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grilled corn on the cob
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Mexican Elote Corn Salad

A side dish to make your mouth muy contenta!
Prep Time 30 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Mexican
Servings 4 people


  • 6 Ears of sweet corn, husked
  • 1/3 cup Crema *see note for substitution
  • 4 tbsp Fresh lime juice
  • 1/2 tsp Ground cumin
  • 3/4 tsp Smoked paprika
  • 1/2 tsp Chili powder
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt, plus more to taste
  • 1/2 cup Crumbled cotija cheese
  • 1/2 Red onion, minced
  • 1/3 Bunch of cilantro, chopped


  • Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
  • Remove from the grill and allow to cool for a few minutes.
  • Holding the corn by the small end, cut off all of the kernels and place the kernels in a big bowl and add all remaining ingredients.
  • Fold gently with a rubber spatula, seasoning with additional salt as needed.
  • Serve slightly warm, room temperature or cold.


Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.  Store in the refrigerator for up to 3 days.
Keyword Corn

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