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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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
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.