• Corn: The star ingredient! Grilling or roasting the corn adds a smoky and slightly charred flavor. Fresh corn on the cob is ideal, but frozen, and thawed, corn works well too. Look for plump kernels and a vibrant color when selecting your corn.
• Red onion: Adds a sharp, slightly sweet bite. If you’re not a fan of red onion or don’t have any on hand, you can substitute it with finely chopped white or yellow onion for a milder flavor. Soaking the diced red onion in cold water for a few minutes can also help to mellow its flavor.
• Butter: Adds richness and enhances the corn’s natural sweetness. Opt for unsalted butter to control the overall saltiness of the salad.
• Sour cream: A key ingredient for creaminess and tang. It balances out the smoky flavors, adding a cool and tangy element. Plain Greek yogurt could be substituted for a slightly healthier twist. Make sure your sour cream is cold for the best texture.
• Lime juice: Fresh is always best! It adds a bright, refreshing flavor and complements the other ingredients perfectly. Use a citrus juicer to extract the most juice from your limes.
• Spices: Smoked paprika adds a smoky and slightly spicy flavor, while cumin, a warm and earthy spice, adds depth of flavor. Adjust the amount of spices to your liking, depending on your spice preference.
• Herbs: Cilantro and fresh chives add herbaceous flavor and a pop of color to the salad. Roughly chop the cilantro and chives just before adding them to the salad to preserve their freshness.
• Cotija cheese: A crumbly Mexican cheese with a salty and tangy flavor. If Cotija cheese isn’t available, you can substitute it with crumbled feta cheese, queso fresco or grated Parmesan cheese. These cheeses will provide a similar salty and tangy flavor. Store your Cotija cheese in an airtight container in the refrigerator to maintain its quality.

1. Prepare the corn. If using fresh corn, cook it on a grill or grill pan until slightly charred, then use a sharp knife to slice off the kernels. For a deeper smoky flavor, consider roasting the corn in the oven. If using frozen corn, thaw and, if desired, char in a cast-iron skillet on medium-high heat. Be careful not to burn the corn; you’re looking for a light char.
2. Toss everything together. Add the kernels and diced onion to a large bowl. While the corn is still warm, stir in the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese, and a pinch of salt and pepper. Mixing the ingredients while the corn is warm helps the butter melt and the flavors meld together.
3. Taste, season and serve! Give the salad a taste and adjust the seasonings as needed. Add more lime juice for extra tang, or more smoked paprika for a spicier kick. Serve immediately or chill for later.

• The corn used in this recipe can be fresh, frozen (thawed) or even canned. If using canned corn, be sure to drain it well before adding it to the salad.
• If you’re making this recipe ahead of time, you can mix everything together up to 1 day in advance and keep it covered in the fridge. The flavors will actually intensify overnight!
• Don’t just use it as a side salad! Consider this the ultimate topping for other salads, as well as a filling for tacos and burritos. Get creative and experiment with different ways to incorporate this delicious salad into your meals.
• For an extra layer of flavor, try adding a pinch of chili powder or a drizzle of hot sauce. Adjust the amount to your heat preference.
• If you want to add a little crunch, consider adding some toasted pepitas (pumpkin seeds).

I love serving this alongside my favorite Mexican-inspired dishes:

• Sheet Pan Chicken Fajitas
• Instant Pot Carnitas
• Rotisserie Chicken Enchiladas

It’s also a fantastic addition to summer cookouts and barbecues because it can be made ahead, travels well and can be served at room temp. Plus, it pairs well with grilled meats, burgers, ribs and many other barbecue favorites.

The possibilities are endless! Serve it as a topping for nachos, a side for grilled fish, or even as a filling for quesadillas. Its versatility makes it a perfect addition to any meal.

Elote, which translates to “corn cob” in Spanish, refers to a delicious Mexican street food featuring charred grilled corn on the cob that’s generously coated with mayonnaise and a squeeze of lime, then rolled in crumbled cotija cheese and chile powder. It’s a true culinary delight!

Esquites also known as elote en vaso (corn in a cup) are the off-the-cob version of elote. The corn and toppings are the same, but the corn is cut off the cob and served in a cup. It’s a convenient and delicious way to enjoy the flavors of elote without the mess.

Yes! Eight cups of frozen corn that has been thawed works great in this recipe. It’s not necessary but if you’d like to char the corn kernels, heat a cast-iron skillet on medium-high heat, then add the corn and sauté 3 to 5 minutes, stirring constantly, until kernels are lightly charred. Be sure to thaw the corn completely before using it.

Queso fresco, grated Parmesan cheese or crumbled feta can all be used in place of Cotija cheese. While they each have their own unique flavor, they all offer a salty, tangy element that complements the other ingredients in the salad.

Absolutely! It’ll taste even better on day 2, as the flavors have more time to meld together. Just be sure to store it in an airtight container in the refrigerator.

If you love corn as much as we do, here are a few more recipes to try:

• Baked Corn and Zucchini Fritters (Oven or Air Fryer)
• Jalapeño Corn Dip with Bacon
• Corn and Zucchini Salad with Basil Vinaigrette
• Sweet Corn Pancakes with Bacon
• Simple Skillet Cornbread
• Salsa Corn Chowder
• Quick and Easy Corn Fritters
• Cheesy Roasted Garlic Corn on the Cob