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Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime dressing, plus crispy bacon and cotija. A quick mix-and-rest method gives the flavors time to meld for a classic elote-style side.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 6 cup corn kernels (fresh, frozen, or canned)
Creamy base
  • 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
Toppings
  • 0.5 cup crumbled Cotija cheese
  • 6 slices bacon, cooked and crumbled
  • 0.25 red onion, finely diced
  • 1 salt and pepper to taste

Equipment

  • 1 large mixing bowl

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 in a large bowl until smooth.
Coat the corn
  1. Add corn kernels to the bowl and toss gently to coat evenly.
  2. Season with salt and pepper to taste and toss again so the seasoning distributes.
Fold in toppings and chill
  1. Fold in crumbled Cotija cheese, cooked and crumbled bacon, and finely diced red onion.
  2. Refrigerate for at least 15 minutes to allow flavors to meld.
Serve
  1. Give the salad a quick stir before serving, and adjust seasoning as needed.
  2. Serve cold; the salad can be made up to 2 hours ahead.

Notes

For the best texture, drain canned or thawed frozen corn well so the dressing stays creamy instead of watery. Refrigerate in an airtight container for up to 2 days. Freezing isn’t recommended because the corn and dairy dressing can break down after thawing. If you want a lighter option, swap Mexican crema or sour cream for low-fat Greek yogurt while keeping the rest the same.