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10 July 2019

This elotes salad recipe, aka Mexican corn salad, is the perfect side dish – it’s creamy, tangy, a touch spicy, and everyone loves it.

Looking for the ultimate side dish for your next gathering? Bring this recipe and you’re guaranteed to make everyone happy. I’m talking Elotes Salad, and it’s hard to beat.

What is Elotes Salad?

Elotes salad is a zesty side dish inspired by the famous Elotes, or Mexican Street Corn. It is mixture of grilled or charred corn tossed with chopped peppers, onion, avocado, herbs and seasonings, then made creamy with a mix of Mexican crema (or sour cream) and mayonnaise.

Together, the dish is creamy and satisfying, and makes for a party favorite. You’ll also hear it called “Mexican Corn Salad” or “Mexican Street Corn Salad”, or “Esquites”.

Elotes Salad in a bowl, ready to serve

It’s easier to eat than Mexican Street Corn, which can get pretty messy, even though it’s super fun to eat. Huge flavor, of course. This particular recipe takes all the awesome qualities of Mexican Street Corn and turns it into salad form.

This is a party size recipe. It serves 8 or more easily.

There are many versions of this all over the internet. Mine is different because it’s creamier than other recipes like this, and slightly spicier. I like it creamy and spicy.

Let’s go over the recipe.

How to Make Elotes Salad (Mexican Corn Salad) – the Recipe Steps

First, gather up your ingredients. The ingredients you’ll need to make this Elotes Salad recipe include the following:

  • 6 ears of sweet corn (enough for about 6 cups of corn)
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 2-3 jalapeno peppers, chopped (optional, for a spicier version)
  • 1 small red onion, chopped
  • 1 avocado, chopped
  • ¾ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste (about ½ teaspoon each is good)
  • 1 teaspoon hot sauce (optional, for a spicier version)
  • ¼ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  • ¾ cup queso fresco or crumbled cotija cheese

Next, cut the kernels off the cobs.

Cutting corn kernels from the corn cobs

Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.

Next, add the charred corn to a large bowl and stir in the remaining ingredients.

Elotes salad ingredients in a bowl

Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.

Mixing the elotes salad ingredients

Top with a bit of extra crumbly cheese and fresh cilantro. Serve it up!

Easy enough, isn’t it? This is a great side dish for summer parties, barbecues, cookouts, or ideal for holiday gatherings as well.

Think Memorial Day weekend, 4th of July, Labor Day, even a great Christmas side dish.

Elotes Salad in a bowl

Recipe Notes

Adjusting the Spice Factor

I like to include jalapeno peppers for the extra kick and flavor they provide, but if you’re concerned about your guests, you can skip them for a salad that isn’t so spicy. Or, core them out for a milder version. If you’re looking for a spicier version, upgrade to serrano peppers, or incorporate a spicy hot sauce, spicy chili flakes, cayenne pepper or a hotter chili powder blend.

Fresh Corn or Frozen Corn

Fresh sweet corn is the best for this recipe, but you can make it with frozen corn. Frozen corn is often much more convenient, especially when corn is not in season. I like to slice the kernels from several ears of corn and freeze them myself in vacuum-packed bags.

To make this recipe from frozen corn, simply measure out the corn and cook it directly from frozen in a pan over medium heat with oil. Then, follow the remainder of the recipe instructions.

Cheese Options

Cotija cheese is a flavorful, crumbly cheese popular with Mexican cuisine. It works wonderfully with this recipe. I prefer to use queso fresco or queso blanco, though. You can often find this as Mexican grocery stores or in some general grocers, or, you can make it yourself like I do. It’s very easy.

Learn how to make queso blanco here.

That’s it, my friends. I hope you enjoy the recipe! Let me know how the party goes. Enjoy!

Try These Other Great Side Dish Recipes

Elotes Salad in a bowl with crumbly white cheese over the top

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Elotes Salad (Mexican Corn Salad) Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
This elotes salad recipe, aka Mexican corn salad, is the perfect side dish – it’s creamy, tangy, a touch spicy, and everyone loves it.
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: coleslaw recipe, corn salad, spicy
Servings: 8
Calories: 223 kcal
Author: Mike Hultquist
Ingredients
  • 6 ears of corn enough for about 6 cups of corn
  • 1 tablespoon olive oil
  • 1 red bell pepper chopped
  • 2-3 jalapeno peppers* chopped (optional – see NOTES)
  • 1 small red onion chopped
  • 1 avocado chopped
  • ¾ cup fresh cilantro chopped
  • ¼ cup fresh lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste about ½ teaspoon each is good
  • 1 teaspoon hot sauce optional
  • ¼ cup Mexican crema or sour cream
  • ¼ cup mayonnaise
  • ¾ cup queso fresco or crumbled cotija cheese
Instructions
  1. Cut the corn from the cobs. Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
  2. Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
  3. Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
  4. Top with a bit of extra crumbly cheese and fresh cilantro.
Recipe Notes

*For the jalapeno, you can omit for a non-spicy version. Or, core them out for a milder version. If you’re looking for a spicier version, upgrade to serrano peppers, or incorporate a spicy hot sauce, spicy chili flakes, cayenne pepper or a hotter powder.

Nutrition Facts
Elotes Salad (Mexican Corn Salad) Recipe
Amount Per Serving
Calories 223 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 188mg8%
Potassium 405mg12%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 6g7%
Protein 5g10%
Vitamin A 1015IU20%
Vitamin C 34.3mg42%
Calcium 86mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Elotes Salad (Mexican Corn Salad) - This elotes salad recipe, aka Mexican corn salad, is the perfect side dish – it’s creamy, tangy, a touch spicy, and everyone loves it. #SideDish #Salad

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