Creamy Mexican Street Corn Salad

Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime crema. Tossed with bacon, cotija, and a quick chill for elote-style flavor that tastes like summer.

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Prep Time 15

refrigerating 15

Total Time 30

Servings: 6 servings

Course: Side

Cuisine: Mexican

Ingredients Method Notes

Ingredients

Corn and dressing base

6 cup corn kernels Fresh, frozen, or canned; drain canned if needed.
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 Adjust to taste if you prefer less heat.
0.5 cup crumbled Cotija cheese
6 slice bacon Cooked and crumbled.
0.25 red onion, finely diced
Salt and pepper to taste Season after tossing and again after chilling.

Method

Make the crema dressing

In a large bowl, whisk together the Mexican crema or sour cream, mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning until smooth and creamy.

Coat the corn

Add the corn kernels to the bowl and toss gently until every kernel is coated with the cilantro-lime dressing.
Season with salt and pepper to taste and toss again so the seasoning distributes evenly.

Fold in the elote toppings

Fold in the crumbled Cotija cheese, cooked and crumbled bacon, and finely diced red onion until evenly combined.

Chill and finish

Refrigerate for at least 15 minutes to allow the flavors to meld, then give the salad a quick stir before serving.
Taste and adjust seasoning with additional salt, pepper, or tajín if needed; the salad can be made up to 2 hours ahead.

Notes

Pro tip: If using canned corn, drain well and pat lightly so the dressing stays thick instead of watery. Refrigerate in a sealed container for up to 3 days. Freezing is not recommended due to texture changes. For a lighter option, swap Mexican crema for plain Greek yogurt and use reduced-fat Cotija or queso fresco.