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Mexican Street Corn Salad

This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess - grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time: 15 minutes
Total Time 45 minutes
Servings 6
Author Liz


  • 6 ears of corn
  • 3 Tbs. sour cream (see notes)
  • 5 Tbs. mayonnaise (see notes)
  • 4 Tbs. fresh lime juice from two limes
  • 1/2 tsp. ground cumin
  • 3/4 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 c. crumbled feta cheese (see notes)
  • 1/2 medium red onion small dice
  • 1/3 bunch of cilantro chopped finely


  1. Preheat a grill set to medium heat. While the grill is preheating, shuck corn, removing the husk and fine hairs. Wrap each piece of corn in a foil. When the grill is preheated, place corn on the grill and cook for about 20 minutes, turning once or twice to ensure even cooking.

  2. While corn is cooking, mix sour cream, mayonnaise, lime juice, cumin, paprika, chili powder, salt and pepper in a small bowl. Set aside.

  3. When corn is finished cooking, remove from grill. Open each packet of corn and allow to cool until cool enough to handle. Using a sharp knife, carefully remove corn kernels from cob, placing in a large bowl.

  4. Toss corn with prepared sauce, feta, red onion and cilantro.

  5. Salad may be served hot, at room temperature, or cold, straight from the fridge.

Recipe Notes

I use mayo/sour cream and feta in the salad, instead of the more authentic crema and cojito because they're staples in my fridge and I've had trouble finding the Mexican ingredients in my local supermarkets. By all means, if you can find crema and cojita, use it! You'll use 1/3 cup of crema and 1/2 c. cojita.