Elote (eh-LOH-teh), is also known as Mexican street corn that’s traditionally seasoned and served on the cob. This salad combines sweet with salty flavors, along with both crunchy and creamy textures in every delectably, delicious bite. Sure you could just cook up a few ears of corn to serve up at your next barbecue, but this salad is so very easy to make and tastes absolutely delicious! Plus you won’t need any tooth picks to remove corn kernels stuck between your teeth…LOL. Corn-on-the-cob should always be served with a side of dental floss, agreed?
Start by removing the husks and silk from each ear of corn.
Bring a large pot of water to a boil, add some salt and cook ears of corn for 5 minutes.
Using a sharp knife carefully remove the corn kernels from each cob.
Place the corn kernels, mayonnaise, salt, pepper, cheese crumbles, chopped cilantro, and lime juice in a large bowl. Stir to combine all the ingredients.
Reserve some cheese and cilantro to sprinkle on top of each serving.
Serve with a wedge of lime and top each serving with a sprinkle of Cotija cheese, and chopped cilantro if desired.
This salad comes together in just a few quick minutes. It’s naturally sweet if you are using fresh summer corn with a wonderful salty contrast from the Cotija cheese. The combination of flavors and textures makes this salad…oh so very tasty! Be sure to give it a try while you can get still get your hands on fresh summer corn. You will love this side and crave it all winter long. Don’t wait till fresh sweet summer corn is out of season to make this. It’s no fun waiting until corn is in season again!
Mexican Street Corn Salad
Ingredients
- 4 ears fresh corn, husks removed
- 3 tbsp mayonaise
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 oz Cotija cheese, crumbled
- ⅓ cup cilantro, roughly chopped
- 2 limes, juiced
- 1 Jalapeño pepper, seeded and minced
- 1 lime, quartered
Instructions
- Bring a large pot of water to a boil. Cook ears of corn for 5 minutes.
- Using a sharp knife carefully remove the corn kernels from each cob.
- Place the corn kernels, mayonnaise, salt, pepper, Cotila cheese crumbles, chopped cilantro (reserve some cheese and cilantro to sprinkle on top of each serving), and lime juice in a large bowl.
- Stir to combine all the ingredients.
- Serve with a wedge of lime and top each serving with a sprinkle of Cotija cheesed chopped cilantro if desired.
Did You Make This?
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