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Irresistible Mexican Street Corn Salad Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes in an easy-to-serve salad format. With creamy dressing, zesty lime, and savory cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, and potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh or frozen corn kernels (about 8 ears)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that's been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes.
  2. Once corn is cooked and slightly cooled, cut the kernels off the cob into a large mixing bowl. If using frozen corn, simply thaw and drain well.
  3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
  4. Pour the creamy dressing over the corn and add the red onion, cilantro, and half of the cotija cheese. Mix gently until everything is well combined.
  5. Season with salt and black pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld together.
  6. Before serving, sprinkle with remaining cotija cheese and extra cilantro. Serve with lime wedges for squeezing over the top.

Notes

For maximum flavor, grill the corn until you get nice char marks. This salad actually tastes better when made a few hours ahead as the flavors have time to develop and meld together beautifully.