Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Imagine sinking your teeth into sweet, charred corn kernels, bursting with the creamy richness of mayonnaise, the tangy zest of lime, and the fiery kick of chili powder. This isn’t just a salad; it’s an experience.

Esquites, unlike its on-the-cob counterpart Elote, is served in a cup or bowl, making it incredibly easy to enjoy on the go. Its roots are deeply embedded in Mexican culinary tradition, evolving from ancient corn cultivation practices. Corn holds a sacred place in Mexican culture, and Esquites is a delicious testament to that heritage.

What makes Mexican Street Corn Salad so irresistible? It’s the perfect balance of sweet, savory, spicy, and creamy. The charred corn provides a delightful smoky flavor, while the lime juice adds a refreshing zing. The cotija cheese crumbles offer a salty, crumbly texture that complements the smooth mayonnaise. And let’s not forget the chili powder, which adds just the right amount of heat. Whether you’re looking for a quick and easy side dish for your next barbecue or a flavorful snack to satisfy your cravings, this Esquites recipe is guaranteed to be a crowd-pleaser. I know it’s one of my absolute favorites!

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce

Grilling the Corn:

1. Prepare the grill: Preheat your grill to medium-high heat. You want it hot enough to char the corn nicely, but not so hot that it burns before it cooks through. If you don’t have a grill, don’t worry! You can also roast the corn in the oven (see alternative instructions below).
2. Oil the corn: Brush each ear of corn with olive oil. This helps the corn to char and prevents it from sticking to the grill grates. Make sure to get all sides of the corn.
3. Grill the corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning every few minutes, until the kernels are tender and slightly charred. The charring is what gives the corn that delicious smoky flavor that’s characteristic of Mexican street corn.
4. Check for doneness: To check if the corn is done, carefully insert a fork into a kernel. It should be tender and easily pierced. If it’s still hard, continue grilling for a few more minutes.
5. Remove from grill: Once the corn is cooked through and nicely charred, remove it from the grill and let it cool slightly before handling.

Alternative: Roasting the Corn in the Oven:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the corn: Place the husked corn on a baking sheet. You can line the baking sheet with parchment paper for easier cleanup, but it’s not necessary.
3. Roast the corn: Roast the corn for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
4. Check for doneness: To check if the corn is done, carefully insert a fork into a kernel. It should be tender and easily pierced.
5. Remove from oven: Once the corn is cooked through, remove it from the oven and let it cool slightly before handling.

Preparing the Salad:

1. Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and using a sharp knife to slice down along the cob. Try to get as close to the cob as possible to get all the kernels.
2. Make the dressing: In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed. I like mine with a little extra lime juice for tanginess!
3. Combine ingredients: Add the corn kernels to the bowl with the dressing and toss to coat. Make sure all the kernels are evenly coated with the creamy dressing.
4. Chill (optional): For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, you can also serve it immediately if you’re short on time.

Serving and Garnishing:

1. Serve: Serve the Mexican Street Corn Salad in a bowl or on individual plates.
2. Garnish: Garnish with additional crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajin seasoning. A drizzle of hot sauce is also a great addition for those who like a little extra heat.
3. Enjoy!: This salad is delicious on its own as a side dish, or you can serve it as a topping for tacos, nachos, or grilled chicken or fish. It’s also a great addition to any summer barbecue or potluck.

Tips and Variations:

• Spice it up: If you like your salad extra spicy, add more jalapeño or a pinch of cayenne pepper to the dressing.
• Add other vegetables: Feel free to add other vegetables to the salad, such as diced red onion, bell pepper, or avocado.
• Make it vegan: To make this salad vegan, use vegan mayonnaise and sour cream, and omit the cotija cheese or substitute it with a vegan cheese alternative.
• Use canned or frozen corn: If fresh corn is not available, you can use canned or frozen corn. Just make sure to drain the canned corn well and thaw the frozen corn before using. You can still grill or roast the canned or frozen corn for a few minutes to add some char.
• Make it ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits!
• Adjust the dressing: Feel free to adjust the amount of mayonnaise, crema, and lime juice to your liking. Some people prefer a creamier dressing, while others prefer a tangier dressing.
• Add black beans: For a heartier salad, add a can of drained and rinsed black beans.
• Experiment with herbs: While cilantro is the traditional herb used in Mexican street corn salad, you can also experiment with other herbs, such as parsley or chives.
• Grill the jalapeño: For a smokier flavor, grill the jalapeño along with the corn. Just be careful when handling the grilled jalapeño, as it will be very hot.
• Use different types of cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.

Serving Suggestions:

• As a side dish: This salad is a perfect side dish for grilled meats, fish, or vegetables.
• As a topping: Use it as a topping for tacos, nachos, or quesadillas.
• In a bowl: Serve it as a main course in a bowl with some grilled chicken or shrimp.
• With chips: Serve it with tortilla chips as a dip.
• At a barbecue: This salad is always a hit at barbecues and potlucks.

Nutritional Information (approximate, per serving):

• Calories: 250-300
• Fat: 15-20g
• Saturated Fat: 5-7g
• Cholesterol: 20-30mg
• Sodium: 200-300mg
• Carbohydrates: 25-30g
• Fiber: 3-5g
• Sugar: 5-7g
• Protein: 5-7g

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.

Why This Recipe Works:

This Mexican Street Corn Salad recipe is a winner because it captures the essence of traditional elote (Mexican street corn) in a convenient and shareable salad form. The grilling (or roasting) of the corn is crucial, as it imparts a smoky sweetness that elevates the dish beyond a simple corn salad. The combination of creamy mayonnaise and tangy Mexican crema (or sour cream) creates a luscious base for the dressing, while the cotija cheese adds a salty, crumbly texture. The fresh cilantro and lime juice brighten the flavors, and the chili powder and smoked paprika provide a subtle warmth and depth. The optional jalapeño adds a kick of heat for those who like it spicy.

The beauty of this recipe lies in its versatility. You can easily customize it to your liking by adjusting the amount of spice, adding other vegetables, or using different types of cheese. It’s also a great way to use up leftover grilled corn. Whether you’re serving it as a side dish, a topping, or a dip, this Mexican Street Corn Salad is sure to be a crowd-pleaser. The vibrant colors and bold flavors make it a visually appealing and delicious addition to any meal. Plus, it’s relatively easy to make, requiring only a few simple steps and readily available ingredients. So, gather your ingredients, fire up the grill (or oven), and get ready to enjoy a taste of Mexico!

Conclusion:

This Mexican Street Corn Salad is truly a flavor explosion you absolutely have to experience! From the sweet burst of grilled corn to the creamy, tangy dressing and the satisfying crunch of the cotija cheese, every bite is a celebration of summer. It’s quick, easy, and guaranteed to be a crowd-pleaser at your next barbecue, potluck, or even just a simple weeknight dinner. I know you’ll love it as much as I do!

But the best part? This recipe is incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a spicier kick, add a finely diced jalapeño or a pinch of cayenne pepper to the dressing. If you’re not a fan of mayonnaise, you can substitute Greek yogurt for a lighter, tangier flavor. Want to make it a complete meal? Toss in some grilled chicken, shrimp, or black beans for added protein.

Serving suggestions are endless! This salad is fantastic on its own as a side dish, but it’s also amazing as a topping for grilled fish tacos, nachos, or even a simple piece of toast. I’ve even been known to add a scoop to my quesadillas for an extra burst of flavor. You could also serve it with tortilla chips for a delicious and colorful appetizer. For a fun twist, try grilling the corn directly on the cob until slightly charred for an even smokier flavor. Don’t be afraid to experiment and find your favorite way to enjoy this vibrant salad.

I truly believe this Mexican Street Corn Salad will become a staple in your kitchen. It’s the perfect way to bring a little sunshine to your table, no matter the season. The combination of sweet, savory, and spicy flavors is simply irresistible, and the easy preparation makes it a winner for busy weeknights.

So, what are you waiting for? Gather your ingredients, fire up the grill (or use your stovetop!), and get ready to create a culinary masterpiece. I’m confident that you’ll be blown away by the deliciousness of this salad.

And now, for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Please share your photos and comments in the comments section below. I’m always eager to see how you’ve made the recipe your own. Your feedback is invaluable and helps me continue to create recipes that you’ll love. I can’t wait to hear from you and see your amazing creations! Happy cooking!

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July 2, 2025 by Melissa