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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
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.