This vibrant Spicy Mexican Corn Salad captures all the bright, smoky flavors of elotes—Mexican street corn—without needing a grill. Simply chop, mix, and enjoy!
When fresh sweet corn is in season, it’s one of my favorite ingredients to use. This version of Elote Salad celebrates peak-summer corn, paired with crisp vegetables and a tangy, slightly spicy mayo-based dressing. It’s an effortless crowd-pleaser and a perfect side for tacos, quesadillas, enchiladas, or a backyard barbecue.
Why You Must Make
- This recipe was inspired by Mario Batali’s corn salad. I adapted it by swapping radishes for cucumber and red bell pepper to keep a fresh, crunchy texture and by dialing back the cayenne for a milder heat that appeals to sensitive palates.
- It highlights lightly steamed or grilled sweet corn cut off the cob, combined with tomatoes, cucumber, bell pepper and a creamy, tangy dressing spiked with lime and smoky chipotle.
- Serve it as a bright, refreshing side with Mexican-style mains or bring it to potlucks for an easy, make-ahead option.
- Simple to prepare and full of summer flavor—this corn salad quickly became one of my favorite new seasonal recipes.
Ingredient Notes
- Olive oil and kosher salt are pantry essentials for sweat-sautéing the onion and seasoning the salad.
- Fresh corn on the cob is ideal. Grilling concentrates sweetness and adds smoke, but steamed or boiled corn works well. If fresh corn isn’t available, defrosted frozen kernels are an acceptable substitute.
- Red onion adds mild bite and color—dice it small so every bite is balanced.
- Garlic brings depth of flavor; use fresh cloves, minced.
- Grape tomatoes add bursts of sweetness and acidity.
- Cucumber provides cool crunch—English or Persian cucumbers have fewer seeds and hold up nicely.
- Red bell pepper contributes sweetness, color, and texture.
- Mayonnaise and sour cream create a creamy base for the dressing; use full-fat for best texture and flavor.
- Lime (zest and juice) brightens the dressing and balances the richness.
- Cayenne and ground chipotle add heat and smoky warmth—adjust amounts to suit your taste.
Expert Tips
- Make this salad when corn is at its sweetest—peak summer gives the best results.
- Grill the ears for extra smoky flavor if you can; otherwise roasting or steaming is fine.
- To remove kernels safely, stand an ear of corn upright in a wide-mouthed container (or use the center hole of an angel food cake pan) and cut downward so the kernels fall into the bowl.
- Cut all vegetables into bite-sized pieces so every spoonful has a balanced mix of textures and flavors.
- This salad is dressed with mayonnaise and sour cream, so keep it refrigerated and don’t leave it at room temperature longer than two hours to reduce the risk of foodborne illness.
Frequently Asked Questions
Traditional elotes are charred corn smeared with a creamy, spicy, and cheesy mixture. Common components include corn, olive oil, salt, onion, garlic, tomatoes, cucumber, bell pepper, crema or sour cream, mayonnaise, lime, and spices like cayenne or chipotle. Cotija cheese is often added for a salty, crumbly finish.
Elotes are served on the cob and typically eaten as a handheld snack. Esquites are served off the cob, usually in a cup or bowl, often with similar seasonings and toppings.
Chili powder, chipotle powder, cayenne, and sometimes cumin give Mexican street corn its warm, smoky, and slightly spicy profile.
Yes. Cotija cheese is the traditional choice for elotes and pairs wonderfully with this salad. If you can’t find cotija, crumbled feta makes a suitable 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
- Bacon Corn Chowder
- More Tasty Salad Recipes
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Spicy Mexican Corn Salad
15 minutes
5 minutes
20 minutes
6 servings
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 and small diced
- 2 garlic cloves, peeled and minced
- 1 cup grape tomatoes, halved
- ½ English cucumber, peeled, quartered lengthwise and thinly sliced
- 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 (adjust to taste)
- ¼ teaspoon ground chipotle pepper
- ½ teaspoon kosher salt
Instructions
- In a medium skillet, heat the olive oil and sauté the diced onion until soft and translucent. Stir in the minced garlic and cook for another minute or two. Remove from heat and let the mixture cool to room temperature.
- In a large bowl, combine the cooled onion mixture with the corn kernels, halved grape tomatoes, sliced cucumber, and diced red bell pepper.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne, ground chipotle, and kosher salt until smooth.
- Pour the dressing over the corn and vegetables, toss gently to coat, and chill before serving. Taste and adjust seasoning if necessary.
Notes
Great use for leftover corn on the cob. Grilled corn adds extra depth if you have it. I typically use a reliable full-fat mayonnaise and sour cream for best creaminess.
Recommended Products
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OXO Cutting Board -
Wusthof Tomato Knife
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OXO Good Grips 11-Inch Balloon Whisk
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 259
Total Fat: 19g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 13mg
Sodium: 299mg
Carbohydrates: 22g
Fiber: 3g
Sugar: 6g
Protein: 4g