotija cheese (or feta if unavailable), extra cilantro, lime wedges, and chili powder for serving
Instructions
- Step 1:
- Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred (about 5 to 7 minutes). Let cool slightly.
- Step 2:
- In a large bowl, combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
- Step 3:
- In a separate small bowl, whisk together the mayonnaise, sour cream, smoked paprika, chili powder, cumin, garlic, lime juice, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the salad and toss until everything is well coated.
- Step 5:
- Gently fold in the crumbled Cotija cheese.
- Step 6:
- Transfer to a serving bowl. Garnish with extra cilantro, a sprinkle of chili powder, and lime wedges if desired. Serve immediately or chilled.
Save This salad has become a staple at our family picnics, always bringing smiles with its vibrant colors and flavors.
Notes
For extra flavor, grill the corn on the cob before cutting off the kernels. Add diced avocado for creaminess, or black beans for protein. Pairs well with grilled meats or as a taco filling.
Required Tools
Large skillet or grill pan, knife and cutting board, mixing bowls, whisk, serving spoon.
Allergen Information
Contains dairy (mayonnaise sour cream Cotija cheese). Contains eggs (mayonnaise). Check labels if using store-bought mayonnaise or cheese for hidden allergens.
Save This Mexican Street Corn Chopped Salad is a delicious and flexible side that will brighten any meal.
Recipe Help & Answers
- → Can I use frozen corn for this salad?
Yes, frozen corn can be thawed and drained before cooking to achieve similar texture and flavor.
- → How do I get the smoky flavor on the corn?
Lightly charring the corn kernels in a hot skillet or grilling the corn on the cob before cutting adds a smoky depth.
- → Is the dressing prepared ahead of time?
The dressing can be mixed in advance and refrigerated, allowing flavors to meld before tossing with the salad.
- → What cheese works best as a topping?
Cotija cheese adds a crumbly, salty finish; feta is a good substitute if Cotija is unavailable.
- → Can the spice level be adjusted?
Yes, modify the amount of jalapeño or chili powder to suit preferred spice intensity.