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Mexican Street Corn Salad

Mexican street corn salad (elote salad) with charred corn, cotija cheese, and a creamy lime dressing. Served chilled after a quick rest so the flavors meld and the corn stays juicy.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

corn kernels (grilled or roasted)
  • 6 cup corn kernels (grilled or roasted)
mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
  • 1 tbsp mayonnaise
sour cream
  • 1 tbsp sour cream
  • 1 tbsp sour cream
  • 1 tbsp sour cream
  • 1 tbsp sour cream
cotija cheese, crumbled
  • 1 cup cotija cheese, crumbled
fresh cilantro, chopped
  • 0.25 cup fresh cilantro, chopped
lime juice
  • 2 tbsp lime juice
chili powder
  • 1 tsp chili powder
cumin
  • 0.5 tsp cumin
cayenne pepper
  • 0.25 tsp cayenne pepper
salt
  • 1 salt

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Heat a hot cast iron skillet and add the corn kernels; char until slightly blackened, about 10 minutes. Spread the corn in an even layer and stir occasionally so it develops dark spots.
Make the dressing
  1. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, cumin, and cayenne until smooth. Add salt to taste and stir until fully combined.
Assemble and chill
  1. Combine the charred corn, cotija cheese, and fresh cilantro in a bowl. Toss thoroughly so the cotija crumbles and herbs are distributed.
  2. Pour the dressing over the corn mixture and toss again until well coated. Scrape the bottom and sides to ensure every kernel is dressed.
  3. Refrigerate the salad for 30 minutes and serve chilled. Cover and chill until cold through for the best flavor blend.

Notes

Pro tip: char the corn in a very hot skillet so you get blackened edges instead of steaming, then let it cool slightly before mixing to avoid melting the cotija. Store covered in the refrigerator up to 3 days; the salad can be frozen, but the texture of the corn and dressing may change. For a lighter option, swap mayonnaise for Greek yogurt to keep the lime-cotija vibe with less fat.