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Mexican Street Corn Salad

Mexican street corn salad with golden corn kernels coated in a creamy cilantro-lime dressing, studded with cotija and bacon. Chill for 15 minutes so the elote flavors meld, then serve cold for a tangy, savory side dish.
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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: 520
Ingredients Method Notes

Ingredients
  

Corn salad base
  • 6 cup corn kernels
  • 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 slices bacon, cooked and crumbled
  • 0.25 cup diced red onion
  • Salt and pepper to taste
  • Cilantro for garnish

Method
 

Mix the creamy elote dressing
  1. Whisk Mexican crema (or sour cream), mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and pale green.
  2. Add corn kernels and toss gently until every kernel looks lightly coated with the creamy dressing.
  3. Season with salt and pepper to taste, then toss again so the seasoning distributes evenly.
Fold in the toppings and chill
  1. Fold in Cotija cheese, crumbled bacon, and diced red onion, using a gentle motion to keep the corn intact.
  2. Cover and refrigerate for at least 15 minutes to allow flavors to meld, then stir gently before serving.
  3. Garnish with additional cilantro and adjust seasoning as needed right before serving.
  4. Note: You can make this up to 2 hours ahead, covered, and keep it chilled until serving.

Notes

Pro tip: If your crema mixture seems thick, whisk in 1–2 extra tablespoons of lime juice to loosen it so it clings to the corn. Store covered in the refrigerator for up to 3 days; it’s best not to freeze due to texture changes. For a lighter version, swap half the Mexican crema/sour cream for plain Greek yogurt while keeping the rest for the creamy finish.