SERVES 5
If you love spicy corn, sprinkle in some cayenne pepper! You're in the perfect spot. Let's bring this delicious dish to life!
Ingredients For Elote Salad Recipe:
- 121 ounces Pecorino Romano cheese, grated (43 cup)
- 41 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro
- 4 teaspoons lime juice
- 1 garlic clove, minced
- 41 teaspoon chili powder
- 41 teaspoon pepper
- 81 teaspoon cayenne pepper (optional)
- 4 teaspoons vegetable oil
- 81 teaspoon salt
- 6 to 7 ears of corn, husks and silk removed
Instructions For Elote Pasta Salad Recipe:
Charcoal Grill: First, let’s get that bottom vent wide open! Next, light a large chimney starter filled with six quarts of charcoal briquettes. This is where the magic begins. Once the top coals are partially covered with ashes, evenly pour them over half of your grill. Don’t forget to set the cooking grate in place, cover it, and fully open the lid vent. Let that grill heat up to perfection for about 5 minutes!
Gas Grill: Start by turning all the burners to high flame, cover them up, and let them heat for about 15 minutes.
While the grill is warming up, let’s whip up a delicious corn mixture! In a large bowl, combine Pecorino cheese, mayonnaise, sour cream, fresh cilantro, lime juice, garlic, ¼ teaspoon of chili powder, pepper, and optional cayenne for that extra kick. In another bowl, mix oil, salt, and the remaining ⅛ teaspoon of chili powder, then toss in the corn until it's nicely coated.
Make sure to clean and oil your cooking grate, then place the corn on the hotter side of the grill. Cook until it’s beautifully charred on all sides, about 7 to 12 minutes, turning as needed. Once done, toss the corn with the cheese mixture, and enjoy every delicious bite.
Want a lighter dessert option? Check out the refreshing and airy Healthy Chocolate Pudding for a guilt-free sweet finish after your salad.
How to Make Elote Salad Recipe:
- Char the Corn:
- The elotes salad recipe begins by heating the olive oil in a skillet or pan for medium to high heat. Then add the corn and let it sit for a couple of minutes, until it gets nice and golden. Next is to stir and keep cooking until it’s got some good char all over, about 8–10 minutes. Then take it off the heat to cool a bit.
- Let's make the dressing:
- Now, in a big bowl, mix the mayo, sour cream, lime juice, garlic, chili powder, paprika, salt, and pepper. It should look creamy and flavorful. You can taste it for sure. 🙂
- Mix It All:
- Toss the warm corn into the bowl with the dressing.
- Add the cheese, cilantro, and jalapeño if you’re using them.
- Give everything a good stir so it’s all coated evenly.
- Share and Enjoy:
- You can serve it right away or chill it in the fridge for an hour or two; the flavors get even better.
- Just before serving, sprinkle a little extra cheese and cilantro on top if you’re feeling fancy.
Love decadent sweets? Enjoy the rich contrast of a fudgy Eggless Chocolate Brownie alongside your corn salad for a well-rounded meal.
Elote Corn Salad Recipe Details
Timeline
- 10 minutes to husk and silk corn (light grill before starting)
- 10 minutes to prepare cheese mixture
- 10 minutes to oil and grill corn
- 1 minute to toss grilled corn with cheese mixture
Looking for a sweet complement? Our creamy No-Bake Mango Cheesecake is a tropical delight that pairs beautifully with the boldness of elote salad.
Essential Tools
- Grill brush and paper towels to ensure grill grate is clean and oiled
- Long-handled grill tongs for oiling the grate and turning corn
- Sturdy rubber spatula for tossing grilled corn with cheese mixture
Substitutions & Variations
- The elotes salad recipe is traditionally made with crumbled queso fresco (a mild fresh cheese) or Cotija (a drier, saltier, more pungent aged cheese). If you can find either cheese, feel free to use it in place of the Pecorino Romano. Finely crumbled feta is another decent substitute.
Final Thoughts
This elote salad recipe is everything you love about Mexican street corn smoky, creamy, zesty, and just the right amount of spice all tossed together in one bowl. It’s the perfect side dish for summer barbecues, taco nights, or anytime you're craving bold, vibrant flavor. Don’t be afraid to customize it with Cotija, feta, or your favorite cheese, and make it as mild or fiery as you like. Whether served warm or chilled, it’s guaranteed to be a crowd-pleaser. Looking for more fiesta-ready dishes? Check out our Homemade Guacamole Recipe to round out your menu!
FAQs
Elote salad is a deconstructed version of Mexican street corn, made with grilled or charred corn, mayonnaise, sour cream, lime juice, chili powder, cilantro, and cheese like Cotija or Pecorino Romano. It’s creamy, tangy, and smoky with a bit of spice.
Yes! While fresh grilled corn on the cob gives the best flavor, you can also use frozen or canned corn. Just make sure to dry it well and char it in a hot skillet or oven for a similar effect.
Traditional Elote uses Cotija cheese, but you can also use Pecorino Romano, feta, or queso fresco. Each brings its own flavor profile Cotija is salty and crumbly, while feta adds a bit of tang.
Yes, you can make it 1–2 hours in advance and store it in the fridge. In fact, chilling it for a bit can help the flavors meld. Just wait to add any garnishes (like extra cheese or cilantro) until right before serving.
Elote salad can be served warm, room temperature, or cold. It’s delicious right after mixing or chilled for a refreshing side dish during hot weather.
It has a mild heat, but you can easily adjust the spice level. Add more cayenne pepper or chopped jalapeños for extra heat, or leave them out for a milder version.
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