A tasty street food, try this Elote-inspired Mexican corn salad! Elotes Mexicanos (aka Mexican Street Corn) is the star of this corn salad that is so creamy, with citrus and flavoring that is salty and lightly spicy. You can serve this salad as a side dish to accompany any BBQ meal, dip or in a cup as a summer snack!
Grilled corn on the cob isn’t the only option this summer! You have to try this Elote and pass on the word about how good Mexican Street Corn tastes. It’s so insanely delicious! Also, be sure to check out:
SKILLET FRIED CORN and SPICY CAJUN ROASTED CORN SALAD
Elotes Mexicanos – Mexican Corn Salad Ingredients:
This creamy corn in a cup, Elote-inspired Mexican corn salad is made with oven-roasted corn and seasoned tastefully in a creamy mayo dressing.
To make this street food of Mexican Corn salad, I used fresh corn, mayo, ancho chili powder, smoked paprika, cumin, lime juice, salt, and pepper. Then I added some toppings that go really well with it, Cotija cheese, red onion, jalapeno, chive, and cilantro.
I used only a small amount of ancho chili powder to make this salad more kid-friendly. Ancho chili is a dark smokey chili that has a deep rich flavor, is sweet, and has a mild to medium heat.
I made a spicier batch last time for me and my husband. Of course, you can use more ancho chili powder or even use regular chili powder (spicier than ancho chili) to adjust to your liking.
Check out more Mexican-inspired recipes:
How to Make Elotes Mexicanos -Mexican Corn Salad:
To make this Elotes Mexicanos recipe it only takes a few easy steps!
- First, I need to cut the kernels from the cob and roast them in the oven for about 15 minutes.
- Second, while waiting for the corn to be fully cooked, I make the crema which as you’d expect by the name is quite creamy.
- Third, I combine all the ingredients and serve immediately (ideally with the toppings I mentioned or others you see fit).
How to Cut Kernels from Cob:
To cut kernels from corn cob I always use a bundt pan. I just place the cut end of the corn in the center hole of the baking pan then use a sharp knife to slice down the kernels.
A Make-Ahead Dish (and How to Store the Leftover Corn Salad):
You can cook the corn up to a day in advance and store it in an airtight container in the fridge. This worked out well for me on the 4th of July as I had to much other stuff going on but really wanted my friends to try this corn salad recipe.
You can keep the leftovers in an airtight container in the fridge for up to 3 days.
Alternatives to Oven-Roasted Corn:
Below are the alternative options to oven-roasted corn. I chose to oven roast the corn kernels because it’s the easiest option and doesn’t require any butter, oil or water to cook.
- Are you in a hurry? You can use frozen corn instead of fresh. Just be sure to thaw, rinse and drain properly before adding the mayo-based dressing. Also, check out Trader’s Joe frozen roasted corn. OR
- Cook the corn kernels using a skillet with a bit of butter or oil over medium heat. It should cook for about 10 minutes or until golden and caramelized. OR
- Cook the corn kernels in salted boiling water over medium-low heat for about 4-5 minutes. Be sure to remove the liquid and pat dry. OR
- Grill the corn! First, you need to boil corn (husked) in the salted water for 5 minutes. Drain the corn. Then transfer it to a hot grill and cook until the kernels begin to brown and caramelize (usually for about 3 minutes). Turn the corn and continue to cook for about 1-2 minutes more or until slightly charred.
Creamy Elotes Mexicanos – Mexican Corn Salad! The perfect side dish, dip or a summer snack.
- 6 ears of corn (About 5 cups)
- 1/2 cup mayonnaise
- 3-4 tbsp fresh lime juice
- 3/4 tsp ground ancho chili powder (use more according to your liking)
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt (use more according to your liking)
- 1/8 tsp black pepper (use more according to your liking)
- 1/4 cup finely chopped red onion (use more according to your liking)
- 1/2 cup crumble Cotija cheese
- 2 tbsp chopped jalapenos (use more according to your liking)
- 2 tbsp chopped chive (use more according to your liking)
- a sprinkling of ancho chili powder to serve
- a sprinkling of smoked paprika to serve
- a sprinkling of Cotija cheese
Preheat the oven to 425° F
Pull the husks and silks off the ear of corn with your hand. Cut off the stems, rinse the ears and dry well.
Place an ear of corn, cut side down, on a cutting board or in the center hole of the baking pan. Using a sharp knife to slice down the kernels.
Place the corn kernel onto a baking sheet and spread evenly to a single layer.
Roast the corn for about 15-18 minutes, stirring occasionally. Remove from heat and allow to cool for a few minutes at room temperature.
In a large mixing bowl, combine mayo, cumin, chili powder, smoked paprika, salt, pepper, and lime juice.
Add the corn, red onion, cheese and mix well. Adjust seasoning if needed.
Serve immediately with or without additional toppings and enjoy!
Simply combine the roasted corn, cotija cheese and mayo-dressing until it’s mixed well. Many traditional versions of this recipe also have red onion mixed in. Today I opted to place the red onion on the side/top with jalapeno and chives.