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Mexican Street Corn Salad

Mexican street corn salad with creamy cilantro-lime dressing coats golden corn kernels, then gets studded with cotija, bacon, and red onion. No-cook method with a quick 15-minute chill helps the elote-style flavors meld for a tangy, savory side.
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Prep Time 15 minutes
chilling 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels
crema and mayonnaise
  • 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
elote toppings
  • 0.5 cup Cotija cheese
  • 6 slice bacon, cooked and crumbled
  • 0.25 cup diced red onion
seasoning and garnish
  • 0.1 Salt and pepper to taste
  • 0.25 cup Cilantro for garnish

Method
 

Make the cilantro-lime dressing
  1. Whisk Mexican crema or sour cream, mayonnaise, fresh cilantro, lime juice, minced garlic, and tajín seasoning in a large bowl until smooth and creamy (no visible streaks).
Coat the corn
  1. Add corn kernels to the dressing and toss gently until every kernel looks lightly coated and glossy.
  2. Season with salt and pepper to taste, then toss once more so seasoning is evenly distributed.
Fold in toppings and chill
  1. Fold in Cotija cheese, bacon, and diced red onion just until mixed, keeping some bits visible on the surface.
  2. Refrigerate for at least 15 minutes to allow flavors to meld, then cover the bowl so the corn stays fresh.
Serve
  1. Stir gently before serving to re-coat any dressing that settled at the bottom, adjusting seasoning as needed.
  2. Garnish with additional cilantro right before serving so the top looks bright and green.

Notes

Pro tip: For the most elote-style texture, use corn kernels that are thawed and well-drained if frozen. Store covered in the refrigerator for up to 2 hours (best within 24 hours). Freezing isn’t recommended because the creamy dressing can separate. If you want a lighter option, swap Mexican crema or sour cream for light sour cream while keeping the mayo and lime juice the same.