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A Fiesta in a Bowl – Mexican Street Corn Salad with Chipotle Crema

15 minutes. Cook
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Mexican cuisine is renowned for its vibrant flavors and irresistible street food. One dish that truly captures the essence of Mexican street food is the “Elote,” or Mexican street corn. It’s a delectable combination of sweet corn, smoky spices, and creamy toppings that dance on your taste buds. Today, we’re taking this classic street food and transforming it into a sensational salad that’s perfect for any occasion – Mexican Street Corn Salad with Chipotle Crema. This salad offers all the flavors you love from a street corn cob but in a more convenient and shareable form. Whether you’re planning a festive gathering or just craving a taste of Mexico, this salad is sure to impress. So, let’s dive into the details of this delightful recipe!

Historical Context

Elote, which means “corn cob” in Spanish, has deep roots in Mexican culinary history. Corn is a staple crop in Mexico and has been cultivated for thousands of years, dating back to the time of the Aztecs and Mayans. Street vendors in Mexico City began serving elote as a popular street food in the early 20th century. Traditionally, it’s prepared by grilling corn cobs and slathering them with a mixture of mayonnaise, Mexican crema, chili powder, and cotija cheese. Over the years, elote has evolved, inspiring various interpretations like the Mexican Street Corn Salad with Chipotle Crema we’re about to make.


1. Grilling the Corn

Start by preheating your grill pan or skillet over medium-high heat. Brush the corn kernels with olive oil, season with a pinch of salt and pepper, and grill them for about 5-7 minutes until they develop a beautiful char. Keep stirring occasionally to ensure even cooking. Transfer the grilled corn to a large mixing bowl and let it cool.

2. Preparing the Chipotle Crema

While the corn cools, let’s whip up the smoky chipotle crema. In a blender or food processor, combine Mexican crema or sour cream, chipotle peppers in adobo sauce (start with 2 and add more for extra heat if desired), minced garlic, lime juice, and a pinch of salt. Blend until you have a smooth and creamy sauce. Taste and adjust the seasoning if needed.

3. Assembling the Salad

Once the grilled corn has cooled to room temperature, add in the finely diced red onion, red bell pepper, chopped cilantro, crumbled cotija cheese, and finely chopped jalapeño. Gently toss everything together with a wooden spoon or spatula until well combined.

4. Dressing the Salad

Pour the luscious chipotle crema over the corn and vegetable mixture. Use your wooden spoon or spatula to gently fold the crema into the salad, ensuring that every ingredient is coated with that smoky, spicy goodness.

5. Serving and Garnishing

Transfer your Mexican Street Corn Salad with Chipotle Crema to a large salad bowl for serving. You can also portion it out into individual bowls or cups for a stylish presentation. Garnish with extra cotija cheese, a sprinkle of cilantro, and a lime wedge for that final burst of flavor.


The Mexican Street Corn Salad with Chipotle Crema is a modern twist on a beloved Mexican classic. By transforming elote into a shareable salad, you can savor all the flavors of the streets of Mexico in a convenient and delightful way. The sweet, smoky, and spicy elements come together to create a taste sensation that’s perfect for gatherings, picnics, or a weeknight dinner that feels like a fiesta. So, next time you’re in the mood for Mexican cuisine, give this salad a try and transport your taste buds to the vibrant streets of Mexico!


prep time
15 minutes.
cooking time
15 minutes.
6 servings
total time
30 minutes.


  • Large skillet or grill pan

  • Mixing bowls

  • Whisk

  • Blender or food processor

  • Large salad bowl

  • Wooden spoon or spatula

  • Chef's knife

  • Cutting board

  • Citrus juicer (optional)


  • Prepare the chipotle crema.

  • 6 ears of fresh corn, husked and kernels cut off

  • 2 tablespoons olive oil

  • 1 red onion, finely diced

  • 1 red bell pepper, diced

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup cotija cheese, crumbled

  • 1 jalapeño pepper, finely chopped (seeds removed for less heat)

  • Salt and black pepper to taste

  • For the Chipotle Crema:

  • 1 cup Mexican crema or sour cream

  • 2-3 canned chipotle peppers in adobo sauce (adjust to your spice preference)

  • 2 cloves garlic, minced

  • Juice of 1 lime

  • Salt to taste


Combine corn and ingredients.
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