Elote Corn Salad (Mexican)

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!

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.

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?

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.

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!

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