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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 in an easy-to-serve salad 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 10 minutes
Total Time 1 hour
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. If using fresh corn, grill or boil the ears until tender. For frozen corn, thaw and pat dry. You can also pan-sear the corn in a hot skillet for 2-3 minutes to enhance the flavor.
  2. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
  3. Add the corn kernels, red onion, and cilantro to the dressing. Gently toss until all ingredients are evenly coated.
  4. Fold in the crumbled cotija cheese, reserving some for garnish. Season with salt and black pepper to taste.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled with additional cotija cheese, chili powder, and lime wedges.

Notes

For authentic charred flavor, grill the corn on high heat until slightly blackened before cutting off the kernels. This salad tastes even better the next day as flavors develop. Adjust spice level by adding more cayenne for extra heat or omit for mild flavor.