This elote salad stars blistered corn (fresh or frozen both work!) tossed in a creamy, citrusy dressing with crumbled Cotija cheese and cilantro. Best of all, it can be made ahead and served as a side dish, a dip with chips, or a topping for tacos or your favorite grilled meat or seafood!
I originally shared this recipe in 2019, and since then I’ve updated the photos, added more details and, most importantly, tweaked the dressing for a creamy (not dry!) result.
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.
This elote 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!
This elote salad, also called esquites or Mexican street corn salad, is the off-the-cob version of elote, the classic grilled Mexican street corn slathered in a spiced mayo sauce. I’ve skipped the mayo here and added cumin and smoked paprika for loads of flavor.
When I first published this recipe, the dressing called for less butter and less sour cream than what you’ll find here today. After hearing from readers, and eventually retesting it myself, I found the salad was turning out dry, especially with frozen corn, so I increased both amounts for a creamier result. (And if you love this dressing, the crema on my SoCal Fish Tacos from my cookbook is similar.)
Here’s what you’ll need:
- Corn: The star ingredient of the salad, fresh corn is typically grilled or roasted to add a smoky and slightly charred flavor. You can also use frozen corn that’s been thawed or canned corn. You’ll need 8 cups, or about 8 to 9 ears if using fresh.
- 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: Adds creaminess and tang. A lot of elote recipes lean on mayo, but I just don’t love the idea of mayo in a salad (yes, I see the irony, given my mayo-loving macaroni salad), so I skipped it here entirely. For a slightly different flavor, you could swap in plain Greek yogurt or even blended cottage cheese.
- 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.
For even more smoky flavor, blister fresh corn on a hot grill or a cast-iron skillet. If you’re using frozen or canned corn, you can sauté the kernels in a hot cast-iron skillet for 3 to 5 minutes, stirring constantly, until they’re lightly charred.
Totally optional either way (I’ve made this salad many times without blistering the corn and it’s still delicious!), but worth it if you’ve got a few extra minutes.
The Easiest Way to Cut Corn Off the Cob
As a strictly off-the-cob kind of family, and as someone who loves a good kitchen gadget, I’ve got a favorite tool for this: this corn stripper on Amazon. It’s been a kitchen staple of mine for years, costs less than $10, and makes quick work of an ear of corn with way less effort than a knife.
No gadget on hand? Before I found mine, I relied on the bundt pan technique: stand the cob upright in the center of a bundt pan, then use a knife to cut the kernels off. And, voila! The pan catches everything. (I show you this method, plus the fastest way to shuck corn, here.)
Once your kernels are off the cob, the rest comes together fast. In a large bowl, mix together the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese and a pinch of salt and pepper before the corn goes in. If you’re using canned corn, melt your butter first so it blends smoothly into the dressing instead of clumping against cold corn.
Add the warm corn and diced onion to the bowl, then stir until every kernel is coated in the creamy dressing. Taste, season and serve!
This is one of my favorite summer side dishes to make ahead of a party. Mix everything together up to a day in advance, then keep it covered in the fridge until you’re ready to serve.
I love serving this alongside my favorite Mexican-inspired dishes:
- Sheet Pan Chicken Fajitas
- Pork Carnitas
- Rotisserie Chicken Enchiladas
- Authentic Mexican Rice
- Easy Chicken Taquitos
It travels well and can be served at room temp, which makes it a fantastic addition to summer cookouts and barbecues too, right alongside grilled meats, burgers, ribs and other barbecue favorites.
Don’t limit it to a side, either. Spoon it over nachos with guacamole and pico de gallo, fold it into an easy quesadilla before it hits the pan, or skip the fork altogether and serve it in individual cups along with homemade tortilla chips for an easy, crowd-pleasing dip.
FAQs
I love it warm right after the corn comes off the heat, but it holds up just as well at room temp for a potluck table or chilled straight from the fridge. There’s no wrong answer here.
Yes! A diced jalapeño or a pinch of cayenne stirred into the dressing will add heat.
Store covered in the fridge for up to 2 to 3 days. The corn and dressing hold up well, the texture is just freshest in the first day or two.
Absolutely, this recipe doubles (or triples) easily. Just make sure your bowl is big enough to toss everything evenly, and blister the corn in batches if you’re working with a smaller skillet or grill.
Ingredients
- 8 ears corn, husks removed
- 1/2 cup diced red onion
- 4 Tablespoons unsalted butter
- 2/3 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.
- In a large bowl, mix together the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese and a pinch of salt and pepper.
- Add the warm corn and diced onion to the bowl, then stir until every kernel is coated in the dressing.
- 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 work great in this recipe, too. If you’re not blistering either one first, melt your butter before mixing the dressing so it blends smoothly instead of clumping against cold corn.
- 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.
- Sour cream can be swapped for blended cottage cheese (blend until smooth first) or plain Greek yogurt.
- 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.
Thank you for great recipes to bring a little twist to each meal
So glad you’re enjoying Just a Taste, Yvette!
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.
This was absolutely delicious. Used frozen / thawed corn so can’t wait to see how it is once I get my hands on fresh corn. Dressing was perfectly balanced. Yum yum!
Thrilled you enjoyed it, Angelina!
This is SOooo GOOD!!
So glad you enjoyed the recipe, Eileen!
Perfect ❣️
Used as a dip with On The Border chips
YUM!
Absolutely delish! 10/10 no notes other than it’s even better as dip for Fritos!
LOVE Fritos, Debbie! So glad you enjoyed it!
Great
Delicious recipe. I did make a few changes. I did 1/4 sour cream & 1/4 mayo. I also zested lime in for a bit more of a lime punch. Turned out great!
So glad you enjoyed it, Jen!
I added green scallions instead of red onions and feta cheese, turned out great!
So glad you enjoyed it!
Amazing! So good and refreshing. I didn’t even add the butter…don’t think it’s needed.
So glad you enjoyed the recipe, Josi!
If using frozen corn, how much do you use?
Hi Kim! Use 5 cups of frozen, thawed (and drained) corn.
Great recipe! My family loved it.
I’m so glad you enjoyed it, Janine!
What is the best way to reheat the next day? Thank you for the great recipe! It’s so yummy!
So glad you enjoyed it! I usually just microwave it a few seconds or enjoy it cold!
SO good! Used half the amount of sour cream and added Mexican table cream (Crema Mexicana) and a sploosh of maple syrup and about another sploosh of sweet n spicy jalapeño juice for sweetness and kick! At the end, crushed Elote corn chip dippers to top it (I’m sure any corn chips would work). New favorite!!
I’m so glad you enjoyed the recipe!
Delicious. I used a little less sauce an also substituted feta and it was a hit for Easter
I’m so glad you enjoyed the recipe, Sandy!
But is it served hot or cold?
Any way you’d like, Stephanie! Hot, cold or room temp. Enjoy!
Great recipe! Family loved it. Thx
I’m so happy to hear that you and your family enjoyed the recipe, Heather!
This was the best elite I’ve had! So good!
I’m so happy you enjoyed the recipe, Rosie!
So yummy. I only used 3 ears of corn so I trimmed down the ingredients to about half what the recipe calls for. Will definitely make again.
I’m so thrilled you enjoyed the recipe, Suzi!
easy and delicious. Used Queso Fresco instead of the Cojita and omitted the cumin, as I didn’t have any on hand. Added a little more of the smoked Paprika. Also charred the corn on a high heat skillet. big hit!
Excellent! I’m so glad you enjoyed the recipe, Regan!
My husband said this was the best thing he had all weekend! So delicious! East to make. I could have just made it to eat all myself. Will be making this again!
Woohoo! I’m so happy to read this, Shannon!
So delicious. I added garlic powder, more cumin, jalepeno, and Kinder’s tequila lime seasoning
So glad you enjoyed it, Christina!
Super easy to make. Taste is amazing!!
I’m so glad you enjoyed the recipe, Megan!
Awesome
I used plain yogurt instead of sour cream, and parsley (I had no cilantro). Love this recipe!!
I’m thrilled you enjoyed it, Virginia!
Delicious. We do prefer fresh corn so will be grilling ears tomorrow.
I’m so glad you enjoyed the recipe, Dee!
Most excellent. Never had this dish before and will be making it again. Thank you
You are so welcome, Sheilagh! I’m thrilled you enjoyed the recipe!
Excellent salad, worth the effort using fresh corn from the cob. My guests, who don’t love Cilantro, ate it all and loved it!
Woohoo! I’m so happy to read this, D.B.!
Delicious! Easy! Fast! Love it!
So happy to read this!
This was delicious!! Have already been asked to make it again! I don’t care for Cotija cheese so I substituted some pepper jack. Amazing
Yay! I’m so thrilled you enjoyed the recipe, Jeannie!
Fantastic recipe it’s a crowd pleasure and is so different to what is serve in my country that I have never had leftovers. I have made it with fresh corn and frozen. Thank you
I’m so thrilled you’ve been enjoying the recipe!
How much frozen corn should we use for this recipe?
Thanks so much for all of the excellent info. you share!!! We greatly appreciate YOU!!!
Hi Gayle! Eight cups would work great :)
Absolutely delicious, I could eat this all day long. I used frozen corn because that is what I had on hand. Also I cut back on the amount of corn because it’s only me and my husband at home. I left all the other ingredients as is, we both really enjoyed this recipe. Definitely will be making this again!
I’m so glad you enjoyed the recipe, Alice!
How do you char the frozen corn? Do you bake it in the oven? Sauté it? Use liquid smoke?
Hi there! 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. :)
Loooove it. Specially because I liked grill.
Thank you Kelly
I’m so glad you enjoyed the recipe!
Can I make this the night before or will it ruin it?
You definitely can! It’ll taste even better on day 2 :)
I signed up for this website because you advertise nutritional information. Cannot find that information anywhere. Plus I signed up and keep getting asked to sign up.
Hi Mary! Apologies! There is a temporary glitch with nutritional info now showing up. We are working to resolve that now. Thanks for your patience!
Elote is one of my absolute favorite things. I don’t cook at all but this, I think I can do. Thank you so much for giving me something delicious to contribute to my next social event!
You are so welcome, Pearl! Enjoy!
This sounds delicious! I’m not familiar with cotija cheese. I googled it and find it can be purchased fresh, or aged. Which form are you using in this salad?
Either one works! And even if you can’t find cotija, crumbled feta would be great :)
This is my idea of a perfect corn salad!
Yes!!
Looks amazing!!
Thanks so much, Sheenam!
Pinned and am definitely making using fresh sweet corn. I’d bet it would be amazing with a little minced jalapeno in it too
Yes!! Enjoy!
How many cups of frozen corn?
Hi Barbara! 8 cups would work great :)