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Irresistible Mexican Street Corn Salad Recipe - Creamy Elotes Off The Cob

This vibrant Mexican street corn salad brings all the beloved flavors of traditional elotes right to your table without the mess. Ready in just 20 minutes, this crowd-pleasing recipe combines sweet corn with tangy lime, spicy chili powder, and rich cotija cheese for an irresistible side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 280
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 fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and black pepper to taste
  • 1 jalapeño, finely diced (seeds removed for milder heat)
  • 1/4 cup finely diced red onion

Method
 

Instructions
  1. If using fresh corn, bring a large pot of water to boil. Add corn and cook for 3-4 minutes until bright yellow and tender. Drain and let cool. For frozen corn, simply thaw completely.
  2. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Add the corn kernels to the dressing mixture along with diced jalapeño and red onion. Gently toss until all ingredients are evenly coated with the creamy dressing.
  4. Fold in the crumbled cotija cheese and chopped cilantro, reserving a little of each 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. This resting time is crucial for developing the perfect flavor profile.
  6. Before serving, give the salad a good stir and garnish with additional cotija cheese, cilantro, and a sprinkle of chili powder. Serve chilled or at room temperature.

Notes

For best results, use fresh corn when in season. Make ahead of time as flavors improve after sitting. For smoky flavor, grill corn before cutting off kernels. For lighter version, substitute Greek yogurt for half the mayonnaise.