Elote Corn Salad

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!

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.