Your New Summer Salad
Elote is a Mexican grilled corn on the cob that’s rolled in cotija cheese and slathered with a sour cream/mayo sauce. It’s basically heaven in food form. But, today we’re recreating this snack perfection in potluck-ready form, throwing in a few add-ins and lightening up the sauce with Greek yogurt! This healthier Mexican street corn salad can be thrown on literally everything. Eggs, tacos, chips, toast, burritos, salad, spoon…they’re all perfect vessels with which to inhale it. After countless recipe tests, I can’t wait for you to try this hearty, satisfying salad.
Grab These Ingredients
All in all, this Mexican corn salad is a quick recipe with simple ingredients (some classic, some less traditional) that are easy to find!
Dressing: Traditional elote is served with mayonnaise, but we’re lightening it up by using plain Greek yogurt for a quick spiced dressing. (Sour cream can also be used – explore our Greek yogurt substitutes here) Corn: Use fresh corn on the cob or canned corn kernels, whatever is easiest! We’ll briefly cook it to develop those toasty charred flavors. Black Beans: Black beans are great, but you could sub any canned bean you have on hand (kidney and pinto beans also work well). Bell Pepper: A diced bell pepper adds freshness and crunch to our salad. Red Onion: Finely chopped zingy onion brightens things up. For a milder taste, try sliced green onion. Cilantro: Don’t skimp on the cilantro, which adds that distinctly Tex Mex flair (you cilantro haters can leave it out if need be). Cotija Or Feta Cheese: Use crumbly cotija cheese for the perfect taste and texture, though feta is a good substitute for cotija cheese. Flavor Makers: Garlic, lime, and salt bring it all together into elote salad bliss. You can even throw in other spices, like chili powder or Tajin, for a kick!
Making This Street corn salad Is Too Easy
Step 1: Mix The DressingMix up the dressing ingredients first (this can even be done hours or days in advance). Step 2: Cook The CornHeat oil (or butter) over medium/high heat in a large saute pan then add your garlic and corn. Cook it for about 15 minutes, flipping frequently, until the corn begins to char a bit. Gently toss the mixture with lime juice and salt. Step 3: Serve The SaladIn a large bowl, combine the corn mixture, black beans, pepper, onion, cilantro, and cheese. Drizzle the sauce over and enjoy!
Serve It With
This Mexican street corn salad is great on its own or served as a condiment! Serve it with:
Vegan Pulled “Pork” Nachos: Load your nachos up even higher with a dollop of this corn salad on top. Roasted Cauliflower Street Tacos: Filled with good-for-you ingredients, like chopped roasted cauliflower and crispy baked chickpeas. Huevos Rancheros: Your breakfast game has never been so good! You can thank me later.
