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Mexican Street Corn Salad

Mexican street corn salad with golden corn kernels coated in a creamy cilantro-lime dressing and studded with cotija and bacon. Chilled for 15 minutes so the flavors meld, then finished with fresh cilantro.
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Prep Time 15 minutes
resting 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels
crema and mayonnaise base
  • 0.5 cup Mexican crema or sour cream
  • 0.25 cup mayonnaise
cilantro-lime dressing
  • 0.25 cup fresh cilantro, chopped
  • 3 tbsp lime juice
  • 2 clove garlic, minced
  • 1 tsp tajín seasoning
street corn toppings
  • 0.5 cup crumbled Cotija cheese
  • 6 bacon, cooked and crumbled
  • 0.25 cup diced red onion
seasoning and garnish
  • 0.25 Salt and pepper to taste
  • 0.25 cup Cilantro for garnish

Equipment

  • 1 large bowl

Method
 

Make the cilantro-lime dressing
  1. Whisk together Mexican crema, mayonnaise, fresh chopped cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and evenly combined.
  2. Add corn kernels to the bowl and toss gently until each kernel is coated with the creamy dressing.
  3. Season the salad with salt and pepper to taste, then toss again lightly to distribute the seasoning.
Add toppings and chill
  1. Fold in crumbled Cotija cheese, cooked and crumbled bacon, and diced red onion until just combined with no big dry pockets.
  2. Refrigerate the salad for at least 15 minutes so the flavors meld.
  3. Stir gently before serving and adjust seasoning as needed for balance.
Serve
  1. Garnish with additional cilantro right before serving.
  2. Serve within up to 2 hours after making, keeping the salad refrigerated until it’s time to eat.

Notes

Pro tip: use fresh or thawed corn and toss promptly so the dressing clings to the kernels. Refrigerate in a covered container for up to 2 days; freezer is not recommended due to texture changes. For a lighter option, swap the mayonnaise for Mexican crema light or use light sour cream while keeping the same lime juice and tajín.