
This salad is a simple yet flavorful take on the classic Mexican favorite with a sweet twist from ripe mangos.
Why Make Mango Elote “Mexican Street Corn” Salad
I was going to start this section by talking about my general love for elote – A.K.A. Mexican Street Corn – but screw all that. You should make this salad cause it’s freakin’ delicious and tbh, it’s been a hit at parties (okay, the one party I brought it to, but still everyone liked it). You can serve it/eat it as a salad, but also, as I found out from my friend who kept eating it with tortilla chips, it also makes a great variation of a corn salsa.
Also, flavor-wise, this salad has it all – I’m talking the smoky, the salty, the sour, and of course, the sweet. Oh yeah, and some people say there’s a tad bit of spice in there from the seasoning, but I say it’s more like a “kick.” My favorite part about this salad is that you get all the joys of elote without getting corn stuck in your teeth, which always seems to happen any time I eat corn on the cob (ssooo uncomfortable!).
This salad is the perfect side dish to bring to a potluck or a bbq because it’s light but satisfying. And for all of you mayo-haters like me (mostly) who are looking for an alternative to the far-too-creamy potato salads, this one’s dedicated to you.
What is Elote A.K.A. Mexican Street Corn
So, obviously I didn’t invent elote. Elote (pronounced: El-Oh-Tay) is corn on the cob that’s typically grilled and slathered in mayo or butter, then dusted with salty grated cojita cheese and tajin – a citrusy, salty chili seasoning from Mexico. When sold on the street, the corn is served on a stick for easier eating. It’s a very popular snack typically sold on the streets of Mexico and certain parts of the US (like my neighborhood – such a blessing).

What Ingredients You Need to Create Mango Elote-Inspired Salad
- 3 ears of corn (fresh or high-quality frozen corn)
- 1 ripe mango
- Cojita cheese (grated)
- Tajin seasoning
- Green onion
- Cilantro
- Olive oil

How to Make Mango Elote-inspired Salad
- Toast Corn. Add 2 tablespoons of olive oil to a nonstick pan and heat on the stove top on high heat. Once pan is hot (you can test this by holding your hand over the pan, being careful not to touch the pan itself), add corn kernels and allow to cook over the high heat undisturbed until bottoms of the kernels are browned or charred. Once charred, use a wooden spoon to stir kernels and allow to char on the opposite side (it’s okay if not every kernel is flipped when you stir, the idea is to make sure that most kernels are able to get charred on both sides). Total cooking time should take 5-7 minutes. Once kernels have cooked on each side, remove pan from heat and set aside.
- Prep Produce: Okay this part is going to require a tiny bit of multitasking. If you don’t want to multitask you can do all of this prep while the corn cools. Cut 1 ripe mango into ½ inch by ½ inch pieces – You don’t want them to be too much bigger than the kernels. Thinly slice 2 green onions, separating the whites/light greens from the deeper greens. Add whites to corn immediately and stir to combine so that it can absorb the flavors as it cools. Finely chop ¼ cup of cilantro.
- Combine Ingredients. In a medium to large-sized mixing bowl, add corn mixture, mango pieces, ½ tablespoon of tajin and 1 tablespoon of olive oil (optional) to salad. Stir to combine. At this point, it’s also a good idea to taste your salad for salt level and temperature before adding in the grated cojita to prevent melting onto corn pieces. I add in 3 tablespoons of cojita, stir to combine and taste again, but you may want to start with 2 tablespoons and add more as you like, if you’re sensitive to salt. Top with the green parts of the green onions sliced earlier and chopped cilantro.
- Serve. This salad is best served fresh, though if you are making this ahead of time, place salad in the fridge to be chilled for up to 6 hours before serving.

Mango Elote "Mexican Street Corn" Salad (No Mayonnaise)

This easy sweet, salty and citrusy salad is the perfect side dish for any summer lunch or dinner.
Ingredients
- 3 ears of corn
- 1 ripe mango
- 3 tablespoons of cojita (grated)
- ½ tablespoon of tajin
- 3 green onions
- ¼ cup of cilantro
- 3 tablespoons of olive oil (divided)
Instructions
- Toast Corn. Add 2 tablespoons of olive oil to a nonstick pan and heat on the stove top on high heat. Once pan is hot, add corn kernels and allow to cook over the high heat undisturbed until bottoms of the kernels are browned or charred. Once charred, use a wooden spoon to stir kernels and allow to char on the opposite side. Total cooking time should take 5-7 minutes. Once kernels have cooked on each side, remove pan from heat and set aside.
- Prep Produce: While corn cooks and later cools, cut 1 ripe mango into ½ inch by ½ inch pieces so that they're similar in size to the kernels. Thinly slice 2 green onions, separating the whites/light greens from the deeper greens. Add whites to corn immediately and stir to combine so that it can absorb the flavors as it cools. Finely chop cilantro.
- Combine Ingredients. In a medium to large-sized mixing bowl, add corn mixture, mango pieces, tajin and 1 tablespoon of olive oil (optional) to salad. Stir to combine. Before adding cojita, taste your salad for salt levels and to ensure corn has cooled. Add 2-3 tablespoons of cojita based on your preferences, stir to combine and taste again. Top with the green parts of the green onions sliced earlier and chopped cilantro.
- Serve. This salad is best served fresh, though if you are making this ahead of time, place salad in the fridge to be chilled for up to 6 hours before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 283mgCarbohydrates: 27gFiber: 3gSugar: 14gProtein: 3g
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