Mexican Street Corn Salad

Mexican street corn salad with creamy cilantro-lime dressing, golden corn kernels, and melty cotija studded throughout. A quick no-cook elote-style side that chills for 15 minutes so the flavors meld.

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Prep Time 15

Chill time 15

Total Time 30

Servings: 6 servings

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

Mexican street corn salad base

6 cup corn kernels
0.5 cup Mexican crema or sour cream Use crema for the most authentic elote-style tang.
0.25 cup mayonnaise
0.25 cup fresh cilantro, chopped
3 tbsp lime juice
2 clove garlic, minced
1 tsp tajín seasoning
0.5 cup crumbled Cotija cheese
6 slice bacon, cooked and crumbled
0.25 cup diced red onion
Salt and pepper to taste Season to your preference.
Cilantro for garnish Extra chopped cilantro for topping.

Method

Mix the creamy dressing

In a large bowl, whisk together crema, mayonnaise, cilantro, lime juice, garlic, and tajín until smooth and uniform in color.
Add corn kernels and toss gently to coat each piece evenly with the creamy mixture.
Season with salt and pepper to taste, then toss again briefly to distribute.

Add toppings and chill

Fold in Cotija cheese, bacon, and diced red onion until just combined, leaving some cheese visible for texture.
Refrigerate for at least 15 minutes so the flavors meld, then stir gently before serving.
Garnish with additional cilantro and adjust seasoning as needed right before serving.
Make ahead: refrigerate up to 2 hours before serving; stir again when ready.

Notes

Pro tip: use room-temperature corn kernels and whisk the dressing until the garlic and tajín are fully dispersed so every kernel tastes balanced. Refrigerate covered for up to 3 days; freezing is not recommended because creamy textures can break after thawing. For a lighter option, use Mexican crema light or Greek yogurt in place of sour cream/crema to reduce fat while keeping the tang.