Summer is in full swing. As temperatures continue climbing and we’re all tending to our (hopefully) bountiful gardens, this can only mean one thing: We’ve reached the time of year when I crave corn on everything. From tossing corn into salads, adding it to fritters, blending it into a cream sauce for pasta, or simply savoring a grilled cob brushed with butter and sea salt, there are so many ways to enjoy this versatile vegetable.
My absolute favorite way to eat corn? As an elote hot off the grill, smothered in sour cream, coated in bits of Cotija cheese and chili, and finished with a squeeze of lime. The Mexican street food staple has become increasingly popular in the United States, and it’s easy to see why.
Simply put, elotes bring out the best in corn. Whether it’s lathered in mayonnaise, butter, sour cream—or some combination of these—the corn always turns out extra rich, creamy, and juicy. The lime and chili pack a zesty, tangy bite that brightens the whole thing.
Dotdash Meredith Food Studios
Another thing about elotes? They’re incredibly messy to eat. No trip to the beach is complete without having a mix of corn juice and melted mayo dribbling down my arms—it’s part of the charm. But when it comes to eating elotes at home? That’s another story. I’d rather not have to wipe up pools of corn juice off my living room floor.
Luckily, I’ve discovered the easiest recipe that highlights the best aspects of elote, but pared down to make it easier to prepare and enjoy at home. Drawing inspiration from esquites, which is essentially an off-the-cob version of elote served in a cup, this elote salad takes a total of five minutes to prepare and another 10 minutes to cook. It’s the perfect dish to make when it’s unbearably hot or you need something delicious on the table in 15 minutes.
How To Make Elote Salad
The first step is to shuck the corn cobs and remove the kernels. I like to use the bowl method, where you set the cob on an upside-down bowl that’s placed inside another bowl. Slide a sharp knife down each side of the corn carefully to remove the kernels.
Then it’s time to char. The recipe we have on site calls for charring corn in the oven. While we all love a hands-off moment, I’ve found that you can still achieve lovely charred bits by opting for the stovetop. Not only does this save you time, but you also don’t have to deal with slicing corn kernels off a piping hot cob.
The key to stovetop charring is making sure your pan is hot. Add some neutral oil to a large skillet over high heat until shimmering. Once hot, add the corn and season with salt, then toss it once or twice. Let the corn hang out without touching it for 3 to 5 minutes. Then, toss again and let the corn hang out in the pan for an additional 3 to 5 minutes, or until you start to see charred bits.
As the corn cooks, mix the mayo dressing. The Allrecipes recipe calls for mayonnaise, lime juice, hot sauce, chili powder, and paprika. This creates a creamy sauce that’s smoky, spicy, citrusy, and full of flavor. However, you could also trim down the ingredient list and use just mayo, lime juice, and chili powder.
Slice up some scallions and cilantro, then toss that with the corn, mayo dressing, and Cotija cheese. Now all that’s left is to dig right in!
What the Allrecipes Community Has To Say
- “I made this last summer, and will be making it again this year! I add finely chopped red bell pepper for a little extra zing! Fabulous!!” —Vicki
- “Is there anything better than grilled corn? Nope. I’ll save you the time. This is the best corn salad I’ve ever made. The second time I made it, I put in a few chopped jalapenos. Even better. You could go crazy with this recipe. Maybe some grape tomatoes sliced in half? I’m getting hungry already.” —Poppe Art
- Love this! Have already passed along the recipe to a few other people. I did buy the Trader Joe’s frozen roasted corn to save some work. It is so yummy. Thank you!” —Tina
