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Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime crema dressing. Tossed with cotija cheese, crispy bacon, and diced red onion for an elote-style side.
Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420

Ingredients
  

Corn kernels
  • 6 cup corn kernels Fresh, frozen, or canned.
Creamy cilantro-lime dressing
  • 0.5 cup Mexican crema or sour cream
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • 2 garlic, minced
  • 1 tsp tajín seasoning
  • salt and pepper To taste.
Toppings and mix-ins
  • 0.5 cup Cotija cheese, crumbled
  • 6 slice bacon, cooked and crumbled
  • 0.25 red onion, finely diced

Equipment

  • 1 cast iron skillet

Method
 

Make the creamy elote-style dressing
  1. Whisk together Mexican crema (or sour cream), mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and evenly combined.
Coat and season the corn
  1. Add the corn kernels to the bowl and toss gently until the kernels are fully coated in the creamy cilantro-lime dressing.
  2. Season with salt and pepper to taste, then toss again briefly to distribute the seasoning evenly.
Add toppings and chill
  1. Fold in the crumbled Cotija cheese, cooked-and-crumbled bacon, and finely diced red onion so the mixture stays creamy with visible bits.
  2. Refrigerate the salad for at least 15 minutes to allow the flavors to meld, covering the bowl to prevent drying.
Serve
  1. Give the salad a quick stir before serving and adjust seasoning as needed.

Notes

Pro tip: If using canned corn, drain and pat it dry so the dressing stays thick instead of watery. Store refrigerated in an airtight container for up to 2 days. Freezing is not recommended because the creamy dressing can break. Dietary swap: use dairy-free Mexican crema/sour cream and a Cotija-style dairy alternative to make it dairy-free.