Print Recipe

Elote Corn Salad

This easy salad screams of summer! Fresh corn, herbs, and seasonings make a memorable side dish for your next BBQ!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican inspired
Servings: 8
Author: Sarah


  • 8 ears corn choose organic!
  • juice of 1/2 lime 1-2 Tablespoons
  • 4 T mayo I like Vegenaise
  • 1/4 t paprika
  • 1/4 t chili powder
  • 1/4 t garlic powder
  • 1/4 t cumin
  • 1/2 t dried oregano Mexican if possible (if using a fine ground oregano reduce to 1/4 t)
  • 1/2 t salt
  • 2 T nutritional yeast
  • 2 green onions thinly sliced
  • 1/4 c cilantro chopped


  • Bring a large pot of water to a boil.
  • While you wait, prepare your corn. Remove husks and silk and discard.
  • When the water comes to a boil add the corn (you may need to work in batches)
  • After about 5 minutes remove the corn from the water and allow to cool for a few minutes.
  • Working carefully, remove all corn kernels from the cob, either using a corn cobber tool or a knife.
  • Heat a large pan on the stove (I use my cast iron pan).
  • Add the corn to the dry pan and allow it to toast and brown for 1-2 minutes.
  • Remove from pan and place in a large bowl.
  • Mix all of the dressing ingredients together—juice of lime, mayo, paprika, chili powder, garlic powder, cumin, oregano, salt, and nutritional yeast. Pour over the corn.
  • Add the green onions and cilantro.
  • Mix well and serve at room temperature.