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Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime dressing, then studded with crispy bacon and cotija cheese. This easy elote-style salad chills briefly so the flavors meld for a fresh, summer side.
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Prep Time 15 minutes
Chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

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
Street corn mix-ins
  • 6 cup corn kernels (fresh, frozen, or canned)
  • 0.5 cup crumbled Cotija cheese
  • 6 bacon, cooked and crumbled
  • 0.25 red onion, finely diced
  • salt and pepper to taste

Method
 

Make the cilantro-lime dressing
  1. In a large bowl, whisk Mexican crema or sour cream, mayonnaise, chopped fresh cilantro, lime juice, minced garlic, and tajín seasoning until smooth and creamy.
  2. Add corn kernels and toss gently until every kernel is coated.
  3. Season with salt and pepper, then toss again to distribute evenly.
Add the toppings and chill
  1. Fold in Cotija cheese, crumbled bacon, and finely diced red onion until the salad looks evenly speckled.
  2. Refrigerate for at least 15 minutes to allow the flavors to meld, then cover the bowl to prevent drying.
Serve
  1. Give the salad a quick stir before serving, then adjust seasoning with more salt and pepper if needed.
  2. For meal prep, make up to 2 hours ahead and keep refrigerated until serving.

Notes

Pro tip: If using canned corn, drain well and pat lightly so the dressing clings to the kernels instead of pooling. Refrigerate in a sealed container for up to 3 days; freeze is not recommended because the creamy dressing can break. For a lighter option, swap Mexican crema/sour cream for a reduced-fat or Greek-yogurt-style alternative while keeping the lime and tajín for the same elote flavor.