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Irresistible Street Corn Salad - Creamy Mexican Corn Salad Recipe

This irresistible street corn salad brings all the vibrant flavors of Mexican street corn (elotes) into an easy-to-serve salad format. With creamy dressing, tangy lime, and savory cotija cheese, this crowd-pleasing side dish is perfect for summer gatherings, BBQs, or any time you crave fresh Mexican flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 280
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)
  • 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 ears with oil and cook until slightly charred, then cut kernels off the cob.
  2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using.
  3. Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until everything is evenly coated.
  4. Fold in the crumbled cotija cheese, reserving a little for garnish. Season with salt and pepper to taste.
  5. Chill for at least 30 minutes to allow flavors to meld, or serve immediately. Garnish with extra cotija cheese, cilantro, and lime wedges.

Notes

For extra smoky flavor, grill the corn until slightly charred before cutting off kernels. Make it ahead - this salad tastes even better after chilling for a few hours. Adjust spice level by increasing or decreasing the cayenne pepper.