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Authentic Mexican Street Corn Salad Recipe

This vibrant Mexican street corn salad brings all the incredible flavors of traditional elotes right to your table in an easy-to-serve format. Perfect for barbecues, picnics, and family gatherings, it features creamy dressing, tangy cotija cheese, and a perfect balance of chili and lime.
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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
  • 1/4 cup sour cream or Mexican crema
  • 1 cup crumbled cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Prepare the corn by shucking fresh ears or thawing frozen corn. Grill for smoky flavor or boil for 5-7 minutes until tender, then let cool and cut kernels off cob if using fresh corn.
  2. Create the creamy dressing by combining mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper in a large bowl. Whisk until smooth and well combined.
  3. Combine all ingredients by adding corn kernels, chopped red onion, and cilantro to the dressing mixture. Gently fold until corn is evenly coated, being careful not to overmix.
  4. Add cheese and season by folding in crumbled cotija cheese (reserving some for garnish) and seasoning with salt and black pepper to taste.
  5. Chill and serve by refrigerating for at least 30 minutes, then stirring and garnishing with additional cotija cheese, cilantro, and lime wedges before serving.

Notes

For authentic smoky flavor, grill the corn. The salad tastes better when made a few hours ahead. Adjust heat level with cayenne pepper or jalapeño. Can be made vegan with plant-based substitutes.