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Irresistible Mexican Street Corn Salad Recipe

This vibrant Mexican street corn salad brings authentic elotes flavors to your table with a creamy dressing, zesty lime, and savory cotija cheese. Perfect for summer gatherings, BBQs, and potlucks, this crowd-pleasing side dish features fresh corn kernels tossed with a tangy dressing and fresh herbs.
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Prep Time 20 minutes
Cook Time 10 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
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. If using fresh corn, grill or boil the ears until tender, then cut the kernels off the cob. For frozen corn, thaw completely and pat dry.
  2. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Add the corn kernels, crumbled cotija cheese, diced red onion, minced jalapeño, and chopped cilantro to the dressing. Gently toss until all ingredients are evenly coated.
  4. Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Before serving, give the salad a good stir and adjust seasoning if needed. Garnish with additional cotija cheese, cilantro, and lime wedges on the side.

Notes

For authentic flavor, grill the corn first for charred notes. Can be made ahead - tastes better after chilling. Substitute feta if cotija unavailable. Pairs well with grilled meats and spicy chicken dishes.