Elote Street Corn Salad

Latin American · 20 min · Easy · 4 servings

Elote Street Corn Salad

Fire Rating: 5.0 out of 5 from 3 ratings.

Flames are how much people loved it, not how spicy it is.

Everything good about Mexican street corn, taken off the cob and into a bowl: charred kernels, a tangy lime dressing, chili, and a shower of herbs.

~330 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Char the corn

    ⏱ 10 min

    Heat the oil in a large frying pan over high heat and add the corn in a single layer. Leave it alone until the kernels blacken in patches, then toss and repeat. You want real char, not just heat: that smokiness is the whole point.

  2. 2

    Mix the dressing

    Whisk the vegan mayonnaise, lime juice, garlic, chili powder and smoked paprika together in a large bowl with a good pinch of salt.

  3. 3

    Toss and serve

    Tip the hot corn straight into the dressing and stir: the warmth loosens it. Fold through the red onion, jalapeno, most of the vegan cheese and most of the cilantro, then scatter the rest over the top.

Notes

Frozen corn chars better than canned, which is too wet. Serve warm or at room temperature; it is best within an hour or two of making, while the corn still has bite.

From readers’ kitchens

Real photographs, taken by people who cooked this and chose to show them here.

  • Elote Street Corn Salad, cooked by Tiffany
    Tiffany · September 25, 2026
Cooking this later?Save to Pinterest