Go Back

Mexican Street Corn Salad

Mexican street corn salad with golden corn kernels coated in a creamy cilantro-lime dressing, plus cotija and smoky bacon. Toss everything together, chill briefly for flavor melding, and finish with extra cilantro for a fresh elote-style side.
Print Recipe Pin Recipe
Prep Time 15 minutes
chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

corn salad base
  • 6 cup corn kernels Use fresh, thawed frozen, or drained canned corn.
  • 0.5 cup Mexican crema or sour cream
  • 0.25 cup mayonnaise
  • 0.25 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • 2 clove garlic, minced
  • 1 tsp tajín seasoning
  • 0.5 cup crumbled Cotija cheese
  • 6 slice bacon, cooked and crumbled
  • 0.25 cup diced red onion
  • 0.5 Salt and pepper to taste Add gradually and taste before serving.
  • 1 Cilantro for garnish

Method
 

Make the cilantro-lime dressing
  1. Whisk together Mexican crema or sour cream, mayonnaise, chopped fresh cilantro, lime juice, minced garlic, and tajín seasoning until smooth and evenly combined. Make sure no garlic clumps remain and the mixture looks creamy.
  2. Add corn kernels to the bowl and toss gently until the kernels are evenly coated with the dressing. Visual cue: the corn should look glossy and speckled with cilantro.
  3. Season with salt and pepper to taste, mixing just enough to distribute. Visual cue: you should see flecks of seasoning and the corn flavor should taste balanced.
Fold in elote toppings
  1. Fold in crumbled Cotija cheese, cooked and crumbled bacon, and diced red onion until evenly distributed. Visual cue: Cotija should create white salty pockets throughout the salad.
Chill and serve
  1. Refrigerate the salad for at least 15 minutes so the flavors meld. Visual cue: the salad will look slightly thicker as the dressing chills.
  2. Stir gently before serving and adjust seasoning as needed. Add a final pinch of salt and pepper if the corn tastes flat.
  3. Garnish with cilantro for garnish right before serving. Visual cue: fresh green cilantro sits on top in a light layer.

Notes

Pro tip: if your corn is very wet (especially thawed frozen or canned), pat it lightly dry so the dressing stays creamy instead of watery. Store covered in the refrigerator up to 2 days; for best texture, stir once again before serving. Freezing isn’t recommended because the cotija-dressing can break and the corn can soften. For a lighter option, use light crema or Greek yogurt in place of Mexican crema/sour cream.