Elote Corn Salad (Mexican)

5 from 4 votes

Elote Corn Salad is a creamy, delicious Mexican dish made with fresh corn, and it is super quick and easy to make

Prep Time5

Cook Time5

Total Time10

Course: Salad

Cuisine: Mexican

Diet: Vegetarian

Servings: servings

Calories: 111kcal

Author: Radwa

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 tbsp 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 tbsp fresh lemon juice, ½ cup sour cream, ½ tsp paprika, ½ tsp cumin, ¼ tsp salt, ¼ tsp black pepper, ½ cup cilantro, ½ cup feta cheese, 2 tbsp fresh chives

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.