Save A vibrant, zesty salad inspired by classic Mexican street corn (elote), featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice—perfect for picnics, barbecues, or a refreshing side dish.
This salad quickly became a favorite at my summer gatherings, loved by both kids and adults alike.
Ingredients
- Vegetables: 4 cups fresh corn kernels (about 5 ears or use frozen/thawed or canned drained), 1 cup cherry tomatoes quartered, 1/2 English cucumber diced, 1/2 small red onion finely chopped, 1 jalapeño seeded and minced, 1/4 cup fresh cilantro chopped
- Dressing: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 clove garlic minced, Juice of 1 lime (about 2 tablespoons), 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Cheese & Garnish: 1/2 cup crumbled Cotija cheese (or feta if unavailable), Extra cilantro, lime wedges, and chili powder for serving
Instructions
- Step 1:
- Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred (about 5 to 7 minutes). Let cool slightly.
- Step 2:
- In a large bowl, combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
- Step 3:
- In a separate small bowl, whisk together the mayonnaise, sour cream, smoked paprika, chili powder, cumin, garlic, lime juice, salt, and black pepper until smooth.
- Step 4:
- Pour the dressing over the salad and toss until everything is well coated.
- Step 5:
- Gently fold in the crumbled Cotija cheese.
- Step 6:
- Transfer to a serving bowl. Garnish with extra cilantro, a sprinkle of chili powder, and lime wedges if desired. Serve immediately or chilled.
Save This salad always brings the family together, sparking conversations and compliments at every meal.
Serving Suggestions
Pairs beautifully with grilled meats or can be served as a flavorful taco filling.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served chilled.
Variations
Add diced avocado for creaminess or black beans for extra protein to customize this salad to your taste.
Save This salad adds a bright and tasty element to any meal and will quickly become a staple in your recipe rotation.
Recipe FAQs
- → Can I use frozen corn for this salad?
Yes, thawed frozen corn works well and can be charred in the skillet to add smoky flavor.
- → How can I adjust the spice level?
Reduce or omit the jalapeño and chili powder for milder heat, or add more for extra spice.
- → Which cheeses work best if Cotija is unavailable?
Feta cheese is a good substitute, providing a similarly salty and crumbly texture.
- → Is grilling the corn necessary before chopping?
Grilling enhances the flavor but is optional; you can cook corn in a skillet and still achieve great taste.
- → Can this salad be prepared ahead of time?
Yes, make it a few hours in advance and chill to let flavors meld, but add cheese just before serving for best texture.