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Mexican Street Corn Salad

Mexican street corn salad with creamy cilantro-lime dressing coats golden corn kernels like elote, then gets studded with cotija and bacon. Chill for 15 minutes so the flavors meld and the salad tastes bright, tangy, and savory in every bite.
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Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels
creamy dressing base
  • 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
  • Salt and pepper to taste
toppings
  • 0.5 cup crumbled Cotija cheese
  • 6 slice bacon, cooked and crumbled
  • 0.25 cup diced red onion
  • Cilantro for garnish

Method
 

Make the cilantro-lime crema
  1. Whisk together Mexican crema or sour cream, mayonnaise, fresh cilantro, lime juice, garlic, and tajín seasoning in a large bowl until smooth and creamy. The mixture should look evenly speckled with cilantro and tajín.
Coat and season
  1. Add corn kernels to the bowl and toss gently to coat in the cilantro-lime dressing. Make sure most kernels look glossy and creamy.
  2. Season with salt and pepper to taste. Stop when the flavor is balanced and not overly salty.
Fold in toppings and chill
  1. Fold in crumbled Cotija cheese, bacon, and diced red onion until evenly distributed. Leave a few cheese bits visible for texture.
  2. Refrigerate for at least 15 minutes to allow flavors to meld. Cover for best results so the corn stays fresh and creamy.
Serve
  1. Stir gently before serving and adjust seasoning as needed. Keep the kernels intact so the salad stays scoopable.
  2. Garnish with additional cilantro. Finish with a light sprinkle so it looks bright and fresh.

Notes

Pro tip: chill the salad covered so the crema thickens slightly and clings better to the corn. Refrigerate in an airtight container up to 2 days; freeze no (the texture of crema and cotija can break). If you want a lighter version, swap the mayonnaise for plain Greek yogurt to keep the tang while cutting richness.