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Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime dressing, studded with crispy bacon and cotija. A quick mix-and-chill side that tastes like elote without the grill—perfect for summer gatherings.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cup corn kernels Fresh, frozen, or canned; drain canned corn well if needed.
  • 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
  • 0.5 cup crumbled Cotija cheese
  • 6 slice bacon, cooked and crumbled Cooked bacon yields the crispy bits.
  • 0.25 red onion, finely diced About 1/4 small onion.
  • salt and pepper to taste Add gradually; adjust after chilling.

Equipment

  • 1 none

Method
 

Make the creamy dressing and coat the corn
  1. Whisk together Mexican crema (or sour cream), mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín in a large bowl until smooth and evenly combined.
  2. Add corn kernels to the bowl and toss gently until the kernels are coated.
  3. Season with salt and pepper to taste and toss again so seasoning is distributed.
Add toppings, chill, and serve
  1. Fold in crumbled Cotija cheese, cooked crumbled bacon, and finely diced red onion.
  2. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  3. Give the salad a quick stir before serving and adjust seasoning as needed, then serve chilled.

Notes

Make ahead: refrigerate up to 2 hours ahead; stir again before serving. For the best texture, keep the corn fairly dry (especially if using canned). Freezer: no—dressing and corn texture can break down after thawing. Dietary swap: use turkey bacon (or omit bacon and add extra Cotija) for a lighter option.