Save A vibrant, zesty salad inspired by classic Mexican street corn (elote) featuring sweet corn, creamy dressing, fresh vegetables, and a hint of spice&mdashperfect for picnics, barbecues, or a refreshing side dish.
This salad quickly became my go-to side dish for summer barbecues. The bright flavors and creamy dressing never fail to impress guests.
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 has become a favorite in my family at potlucks and weekend gatherings, always bringing smiles and seconds.
Serving Suggestions
Pairs wonderfully with grilled meats, tacos, or as a standalone refreshing side on hot days.
Variations
Try adding diced avocado for creaminess or black beans for extra protein and texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served chilled.
Save This salad is a perfect blend of creamy, spicy, and fresh flavors that bring excitement to any meal.
Recipe FAQs
- → Can I use frozen or canned corn instead of fresh?
Yes, thawed frozen corn or drained canned corn work well as convenient alternatives without sacrificing flavor.
- → What’s the best way to char the corn kernels?
Heat a large skillet over medium-high heat and cook the corn, stirring occasionally, until lightly browned and fragrant, about 5–7 minutes.
- → How can I adjust the spice level?
Modify the heat by adding more or less jalapeño and chili powder according to your preference.
- → Can I prepare this salad ahead of time?
Yes, you can assemble it a few hours before serving. Keep it chilled and add garnishes like cheese and cilantro just before serving.
- → What pairs well with this salad?
This bright salad complements grilled meats well and can also be enjoyed as a flavorful taco topping or side dish.
- → Are there options to make it more filling?
Adding diced avocado or black beans boosts creaminess and protein for a heartier dish.