I’m sharing a Street Corn Recipe that riffs on elote, folding tangy, smoky and creamy layers into a zesty salad that doubles as a vibrant side or a bold taco, chicken or steak topping.

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I first met elote corn salad at a backyard party and it wrecked my plans to play it safe. It’s tangy, smoky and creamy, like a Street Corn Recipe that somehow got a college degree.

I love that the base is simple, fresh corn kernels and a sprinkle of cotija cheese, but it tastes like someone smuggled a celebration into a bowl. It’s perfect as a Mexican Corn Side Dish or piled onto tacos, and every time I take a bite I guess another favorite memory sneaks in.

You might think you know corn, but wait.

Ingredients

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Corn: Sweet, starchy, high in carbs and fiber, adds crunch and fresh summer flavor.
Butter or oil: Adds richness and helps char kernels, adds fat for satiety, not super healthy.
Mayonnaise/crema: Creamy binder, lots of fat and calories, makes salad silky and tangy.
Lime juice: Bright acidic punch, adds sour, vitamin C, lifts the whole mix.
Cotija cheese: Salty, crumbly, brings umami and protein, balances sweet corn beautifully.
Cilantro: Herby freshness, low cal, gives citrusy note; some people dislike it.
Jalapeño: Gives mild heat, adds tiny crunch, boosts flavor without overpowering.
Chili powder: Smoky warm spice, low cal, adds depth and subtle heat, pairs well.
Green onions: Mild onion bite, fresh crunch, low calorie, adds brightness and texture.

Ingredient Quantities

4 cups fresh corn kernels (about 4 ears) or 3 cups frozen, thawed or 2 (15 oz) cans corn, drained

2 tablespoons unsalted butter or 1 tablespoon neutral oil

1/2 cup mayonnaise

1/2 cup Mexican crema or sour cream

2 tablespoons fresh lime juice (about 1 lime)

1/2 cup crumbled cotija cheese or feta

1/3 cup fresh cilantro, chopped

2 green onions, thinly sliced

1 small jalapeño, seeded and minced (optional)

1 teaspoon chili powder

1/2 teaspoon smoked paprika (or regular paprika)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon black pepper

Tajín or extra chili lime seasoning for sprinkling (optional)

How to Make this

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1. Prep the corn: if using fresh cut kernels off about 4 ears, scrape them off; if frozen, thaw and pat very dry; if canned, drain and rinse well. measure 4 cups fresh or 3 cups thawed frozen or 2 (15 oz) cans.

2. Heat a large skillet over medium high heat, add 2 tablespoons butter or 1 tablespoon neutral oil and let it get hot but not smoking. Add the corn in an even layer and let it sit undisturbed for a couple minutes to get good char, then stir and cook until many kernels are browned and blistered, about 8 to 10 minutes for fresh, a bit longer for frozen so moisture cooks off. It’s fine if some are more charred, i like them that way.

3. While the corn is cooking whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (or regular), 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl; taste and adjust lime and salt a little if you want it brighter.

4. Dump the hot charred corn into a mixing bowl to cool for a minute so the sauce wont separate from heat.

5. Pour the mayo/crema mixture over the warm corn and toss to coat everything evenly, the warmth helps the flavors soak in.

6. Fold in 1/2 cup crumbled cotija or feta, 1/3 cup chopped fresh cilantro, 2 thinly sliced green onions and the minced seeded jalapeño if using; mix gently so the cheese stays chunky.

7. Taste for seasoning and add more kosher salt or lime juice as needed, sprinkle a little Tajín or extra chili lime seasoning on top if you like extra tangy heat.

8. Serve right away as a side or spoon over tacos, grilled chicken or steak; alternately chill for 30 minutes to let flavors meld — both are great.

9. Leftovers: store in an airtight container in the fridge up to 3 days, the salad will firm up as it sits so loosen with a splash more crema or lime juice before serving.

Equipment Needed

1. Large skillet (12-inch, cast-iron or heavy stainless) for charring the corn
2. Two mixing bowls, one large for the corn and one smaller for the mayo/crema mix
3. Whisk for the sauce
4. Heatproof spatula or wooden spoon for stirring and scraping
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Can opener and a colander or fine-mesh strainer for canned corn, or paper towels to pat thawed corn dry
8. Tongs or a large spoon for tossing and serving

FAQ

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

A: Yep. Use 4 cups fresh kernels or about 3 cups thawed frozen, or two 15 oz cans drained. If using frozen, thaw and pat dry so it chars better, and if canned drain well and pat dry too.

Q: How do I get that smoky, charred flavor without a grill?

A: Use a heavy skillet or cast iron over medium high heat, add butter or oil, spread corn in a single layer and let it sit a bit before stirring so it gets brown spots. You can also broil it briefly on a sheet pan. Don’t stir too much or it won’t get charred.

Q: Can I make this ahead for a party?

A: Yes but do this for best results: char the corn and mix the dressing ahead, store separately in the fridge, then combine about 30 minutes before serving so it’s not soggy. If you mix too early it’ll loosen up as the corn releases juices; just drain some liquid or add a bit more mayo if needed.

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

A: It’s mild by default since jalapeño is optional and you can remove seeds to tame it. Add more jalapeño, a serrano, or extra chili powder for heat, and finish with Tajín or chili lime seasoning for a kick.

Q: I’m dairy free or vegan, can I still make this?

A: Totally. Swap mayo and crema for vegan mayo and coconut yogurt or cashew cream, and use a vegan feta or skip the cheese and sprinkle nutritional yeast or extra lime and salt instead.

Q: How long will leftovers keep and how should I reheat them?

A: Keeps 3 to 4 days in an airtight container in the fridge. It’s best cold or at room temp, but you can warm it briefly in a skillet. If it looks watery after storing just drain or stir in a little extra mayo or crema before serving.

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

Mayonnaise: swap with plain Greek yogurt or extra sour cream, or use vegan mayo if you need dairy-free. Greek yogurt keeps it tangy and lighter, use full fat for more creaminess.
Mexican crema or sour cream: replace with plain yogurt (stir in a little lime juice) or crème fraîche if you can find it. Crème fraîche is richer, yogurt keeps it bright.
Cotija cheese: use crumbled feta, queso fresco, or even grated Parmesan in a pinch. Feta is the closest in texture but tastes a bit tangier.
Fresh cilantro: sub with chopped flat-leaf parsley or extra green onions if you dont like cilantro. Parsley gives fresh color, green onions add a mild bite.

Pro Tips

1) Let the corn really dry out before it hits the pan, and use a very hot skillet. If any kernels are wet they will steam not char, so pat them with paper towel and give frozen ones extra time to lose moisture. Let the corn sit without stirring for a couple minutes so you get those brown bits, they add huge flavor.

2) Don’t dump the dressing onto piping hot corn. Let the kernels cool just a minute or two so the mayo and crema stay creamy and don’t separate. If it feels too thick after chilling, loosen it with a little extra crema or a squeeze of lime, not water.

3) Save some of the crumbly cheese and herbs to scatter on top at the end so you get texture bursts, don’t fold everything in at once. Also taste for salt and lime last because salty cheese and bright lime can both change the whole salad more than you think.

4) For leftovers toss with a splash more lime or crema before serving, or heat briefly in a skillet to rechar a few kernels for that freshly made vibe. This salad firms up in the fridge so a quick refresh makes it sing again.

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

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing a Street Corn Recipe that riffs on elote, folding tangy, smoky and creamy layers into a zesty salad that doubles as a vibrant side or a bold taco, chicken or steak topping.

Servings

servings

Calories

365

kcal

Equipment: 1. Large skillet (12-inch, cast-iron or heavy stainless) for charring the corn
2. Two mixing bowls, one large for the corn and one smaller for the mayo/crema mix
3. Whisk for the sauce
4. Heatproof spatula or wooden spoon for stirring and scraping
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Can opener and a colander or fine-mesh strainer for canned corn, or paper towels to pat thawed corn dry
8. Tongs or a large spoon for tossing and serving

Ingredients

4 cups fresh corn kernels (about 4 ears) or 3 cups frozen, thawed or 2 (15 oz) cans corn, drained
2 tablespoons unsalted butter or 1 tablespoon neutral oil
1/2 cup mayonnaise
1/2 cup Mexican crema or sour cream
2 tablespoons fresh lime juice (about 1 lime)
1/2 cup crumbled cotija cheese or feta
1/3 cup fresh cilantro, chopped
2 green onions, thinly sliced
1 small jalapeño, seeded and minced (optional)
1 teaspoon chili powder
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Tajín or extra chili lime seasoning for sprinkling (optional)

Directions

Prep the corn: if using fresh cut kernels off about 4 ears, scrape them off; if frozen, thaw and pat very dry; if canned, drain and rinse well. measure 4 cups fresh or 3 cups thawed frozen or 2 (15 oz) cans.
Heat a large skillet over medium high heat, add 2 tablespoons butter or 1 tablespoon neutral oil and let it get hot but not smoking. Add the corn in an even layer and let it sit undisturbed for a couple minutes to get good char, then stir and cook until many kernels are browned and blistered, about 8 to 10 minutes for fresh, a bit longer for frozen so moisture cooks off. It's fine if some are more charred, i like them that way.
While the corn is cooking whisk together 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika (or regular), 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl; taste and adjust lime and salt a little if you want it brighter.
Dump the hot charred corn into a mixing bowl to cool for a minute so the sauce wont separate from heat.
Pour the mayo/crema mixture over the warm corn and toss to coat everything evenly, the warmth helps the flavors soak in.
Fold in 1/2 cup crumbled cotija or feta, 1/3 cup chopped fresh cilantro, 2 thinly sliced green onions and the minced seeded jalapeño if using; mix gently so the cheese stays chunky.
Taste for seasoning and add more kosher salt or lime juice as needed, sprinkle a little Tajín or extra chili lime seasoning on top if you like extra tangy heat.
Serve right away as a side or spoon over tacos, grilled chicken or steak; alternately chill for 30 minutes to let flavors meld — both are great.
Leftovers: store in an airtight container in the fridge up to 3 days, the salad will firm up as it sits so loosen with a splash more crema or lime juice before serving.

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.