Skip the mess and grab a spoon for the best recipe for Elote Corn Salad made with fresh or frozen corn.
Table of Contents
How do you prefer eating corn?
- A. On the cob
- B. Off the cob
As simple as the question may seem, we really do have a second tier of questioning to undergo for all those in the “A” camp.
Do you eat it in a circle going round and round? Do you eat it from side to side like a typewriter? Do you eat it randomly from place to place based on where the butter is most plentiful? I have so many questions!
If it was up to me, we wouldn’t ever mess with the cob, save the few seconds it takes to shave the corn off of it. My family, and especially my husband, are strictly off-the-cob folks.
Why You’ll Love It
This Elote Corn Salad is for all the off-the-cob lovers out there. It can be made with fresh or frozen corn, and aside from the star ingredient, really only requires a few additional items. It’s tangy, smoky, creamy and perfect for serving as a side salad or a taco/chicken/steak topping. Minimum mess, maximum flavor and no floss required!
- Corn: The star ingredient of the salad, corn is typically grilled or roasted to add a smoky and slightly charred flavor. Fresh corn on the cob or frozen, and thawed, corn can be used.
- Red onion: If you’re not a fan of red onion or don’t have any on hand, you can substitute it with finely chopped white or yellow onion for a milder flavor.
- Butter: Adds richness and flavor.
- Sour cream: A key ingredient that adds creaminess plus, it balances out the smoky flavors, adding a cool and tangy element. Plain Greek yogurt could be substituted.
- Lime juice: Fresh is always best! It adds a bright, refreshing flavor and complements the other ingredients well.
- Spices: Smoked paprika adds a smoky and slightly spicy flavor to the dish, while cumin, a warm and earthy spice, adds depth of flavor.
- Herbs: Cilantro and fresh chives add herbaceous flavor to the salad.
- Cotija cheese: A crumbly Mexican cheese with a salty and tangy flavor. If Cotija cheese isn’t available, you can substitute it with crumbled feta cheese, queso fresco or grated Parmesan cheese. These cheeses will provide a similar salty and tangy flavor.
- Prepare the corn. If using fresh corn, cook it on a grill or grill pan then use a sharp knife to slice off the kernels. If using frozen corn, thaw and, if desired, char in a cast-iron skillet on medium-high heat.
- Toss everything together. Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.
- Taste, season and serve!
- The corn used in this recipe can be fresh, frozen (thawed) or even canned.
- If you’re making this recipe ahead of time, you can mix everything together up to 1 day in advance and keep it covered in the fridge.
- Don’t just use it as a side salad! Consider this the ultimate topping for other salads, as well as a filling for tacos and burritos.
My Favorite Corn Gadget
If you love corn but don’t love the hassle of cutting it off the cob, check out my favorite corn gadget on Amazon! This affordable tool makes it easier than ever to remove the kernels from the cob.
I love serving this alongside my favorite Mexican-inspired dishes:
It’s also a fantastic addition to summer cookouts and barbecues because it can be made ahead, travels well and can be served at room temp. Plus, it pairs well with grilled meats, burgers, ribs and many other barbecue favorites.
Frequently Asked Questions
Elote, which translates to “corn cob” in Spanish, refers to a delicious Mexican street food featuring charred grilled corn on the cob that’s generously coated with mayonnaise and a squeeze of lime, then rolled in crumbled cotija cheese and chile powder.
Esquites also known as elote en vaso (corn in a cup) are the off-the-cob version of elote. The corn and toppings are the same, but the corn is cut off the cob and served in a cup.
Yes! Eight cups of frozen corn that has been thawed works great in this recipe. It’s not necessary but if you’d like to char the corn kernels, heat a cast-iron skillet on medium-high heat, then add the corn and sauté 3 to 5 minutes, stirring constantly, until kernels are lightly charred.
Queso fresco, grated Parmesan cheese or crumbled feta can all be used in place of Cotija cheese.
Absolutely! It’ll taste even better on day 2.
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Ingredients
- 8 ears 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 cilantro, chopped
- 2 Tablespoons chopped fresh chives
- 1/2 cup crumbled Cotija cheese
Instructions
- Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.
- Add the kernels and diced onion to a large bowl, and while it is still warm, stir in the butter, sour cream, lime juice, smoke paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper.
- Taste and season the salad with additional salt and pepper as desired. Serve immediately.
Kelly's Notes:
- Eight cups of canned corn or frozen corn that has been thawed works great in this recipe, too. It’s not necessary but if you’d like to char the corn kernels, heat a cast-iron skillet on medium-high heat, then add the corn and sauté 3 to 5 minutes, stirring constantly, until kernels are lightly charred.
- If you’re making this recipe ahead of time, you can mix everything together up to 1 day in advance and keep it covered in the fridge.
- Queso fresco, grated Parmesan cheese or crumbled feta can all be used in place of Cotija cheese.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
It was delicious and crave-worthy cold. Had some leftover and blended it with a little milk to make a delicious warm Street Corn Chowder. So comforting on a chilly day. I loved it both ways
So glad you enjoyed it, Lily!
Made this today exactly as recipe directed (using 5 cups thawed frozen corn) but it is very dry. I’m considering making the sauce again to moisten it for a dip. Any suggestions?
Hi Patti! Feel free to double the dressing if you want it to be saucier as a dip.