Mexican Street Corn Salad

Mexican street corn, also known as Elote is a creamy, spicy, cheesy corn on the cob that is sold by vendors in the streets of Mexico. I first had Elote at a Mexican festival here in Westchester as a kid and I loved it! This recipe is definitely not 100% authentic, but it sure does hit the spot.

Since eating corn on the cob isn't my favorite thing to do - and honestly making a bunch of these for a crowd is pretty annoying, I decided to make an off-the-cob corn salad!

The only thing you have to "cook" is the corn and the rest is chopping and dropping. I hope you try this out and enjoy!


  • 6-8 ears of corn, shucked (white and yellow mixed)

  • 1/2 english cucumber, diced

  • 1 roma tomato, chopped

  • 2 tbsp red onion, finely diced

  • 1/4 cup crumbled cotija cheese (if you can't find this you can use feta)

  • 1/4 cup cilantro, roughly chopped

  • 2 tbsp parsley, roughly chopped

  • 2 tbsp green onion, sliced thinly

  • 2 tbsp chipotle mayo

  • squeeze of 1 lime


  • Grill corn until lightly charred on all sides. Remove and place on a tray and cover with tin foil to rest for 25 minutes. The corn will steam and continue to cook.

  • While the corn is resting, chop and prepare the rest of the ingredients for the salad and place in a large mixing bowl.

  • Using a sharp knife, slice the corn kernels off of each cob.

  • Add the corn to the mixing bowl and toss together with the chipotle mayo and lime juice.

  • Garnish with extra cilantro and enjoy!