Elote Salad

Mexican Street Corn Salad - A fresh and flavorful side dish perfect for summer gatherings

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 6-8 people
Ingredients
  • 8 ears of corn
  • 1 red onion
  • 1 jalapeño
  • 1 cup cotija cheese (crumbled)
  • 5 cloves garlic (minced)
  • ½ cup Mexican mayo
  • ¼ cup Mexican crema
  • Salt, pepper, and MSG to taste
  • Cumin, paprika, and chili powder to taste
For Serving
  • Fresh cilantro (chopped)
  • Additional cotija cheese
  • Hot Cheeto topping (optional)
Instructions
  1. Prepare the corn: Soak corn in husk for 15 minutes, then roast until kernels are tender and slightly charred.
  2. Roast vegetables: Roast the corn, jalapeño, onion, and garlic until caramelized and fragrant.
  3. Cool and prepare: Allow roasted vegetables to cool, then dice them and mix with the rest of the ingredients.
  4. Season: Add salt, pepper, MSG, cumin, paprika, and chili powder. Adjust spices to taste.
  5. Serve: Garnish with fresh cilantro, extra cotija cheese, and Hot Cheeto topping for a fun twist.
Tips & Notes
  • For extra flavor, char the corn directly over an open flame or on a grill
  • Mexican crema can be substituted with sour cream mixed with a little lime juice
  • This salad is best served fresh but can be refrigerated for up to 2 days
  • The Hot Cheeto topping adds a fun crunch and spice - crush them just before serving
  • Adjust the amount of jalapeño based on your heat preference
Elote Salad