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Mexican Street Corn Salad

Mexican street corn salad (elote-inspired) features golden corn kernels coated in a creamy cilantro-lime dressing with cotija and crispy bacon. It’s fast to mix, then rests chilled so the flavors meld.
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Prep Time 15 minutes
rest time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels Use thawed frozen or freshly cut kernels.
Mexican crema or sour cream
  • 0.5 cup Mexican crema or sour cream
mayonnaise
  • 0.25 cup mayonnaise
fresh cilantro, chopped
  • 0.25 cup fresh cilantro, chopped
lime juice
  • 3 tbsp lime juice
garlic, minced
  • 2 garlic, minced
tajín seasoning
  • 1 tsp tajín seasoning
Cotija cheese
  • 0.5 cup Cotija cheese Crumbled.
bacon, cooked and crumbled
  • 6 slice bacon, cooked and crumbled
red onion, diced
  • 0.25 cup red onion, diced
salt and pepper to taste
  • 1 salt and pepper to taste
cilantro for garnish
  • 1 cilantro for garnish

Equipment

  • 1 large bowl

Method
 

Make the dressing and coat the corn
  1. Whisk together Mexican crema or sour cream, mayonnaise, fresh cilantro, chopped, lime juice, garlic, minced, and tajín seasoning in a large bowl until smooth and creamy. Visual cue: the mixture should look evenly speckled with cilantro and garlic.
  2. Add corn kernels to the bowl and toss gently to coat every kernel. Visual cue: the corn should appear glossy with a light cream coating.
  3. Season with salt and pepper to taste and toss once more to distribute evenly. Visual cue: you’ll see no dry corn patches at the surface.
Add toppings and chill
  1. Fold in Cotija cheese, bacon, cooked and crumbled, and red onion, diced without over-mixing. Visual cue: the cotija should remain in crumbles and the bacon should be visible throughout.
  2. Refrigerate for at least 15 minutes to allow flavors to meld. Visual cue: cover the bowl and let it rest cold until slightly thickened and cohesive.
Serve
  1. Stir gently before serving and adjust seasoning as needed. Visual cue: the dressing should cling lightly to the corn rather than pooling.
  2. Garnish with cilantro for garnish right before serving. Visual cue: add a small cilantro sprinkle on top for a fresh green contrast.

Notes

Pro tip: let the salad rest chilled for the full 15 minutes so the crema-lime dressing clings to the corn. Store in the refrigerator up to 2 days in a covered container; it can be made up to 2 hours ahead for the best flavor blend. Freezing is not recommended because the creamy dressing and onion can change texture. For a lighter option, swap Mexican crema or sour cream with Greek yogurt and use part-skim cotija or omit some cotija to reduce richness.