Classic Mexican Street Corn Salad – Easy 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 format. Perfect for summer gatherings, potlucks, or as a flavorful side dish, this recipe combines sweet corn with creamy dressing, zesty lime, and savory cotija cheese for an unforgettable taste experience.

What makes this salad so special is how it captures the essence of Mexican street food while being incredibly simple to prepare. Whether you’re hosting a backyard barbecue or need a standout side dish for your next family dinner, this corn salad delivers big flavor with minimal effort.

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

Step-by-Step Instructions

Step 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, about 10-12 minutes, turning occasionally.

Step 2: Once the corn is cooked and slightly cooled, cut the kernels off the cob into a large mixing bowl. If using frozen corn, simply thaw and drain well.

Step 3: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Season with salt and black pepper to taste.

Step 4: Pour the dressing over the corn and add the red onion and cilantro. Gently toss everything together until well combined.

Step 5: Fold in the crumbled cotija cheese, reserving a little for garnish. Taste and adjust seasoning if needed.

Step 6: Chill the salad for at least 30 minutes to allow flavors to meld. Serve garnished with extra cotija cheese, cilantro, and lime wedges.

Expert Tips

For the best results, use fresh corn when it’s in season for maximum sweetness and flavor. If you’re short on time, high-quality frozen corn works perfectly well too. The key to authentic flavor is the combination of creamy dressing with the tangy lime and savory cheese.

This salad pairs wonderfully with other Mexican-inspired dishes like our Easy Chicken Shawarma or as a side to grilled meats. For a complete meal, consider serving it alongside our Garlic Parmesan Roasted Green Beans for a colorful vegetable spread.

Make this salad ahead of time – it actually tastes better after chilling for a few hours. The flavors continue to develop, making it perfect for meal prep or parties. If you’re looking for more summer salad inspiration, try our Easy Feta Strawberry Cucumber Salad for another refreshing option.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! This salad actually improves with time. Prepare it up to 24 hours in advance and store covered in the refrigerator.

What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese makes a good substitute, though the flavor will be slightly different. Parmesan can also work in a pinch.

Is this salad spicy?
The spice level is mild to medium. Adjust the cayenne pepper to your preference, or omit it entirely for a milder version.

Can I make this dairy-free?
Yes, use vegan mayonnaise and sour cream alternatives, and omit the cheese or use a dairy-free cheese substitute.

For more delicious side dish ideas that complement this corn salad perfectly, check out our Creamy Green Bean Potato Salad for another crowd-pleasing option.

Classic Mexican Street Corn Salad – Easy 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 format. Perfect for summer gatherings and potlucks, it combines sweet corn with creamy dressing, zesty lime, and savory cotija cheese for an unforgettable taste experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

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, about 10-12 minutes, turning occasionally.
2. Once the corn is cooked and slightly cooled, cut the kernels off the cob into a large mixing bowl. If using frozen corn, simply thaw and drain well.
3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Season with salt and black pepper to taste.
4. Pour the dressing over the corn and add the red onion and cilantro. Gently toss everything together until well combined.
5. Fold in the crumbled cotija cheese, reserving a little for garnish. Taste and adjust seasoning if needed.
6. Chill the salad for at least 30 minutes to allow flavors to meld. Serve garnished with extra cotija cheese, cilantro, and lime wedges.

Notes

For best results, use fresh corn when in season. The salad tastes better after chilling for a few hours as flavors continue to develop. Can be made up to 24 hours in advance.