🌽 Fiesta in a Bowl: Mexican Elote-Style Roasted Corn Salad
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All the flavor of street corn—off the cob, in a bowl, and garden-fresh.
When corn season hits its stride, I’m constantly looking for ways to keep things fun without firing up the grill every single night. This elote-style roasted corn salad is one of my favorite tricks: all the bold flavor of Mexican street corn, no skewers needed.
It’s a crowd-pleaser that’s smoky, creamy, tangy, and just a little spicy—and it comes together with pantry staples and a few garden extras. I love folding in fresh herbs from the garden, sweet charred corn kernels, and a squeeze of lime to wake it all up. Whether it’s taco night or Tuesday lunch, this dish always brings the party.
📌 Why You’ll Love This Recipe
- ✅ No grill required—roast the corn in a skillet or oven
- ✅ Bold, smoky elote flavors with a creamy twist
- ✅ Perfect for potlucks, BBQs, and taco night
- ✅ Easy to customize and make ahead
- ✅ Naturally gluten-free
📌 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4–6
- Dietary Info: Gluten-Free, Vegetarian
⭐ Key Ingredients at a Glance
corn • mayo or crema • lime • cotija • chili powder • cilantro
📌 Ingredients
- 4 ears fresh corn, kernels cut off the cob (about 3½ cups)
- 1 tablespoon avocado oil
- ¼ cup mayonnaise or Mexican crema
- Juice of 1–2 limes
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder (plus more for garnish)
- ⅓ cup cotija cheese, crumbled (or feta)
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
- Optional: 1 clove garlic, finely grated
- Optional: jalapeño, finely chopped for extra heat
📝 Substitutions & Notes:
- Swap Greek yogurt for mayo if preferred.
- Use frozen corn, thawed and patted dry, if fresh isn’t available.
- Add chopped red onion, radish, or green onion for extra crunch.
📌 Step-by-Step Instructions
🔥 1. Roast the Corn
Heat a large cast iron skillet over medium-high heat with avocado oil.
Add corn and cook undisturbed for 2–3 minutes, then stir occasionally until golden and charred in spots (about 7–10 minutes total).
🥣 2. Make the Dressing
In a large bowl, whisk together mayo (or crema), lime juice, smoked paprika, chili powder, salt, and garlic if using.
🌽 3. Combine
Add the hot corn to the bowl with the dressing and toss to coat.
Fold in cotija and cilantro. Taste and adjust seasoning with more lime, salt, or chili powder.
❄️ 4. Serve or Chill
Serve warm, room temp, or chilled. Garnish with extra cheese, chili powder, or fresh herbs.
📌 Serving & Pairing Ideas
- Serve alongside tacos, grilled meats, or bean bowls
- Add to a Mexican chopped salad or grain bowl
- Scoop with tortilla chips as a chunky dip
- Great potluck dish with cold beer or agua fresca
📌 Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days
- Make Ahead: Mix everything but the cheese and herbs—fold those in just before serving
- Freezer: Not recommended due to dairy and herb content
📌 Final Thoughts
This salad is everything I love about summer: fresh, flavorful, and totally flexible. It’s a celebration of sweet corn with a zesty, creamy kick—and it only takes one skillet and a handful of minutes.
If you make it, tag @SouthernSoilSunshine and show off those golden kernels! And for more backyard bounty, try Okra Fritters with Cornmeal or Fresh Corn Arepas next.
