Elote Recipe Off the Cob (Mexican Street Corn Salad)

If you love the classic flavors of Mexican street corn (elote), but want something a little easier to eat—this Elote Recipe (Off the Cob) is for you! It’s everything you love about elote: sweet corn, creamy mayo, zesty lime, a touch of spice, and a generous sprinkle of cotija cheese, but in a bowl and ready in minutes.

I, unfortunately, was VERY late to the game in learning about the deliciousness that is elote. I grew up in the country and there was always LOTS of delicious, fresh, sweet corn available in the summer – straight from the farm.

Corn on the cob slathered in butter and salt was always a favorite in the warm summer months.

Until only a few years ago, I had never had the delicious yellow goodness coated in mayo, cotija cheese, lime and spices. The moment I tasted it for the first time, I was a changed woman! SO delicious.

To make my new favorite corn dish easier to eat for my messy kiddos, I decided to turn it into an off the cob elote dish, referred to as esquites or Mexican street corn salad.

Enjoyed hot or cold, this dish is a winner!

Why You’ll Love This Elote Recipe Off the Cob

This irresistible elote recipe off the cob is everything you love about Mexican street corn—but easier to eat and even easier to make.

• No mess, all flavor: No skewers or corn stuck in your teeth—just a creamy, flavorful corn salad
• Quick & easy: Made with just a handful of ingredients in under 20 minutes
• Perfect for parties: A crowd-pleaser side dish that pairs well with tacos, grilled meats, or chips
• Versatile: Can be served warm or cold—your choice
• Easily customizable: Make it spicier, dairy-free, or bulk it up with extras

Ingredients In This Elote Recipe (Off the Cob)

Corn on the Cob – The star of the show. Sweet, juicy kernels with a bit of char (if grilled or roasted) create the perfect base.
Mayonnaise – Adds creaminess and helps all the flavors cling to the corn. It also provides a rich, tangy backdrop.
Cilantro – Adds freshness and bright herbal notes that balance the richness.
Chili Powder – Brings warmth, smokiness, and that classic elote kick. You can use mild or hot depending on your spice preference.
Lime Juice – Adds acidity to cut through the mayo and balances the sweetness of the corn.
Cotija Cheese – Salty, crumbly, and delicious—this cheese ties it all together with its signature bite.
Salt – Enhances all the other flavors—don’t skip it!

Tips & Substitutions

Tips:

• Char the corn for the best flavor. Grill it or use a cast iron skillet to get that roasted, smoky taste
• Serve immediately for best texture, though it can be made a few hours ahead
• Double the batch for potlucks—it always disappears fast

Substitutions:

• Corn: Fresh is best, but frozen or canned corn works in a pinch (just drain well).
• Mayonnaise: Swap with sour cream or Greek yogurt for a tangier twist or lighter option.
• Cotija Cheese: Can’t find cotija? Feta or queso fresco are great substitutes.
• Cilantro: If you’re not a fan, try green onions or parsley.
• Spice level: Add a dash of hot sauce, diced green chiles, or chopped jalapeño if you like heat.

How to Store This Elote Recipe Off the Cob (AKA Mexican Street Corn Salad)

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve cold or warm—it tastes great either way. If reheating, gently warm it in a skillet or microwave.
• Not freezer-friendly—due to the creamy mayo base and fresh herbs, freezing is not recommended.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can prep it a few hours in advance and store it in the fridge. Add cilantro and cheese just before serving for the freshest flavor.

What can I serve with elote off the cob?
It’s a fantastic side for tacos, grilled chicken, burgers, or BBQ dishes. Or serve it with tortilla chips as a dip!

Is this dish spicy?
It has a mild kick from the chili powder. To make it spicier, add jalapenos, diced green chiles, cayenne, or a splash of hot sauce.

Can I use canned corn?
It’s not idea but yes. Just be sure to drain it well and try to sauté it in a pan for a bit to give it a little color and extra flavor.

Step-by-Step Instructions

Instructions:

1. Cook the corn
   Grill the corn over medium-high heat until slightly charred, about 2–3 minutes per side. Or roast in a skillet or oven until golden. Let it cool slightly.
2. Cut off the kernels
   Use a sharp knife to slice the kernels off the cob into a large bowl.
3. Mix the dressing
   In a small bowl, combine mayonnaise, lime juice, chili powder, and salt.
4. Combine everything
   Add the dressing to the corn, and mix well to coat. Stir in the chopped cilantro and cotija cheese.
5. Taste and adjust
   Add more lime juice, chili powder, or salt to taste.
6. Serve
   Sprinkle extra cotija and cilantro on top before serving. Enjoy warm or cold!

Serving Suggestions

While I could eat this with a spoon by itself, this dish pairs great with your favorite Mexican main dishes. Try it with:

• Lazy Enchiladas (Skillet Beef Enchiladas)
• Easy & Healthy Burrito Bowls
• Copycat Taco Bell CrunchWraps
• Mexican Macaroni Salad

Enjoy this delicious Mexican Street Corn Salad! I also just HAVE to share… if you’re ever craving this delicious flavor but don’t have the energy to make it, definitely check out Rojo’s Mexican Street Corn Dip! We snag it at Costco but it’s available in many grocery stores. SO good!

Print