Spicy Mexican Corn Salad
This amazing Spicy Mexican Corn Salad has all the delicious flavors of elotes, or Mexican street corn, with no grilling involved. Just chop and mix and prepare to swoon!
We love using local corn in so many recipes like this Grilled Corn on the Cob with Basil Butter, so make sure to pick up some fresh sweet corn when it’s in season! This delicious Elote Salad does not disappoint!
Why You Must Make
- I found my inspiration from Mario Batali’s Corn Salad on The Chew’s website. I tweaked it slightly, eliminating the radishes and adding cucumber and red bell pepper to replace the crunch. I also cut back on the cayenne pepper as the hubby has a “sensitive” palate when it comes to heat. Though, I would have been happy to eat his share.
- It is an amazing summer salad made with lightly steamed, fresh sweet corn cut off the cob and, along with other vegetables, tossed in a spicy, mayonnaise-based dressing.
- It’s a fun side dish when serving tacos, quesadillas or enchiladas for dinner.
- This Corn Salad Recipe is one of the top 3 new recipes I’ve made this summer.
Ingredient Notes
- Kitchen Staples – Olive Oil, Kosher Salt
- Fresh Corn on the Cob – Grilled is preferred, but steamed or boiled is fine. If you don’t have access to fresh corn, defrosted frozen corn will work well.
- Onion – A red onion will add a touch of color and piquancy
- Garlic Cloves – Another aromatic to add more flavor
- Grape Tomatoes – Adds sweetness
- Cucumber – Adds crunch. English cucumbers or baby cucumbers have fewer seeds.
- Red Bell Pepper – Adds crunch and color
- Mayonnaise – Duke’s or Hellmann’s brands; use full fat
- Sour Cream – Use full fat
- Lime – Use both the zest and juice for a flavorful dressing
- Cayenne Pepper and Chipotle Pepper – Contribute heat and/or smokiness
Expert Tips
- This elotes corn salad is best made at the peak of corn season so you can utilize fresh, sweet corn on the cob.
- Use steamed, roasted, or grilled corn on the cob for this recipe. Grilling is traditional and concentrates the sweetness in the corn while adding smoky undertones.
- Be careful cutting the corn off the cob. I like to hold an ear of corn upright, then slice downward to remove the kernels into a bowl.
- Cut as close to the cob as you can get so you can have full kernels for your recipe. I also love to add some larger pieces of connected kernels, though feel free to break them apart if desired.
- Make sure all the salad ingredients are cut into bite-sized pieces.
- PRO-Tip: One trick is to use a tube or angel food cake pan to collect your corn. Place the small end of the corn cob in the middle opening of the pan, then slice downwards. Most of the kernels should collect in the pan.
- Remember that this spicy Street Corn Salad has a mayonnaise base for the dressing. You do not want to leave it out at room temperature (or warmer if you’re outside) for more than
two hours. Keep it chilled until you’re ready to serve to avoid food-borne illnesses AKA food poisoning.
Frequently Asked Questions
Elotes are made with charred corn smeared with a creamy, spicy, cheesy sauce. The ingredient list often includes: Olive Oil, Kosher Salt, Corn on the Cob, Onion, Garlic, Tomatoes, Cucumber, Bell Pepper, Cojita Cheese, Mayonnaise, Sour Cream, Cayenne, and Chipotle Pepper.
Elotes are served on the cob. And an esquites recipe is served off the cob and in a cup.
Chili Powder, Chipotle Powder, and Cumin are used to flavor a Mexican Street Corn Salad.
Yes, elotes are coated in Cojita cheese so that would be an excellent addition to this salad. If you can’t find or don’t like Cojita, Feta would be a good substitute.
You May Also Like:
- Jalapeno Popper Grilled Corn Salad Recipe from Wonky Wonderful
- Grilled Corn Salad with Avocado and Tomato from Well Plated
- Fiesta Corn Dip
- Sour Cream Corn Dip
- Sweet Corn Casserole
- Fresh Corn Pancakes
- Corn Chowder
- More Tasty Salad Recipes
Spicy Mexican Corn Salad
A fabulous spicy corn salad that's best made with fresh sweet corn!!!
Ingredients
Salad:
- 1 tablespoon olive oil
- 6 ears of corn, cooked, cooled, and kernels removed
- ½ medium red onion (peeled, small diced)
- 2 garlic cloves (peeled, minced)
- 1 cup grape tomatoes (cut in half)
- ½ English cucumber, peeled, quartered lengthwise and cut into thin slices
- 1 red bell pepper, cored, seeded and diced
Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 lime (zested and juiced)
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground chipotle pepper
- ½ teaspoon kosher salt
Instructions
- In a medium skillet, add olive oil and onion. Cook until the onion is soft. Stir in the minced garlic, cook for a minute or two; remove from heat and let cool to room temperature.
- In a large bowl, add the onion mixture, corn, grape tomatoes, cucumbers, and red bell pepper.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, ground chipotle pepper, and salt.
- Add dressing to corn mixture and toss. Serve chilled.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g
35 Comments on “Spicy Mexican Corn Salad”
Our Jersey fresh corn is just starting to come in. What a perfect delicious recipe to try with our fresh summer corn. Thanks. Visiting from Gluten Free A-Z
This is honestly one of the BEST tasting salads of the summer season.
I really enjoy this creamy corn salad. It has just the right amount of spicy kick and you just can’t beat the flavor of fresh sweet corn!
Yum! This is a favorite here at our house! We love this salad and enjoy it every time I make it! Can’t wait to make this recipe again!
I love Street Corn and always take a sharp knife to cut it off the cob to eat this is a brilliant idea!
What an easy and deliciously tasty salad! And so beautifully presented.
Who knew Mario Battali was also an aficionado of Mexican cuisine? =) I like your substitutes Liz and am motivated to give it a go…especially if it’s one of your top 3 salad faves =)
Oh wow I love this Liz and it would go so well with my Mexican chicken dish too!
Excellent salad recipe, Liz! Is it more of a winter or summer recipe?
Hi, Agness, I like making it with fresh sweet corn, so I consider it a summer recipe. You could easily make it in the winter with a good quality defrosted frozen corn, but the brand I used to love is impossible to find anymore! Hope you give it a try!
So festive! Perfect summer salad!
Just bought a half dozen sweet corn at the farmers market and this recipe is just perfect way to celebrate. We love the fact that you have all the flavors of the Mexican Street corn without all the mess. Just pinned!
Top three? I am impressed! Im going to get these ingredients on my shopping lust today, I’m testing tourtière recipes tomorrow and this would be an awesome side!
My husband likes the heat but not me and he won’t eat mayonnaise so this salad would not be up his alley. I do like seeing recipes with corn since it is still in full swing. Enjoy summer while it lasts.
This corn salad looks so gorgeous and inviting, Liz. I love spicy food and I also love Mexican food, so I can tell I would adore this salad too.
This corn salad looks so fresh and tasty, I think I could eat two portions as well.
I’m hungry now! xoxo
I love sweet corn but have never eaten a corn salad. This Spicy Mexican Corn Salad sounds amazing.I need to put this on list of things to make
I need to get out of the corn on the cob rut (as yummy as it is)! This corn salad is perfect segue. It is a perfect of representation of summer in a bowl!
I grew up in corn country and could eat corn every day. Looks like I will be trying this soon as I have 6 ears in the fridge right now! Thanks Liz!
Hi Liz,
Could I make this a day ahead? Charged with bringing a lunch to a lake house and would rather make ahead than deal with cooking there.
Hi, Sara! Yes, its’ just fine made the day ahead 🙂
I love everything about this! Corn is so good right now I can’t even take it. Have a great weekend, Liz!
This looks so good but I’m confused……….
Is the corn cooked? At what point does it get added to the other ingredients?
I’ve just updated the recipe. Sorry about the confusion!
I could eat this salad everyday in summer! I would enjoy the cayenne myself 🙂 Terrific and beautiful – pinning!
This salad looks AMAZING Liz! I bet it’s so naturally sweet and crunchy! A perfect summer side. Though I could eat a huge bowl of this as my main meal! 🙂
The husband and I sure love our spice. This sounds like a wonderful side dish for us!!
Sweet Corn is for sale all over the place in my neck of the woods, Liz. Since I’m having a house full of company in a few weeks, or should I say a backyard full, I had an epiphany in the middle of the night last night that I needed to find a Corn Salad for the tribe. This recipe just may fit the bill.
Thanks so much for sharing, Liz…
my daugther love corn salad Lizzy I will make this for her !!
xoxo
I’ll take all the cayenne you can pile on! Love spicy stuff. This looks great — just loaded with flavor, and love the texture. Good stuff — thanks.
Fresh summer corn as a highlight in a salad is fabulous. Corn sometimes gets a bad rap but you show here it is a summer beauty to be enjoyed.
Velva
I love the freshness of this one. What a great summer salad lizzy!
To me, fresh corn just about shouts “summer”! And your version of this salad is shouting “delicious” to me! Perhaps I never grew up but I’m just not a huge radish. I’m quite certain I’d like your salad better than the original.
I adore corn salad and really should use fresh corn oftener! Your spicy Mexican corn salad looks scrumptious, Liz.