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Elote Corn Salad

Elote Corn Salad

Love Mexican street corn? Listener Megan Kregel of Rocky Hill submitted a recipe that made hosts Chef Plum and Marysol Castro’s mouths water. You can serve this corn salad cold, or put it in the oven for 8-12 minutes for a tangy side dish loaded with warm, cheesy goodness.

Elote Corn Salad

Elote Corn Salad

Megan Kregel
Course Appetizer, Side Dish, Small Plate
Cuisine Mexican
Servings 4


  • 4-5 ears fresh corn on the cob
  • 1/2 tbls vegetable oil
  • 1 small red onion
  • 2 small avocados (optional)
  • 2 tbls minced garlic
  • 1 package cotija cheese, crumbled
  • 1/2 tsp chili powder
  • 3 heaping tbls mayonnaise or Miracle Whip
  • juice of one lime
  • 1 pinch salt
  • lime slices (for garnish)
  • edible glitter (optional. . .unless you're Megan!)


  • Cut corn off cobs and put in a medium-large sized skillet. I prefer cast iron. Sauté corn with salt and veggie oil until golden brown.
  • You can then transfer the corn to a large bowl and mix all the additional ingredients in and then chill to serve cold or:
    . . .Transfer the corn to a mixing bowl, add in all the additional ingredients, mix, put it back in the skillet & top with additional chili powder and cheese, and put it in the oven at 375 for 8-12 minutes to serve it warm.
  • Garnish either version with the avocado and additional cheese, and serve with a big spoon. You can add cilantro too if you’d like, I am just not a fan. : )


Recipe creator Megan Kregel is the winner of Seasond's first-ever recipe contest. While this recipe is savory, Megan's true passion is baking—especially when she can incorporate edible glitter. You can see her pretty baked treats on Instagram
Keyword Cheese, Corn, Vegetables

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