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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 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, 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.