Wesson Recipes

Elote Salad (Mexican Street Corn)

40oz Wesson Corn Oil Bottle

Makes 4 servings

This Mexican side dish is savory, sweet and spicy all at once. Corn sizzles with red onions, green bell pepper in a garlic, lime and paprika blend before entering a mixing bowl where we turn up the taste to 100. Crumbled feta adds a hint of saltiness, and fresh cilantro mixed with our tangy garlic dressing balances this summertime salad to perfection. And for those who plan to talk about it with their friends, it’s pronounced eh-loh-tay.

  • eggs, dairy
  • Ingredients

    Mayonnaise Dressing
    Mayonnaise 1 tbsp.
    Garlic, minced 1/4 tsp.
    Lime Juice 2 tsp.
    Paprika 1/4 tsp.
    Kosher Salt 1 pinch.
    Black Pepper, ground 1 pinch.
    Wesson Corn Oil 1 tbsp.
    Corn, kernels (frozen) 2 cups.
    Red Onion, small dice 1 tbsp.
    Green Bell Pepper, small dice 2 tbsp.
    Garlic Powder 1/2 tsp.
    Lime Juice 2 tsp.
    Paprika 1/2 tsp.
    Feta, crumbled 2 tbsp.
    Black Pepper, ground 1 pinch.
    Cilantro, rough chop 1 tbsp.
    Green Onion, sliced thin 1 tbsp.
    Cilantro, whole leaves 1 tbsp.


    Mayonnaise Dressing

    In a small bowl, whisk together mayonnaise, garlic, and lime juice until properly incorporated. Season with salt and pepper. Cover and set aside.


    In a small bowl, whisk together garlic powder, lime juice, paprika and pepper. Set aside. Heat Wesson Corn Oil in a large pan over medium-high heat.

    Once pan is hot, add red onion, green bell pepper, and cook for 30 seconds, stirring continuously to not burn.

    Add corn and cook for another 2 minutes until heated through and corn starts toasting just slightly. Add Garlic Lime mixture and continue cooking for 1 minute.

    Remove from heat and transfer to a large mixing bowl.

    Assembly Method
    Stir in feta, cilantro, green onion and dressing until well coated. Garnish with large cilantro leaves on top. This Elote salad is best served warm.