Ingredients
Equipment
Method
Make the creamy elote-style dressing
- 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
- Add the corn kernels to the bowl and toss gently until the kernels are fully coated in the creamy cilantro-lime dressing.
- Season with salt and pepper to taste, then toss again briefly to distribute the seasoning evenly.
Add toppings and chill
- Fold in the crumbled Cotija cheese, cooked-and-crumbled bacon, and finely diced red onion so the mixture stays creamy with visible bits.
- Refrigerate the salad for at least 15 minutes to allow the flavors to meld, covering the bowl to prevent drying.
Serve
- 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.
