Mexican Street Corn Salad

Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish inspired by the beloved Mexican street food, Elote. This salad takes all the delicious elements of grilled street corn—creamy mayo, tangy lime, crumbly cheese, and a hint of spice—and transforms them into a convenient and easy-to-eat dish. Whether served as a side or enjoyed on its own, this salad is a surefire crowd-pleaser.

Why You’ll Love This Recipe

  • Packed with flavor – The combination of sweet corn, creamy dressing, and zesty lime creates an irresistible taste.
  • Easy to prepare – No grilling required; this recipe can be made with fresh, frozen, or canned corn.
  • Versatile – Serve it as a side dish, dip, or topping for tacos and grilled meats.
  • Perfect for gatherings – A great make-ahead dish for barbecues, potlucks, and family dinners.
  • Customizable – Adjust the spice level, add protein, or mix in extra veggies to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Corn (fresh, frozen, or canned)
  • Mayonnaise
  • Sour cream
  • Lime juice
  • Cotija cheese (or feta as a substitute)
  • Cilantro
  • Garlic
  • Chili powder
  • Smoked paprika
  • Jalapeño (optional for extra heat)
  • Salt and pepper

Directions

  1. Cook the Corn: If using fresh corn, cut kernels off the cob and sauté in a skillet until slightly charred. If using frozen or canned corn, drain and cook in a pan to remove excess moisture and develop a slight char.
  2. Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, and smoked paprika.
  3. Mix Everything Together: Add the cooked corn to the bowl and stir to coat evenly with the dressing.
  4. Add the Final Touches: Fold in crumbled Cotija cheese, chopped cilantro, and finely diced jalapeño (if using). Season with salt and pepper to taste.
  5. Serve and Enjoy: Serve warm or chilled, garnished with extra cheese and a squeeze of fresh lime juice.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Variations

  • Grilled Corn Version: Grill whole ears of corn, then cut off the kernels for a smoky flavor.
  • Spicy Twist: Add extra jalapeños or a dash of hot sauce for more heat.
  • Creamier Texture: Increase the amount of sour cream for an extra creamy consistency.
  • Healthier Alternative: Use Greek yogurt instead of mayo and sour cream.
  • Extra Add-Ins: Mix in black beans, diced avocado, or red bell peppers for added texture and flavor.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Best enjoyed cold or at room temperature, but if preferred warm, gently reheat in a pan over low heat.
  • Freezing: Not recommended, as the creamy dressing may separate upon thawing.
Mexican Street Corn Salad

FAQs

How do I make this dish less spicy?

Simply omit the jalapeño and reduce the amount of chili powder to make it milder.

Can I use canned corn?

Yes! Drain and sauté it to remove excess moisture and add a bit of char.

What cheese can I use instead of Cotija?

Feta cheese or Parmesan are great substitutes.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this salad ahead of time?

Yes! Prepare and store it in the fridge, but for the best texture, add the cheese and cilantro just before serving.

What can I serve with Mexican Street Corn Salad?

It pairs well with tacos, grilled meats, fajitas, or as a dip with tortilla chips.

How do I make this salad dairy-free?

Use a dairy-free mayo alternative and skip the cheese or use a dairy-free cheese substitute.

Can I add protein to this salad?

Absolutely! Shredded chicken, shrimp, or black beans make excellent additions.

How long can I store leftovers?

It stays fresh in the fridge for up to 3 days.

Can I use frozen corn?

Yes, just thaw and cook it in a pan to enhance the flavor.

Conclusion

Mexican Street Corn Salad is a delicious, easy-to-make dish that brings the bold flavors of traditional Elote into a convenient, crowd-pleasing salad. Whether served as a side, topping, or dip, its creamy, tangy, and slightly spicy taste is sure to impress. Try this recipe for your next gathering and enjoy the taste of Mexican street food at home!

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Mexican Street Corn Salad

Mexican Street Corn Salad

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop/Grill
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Mexican Street Corn Salad is a creamy, tangy, and slightly spicy side dish that captures all the flavors of traditional elote (Mexican street corn) in an easy-to-eat salad form. Perfect for summer cookouts, potlucks, or as a topping for tacos!


Ingredients

Units Scale
  • 4 cups corn (about 5 ears, grilled or pan-roasted)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled (or feta)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 jalapeño, finely diced (optional for heat)
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice (about 1/2 lime)

 

  • 1 teaspoon hot sauce (optional)

Instructions

  • Prepare the corn: If using fresh corn, grill or pan-roast it until slightly charred, then cut it off the cob. If using frozen corn, cook in a skillet until golden brown.
  • Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  • Combine ingredients: Add the charred corn, red onion, jalapeño, and half of the cotija cheese to the bowl and toss to combine.
  • Finish with toppings: Stir in fresh cilantro and hot sauce if using. Sprinkle the remaining cotija cheese on top.

 

  • Serve: Enjoy warm, at room temperature, or chilled

Notes

  • Substitutions: Greek yogurt can replace sour cream for a lighter version.
  • Make it spicier: Add extra jalapeño or a pinch of cayenne.

 

  • Storage: Store leftovers in an airtight container for up to 3 days.

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