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Irresistible Mexican Street Corn Salad - Creamy Elotes Off The Cob

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes in an easy-to-serve salad format. Perfect for summer gatherings, BBQs, and picnics, this creamy corn salad combines sweet corn with tangy lime, spicy chili, and rich cotija cheese for a side dish that will disappear fast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh or frozen corn kernels (about 8 ears)
  • 1/2 cup mayonnaise
  • 1/2 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 for extra heat)
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Cook the corn using your preferred method. You can grill it for smoky flavor, boil it, or use frozen corn that's been thawed. If grilling, brush corn with oil and cook until slightly charred, about 10-12 minutes, turning occasionally.
  2. Once corn is cooked and slightly cooled, cut the kernels off the cob into a large bowl. If using frozen corn, simply thaw and drain well.
  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 mix well to combine. Gently fold in the red onion, cilantro, and cotija cheese.
  5. Season with salt and black pepper to taste. Chill for at least 30 minutes to allow flavors to meld, or serve immediately for a warm salad.
  6. Garnish with extra cotija cheese, cilantro, and chili powder. Serve with lime wedges for squeezing over the top.

Notes

For the best Mexican street corn salad, use fresh corn when it's in season for maximum sweetness and flavor. Grilling the corn adds a wonderful smoky dimension. The salad can be made ahead of time and stored in the refrigerator for up to 2 days - the flavors actually improve as they sit.