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Mexican Street Corn Salad

Mexican street corn salad with creamy cilantro-lime dressing coats golden corn kernels and gets studded with cotija, bacon, and red onion. Chilled for 15 minutes so the elote-style flavors meld into a cool, tangy 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: 520
Ingredients Method Notes

Ingredients
  

Corn salad base
  • 6 cup corn kernels Use thawed frozen or fresh corn kernels.
  • 0.5 cup Mexican crema or sour cream Sour-cream style crema works best for a creamy coating.
  • 0.25 cup mayonnaise Helps thicken and balance the lime.
  • 0.25 cup fresh cilantro, chopped Chop fine so it disperses through the dressing.
  • 3 tbsp lime juice Freshly squeezed for bright flavor.
  • 2 garlic, minced Minced finely so it blends smoothly.
  • 1 tsp tajín seasoning Adds chili-lime heat and signature street-corn flavor.
  • 0.5 cup Cotija cheese Crumble before adding for even pockets.
  • 6 slices bacon, cooked and crumbled Cook until crisp, then crumble.
  • 0.25 cup diced red onion Keeps a bit of crunch and provides sharp contrast.
  • Salt and pepper to taste Season to preference at the end.
  • Cilantro for garnish Extra chopped cilantro for a fresh top layer.

Method
 

Make the creamy cilantro-lime dressing
  1. Whisk together Mexican crema or sour cream, mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and evenly green-speckled.
  2. Add corn kernels to the bowl and toss gently until every kernel looks lightly coated in the creamy dressing.
  3. Season with salt and pepper to taste, then toss again so seasoning disperses.
Fold in the street corn toppings
  1. Fold in crumbled Cotija cheese, crumbled bacon, and diced red onion so the mixture stays chunky rather than fully mixed.
Chill and serve
  1. Refrigerate the salad for at least 15 minutes to allow flavors to meld.
  2. Stir gently before serving and adjust seasoning as needed, then garnish with additional cilantro.
  3. Serve cold; for best texture, keep it chilled and use within 2 hours of making.

Notes

Pro tip: Chill time matters—15 minutes firms up the dressing and helps Cotija cling to the kernels. Refrigerate in a covered container up to 2 days; freeze not recommended due to the creamy base. For a lighter option, use Greek yogurt (or Mexican crema substitute) instead of some or all sour cream/crema while keeping the same lime and tajín balance.