Why the Elote popularity?
If you ask me, hands down ,Elote (known as Mexican Street Corn) has always been popular with our Hispanic family and friends. It’s deliciousness and versatility is finally getting the attention it deserves and as warmer months and sweet summer corn arrives, it’s time to enjoy it on repeat! I think the different elements of this recipe speak volumes to its popularity. You’ve got a bit of sweetness from the corn, a kiss of heat from the zesty dressing. The green onions and cabbage lend some great texture as well as flavor. Enjoying a corn chip loaded with the combination is nothing short of a taste bud explosion.
“Elote” Mexican Street Food to Finger Food Royalty
While traditional “elote” is enjoyed on the cob and more of a street food, this deconstructed version (typically called “Esquites”) is one that comes together quickly. Many elements you can prep ahead of time, which is always a win. I’m using Maizly corn milk in the dressing along with lime juice (always) and a few spices. I’ve used fresh summer corn for this recipe, but you can also use frozen corn (just allow it to thaw before using) in a pinch to enjoy it all year long if your taste buds so desire! Not to mention, it’s migrated to be one of the side dishes or appetizers you’ll find yourself making for that weekend brunch, game day or any time you need the perfect dish folks can enjoy with their hands.
With Elote’s popularity in recent years, you’re also most likely seeing the flavors pop up in all sorts of things. From Elote cornbread, Trader Joe’s Elote dippers and even spice blends mimicking all the tasty notes of this dish. While they’re all not created equally, there are a few that serve this legendary dish very well.
Let Me Introduce You!
A brand that you may not be familiar with is Maizly non GMO corn milk. I can hear you saying “Wait, corn milk?” in your head and honestly I did the same when I was first introduced to it. I’m here to tell you however, that it’s one of the best dairy free milks I have ever used. It performs incredibly well in baked goods, soups and even dressings, like this Elote dish. Maizly launched in the US in 2025 and have been gaining in popularity ever since.
Elote – Mexican Street Corn
Course: Recipes4
servings30
minutes10
minutesIngredients
- dressing
⅓ cup Avocado Oil Mayonnaise
3 tbsp Sour Cream, can sub dairy free as needed
2 tbsp Cornmilk – Maizly, can sub milk of choice
1 – 2 whole Lime Juice, juice from 1-2 limes to taste
2 tsp ground sumac
½ tsp ground cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp chipotle powder
½ tsp citrus chili salt – am.Niccoli, can sub standard sea salt
- salad
4 cups Corn, 3-4 ears of fresh corn on the cob, can sub frozen
1 – 1½ tbsp Avocado Oil
¼ cup Red Cabbage, finely diced
2 – 3 whole Green Onions, finely chopped
1 whole Jalapeño Pepper, seeded and finely chopped
¼ cup Cotija Cheese, crumbled, plus more for garnish if desired
¼ cup Cilantro, roughly chopped, plus more for garnish if desired
Directions
- Add all the dressing ingredients to a small bowl and whisk to combine, taste and adjust with more lime juice or salt, then set aside.
- Remove corn from the cob by carefully cutting it off. In a medium sized pan, heat up the avocado oil until it shimmers. Add corn and stir about to coat the kernels, then leave undisturbed for several minutes to allow those kernels to get some golden color on them–toss around a bit to get additional color. Once the corn is cooked to your liking, remove from the pan to a shallow plate to cool while you prep the other salad ingredients.
- When corn is cooled enough, add the cabbage, green onions, jalapeno, cotija cheese and cilantro–toss to combine. Pour almost all of the dressing onto the salad and toss to coat. If you want it a bit more “saucy” add the remainder of the dressing and toss again.
- Place in the serving bowl and enjoy with your favorite corn chips. See note for my fav!
Notes
- I will always enjoy this salad with the Siete Maiz Lime Corn Tortilla Chips – they’re the perfect accent of flavor for this salad.
