Elote Corn Salad Recipe

Cut kernels

If using fresh corn, shuck the ears and, using a sharp knife, cut the kernels off the cob into a large bowl. If using frozen corn, thaw completely and drain any excess liquid.

Char the corn (recommended)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon butter or a drizzle of olive oil and spread. Add the corn kernels in a single layer and cook, stirring occasionally, until kernels develop brown/black char spots, about 6–8 minutes. Work in batches if necessary to avoid steaming. Remove from heat and let cool slightly.

If you prefer, you can grill whole ears first until charred, then cut the kernels from the cob and proceed. Let the corn cool while you prepare other components.

Finely dice the red onion and red bell pepper. Mince the jalapeño, removing seeds if you want less heat. Chop the cilantro and reserve 2 tablespoons for garnish.

Add the cooled charred corn to a large mixing bowl along with the diced red onion, red bell pepper, minced jalapeño (if using), and chopped cilantro. Toss gently to combine.

In a medium bowl, whisk together the mayonnaise and sour cream (or crema) until smooth.

Add the lime juice, lime zest, ground cumin, smoked paprika, chili powder (if using), kosher salt, and black pepper. Whisk until thoroughly combined and taste; adjust salt, lime, or heat to preference.

Pour the dressing over the corn and vegetable mixture. Using a spatula, fold the dressing into the corn mixture until everything is evenly coated.

Stir in about two-thirds of the crumbled cotija (reserve the rest for topping). Make sure cheese is distributed but not completely breaking down — you want some small lumps.

Taste and adjust seasoning: add a little more salt, lime juice, or chili if needed.

Transfer the salad to a serving bowl. Sprinkle the remaining cotija cheese on top, the reserved cilantro, and a light dusting of chili powder or smoked paprika for color.

Serve with lime wedges alongside. The salad can be served warm, at room temperature, or chilled. If making ahead, cover and refrigerate up to 2 days; stir gently before serving and add a splash of lime juice if it tastes muted.