If you’ve ever grabbed grilled corn off a street cart in Mexico or tossed some on the grill at a backyard party, you know this: elote is seriously good. It’s warm, smoky, creamy, and a little messy—in the best way.
This salad takes everything you love about Mexican street corn and makes it easy to share. We char the corn until it’s got that nice smoky flavor, then mix it up with crumbled cotija, a squeeze of lime, a little mayo, and a kick of spice.
It tastes as comforting as Chicken Broccoli Rice Casserole and Garlic Chicken Rolls. The best part? It’s simple, full of flavor, and somehow makes eating veggies actually fun. It tastes like sunshine, grill smoke, and a little kick of lime—basically, summer in a bowl.
Perfect For Backyard Barbecues!
- I brought this to a family cookout in July and people devoured it. Everyone kept calling it “that corn dip” and asking for the recipe—even the picky eaters were into it.
- When I’m short on time, I swap in Greek yogurt for sour cream, and it still tastes awesome. It’s easy, flexible, and doesn’t need anything fancy.
- The smoky lime flavor takes me back to evenings in Oaxaca, but honestly, it’s just as good right off the grill in my Alabama backyard.
- It’s helped me sneak more veggies into my meals without feeling like I’m eating “healthy food.” I’ve even dropped a couple of pounds since making this a regular thing.
- Bottom line? It’s really, really good. Creamy, crunchy, tangy, a little spicy—basically everything you want in a summer bite.
Elote Salad Recipe
Elote Salad is a vibrant, smoky, and creamy twist on classic Mexican street corn. Grilled corn kernels are tossed with Cotija cheese, scallions, fresh cilantro, and a spicy chile-lime mayo for a bold, tangy bite that’s perfect for summer cookouts and gatherings.
Equipment
- Large mixing bowl
- Whisk
- Grill (outdoor or stovetop)
- Grill tongs
- Knife
- Cutting board
- Small bowl
- Measuring spoons
Ingredients
- 6 ears corn in the husk
Chile-Lime Mayonnaise
- 1 lime, juiced
- 1 tsp hot sauce
- ½ cup coarsely chopped cilantro
- ¼ tsp smoked paprika
- 3 scallions, sliced
- ½ cup mayonnaise
- ½ tsp mild chile powder
- ½ cup crumbled Cotija cheese
Instructions
- Soak the ears of corn in cold water for at least one hour.
- Meanwhile, mix mayonnaise, lime juice, hot sauce, chile powder, and paprika in a bowl, then refrigerate the chile-lime mayo until ready to use.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Drain the corn and place it on the grill, away from the heat source, for 15 to 20 minutes.
- Allow the corn to cool enough to handle, then remove the husks.
- Return the corn to the grill, this time directly over the heat, and cook until lightly charred, about 3 to 5 minutes.
- Once cool, slice the kernels off the cob and place them in a large mixing bowl.
- Add Cotija cheese, chopped cilantro, and scallions, then fold in the prepared chile-lime mayonnaise until everything is evenly combined.
Notes
- Soaking the corn prevents burning and helps it steam while grilling.
- Charring the corn after shucking adds a deep smoky flavor that defines the dish.
| Calories | 257kcal |
| Carbohydrates | 20g |
| Fiber | 3g |
| Fat | 19g |
| Protein | 6g |
| Cholesterol | 19g |
