Let Me Tell You About This Corn Salad (I Swear It’s Worth It!)
First of all—if you’re new to the whole elote thing, let me tell you, the hype is real. There was this one summer barbecue at my cousin’s (the one where the neighbor’s inflatable pool nearly became airborne, but that’s another story), and someone brought a huge cold bowl of “elote salad” instead of actual cob corn. Honestly? It vanished faster than the hot dogs. Ever since, I get asked for this rough-and-ready mashup whenever corn is in season… or whenever my sister gets a craving, which is, you guessed it, at least monthly. Also, this is the rare salad my kids can agree on—though, fair warning, you’ll definitely end up with cheese all over the counter. (There are worse fates, in my book.)
Why I Keep Making It (And Why You’ll Probably Do the Same)
I do this salad when a) I can’t be bothered to husk and grill ten ears of corn (can I get an amen?), b) I want something that makes people say, “Wait, what IS this?!” and c) when the corn at my local market just plain smells like summer. My family goes wild for it because it’s crunchy, spicy as you like, and—I’ve gotta be honest—if you eat it standing at the counter, it tastes like you’re getting away with something. But the best part? Even with my forgetful tendencies (yes, I once tried to make it with frozen green beans—don’t), it’s basically impossible to mess up. Just be ready for folks to argue over the last scoop, and maybe wear a shirt you don’t mind getting a little sauced-up.
What You’ll Need (Plus Honestly Optional Stuff)
- 4 cups cooked corn kernels (fresh grilled is king, but canned or frozen in a pinch—my grandma would use frozen and never admit it)
- ⅓ cup mayonnaise (sometimes I use Greek yogurt if I’m feeling slightly virtuous, but who’s counting?)
- ⅓ cup sour cream (see above—you can sub all yogurt if you must, but flavor will shift)
- ½ cup cotija cheese, crumbled (feta or even Parmesan in a bind; cotija is classic, but I’m not the salad police)
- ½ cup fresh cilantro, chopped (some folks hate it—in that case, skip it, or try green onions for a milder hit)
- 1 jalapeño, seeded and diced (use as much or as little as you dare—sometimes I do a pinch of chili powder + pickled jalapeños, cause why not?)
- Juice of 1 or 2 limes (I like it really limey, but that’s a personal flaw apparently)
- Salt and pepper, to taste
- Optional: Smoked paprika or chili powder (for that classic smoky heat, but honestly, regular paprika works too—just less of the drama)
Here’s How to Whip It Up (Don’t Stress If It Gets Messy)
- If you’ve got fresh ears of corn and the urge to grill, crank up the grill, char those cobs until they’ve got some blackened spots, and then let ‘em cool. (Sometimes I use a skillet if weather’s ugly—it’s fine.) Slice the kernels off. If using canned or frozen, just drain and pat dry—they tend to be a bit wetter, but who cares?
- Grab a big bowl—bigger than you think, trust me. Dump in the corn, mayo, sour cream, cotija, cilantro, and jalapeño. Squeeze the limes in, season with salt, pepper, and (if you're feeling wild) a shake of paprika or chili powder.
- Stir the whole business together. It will look a little gloppy. This is where I usually sneak a taste (for science). If it needs more lime or salt, toss it in. If it feels too thick, another glug of lime juice or a splash of milk/yogurt can help—it’s forgiving.
- Transfer to your favorite serving bowl, sprinkle with a little extra cheese and maybe more cilantro if you like. Or just eat it straight from the mixing bowl—I’ve done it, no shame.
Lil’ Notes I’ve Learned Along the Way
- I used to be a mayo minimalist, but actually, it works better here if you embrace the creamy—don’t skimp.
- If you’re chopping hot peppers and then absentmindedly rub your eye… well, you’ll only do that once. (Ask me how I know.)
- I think the salad tastes even better the next day, once it’s had a nap in the fridge. Sometimes the cheese softens a little—it’s genius.
Variations I’ve Tried (Some Good, a Few Not So Much)
- I once swapped half the corn for grilled zucchini—actually, not bad, adds a nice hint of green.
- Adding crispy bacon bits is super popular at my house, but the vegetarian in me says, eh, just add some paprika instead.
- Swapping in a big spoon of chipotle in adobo for the fresh jalapeño went sideways fast—too much smoky heat for me, but hey, maybe that's your jam?
- Leftover roasted sweet potatoes in place of half the corn? Nice in theory, but honestly, too sweet. Wouldn’t repeat.
What If I Don’t Have The Right Gear?
To be honest, a big bowl and a sharp knife get you most of the way. If you don’t have a grill (city folks, I see you), just use that cast iron skillet or even toast the corn under your broiler. Microplane for cheese is nice, but just crumble what you’ve got. I’ve even used my salad spinner bowl in a pinch, but it was a bit more comical than practical.
Does This Last? (Not in My House…)
Supposedly, this keeps in the fridge for up to three days in an airtight container. But the cold hard truth? I can probably count on one hand the number of times it actually made it past the first night (and I live with two teens). If it does survive, give it a stir and maybe refresh with a squeeze of lime.
How I Like To Serve It (And How My Kids Don’t Listen Anyway)
This salad holds its own as a side next to smoky barbecue mains or even just scooped up with chips. Sometimes I stuff it in tacos with black beans, or (don’t judge) just eat it for lunch with a handful of tortilla chips. My aunt swears by dumping it over rice but—on second thought—I’d stick with the chips.
What I’ve Learned (So You Don’t Have To Cry Over Spilled Corn)
- I tried to rush the cooling step once—bad idea! Warm salad = mayonnaise sadness. Give the corn at least 10 minutes to cool first.
- Mayo substitutes (vegan or otherwise) change the vibe drastically; go light with them and taste as you mix.
- When in doubt, extra lime juice makes almost any version brighter. Lemon works, but I think it feels a bit wrong—like putting ketchup on steak… but hey, you do you!
Curious? I Get Questions—Here Are A Few
- Can I make this dairy-free? Yeah! Just skip the cheese, use a vegan mayo, and maybe add a smidge more lime and salt to bump the flavor up. The texture's a little different but still totally snackable.
- Is frozen corn OK? Oh, totally. I use frozen all the time when fresh is out of season. Just zap it in the microwave or sauté on the stove—drain well, because nobody wants corn soup here.
- Do I have to grill the corn? Not strictly! Charred gives you extra flavor but stovetop or even straight-from-the-can works. Sometimes I'm just not lighting any fires, you know?
- What’s cotija and where do I get it? It’s a crumbly, salty cheese you’ll sometimes find in the fancy cheese section or — honestly — at any good Hispanic market. If you wanna learn more, Serious Eats has a deep-dive here.
- How spicy can I go? As wild as you want. Want a gentle tingle? Use half a jalapeño. Want your eyebrows to sweat? Try serrano peppers instead. Or heck, sprinkle Tajín for an extra fruity zing—see the official Tajín page for chile-flecked inspo.
- Can I double this recipe? Oh friend, yes; and I suggest you do. It scales up great, but you’ll probably need an extra bowl (I once used a stock pot!).
If you want a basic intro to elote before leaping into the salad, check out Mexico In My Kitchen’s guide to real-deal elote—because, even if you take shortcuts, it’s good to know what you’re riffing on!
Ingredients
- 4 cups fresh corn kernels (from about 5 ears of corn)
- ⅓ cup mayonnaise
- ⅓ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ cup red onion, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
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1Heat a large skillet over medium-high heat. Add the corn kernels and roast, stirring occasionally, until slightly charred, about 8-10 minutes. Remove from heat and let cool slightly.
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2In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.
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3Add the roasted corn, cotija cheese, red onion, and cilantro to the bowl. Mix until well combined and evenly coated.
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4Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
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5Serve immediately, garnished with extra cotija cheese and cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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