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Mexican Street Corn Salad

Mexican street corn salad with creamy cilantro-lime dressing coats golden corn kernels, then gets studded with cotija and bacon. A quick stir-together method followed by a 15-minute chill gives the flavors time to meld for an elote-style side dish.
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Prep Time 15 minutes
Chill time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 395
Ingredients Method Notes

Ingredients
  

Mexican crema or sour cream
  • 0.5 cup Mexican crema or sour cream
Mayonnaise
  • 0.25 cup mayonnaise
Fresh cilantro
  • 0.25 cup fresh cilantro, chopped
Lime juice
  • 3 tbsp lime juice
Garlic
  • 2 garlic, minced
Tajín seasoning
  • 1 tsp tajín seasoning
Corn kernels
  • 6 cup corn kernels
Cotija cheese
  • 0.5 cup Cotija cheese
Bacon
  • 6 slices bacon, cooked and crumbled
Red onion
  • 0.25 cup red onion
Salt and pepper
  • 1 salt and pepper to taste
Cilantro for garnish
  • 1 cilantro for garnish

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 until smooth and evenly combined, using a large bowl as your mixing bowl.
Coat and season the corn
  1. Add corn kernels and toss gently until every kernel is coated in the creamy dressing.
  2. Season with salt and pepper to taste, then toss again briefly so the seasoning disperses evenly.
Fold in elote toppings
  1. Fold in cotija cheese, crumbled bacon, and diced red onion so the mixture stays chunky with visible corn kernels.
Chill and finish
  1. Refrigerate for at least 15 minutes to let the flavors meld, then stir gently before serving to redistribute the dressing.
  2. Garnish with additional cilantro and adjust seasoning as needed right before serving.

Notes

Pro tip: chill the salad in a covered bowl so the dressing thickens slightly and clings better to the corn. Refrigerate leftovers for up to 2 days; freezer is not recommended due to texture changes. For a lighter option, swap mayonnaise and Mexican crema for light versions (or use all Greek yogurt) to keep the creamy elote-style flavor while reducing fat.