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Classic Mexican Street Corn Salad - Elotes Style Recipe

This vibrant Mexican street corn salad brings all the authentic flavors of traditional elotes right to your table in an easy-to-serve salad format. The combination of sweet corn, tangy lime, and savory seasonings creates a symphony of flavors that will have everyone asking for seconds.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh corn kernels (about 8 ears) or frozen corn, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 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, bring a large pot of water to boil. Add corn and cook for 3-4 minutes until tender. Drain and let cool. For frozen corn, simply thaw completely.
  2. In a large mixing bowl, combine mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Add the corn kernels, red onion, and half of the cotija cheese to the dressing. Gently toss to coat all ingredients evenly.
  4. Fold in the chopped cilantro, reserving a tablespoon for garnish. Season with salt and black pepper to taste.
  5. Transfer the salad to a serving bowl and top with remaining cotija cheese and cilantro. Serve immediately with lime wedges on the side.

Notes

For the best flavor, char your corn on the grill before cutting off the kernels. Make this salad ahead by preparing the components separately and combining them just before serving. For a lighter version, substitute Greek yogurt for part or all of the mayonnaise.