Go Back
+ servings

Mexican Corn Salad

A sweet corn dip made with Mexican crema, jalepeno, chili powder, and Cotija cheese, this Mexican corn salad is a delicious way to transform Elote (Mexican street corn) into a tasty chunky salsa or side dish!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Servings 6
Calories 386 kcal


  • 4 cup frozen corn thawed
  • 1 tbsp salted butter
  • 1/4 tsp ground cumin
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 red onion diced
  • 1/3 cilantro chopped
  • 1 lime juiced
  • 1/3 to 1/2 cup Mexican Crema recipe below
  • 1/2 cup cotija cheese crumbled
  • 1 jalapeno seeded and diced (optional)

Mexican Crema

  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream
  • 1 tbsp lime juice
  • 1/4 tsp chipotle chili powder
  • 1/8 tsp salt


  • In a medium bowl combine Mexican Crema Ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture.
  • In a large cast iron or nonstick skillet over medium-high heat, add thawed corn and butter. Stir well to combine. Let cook in pan stirring often until the corn starts to look charred.
  • Place corn into a bowl and let cool for 10 minutes, stirring often allowing the corn to cool evenly.
  • Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeno (optional), and 1/3 to 1/2 cup Mexican Cream. Stir together to combine.
  • Top with additional Cotija Cheese and chopped cilantro.
  • Serve slightly warm, room temperature, or cold. 


Tip: Use leftover crema to mix in the next day in case the corn salad dries out a bit.


Calories: 386kcalCarbohydrates: 30gProtein: 7gFat: 29gSaturated Fat: 10gTrans Fat: 1gCholesterol: 58mgSodium: 491mgPotassium: 390mgFiber: 4gSugar: 2gVitamin A: 569IUVitamin C: 16mgCalcium: 110mgIron: 1mg