Go Back

Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with golden corn kernels coated in a cilantro-lime dressing, then finished with cotija and crispy bacon. A quick whisk-and-toss method that chills for 15 minutes so the flavors meld like classic elote-inspired street corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

corn
  • 6 cup corn kernels fresh, frozen, or canned
creamy dressing
  • 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
  • 0.25 cup crumbled Cotija cheese
toppings
  • 6 bacon, cooked and crumbled use cooked bacon
  • 0.25 red onion, finely diced
  • Salt and pepper to taste

Method
 

Make the creamy cilantro-lime dressing
  1. Whisk together Mexican crema or sour cream, mayonnaise, chopped fresh cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and evenly combined. The dressing should look glossy and uniformly green-flecked.
Coat the corn
  1. Add corn kernels to the bowl and toss gently to coat all kernels with the creamy mixture. Season with salt and pepper to taste as you toss so every bite has balance.
Fold in street corn toppings
  1. Fold in crumbled Cotija cheese, cooked and crumbled bacon, and finely diced red onion. Mix just until distributed so the cotija doesn’t fully disappear.
Chill and serve
  1. Refrigerate the salad for at least 15 minutes to allow flavors to meld. Chill until it feels cold and the dressing clings to the corn.
  2. Give the salad a quick stir before serving and adjust seasoning as needed. Taste and add a little more salt, pepper, or tajín if the corn needs more punch.

Notes

Pro tip: If your corn is canned, drain well and pat off excess moisture so the dressing stays thick instead of watery. Store covered in the refrigerator up to 2 days; for best texture, stir again after chilling. Freezing is not recommended. For a lighter option, use half the mayonnaise and swap the rest with plain Greek yogurt for a creamy, tangy dressing.