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Mexican Street Corn (Elote) Salad

Course: Salad, Side Dish
Cuisine: Mexican
Keyword: broccoli, corn, gluten free, vegetarian
Servings: 4 people


  • 2 c/90g broccoli florets
  • 1 c/75g thinly sliced green bell pepper*
  • 1 ¾ c/275g corn kernels 2 ears
  • 1/3 c/70g thinly sliced red onion
  • 1 tbs/15ml olive oil
  • ¼ c/60ml crema
  • ¼ c + 1 tbs/60g cotija cheese crumbled
  • 1/8 – ¼ tsp cayenne
  • Ground pepper to taste
  • Lime juice to taste


  • Heat oil med high
  • Cook broccoli for 30 seconds to lightly char in a couple places.
  • Reduce to med and add corn. Cook further 2 minutes until there is some colour on the kernels and it is a bit soft. Remove from heat and cool to room temperature.
  • Toss corn and broccoli with remaining ingredients, adding cayenne and ground pepper to taste. Squeeze lime juice over it just before serving.


*Poblanos would also work here for those that like a bit more spice