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Creamy Mexican Street Corn Salad

Creamy Mexican street corn salad with elote-inspired flavors: golden corn kernels coated in a cilantro-lime crema, then finished with cotija, bacon, and red onion. A quick chill helps the dressing cling to every bite for a crowd-ready summer side.
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Prep Time 15 minutes
rest 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Creamy cilantro-lime 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
  • 1 salt to taste
  • 1 black pepper to taste
Street corn salad
  • 6 cup corn kernels fresh, frozen, or canned
  • 0.5 cup crumbled Cotija cheese
  • 6 bacon slices cooked and crumbled
  • 0.25 cup red onion, finely diced

Method
 

Make the 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 cohesive.
  2. Add corn kernels and toss gently so the kernels are evenly coated with the creamy dressing.
  3. Season with salt and black pepper to taste, then toss once more to distribute the seasoning.
Add toppings and chill
  1. Fold in crumbled Cotija cheese, cooked and crumbled bacon, and finely diced red onion, stirring just until combined.
  2. Refrigerate the salad for at least 15 minutes so the flavors meld.
  3. Give the salad a quick stir before serving, then adjust seasoning with more salt and black pepper as needed.

Notes

For best flavor, chill until cold before serving; it can be made up to 2 hours ahead and stored covered in the refrigerator for up to 2 days. If using canned corn, drain well and pat lightly dry to keep the salad from getting watery. For a lighter option, use plain Greek yogurt in place of half the crema and keep the rest as written.