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.
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!
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 :)