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🌽 Mexican Street Corn Salad with Creamy Lime Crema

This Mexican Street Corn Salad is a creamy, zesty twist on classic elote, made with sweet corn, lime crema, Cotija cheese, and fresh cilantro. It’s the ultimate summer side dish—bold, flavorful, and easy to make ahead.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 6 ears Fresh Corn
  • 1/2 cup Cojita Cheese finely crumbled
  • 1/4 tsp Chili Powder
  • 1/2 cup Chopped Cilantro
  • salt & pepper to taste

For the Crema:

  • 1/2 cup Sour Cream
  • 1/4 cup Mayoinase
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Salt or more to taste
  • 1 Lime zested and juiced

Instructions
 

  • Cook the corn by either grilling for 10 minutes until lightly charred, or boiling until tender and then sautéing the kernels in butter for 3–5 minutes until golden.
  • Slice the kernels off the cob and place them in a large bowl.
  • In a small bowl, mix sour cream, mayonnaise, lime juice and zest, chili powder, cayenne (if using), and salt to make the crema.
  • Add Cotija cheese, chopped cilantro, and chili powder to the corn. Drizzle with the crema and toss to coat.
  • Garnish with extra Cotija, cilantro, and lime wedges. Serve warm, room temperature, or chilled.