This Mexican Street Corn Salad, also known as Esquites, is a vibrant and zesty dish bursting with bold flavors. It transforms the classic elote (grilled corn on the cob) into a salad form, making it easier to serve and enjoy at any gathering. Packed with roasted corn, creamy dressing, spices, and a touch of lime, this salad brings the festive spirit of Mexican street food right to your table.

Why You’ll Love This Recipe

Mexican Street Corn Salad is everything you love about elote—smoky, creamy, tangy, and a little spicy—all tossed together in one easy-to-make salad. Whether you’re hosting a barbecue, planning a picnic, or just want a flavorful side dish, this salad fits the bill. It’s also easily adaptable for different diets, and it can be made ahead of time for convenience.

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
Cotija cheese (or feta cheese)
Lime juice
Chili powder
Garlic (minced)
Fresh cilantro
Salt
Jalapeño (optional, for extra heat)

directions

If using fresh corn, grill or sauté the kernels until slightly charred for that signature smoky flavor. If using frozen or canned corn, drain well and sauté until lightly golden.
In a large bowl, combine the cooked corn, mayonnaise, sour cream, crumbled Cotija cheese, minced garlic, chopped cilantro, lime juice, and chili powder.
Add chopped jalapeño if you like it spicy.
Mix well until the corn is fully coated in the dressing.
Taste and season with salt as needed.
Chill in the fridge for 15–30 minutes before serving for the flavors to meld together.

Servings and timing

This recipe yields approximately 6 servings and takes about 10 minutes to prepare, with an additional 10–15 minutes for grilling or sautéing the corn. Total time is around 20–25 minutes.

Variations

Swap Cotija cheese for feta or parmesan if unavailable.
Use Greek yogurt instead of sour cream for a healthier twist.
Add diced red onion or avocado for extra texture and flavor.
Toss in black beans to turn it into a more filling side or light lunch.
For a dairy-free version, use vegan mayo and skip the cheese or use a plant-based alternative.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature, so no reheating is necessary. If it starts to dry out, you can freshen it up with a splash of lime juice or a small spoonful of mayo before serving again.

FAQs

What is Mexican Street Corn Salad made of?

It’s made from corn, mayo, sour cream, Cotija cheese, lime juice, chili powder, and fresh herbs like cilantro.

Can I make Mexican Street Corn Salad ahead of time?

Yes, it can be made a day in advance and stored in the fridge. The flavors actually develop more over time.

Can I use canned or frozen corn?

Absolutely. Just make sure to drain canned corn well or thaw frozen corn before cooking.

Is this salad served hot or cold?

Traditionally it’s served warm or at room temperature, but it’s delicious cold too.

What if I can’t find Cotija cheese?

Feta is a good substitute, or you can try parmesan for a similar salty bite.

Can I make it spicy?

Yes! Add diced jalapeño, a pinch of cayenne, or hot sauce to amp up the heat.

How long does it last in the fridge?

Stored properly, it will stay fresh for up to 3 days.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your labels.

Can I make this vegan?

Yes, substitute with vegan mayo and dairy-free cheese or omit the cheese entirely.

What main dishes go well with this salad?

It pairs great with grilled meats like chicken, steak, or tacos. It’s also an excellent side for BBQs and potlucks.

Conclusion

Mexican Street Corn Salad is a quick, crowd-pleasing side that captures the essence of a beloved street food in an easy-to-eat form. Whether you’re enjoying it at a summer cookout or a weeknight dinner, this dish delivers bold flavor with minimal effort. Try it once, and it’s sure to become a regular on your table.

Mexican Street Corn Salad