Irresistible Mexican Street Corn Salad Recipe – Creamy Elotes Style

This irresistible Mexican street corn salad brings all the vibrant flavors of traditional elotes to your table in an easy-to-serve format. With creamy dressing, tangy lime, and savory cotija cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, and potlucks. Ready in just 20 minutes, it’s the ultimate fresh corn salad that will have everyone coming back for seconds.

If you love easy Mexican-inspired dishes, you’ll also enjoy our creative BBQ recipes that elevate your outdoor cooking game.

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Grill or boil the corn until tender and slightly charred. If grilling, brush with oil and cook over medium-high heat for 10-12 minutes, turning occasionally.

Step 2: Let the corn cool slightly, then carefully cut the kernels off the cob using a sharp knife. Place kernels in a large mixing bowl.

Step 3: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.

Step 4: Pour the dressing over the corn and add red onion, cilantro, and half of the cotija cheese. Mix gently until well combined.

Step 5: Season with salt and pepper to taste. Transfer to a serving bowl and top with remaining cotija cheese and extra cilantro.

Step 6: Serve immediately with lime wedges on the side, or refrigerate for 30 minutes to allow flavors to meld.

Expert Tips for Perfect Corn Salad

For the best results, use fresh corn when it’s in season for maximum sweetness and crunch. If fresh corn isn’t available, frozen corn works well too – just thaw and pat dry before using. For a smoky flavor, char the corn directly over an open flame or on a hot grill.

This salad pairs wonderfully with other restaurant-style dinner recipes for a complete meal that impresses guests.

Make ahead tip: You can prepare the corn and dressing separately up to a day in advance, then combine just before serving to maintain the perfect texture.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! Prepare the salad up to 4 hours in advance and refrigerate. The flavors actually improve as they meld together.

What can I use instead of cotija cheese?
Feta cheese makes a good substitute, though it has a slightly different flavor profile. Queso fresco also works well.

Is this salad spicy?
The spice level is mild to medium. Adjust the cayenne pepper to your preference, or omit it entirely for a milder version.

For more crowd-pleasing recipes that are perfect for gatherings, explore our collection of easy desserts and sides.

This Mexican street corn salad is truly versatile – serve it as a side with grilled meats, as a topping for tacos, or even as a dip with tortilla chips. Its bright, fresh flavors make it the perfect addition to any summer menu!

Irresistible Mexican Street Corn Salad Recipe – Creamy Elotes Style

This irresistible Mexican street corn salad brings all the vibrant flavors of traditional elotes to your table in an easy-to-serve format. With creamy dressing, tangy lime, and savory cotija cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, and potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Lime wedges for serving

Method

 

Instructions

1. Grill or boil the corn until tender and slightly charred. If grilling, brush with oil and cook over medium-high heat for 10-12 minutes, turning occasionally.
2. Let the corn cool slightly, then carefully cut the kernels off the cob using a sharp knife. Place kernels in a large mixing bowl.
3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
4. Pour the dressing over the corn and add red onion, cilantro, and half of the cotija cheese. Mix gently until well combined.
5. Season with salt and pepper to taste. Transfer to a serving bowl and top with remaining cotija cheese and extra cilantro.
6. Serve immediately with lime wedges on the side, or refrigerate for 30 minutes to allow flavors to meld.

Notes

Use fresh corn when in season for maximum sweetness and crunch. For smoky flavor, char corn directly over flame. Can prepare corn and dressing separately up to a day in advance, then combine just before serving.