Description
A vibrant, creamy, and spicy twist on classic elote, this Mexican Street Corn Salad is perfect for Cinco de Mayo or any festive gathering.
Ingredients
Scale
- 4 cups of corn kernels (fresh, frozen, or canned – grilled corn on the cob works best)
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 2 tablespoons of fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup crumbled cotija cheese (or feta)
- 2 tablespoons chopped cilantro
- 1 small jalapeño, finely diced (optional)
- Salt and pepper to taste
- Extra lime wedges for garnish
- A pinch of Tajín seasoning (optional)
Instructions
- Grill fresh corn for 5–7 minutes until charred, or heat frozen/canned corn thoroughly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Add the cooked corn to the dressing and toss to coat evenly.
- Mix in cotija cheese, cilantro, and jalapeños (if using).
- Serve in bowls and garnish with lime wedges and extra toppings.
- Chill for 30 minutes for deeper flavor if desired.
Notes
For a vegan version, use plant-based mayo and sour cream. Adjust spice levels to taste. Serve as a side, taco filling, dip, or main dish with beans or tofu.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: mexican street corn salad, elote salad, cinco de mayo, corn recipe, spicy salad