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Mexican Street Corn Salad (Elote Salad)

Course: Side Dish
Cuisine: Mexican


  • 6 whole corn cobs
  • 2 tbsp butter
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chili powder
  • 1 small lime, juiced
  • 1/2-3/4 cup cojita cheese crumbled
  • 1/4 tsp cayenne pepper
  • 1/2 cup minced cilantro
  • 1 jalapeno minced


  • Shuck, rinse and dry corn. Cut kernels off. Melt butter in a large pan over medium heat. Add corn and turn heat up to medium/high. Cook for 3 minutes. Mix to turn over and cook an additional 2-3 minutes. Corn will begin to caramelize, but don’t let it burn, so stir occasionally and lower heat if you need to. Turn off heat and allow to cool.

  • In a large mixing bowl, mix all ingredients except for corn & cilantro. Stir to combine. Add corn, stir to combine. Mix in cilantro, if using. Refrigerate to chill, serve cold. This is better the day after!


Alternatively, you can roast or grill the corn beforehand instead of sautéing the kernels in the pan.