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Classic Mexican Street Corn Salad - 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 crumbled cotija cheese for an irresistible taste experience.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Prepare the corn - shuck fresh ears and remove kernels, or thaw frozen corn and pat dry. Grill or cook in cast-iron skillet until slightly charred (8-10 minutes)
  2. Make the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic until smooth
  3. Combine cooked corn with dressing mixture, adding chopped cilantro, red onion, and jalapeño (if using). Fold until corn is evenly coated
  4. Fold in most of the crumbled cotija cheese (reserve some for garnish) and season with salt and pepper to taste
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with remaining cheese, extra cilantro, and lime wedges before serving

Notes

Use fresh corn when in season for best flavor. Can substitute Greek yogurt for sour cream for lighter version. Flavors improve when made ahead - can prepare up to a day in advance. Feta cheese can substitute for cotija if unavailable.