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Elote Salad

Creamy, citrusy, with fresh bursts of herbs and spice, this addictive Mexican-street corn inspired salad is a welcome addition to any summer spread. Grilling your corn gives the kernels a nice char adding depth of flavor to the salad. For a little heat, add extra Tajin; and for that pop of acidity, don’t skimp on the pickled red onion – we’ve included a simple recipe that you can make quickly at home.

  • Servings 6-8
  • Dish Side
  • Time 25 minutes
  • Skill Home Cooks


Elote Salad (Mexican Corn Salad) ingredients

6 ears corn
½ cup sour cream or crema
2 Tbsps lime juice, about 1 lime
⅓ cup (2 oz) Cotija cheese or Queso Fresco, crumbled
¼ cup pickled red onion
Salt and pepper, to taste
Fresh cilantro, for garnish
Tajin Clasico Chili Lime seasoning, for garnish

Quick-Pickled Red Onion ingredients

2 cups water
1 cup apple cider vinegar
2 Tbsps sugar
1 Tbsp salt
1 red onion


Elote Salad (Mexican Corn Salad)


Over an open flame on a gas burner or charcoal grill, cook the corn on all sides until nicely charred. Alternatively, you can char the ears of corn in a hot grill pan on the stovetop.


Let the corn cool, then cut the corn kernels off the cob.


In a large bowl, whisk together the sour cream and lime juice. Add the corn kernels and carefully toss them in the dressing. Season with salt and pepper to taste.


Transfer the salad to a serving bowl and top with crumbled Cotija cheese, pickled red onion, cilantro, and Tajin.

Quick-Pickled Red Onion


Whisk together the water, vinegar, sugar, and salt until the salt and sugar dissolve.


Thinly slice the red onion and place them in the brine.


Cover and allow to marinate for 1 hour at room temperature.


Transfer to the refrigerator; onions will continue to develop in flavor as they sit in the fridge. Pickled red onion will last up to 1 month in the fridge in an airtight container.