Mexican Street Corn Off The Cob

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mexican street corn salad with avocado

This Mexican street corn off the cob recipe is a delightful summertime salad that celebrates the freshness of local corn. The corn is cooked to perfection, retaining its natural sweetness, plumpness, and a satisfying bite. The combination of bold, zesty, tangy, smoky, and creamy flavors makes this salad utterly irresistible.

Perfectly seasoned with a blend of spices, salt, and pepper, this salad bursts with deliciousness. The final touch of garnishing with fresh herbs adds an extra layer of beauty to the dish, making it as visually stunning as it is delicious.

Mexican corn salad, also known as Elote salad or Mexican corn off the cob, is a popular and flavorful dish that draws inspiration from Mexican street corn, known as Elote. Elote is a popular street food in Mexico and various other Latin American countries. Traditionally, Elote is made by grilling or boiling corn on the cob and then slathering it with a mixture of mayonnaise, crema (a type of Mexican sour cream), cotija cheese (a crumbly and salty Mexican cheese), chili powder, lime juice, and sometimes butter.

The Elote salad is a deconstructed version of this street food favorite. Instead of serving the corn on the cob, the kernels are removed and combined with the same or similar ingredients used to dress the Elote. This creates a refreshing and delicious salad that’s perfect for summer gatherings, BBQs, or as a side dish for Mexican-inspired meals.

elote salad

yields: 6

corn salad ingredients:

• 6 corn on the cob
• 2 tablespoons butter (I use Miyokos to keep it vegan)
• 1 avocado
• 1/4 red onion
• 1/4 cup cilantro
• 1 small jalapeño pepper
• 1/8 mayo
• 1/8 cup sour cream
• 1 teaspoon ground cumin
• 3 tablespoons chipotle pepper in adobo sauce liquid
• ground parmesan cheese
• mild crumbly cheese such as cotija
• 1/2 lime
• maldon flaky salt and ground black pepper
• garnish: basil, mint, ground chipotle seasoning

These are the dairy-free options I used to make this vegan.

Miyokos butter, Kite Hill sour cream, Follow Your Heart vegan mayo, Violife ground parmesan cheese, violife feta cheese.

Instructions:

1. Start by making the mayo-based chipotle sauce by adding the mayo, sour cream(or Mexican crema), ground cumin spice, and adobo liquid from the ‘chipotle pepper in adobo sauce’ can. Or use my homemade chipotle mayo recipe.
2. Remove the husk and silk threads and cut of the ends. Boil the corn for 4 minutes in shallow water almost covering the corn, place a lid on the pot. Remove and all to cool off a bit. Evenly butter all sides. Cut the corn of the cob and place in your bowl or large serving plate.
3. Dice the avocado into bite sized squares and add it to the corn. Wash and dry the cilantro to remove and bits of sand then finely chop the cilantro and slice the red onions. Add them to the corn with 2 tablespoons of chipotle mayo and both types of cheese. Gently toss the ingredients together.
4. Slice the jalapeños and place them around on top. Dollop more chipotle mayo over the top and sprinkle more ground parmesan over the top. Sprinkle the chipotle seasoning. Add the garnish of basil and mint leaves. Finish with flaky salt and ground black pepper. Serve with half a lime cut and scored for squeezing over the top.

Video tutorial below

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Mexican Street Corn Off The Cob

Servings 6

Mexican street corn salad – Esquites with avocado, red onion, chipotle mayo, cheese, herbs.

Ingredients

• 6 corn on the cob
• 2 tablespoons butter (I use Miyokos to keep it vegan)
• 1 avocado
• 1/4 red onion
• 1/4 cup cilantro
• 1 small jalapeño pepper
• 1/8 cup mayo 
• 1/8 cup sour cream or Mexican crema
• 1 teaspoon ground cumin spice
• 3 tablespoons adobo liquid from canned chipotle peppers in adobo sauce
• 1/8 cup plus more for over the top, ground parmesan cheese (I used this dairy-free option for vegan)
• Mild crumbly cheese such as cotija (I used this plant-based option)
• 1/2 lime
• Maldon flaky salt and ground black pepper
• Garnish: basil, mint, ground chipotle seasoning

Instructions 

• Start by making the mayo-based chipotle sauce by adding the mayo, sour cream(or Mexican crema), ground cumin spice, and adobo liquid from the 'chipotle pepper in adobo sauce' can. 

  Remove the husk and silk threads and cut of the ends. Boil the corn for 4 minutes in shallow water almost covering the corn, place a lid on the pot. Remove and all to cool off a bit.  Evenly butter all sides.  Cut the corn of the cob and place in your bowl or large serving plate. 
• Dice the avocado into bite sized squares and add it to the corn. Wash and dry the cilantro to remove and bits of sand then finely chop the cilantro and slice the red onions. Add them to the corn with 2 tablespoons of chipotle mayo and both types of cheese. Gently toss the ingredients together.
• Slice the jalapeños and place them around on top.  Dollop more chipotle mayo over the top and sprinkle more ground parmesan over the top. Sprinkle the chipotle seasoning.  Add the garnish of basil and mint leaves.  Finish with flaky salt and ground black pepper. Serve with half a lime cut and scored for squeezing over the top.

Course: Appetizer

Cuisine: Mexican

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Mexican Street Corn Salad is a vibrant and flavorful dish that can be made with different variations to suit various preferences and dietary needs.

• Canned Corn Variation: For a quick and easy version, you can use canned corn as a time-saving alternative to fresh or frozen corn. Simply drain and rinse the corn before using it in the recipe.
• Black Beans Addition: To boost the protein and add more substance to the salad, consider including black beans. They complement the flavors well and provide a satisfying texture.
• Frozen Corn Option: If fresh corn is not available, frozen corn can be used as a convenient substitute. Thaw and drain the corn before mixing it with the other ingredients.
• Mayo-Free Alternative: For those who prefer a lighter dressing, you can make the salad without mayonnaise. Instead, opt for a combination of Mexican crema or sour cream (dairy-free alternatives are available) mixed with lime juice and your favorite seasonings.
• Avocado Twist: Adding creamy avocado to the Mexican street corn salad takes it to a whole new level of deliciousness. The avocado’s richness complements the smoky and tangy flavors perfectly.
• Vegan and Dairy-Free Options: This salad can easily be adapted to suit vegan and dairy-free diets. Substitute dairy ingredients like cotija cheese or regular sour cream with vegan alternatives such as plant-based cheese or vegan sour cream.
• Versatile Elote Salad: Known as Elote Salad, this dish is a deconstructed version of the popular Mexican street food, Elote. Feel free to customize the ingredients to your liking, including additional vegetables like diced red onions, bell peppers, or cherry tomatoes.
• Perfect Side Dish: Mexican Street Corn Salad pairs wonderfully with various main dishes. It complements grilled meats, tacos, fajitas, and enchiladas, adding a burst of flavor and texture to the meal.
• Off-the-Cob Convenience: Enjoy all the deliciousness of Mexican street corn without the mess by making this salad version. It’s easy to serve and eat, making it ideal for gatherings and potlucks.

I hope you enjoy this Mexican Street Corn Off The Cob recipe as much as we have!