If you’re a fan of elote, then this corn salad—inspired by the beloved street food—will be your new fave summer side. This simple salad is one of the best ways to use up that sweet summer corn, and hits all the right notes: creamy, spicy, salty, and the perfect amount of citrus. If you’re serving a crowd this summer, this shareable Mexican corn salad is the way to go.
Fresh vs. canned vs. frozen.
In the summer, we love to use fresh ears of corn, but if you’re making this out of season, you can use frozen corn instead! Canned will work as well, but we recommend frozen. If you are using canned, just make sure you rinse and drain it properly. If you want to give this a little extra something, you could use grilled corn instead—not only do the charred kernels look incredible, but add a smokey flavor that really amps up this salad.
The creamy sauce for Mexican corn salad.
We create the irresistible creamy sauce that ties this whole salad together with mayo, cotjija cheese (or feta if you prefer), lime juice, cilantro, and chili powder. We think it’s perfect as it, but if you’d like to vary it, here are some ideas:
— Not a cilantro fan? We've found that basil + corn makes an exceptional combination, but parsley, scallions, or chives would all be delicious instead.
—What’s a good substitute for mayo? Full-fat yogurt, or a combination of yogurt and sour cream would be delicious in this recipe. If you're looking for a dairy-free route, try out Vegannaise instead.
— Can I make it spicy? Absolutely! You could simply up the amount of chili powder, or you could chop up some fresh or pickled jalapeños and toss them in with the rest of the ingredients.
Storage.
While we wouldn't recommend freezing any leftovers, this salad will keep in the fridge in an airtight container for 4 to 5 days. Just make sure to top with extra cotija and fresh cilantro when you break back into it.
Made this? Let us know how it went in the comments below!
ears corn
Kosher salt
mayonnaise
cotija cheese or feta, plus more for garnish
Juice of 2 limes
chopped fresh cilantro, plus more for garnish
chili powder, plus more for garnish
Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.
