Mexican Street-Style Elote Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled corn off the cob mixed with creamy, tangy, and spicy elements for a vibrant Mexican street food salad. This mexican-inspired vegetarian ready in about 27 minutes pairs ears, husked fresh corn on the cob, mayonnaise, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 husked ears of corn for 10-12 minutes, turning every 2-3 minutes until the corn is slightly charred and tender.
  2. Step 2: Let the grilled corn cool slightly, then cut the kernels off the cob using a sharp knife.
  3. Step 3: In a large bowl, mix together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  4. Step 4: Add the corn kernels, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and optional 1 finely chopped small jalapeño to the bowl. Toss gently to combine and coat the corn evenly.
  5. Step 5: Serve immediately or chilled as a refreshing side dish.

Frequently asked questions

How long does Mexican Street-Style Elote Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 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 mayonnaise from drying out.

Can I substitute ingredients in 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 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 Mexican Street-Style Elote Salad?

Mexican vegetarian 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.

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