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Elote Taco SaladInspired by classic Mexican street corn, this salad has all the best parts of elote—sweet corn, chili, lime, and creamy dressing—scattered over crisp romaine with plenty of crunch from crushed tortilla chips. It’s fast, fresh, and totally satisfying as a lunch or light dinner.
3 ServingsYield
10 MinutesPrep Time
10 MinutesCook Time
IngredientsInstructions
For the salad:
2 cups chopped romaine lettuce1 cup fresh corn kernels1/2 cup crumbled cotija, feta, or goat cheeseOptional: cherry tomatoes, avocado slices, red onion, crushed tortilla chips, tajin
For the creamy chili-lime dressing:
2 tablespoons mayo or plain yogurt1 tablespoon sour creamJuice of 1 lime1/2 teaspoon chili powderPinch of salt
1
Char the corn:
In a dry skillet over medium-high heat, cook the corn for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly.
2
Make the dressing:
In a small bowl, whisk together the mayo or yogurt, sour cream, lime juice, chili powder, and a pinch of salt.
3
Assemble the salad:
In a large bowl, combine romaine, charred corn, crumbled cheese, and any optional add-ins.
4
Dress and finish:
Drizzle with the chili-lime dressing and toss gently to coat. Top with crushed tortilla chips just before serving.
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