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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. It’s a no-cook elote-style side tossed, chilled 15 minutes, then garnished for a bright, savory bite.
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Prep Time 15 minutes
Chill 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Mexican street 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 bacon, cooked and crumbled
  • 0.25 cup diced red onion
  • 0.5 salt and pepper to taste
  • 0.25 cup cilantro for garnish

Equipment

  • 1 large bowl

Method
 

Make the cilantro-lime dressing
  1. Whisk crema, mayonnaise, chopped cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and creamy. Stop whisking when the mixture looks evenly green-speckled and glossy.
Toss and season
  1. Add corn kernels to the dressing and toss gently until every kernel is coated. Season with salt and pepper and toss again so the seasoning distributes evenly.
Fold in elote toppings
  1. Fold in crumbled Cotija cheese, cooked crumbled bacon, and diced red onion using gentle motions. The salad should look speckled with white Cotija and red onion bits.
Chill to meld flavors
  1. Cover and refrigerate for at least 15 minutes to let the flavors meld. Look for the dressing to cling more tightly to the corn while the salad chills.
Finish and serve
  1. Stir gently before serving and adjust seasoning as needed. Garnish with additional cilantro right before serving and serve chilled or at cool room temperature.

Notes

Pro tip: If you’re using fresh corn, thawed frozen corn, or thaw-and-drain corn, gently pat it dry so the dressing stays creamy instead of watery. Refrigerate in an airtight container up to 2 days; freezer: no. For a lighter option, use Mexican crema or sour cream labeled light/low-fat and reduce mayonnaise to 2 tbsp while keeping the rest the same.