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Mexican Street Corn Salad (Elote Salad)
nibbleboard.com/recipes/mexican-street-corn-salad
Ingredients
Ingredients
- 2 tbsp Butter
- 2 clove Garlic
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 1 cup cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (about 2 stems)
- 1/2 red onion, finely chopped
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain yogurt)
- 1/2 cup finely grated parmesan
Garnish
- 2 oz cotija or feta cheese, crumbled (optional)
- 1/2 tsp chili powder for dusting (optional)
- Lime wedges for serving (optional)
Instructions
- Cut the corn kernels off the cob. Stand each ear upright in a large bowl to catch flying kernels, then slice downward with a sharp knife. If using frozen corn, use it straight from the freezer — do not thaw.
- Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds until fragrant.
- Add all the corn kernels to the skillet. Cook for 5 minutes, stirring occasionally, until you get golden-brown charred bits on the corn. Season with salt and pepper halfway through.
- Transfer the hot corn to a large mixing bowl. Add mayonnaise, sour cream, lime juice, and parmesan. Toss well — the heat from the corn will slightly melt the dressing and coat every kernel.
- Add cilantro, green onion, red onion, and jalapeno (if using). Toss until evenly combined. Taste and add more lime juice or salt as needed.
- Transfer to a serving bowl. Crumble cotija or feta over the top, dust with chili powder, and serve with lime wedges.
Nutrition per Serving
282Calories
13gProtein
9gCarbs
23gFat
Chef Tips
- Don't thaw frozen corn before cooking — it goes straight into the hot skillet and chars better with the extra moisture flash-steaming off.
- Leave the corn undisturbed for 60-90 seconds between stirs so it actually chars instead of just steaming.
- Toss the dressing with the corn while it's still hot — the warmth melts the parmesan and mayo into a creamy coating that clings to every kernel.
- Swap sour cream for Greek yogurt if you want a lighter version with the same tangy punch.
- This salad holds well for 3-4 days in the fridge — the flavor actually deepens overnight as the lime and spices meld together.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving as the dressing settles.