Big Bowl Mexican Street Corn Salad for Sharing
Mexican street corn salad is everything people love about elote, but in a big, shareable bowl you can scoop at the table. You get smoky corn, creamy lime dressing, salty cotija, and fresh cilantro in every bite.
Equipment
- Large serving bowl
- Whisk
- Large cast-iron or heavy skillet
- Heat-safe spatula
- Knife
- Cutting board
Ingredients
For the salad
- 4 cups corn kernels about 520 g; from 4–5 ears fresh corn or frozen
- 1 tbsp neutral oil for charring the corn
- 1 small jalapeño finely minced; seeds removed for milder heat
- 1/4 small red onion about 30 g; finely diced
- 1/3 cup cotija cheese crumbled (about 40 g)
- 3 tbsp fresh cilantro leaves chopped (about 10–12 g)
For the dressing (mixed right in the big bowl)
- 3 tbsp mayonnaise about 45 g
- 2 tbsp sour cream or Mexican crema about 30 g
- 2 tbsp fresh lime juice about 30 ml (about 1 large lime), plus more to taste
- 1/2 tsp fine sea salt plus more to taste
- 1/2 tsp chili powder
- 1/2 tsp Tajín or other chili-lime seasoning
- 1 small clove garlic finely grated or pressed
To serve (optional but recommended)
- extra cotija and cilantro for sprinkling
- lime wedges for squeezing at the table
- smoked paprika or extra chili powder pinch, for color on top
Instructions
- Prep the big bowl and dressing base. Grab the large serving bowl you plan to use on the table. Add the mayonnaise, sour cream, lime juice, salt, chili powder, Tajín, and grated garlic. Whisk until smooth and creamy, then set the bowl near the stove so it’s ready for the hot corn.
- Char the corn in a skillet. Heat the neutral oil in a large cast-iron or heavy skillet over medium-high heat. When the oil is shimmering, add the corn in an even layer. Let it sit undisturbed for 2–3 minutes so the bottom layer picks up some color, then stir every 2 minutes until you see plenty of browned and slightly blistered kernels, about 8–10 minutes total. If the corn starts popping wildly or the pan smokes heavily, lower the heat to medium; you want deep golden spots, not burnt or dried-out kernels.
- Season the corn while it’s hot. Sprinkle a small pinch of salt over the corn in the pan and taste one kernel. Adjust so it tastes lightly seasoned on its own.
- Transfer corn directly into the dressing. While the corn is still hot, scrape it into the bowl with the dressing base. Use a heat-safe spatula and stir well so each kernel is coated.
- Fold in jalapeño, onion, and cilantro. Add the finely minced jalapeño, diced red onion, and chopped cilantro to the bowl. Gently fold everything together, scraping down to the bottom of the bowl so no plain dressing hides underneath. If your jalapeño is especially spicy, start with half, taste, and add more as needed.
- Add the cheese last. Sprinkle in the crumbled cotija and fold it through just until it’s evenly dispersed. Avoid overmixing so the cheese stays in small, distinct bits.
- Taste and adjust for balance. If it feels flat, add a pinch more salt. For more brightness, squeeze in extra lime. For smokier flavor, add another pinch of chili powder.
- Serve warm or let it settle. Serve warm right away, or let it sit at room temperature for 10–15 minutes so the flavors marry. Top with extra cotija, cilantro, and a dusting of chili powder or smoked paprika.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 9gFat: 18gSaturated Fat: 6gCholesterol: 25mgSodium: 620mgPotassium: 520mgFiber: 5gSugar: 8gVitamin A: 400IUVitamin C: 12mgCalcium: 180mgIron: 1.8mg
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