Elote Corn Salad is a creamy, delicious Mexican street corn salad that is super quick and easy to make! Make it with fresh, canned or frozen corn. In Mexico, it serves on or off the cob. Today, we will make the off-cob version!
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Elote Corn Salad
I made this salad with fresh, frozen, and canned corn, and to be honest, I loved the fresh corn version better; the flavour was just incredible!
To make this recipe even easier for me, I cook a big batch of corn, cut it off the cob, and keep it in the fridge for the next week fresh, so I don't have to cook the corn to make this salad in the next week.
I also liked so much the feta cheese topping; it adds a delicious tangy flavor to this salad.
I found this salad so easy to put together and call for simple ingredients; I really enjoyed it. The sweet ears of corn enriched with fresh herbs and red onions, slightly drenched in fresh lime juice and cream, create a beautiful flavor explosion in your mouth.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
- Ears of corn:Â I used fresh ears of corn, and I cut them off the cob. You may use frozen or canned corn. However, it would be best to drain any extra moisture in them.
- Feta cheese: The authentic Mexican street corn salad is usually made with Cotija cheese, however; I used feta cheese instead.
- Red onion: For crunch and flavor.
- Sour cream: For a creamy and rich flavor, you may substitute with Greek yogurt.
- Lime juice: I recommend freshly squeezed.
- Butter: It adds a rich flavor.
- Seasonings: I used smoked paprika, cumin, salt and pepper.
- Cilantro: Fresh of course. If you can't find cilantro or just don't like the taste, use parsley, scallions or chives instead. Also, I find that basil and corn taste exceptionally well too.
How To Make Elote Corn Salad?
One - Cook the corn: add water to a large pot, enough for the cob of corn to sit in. The water should cover the corn entirely. After bringing the water to a boil, and removing husk and silk from each ear of corn, plummet it into the pot.
Two: Reduce the heat to medium and allow the kernels to cook till they are tender and soft. They should be done in around 6-8 minutes.
Three - Cut the corn kernels off the cob: Hold the cooked cobs so one of the ends is in your hand and the other is in a large bowl. Using a sharp knife, scrape the corn off the cob and into the bowl.
Four: In the same bowl, mix these kernels, which are still probably warm, well with butter.
Five: Stir onion, sour cream, lime juice, paprika, cumin, chopped cilantro, chives and feta cheese. Don't forget to season with some salt and pepper before serving immediately.
And Voila! You're Corn Salad, straight from the streets of Mexico, has successfully been transported to your kitchen!
Top Tips!
- If you're using canned corn, make sure it is fully drained. The brine has a lousy flavour and could affect the salad's overall taste; we don't want that.
- If you're using frozen corn, make sure it is also thawed and thoroughly drained of the excess water. This step is important to prevent your salad from turning watery.
Variations
- Add in some beans. You could go for literally any beans you have at home. Nonetheless, I recommend some kidney or pinto beans!
- Parmesan cheese is also a great cheese to use in this salad.
- Make it spicy and chop up some fresh or, better yet, pickled jalapenos and toss them in the salad with the rest of your ingredients.
Serving Suggestions
We love it with Garlic Butter Herb Chicken Breast, Maple Chicken Thighs or Oven Baked Chicken Thighs (Bone In).
If you're really into Mexican Cuisine, you can use it as a topping for Mexican Shrimp Tacos or Mexican Chicken Tacos. Lastly, you can serve this as a dip with tortilla chips!
Storage
You can store the cooked corn and the dressing in two separate storage containers in the fridge. It'll last you up to a good 2 weeks. Just combine the two whenever you plan on serving it.
I don't recommend freezing this salad; freezing alters the texture and taste badly.
Recipe FAQ
This salad is best served cold. That's when it tastes the most refreshing too. Nonetheless, you can toss it with the dressing whilst the kernels are still warm from when they were cooked. It's really up to you.
This salad is best made with some fresh sweet corn. In the summer season, you can easily get your hands on some fresh corn at the local supermarket.
More Salad Recipes
- Rocket Salad With Parmesan
- Smoked Salmon Pasta Salad
- Healthy Tuna Avocado Salad With Eggs
- Beetroot and Goats Cheese Salad
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Recipe Card
Elote Corn Salad (Mexican)
Ingredients
- 5 ears corn , husks removed
- ÂĽ cup red onion , diced
- 2 tablespoon unsalted butter
- 2 tablespoon fresh lemon juice
- ½ cup sour cream
- ½ teaspoon paprika
- ½ teaspoon cumin
- ÂĽ teaspoon salt
- ÂĽ teaspoon black pepper
- ½ cup cilantro , chopped
- 2 tablespoon fresh chives , chopped
- ½ cup feta cheese , crumbled
Instructions
- Cook the corn: add water to a large pot, enough for the cob of corn to sit in. The water should cover the corn entirely. After bringing the water to a boil, and removing husk and silk from each ear of corn, plummet it into the pot.5 ears corn
- Reduce the heat to medium and allow the kernels to cook till they are tender and soft. They should be done in around 6-8 minutes.
- Cut the corn kernels off the cob: Hold the cooked cobs so one of the ends is in your hand and the other is in a large bowl. Using a sharp knife, scrape the corn off the cob and into the bowl.
- In the same bowl, mix these kernels, which are still probably warm, well with butter.2 tablespoon unsalted butter
- Stir onion, sour cream, lime juice, paprika, cumin, chopped cilantro, chives and feta cheese. Don't forget to season with some salt and pepper before serving immediately.¼ cup red onion, 2 tablespoon fresh lemon juice, ½ cup sour cream, ½ teaspoon paprika, ½ teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ cup cilantro, ½ cup feta cheese, 2 tablespoon fresh chives
Notes
- If you're using canned corn, make sure it is fully drained. The brine has a lousy flavour and could affect the salad's overall taste; we don't want that.
- If you're using frozen corn, make sure it is also thawed and thoroughly drained of the excess water. This step is important to prevent your salad from turning watery.
Beth
I had to skip the onion. Other than that, the salad is perfect.
Layla
Delicious and perfect for summer!