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    Home » Recipes » Salad

    Elote Corn Salad (Mexican)

    Published: Aug 31, 2024 by Radwa ·

    Jump to Recipe

    I LOVE Mexican street food, especially this 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!

    This Mexican salad always turns out super creamy and delicious. It is also incredibly quick and easy to make!

    Mexican Elote Corn Salad

    Elote Corn Salad

    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.

    Mexican Elote Corn Salad in a bowl

    Ingredients

    “See the recipe card for full information on ingredients and quantities.”

    • Ears of corn: 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?

    steps of making the recipe

    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.

    steps of making the recipe

    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.
    Elote Corn Salad (Mexican)

    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!

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    Elote Corn Salad topped with some paprika.
    Print Pin
    5 from 4 votes

    Elote Corn Salad (Mexican)

    Elote Corn Salad is a creamy, delicious Mexican dish made with fresh corn, and it is super quick and easy to make
    Course Salad
    Cuisine Mexican
    Diet Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 10 minutes minutes
    Servings 6 servings
    Calories 111kcal
    Author Radwa

    Equipment

    • Chopping board
    • Kitchen knife
    • Lemon squeezer
    • Bowl
    • Measuring spoons

    Ingredients

    • 5 ears corn , husks removed
    • ¼ cup red onion , diced
    • 2 tablespoon unsalted butter
    • 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 , 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.

    Nutrition

    Serving: 1serving | Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 247mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 0.3mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Beth says

      July 19, 2022 at 11:15 am

      5 stars
      I had to skip the onion. Other than that, the salad is perfect.

      Reply
    2. Layla says

      July 19, 2022 at 11:11 am

      5 stars
      Delicious and perfect for summer!

      Reply
    5 from 4 votes (2 ratings without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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