Name: Mexican Street Corn Salad (Elote Salad Bowl) of 37 Years
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears of corn, shucked; 1/4 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 2 tablespoons lime juice; 1/4 cup crumbled cotija cheese; 2 tablespoons chopped fresh cilantro; 1/2 teaspoon chili powder; Pinch of cayenne pepper (optional); Salt and black pepper to taste; Optional additions: diced red onion, jalapeño, or bell pepper

Jump to Recipe

Hi there, I’m Sienna Hartwell, and I’m so incredibly happy to welcome you to The Cook Chic! This little corner of the internet is more than just a recipe blog to me; it’s a heartfelt extension of my kitchen, a place where I get to share the joy, comfort, and creativity that cooking has brought into my life for as long as I can remember. At 37, launching this has been a dream come true, a way to pass on the culinary love that was so generously gifted to me. It all started with a secret, and a very special neighbor. Her kitchen was a haven of delicious aromas. She taught me so much.

Today, I’m so excited to share one of my absolute favorites: this vibrant Mexican Street Corn Salad (Elote Salad Bowl). The first time I tasted something like this was at a small summer fair. It was love at first bite! This recipe takes all those amazing flavors and turns them into an easy salad. It’s perfect as a side dish or even a light meal. It’s colorful, packed with flavor, and just so simple to make.

Why You’ll Love This Mexican Street Corn Salad (Elote Salad Bowl)

Okay, let me tell you why this Mexican Street Corn Salad is going to become a go-to in your house, just like it is in mine. It’s not just delicious; it’s incredibly easy to pull together. Seriously, even on a busy weeknight, you can make this happen.

It’s packed with amazing flavors – that smoky corn, creamy dressing, and salty cheese are just perfect.
You can whip it up in no time.
It goes with pretty much anything, from grilled chicken to tacos.
It uses fresh ingredients that just scream summer.
It’s a fun twist on classic street corn.

Ingredients for Your Mexican Street Corn Salad (Elote Salad Bowl)

Here’s what you’ll need to make this delicious Mexican Street Corn Salad. I always try to use fresh corn when I can. It makes a big difference!

4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
2 tablespoons lime juice
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
Pinch of cayenne pepper (optional)
Salt and black pepper to taste

Sometimes I like to add a little extra something. You can include these too:

Diced red onion
Chopped jalapeño for heat
Diced bell pepper for color

Ingredient Notes and Substitutions

A few things to keep in mind about the ingredients. Cotija cheese is traditional and gives it that salty bite. If you can’t find it, crumbled feta cheese or even finely grated parmesan can work in a pinch. For the creamy part, Mexican crema is wonderful if you can find it. If not, sour cream is perfectly fine. You could even use plain Greek yogurt for a lighter twist. Don’t be afraid to play around!

Equipment You’ll Need

You won’t need a ton of fancy gadgets for this Mexican Street Corn Salad. Just a few basics will do!

A grill or your oven to cook the corn.
A good knife and cutting board.
A large mixing bowl for the salad.
A smaller bowl and a whisk for the dressing.
Measuring cups and spoons.

How to Prepare Your Mexican Street Corn Salad (Elote Salad Bowl)

Alright, let’s get to the fun part – making this incredible Mexican Street Corn Salad! It’s super straightforward, I promise. Just follow these steps and you’ll have a fantastic salad in no time at all.

First, you need to cook that corn. My favorite way is on the grill. Get it nice and hot, and grill the shucked ears until they have a lovely char on all sides. This usually takes about 10-15 minutes. If grilling isn’t an option, you can roast the corn in your oven at about 400°F (200°C) until it’s tender and slightly browned, maybe 20-25 minutes.
Once the corn is cooked, let it cool enough so you can handle it safely. Don’t rush this part!
Now, carefully cut the kernels off the cobs. A trick I learned is to hold the corn upright in a bowl and slice downwards. The bowl catches all the kernels! Put all those beautiful kernels into your large mixing bowl.
In that smaller bowl you grabbed, whisk together the mayonnaise, sour cream or crema, and the lime juice. You want it smooth and creamy. This is your tangy dressing!
Pour this delicious dressing over the corn kernels in the big bowl.
Add the crumbled cotija cheese, the chopped fresh cilantro, the chili powder, and that little pinch of cayenne if you like some heat.
Gently stir everything together until all the corn is coated in the creamy dressing and the cheese and cilantro are mixed throughout.
Taste it! This is important. Add salt and black pepper until it tastes just right to you.
You can serve this Mexican Street Corn Salad right away, and it’s absolutely wonderful warm. But it’s also fantastic chilled. If you prefer it cold, pop it in the fridge for at least 30 minutes before serving.

Tips for Making the Best Mexican Street Corn Salad (Elote Salad Bowl)

Here are a few little secrets for making your Mexican Street Corn Salad extra special. Getting a good char on the corn really adds depth of flavor. Don’t be shy about letting some kernels get nice and browned. Also, letting the corn cool down properly before dressing it helps the flavors meld without wilting. And always, always taste and adjust the seasoning! A little extra salt, lime, or chili powder can make all the difference. Don’t be afraid to make it your own.

Variations on the Classic Mexican Street Corn Salad (Elote Salad Bowl)

One of the best things about this Mexican Street Corn Salad is how easy it is to change up! For a little crunch and bite, stir in some finely diced red onion. If you love spice, add minced jalapeño. Sometimes I toss in some diced red bell pepper for extra color and sweetness. You could even add some cooked black beans or grilled chicken for a heartier meal. Get creative with your Elote Salad Bowl!

Serving Suggestions for Your Mexican Street Corn Salad (Elote Salad Bowl)

This Mexican Street Corn Salad is incredibly versatile! It’s the perfect partner for so many dishes. I love serving it alongside my favorite grilled chicken or steak tacos. It’s also fantastic with quesadillas or enchiladas. Honestly, it’s so good, sometimes I just eat a big bowl of it all by itself as a light lunch!

Frequently Asked Questions About Mexican Street Corn Salad (Elote Salad Bowl)

Okay, so you might have a few questions popping up as you think about making this delicious Mexican Street Corn Salad. That’s totally normal! Here are some common things people ask about this easy elote salad recipe.

Can I use frozen or canned corn? Yes, absolutely! While fresh corn is wonderful, frozen or canned corn works just fine, especially if corn isn’t in season. Just make sure to drain canned corn really well.

How far ahead can I make this? You can make the salad a few hours ahead of time. The flavors actually get better as they meld. If you want to make it further in advance, keep the dressing separate and toss everything together right before serving.

Is this salad spicy? The basic recipe has just a little chili powder. If you add the cayenne or jalapeño, it will have more heat. You can totally adjust the spice level to your liking!

Storing and Reheating Your Mexican Street Corn Salad (Elote Salad Bowl)

Storing this Mexican Street Corn Salad is easy peasy! Just pop any leftovers into an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. This salad is really best served cold or at room temperature, so I don’t recommend reheating it. The creamy dressing might change texture if you heat it up.

Estimated Nutritional Information

Here’s a quick look at the estimated nutrition for one serving of this Mexican Street Corn Salad (Elote Salad Bowl). Keep in mind that these are just estimates. The actual values can change based on the specific brands you use and any substitutions you make. It gives you a general idea though!

Calories: 250
Fat: 18g
Protein: 6g
Carbohydrates: 18g

Share Your Mexican Street Corn Salad (Elote Salad Bowl) Experience

I would absolutely love to hear how your Mexican Street Corn Salad turns out! Did you add any fun variations? What did you serve it with? Please leave a comment below and let me know! You can also rate the recipe and share your photos on social media. Tag me so I can see your delicious creations!

Mexican Street Corn Salad (Elote Salad Bowl) of 37 Years

Author: Sienna Hartwell
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

This recipe transforms classic Mexican street corn into a vibrant and easy-to-make salad bowl, perfect for a light meal or side dish.

Ingredients

Scale

4 ears of corn, shucked
1/4 cup mayonnaise
1/4 cup sour cream or Mexican crema
2 tablespoons lime juice
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1/2 teaspoon chili powder
Pinch of cayenne pepper (optional)
Salt and black pepper to taste
Optional additions: diced red onion, jalapeño, or bell pepper

Cook Mode Prevent your screen from going dark

Instructions

Grill or roast the corn until slightly charred. Let cool.
Cut the kernels off the cobs and place in a bowl.
In a separate small bowl, whisk together the mayonnaise, sour cream, and lime juice.
Pour the dressing over the corn kernels.
Add the crumbled cotija cheese, chopped cilantro, chili powder, and cayenne pepper (if using).
Stir gently to combine all ingredients.
Season with salt and black pepper to taste.
Serve immediately or chill before serving.