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Creamy Elote Street Corn Salad with Cotija & Lime

creamy elote street corn salad with cotija and lime - featured image
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This creamy elote street corn salad with cotija and lime is a quick and easy side dish that brings the smoky, tangy, and salty flavors of Mexican street corn to your table in about 20 minutes. Perfect for cookouts, it’s a crowd-pleaser that disappears fast.

Ingredients

Scale
  • 6 ears fresh corn, husked (or 4 cups frozen corn, thawed and drained)
  • 1/3 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1/4 cup sour cream (full-fat preferred)
  • 2 large limes (zest and juice)
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, finely chopped
  • 1 teaspoon chili powder (ancho chili powder recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon vegetable or avocado oil (for charring)
  • Optional garnishes: extra cotija, lime wedges, smoked paprika, hot sauce

Instructions

  1. Prep the Corn: If using fresh corn, shuck the ears and remove all silk. Rinse under cold water and pat dry. If using frozen corn, thaw completely and drain off excess liquid. Pat dry with paper towels.
  2. Char the Corn: Heat a large skillet over high heat until smoking hot. Add 1 tablespoon of oil and swirl to coat. Carefully add corn kernels in a single layer (work in batches if needed). Let sit without stirring for 3-4 minutes until deep brown char marks appear. Stir and repeat for another 3-4 minutes, until about 60-70% of kernels have char. Total time: 8-10 minutes.
  3. Cool the Corn: Transfer charred corn to a large plate or baking sheet and spread out. Let cool for 5-10 minutes.
  4. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime zest (from one lime), lime juice (from both limes), chili powder, garlic powder, salt, and pepper. Taste and adjust lime or chili powder as desired.
  5. Assemble the Salad: In a large mixing bowl, combine cooled charred corn, dressing, and most of the chopped cilantro (reserve some for garnish). Gently fold until corn is evenly coated. Do not overmix.
  6. Add the Cotija: Gently fold in about 3/4 of the crumbled cotija cheese, reserving the rest for topping. Fold just a few times to keep crumbles intact.
  7. Garnish and Serve: Transfer to a serving bowl. Top with remaining cotija, reserved cilantro, and a sprinkle of extra chili powder or smoked paprika if desired. Serve immediately with lime wedges on the side.

Notes

For best results, ensure corn is very dry before charring to achieve proper char. Add cotija at the very end to keep it crumbly. If making ahead, store dressing and corn separately and combine just before serving to prevent sogginess. Serve at room temperature for optimal flavor.

Nutrition

Keywords: elote, street corn, corn salad, cotija, lime, Mexican, summer, side dish, gluten-free, vegetarian

Find it online: https://cookyep.com/creamy-elote-street-corn-salad-with-cotija-and-lime/