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Elote corn salad with grilled corn kernels, cotija cheese, cilantro and lime - easy summer Mexican recipe served in white bowls

Elote Corn Salad: The Ultimate Guide to This Irresistible Summer Mexican Recipe

A vibrant, creamy, and smoky Mexican street corn salad packed with bold flavors – perfect for summer BBQs and festive gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 –8 servings
Course: Salad
Cuisine: Mexican
Calories: 279
Ingredients Method Notes

Ingredients
  

  • 8 ears fresh corn husks removed
  • 1/2 cup diced red onion
  • 2 tablespoons unsalted butter
  • 1/2 cup sour cream
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon cumin
  • 1/2 cup fresh cilantro chopped
  • 2 tablespoons fresh chives chopped
  • 1/2 cup crumbled Cotija cheese

Method
 

  1. Preheat grill or grill pan to medium-high heat. Remove husks and silk from corn, and grill for 8–10 minutes, turning every 2–3 minutes, until charred.
  2. Let corn cool for 2–3 minutes, then cut kernels from cobs into a large bowl.
  3. Add diced red onion to warm corn, then stir in butter until melted and combined.
  4. In a separate bowl, whisk together sour cream, lime juice, smoked paprika, and cumin until smooth.
  5. Pour the creamy mixture over the corn and onion. Add chopped cilantro, chives, and Cotija cheese. Fold gently to combine.
  6. Season with salt and pepper to taste. Serve immediately or chill slightly before serving.

Notes

To lighten it up, replace sour cream with Greek yogurt. For extra spice, add diced jalapeños or cayenne. For a vegan version, use olive oil, cashew cream, and nutritional yeast.