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Classic Mexican Street Corn Salad - Creamy Elotes Style Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes in an easy-to-serve salad format. Perfect for summer gatherings and potlucks, it combines sweet corn with creamy dressing, zesty lime, and savory cotija cheese for an unforgettable taste experience.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285

Ingredients
  

Ingredients
  • 6 cups fresh or frozen corn kernels (about 8 ears)
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 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
  • 1 jalapeño, seeded and finely chopped
  • 1 clove garlic, minced

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 ears with oil and cook until slightly charred, then cut kernels off the cob.
  2. In a large mixing bowl, combine mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
  3. Add the cooked corn kernels, red onion, cilantro, jalapeño, and minced garlic to the dressing. Gently toss to coat all ingredients evenly.
  4. Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature, garnished with additional cotija cheese and cilantro.

Notes

For best flavor, use fresh corn when in season and grill for smoky dimension. Salad tastes better when made ahead - refrigerate for at least 30 minutes to allow flavors to meld. Can substitute Greek yogurt for lighter version.