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Mexican Street Corn Salad

Mexican street corn salad with crema, lime, cilantro, and Tajín-coated corn kernels. Tossed like classic elote, then chilled so the dressing clings creamy to every bite with cotija and bacon.
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Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mexican street corn salad
  • 6 cup corn kernels Use fresh, thawed frozen, or canned corn drained well.
  • 0.5 cup Mexican crema or sour cream Stir smooth before mixing.
  • 0.25 cup mayonnaise Use full-fat for best creamy texture.
  • 0.25 cup fresh cilantro, chopped Reserve a little for garnish.
  • 3 tbsp lime juice Freshly squeezed recommended.
  • 2 garlic, minced Minced finely so it disperses evenly.
  • 1 tsp tajín seasoning Add to taste if you prefer less heat.
  • 0.5 cup Cotija cheese Crumbled.
  • 6 slice bacon, cooked and crumbled Crisp and crumble before adding.
  • 0.25 cup diced red onion Use finely diced for even bites.
  • Salt and pepper to taste Season in the bowl; adjust after chilling.
  • Cilantro for garnish Optional but recommended for freshness and color.

Equipment

  • 1 large bowl

Method
 

Make the crema-lime dressing and coat the corn
  1. In a large bowl, whisk together Mexican crema, mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning until smooth and speckled.
  2. Add corn kernels to the bowl and toss gently until every kernel is coated with the creamy cilantro-lime mixture.
  3. Season with salt and pepper to taste and toss again, scraping the bottom to fully combine.
Fold in toppings and chill
  1. Fold in Cotija cheese, crumbled bacon, and diced red onion until evenly distributed with visible cotija throughout.
  2. Cover and refrigerate for at least 15 minutes so the flavors meld and the salad firms slightly, then stir gently before serving and adjust seasoning if needed.
  3. Garnish with additional cilantro right before serving.
  4. If making ahead, refrigerate up to 2 hours; stir again and reassess salt and pepper after chilling.

Notes

Pro tip: drain corn well (especially canned/frozen) so the dressing stays thick instead of watery. Refrigerate in a covered container for up to 2 days; freezing is not recommended due to texture changes. For a lighter option, swap Mexican crema/sour cream and mayonnaise for reduced-fat versions to keep the creamy elote-style coating.