Classic Mexican Street-Style Elote Salad
A vibrant Mexican salad inspired by popular street corn, combining roasted corn kernels, creamy mayo, tangy cheese, and chili powder for a festive side. This mexican-inspired salads ready in about 18 minutes pairs (about 4 ears) fresh corn kernels, olive oil, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (about 4 ears) fresh corn kernels
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- 1/2 cup, crumbled cotija cheese
- 1 tsp chili powder
- 1/4 cup, chopped cilantro leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is charred in spots and fragrant.
- Step 2: Transfer the corn to a mixing bowl and while still warm, stir in 1/2 cup mayonnaise and 2 tbsp fresh lime juice until the corn is evenly coated and creamy.
- Step 3: Add 1/2 cup crumbled cotija cheese, 1 tsp chili powder, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Toss gently to combine all flavors.
- Step 4: Chill the salad for 10 minutes or serve immediately as a flavorful side dish to tacos or grilled meats.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Mexican Street-Style Elote Salad take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Mexican Street-Style Elote Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Classic Mexican Street-Style Elote Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Mexican Street-Style Elote Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Mexican Street-Style Elote Salad?
Mexican salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
