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Flavorful Elote Mexican Street Corn Salad Recipe with Creamy Spicy Sauce Easy and Best

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A vibrant Mexican street corn salad featuring smoky grilled corn, a creamy spicy sauce, fresh lime, and cotija cheese. Perfect for quick, flavorful side dishes or casual gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5 ears of corn, or frozen corn if out of season)
  • 1/2 cup finely chopped red onion
  • 1/2 cup diced fresh cilantro
  • 1–2 jalapeños, seeded and finely chopped
  • 1 cup crumbled cotija cheese (or feta as a substitute)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If using fresh corn, shuck the ears and remove the silk. Preheat your grill or grill pan over medium-high heat. Brush the corn lightly with oil to prevent sticking. Grill the corn for about 10-12 minutes, turning occasionally until charred spots appear all over. If using frozen corn, thaw fully and pat dry.
  2. Once the corn is cool enough to handle, stand each ear upright on a cutting board and slice downward to remove the kernels. You should get about 4 cups of kernels.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  4. In a large bowl, add the corn kernels, chopped red onion, jalapeños, and cilantro. Pour the sauce over the top and gently toss to coat everything evenly.
  5. Fold in the crumbled cotija cheese carefully so it doesn’t break down completely.
  6. Let the salad sit in the fridge for at least 20 minutes before serving. Before serving, give it a quick stir and adjust seasoning with extra lime juice or salt if necessary.

Notes

For best flavor, grill fresh corn to get charred spots. Frozen corn can be used if thawed and drained well. Adjust jalapeño quantity to control heat. The salad tastes better after chilling for at least 20 minutes. For a dairy-free version, substitute mayo and sour cream with vegan alternatives and use tofu instead of cheese. You can also roast corn in the oven at 425°F for 15-20 minutes as an alternative cooking method.

Nutrition

Keywords: elote, Mexican street corn salad, creamy spicy sauce, grilled corn salad, cotija cheese, jalapeño, lime, easy corn salad, summer side dish

Find it online: https://sagestirs.com/flavorful-elote-mexican-street-corn-salad-recipe-with-creamy-spicy-sauce-easy-and-best/