Popular Street-Style Mexican Elote Salad
This creamy and tangy Mexican corn salad combines grilled corn with cotija cheese, fresh lime, and chili powder for a crowd-pleasing side dish. This mexican-inspired salads ready in about 17 minutes pairs (from about 6 ears) fresh corn kernels, mayonnaise, sour cream 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 180 calories and feeds 6, 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 (from about 6 ears) fresh corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large skillet or grill pan over medium-high heat. Add 4 cups fresh corn kernels and cook for 5-7 minutes, stirring frequently, until the kernels are lightly charred and fragrant.
- Step 2: In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
- Step 3: Add the warm charred corn kernels to the bowl along with 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Toss gently to combine and coat every kernel.
- Step 4: Taste and adjust seasoning with additional salt or lime juice if desired. Serve chilled or at room temperature as a popular Mexican street-food inspired salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Popular Street-Style Mexican Elote Salad take to make?
Total time is about 17 minutes (10 min prep + 7 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 Popular Street-Style Mexican 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 Popular Street-Style Mexican 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 Popular Street-Style Mexican Elote Salad for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Popular Street-Style Mexican 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.
