Classic Mexican Street Corn Salad – Creamy Elotes Style Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes right to your table – without the cob! Our creamy, zesty corn salad combines sweet corn with tangy lime, creamy dressing, and crumbled cotija cheese for the ultimate summer side dish that’s perfect for potlucks, barbecues, or weeknight dinners.

If you love easy side dishes that pack a flavor punch, you’ll also enjoy our garlic butter green beans with mushrooms or this refreshing peach watermelon salad for summer gatherings.

Ingredients

• 6 cups fresh or frozen corn kernels (thawed if frozen)
• 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 chopped fresh cilantro
• 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: If using fresh corn, boil or grill the ears until tender, then cut the kernels off the cob. For frozen corn, simply thaw completely and pat dry.

Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.

Step 3: Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.

Step 4: Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste.

Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with extra lime wedges and a sprinkle of remaining cotija cheese.

Expert Tips

For the best flavor, char your corn slightly before making the salad. You can do this in a hot skillet or on the grill for that authentic street food taste. The slight smokiness adds incredible depth to the dish.

This salad pairs beautifully with main dishes like our crispy baked parmesan chicken or as part of a larger spread with this classic Southern cornbread salad.

Make it ahead! This salad actually tastes better the next day as the flavors have more time to develop. Store in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I use canned corn instead of fresh?
Yes, canned corn works well too! Just be sure to drain and rinse it thoroughly before using to remove excess sodium.

What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese makes a good substitute, though the flavor will be slightly different. Queso fresco also works well.

How spicy is this salad?
The spice level is mild to medium. You can adjust the heat by increasing or decreasing the cayenne pepper, or omit it entirely for a milder version.

Looking for more crowd-pleasing side dishes? Try our colorful potluck cornbread salad for your next gathering!

Classic Mexican Street Corn Salad – Creamy Elotes Style Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes right to your table without the cob. The creamy, zesty corn salad combines sweet corn with tangy lime, creamy dressing, and crumbled cotija cheese for the ultimate summer side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 cups fresh or frozen corn kernels (thawed if frozen)
• 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 chopped fresh cilantro
• 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. If using fresh corn, boil or grill the ears until tender, then cut the kernels off the cob. For frozen corn, simply thaw completely and pat dry.
2. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
3. Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.
4. Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with extra lime wedges and a sprinkle of remaining cotija cheese.

Notes

For the best flavor, char your corn slightly before making the salad. You can do this in a hot skillet or on the grill for that authentic street food taste. The slight smokiness adds incredible depth to the dish. This salad actually tastes better the next day as the flavors have more time to develop.