This Mexican Street Corn Salad recipe, also known as Esquites, captures all the vibrant, smoky, and creamy flavors of classic Mexican street corn (Elote) in a delicious, easy-to-serve dish. Forget the messy cob—this salad is perfect for potlucks, barbecues, and weeknight dinners. We’re combining charred sweet corn with a creamy, zesty dressing, crumbly cotija cheese, fresh cilantro, and a hint of chili powder. It’s a flavor explosion in every single bite.
Get ready to make the most addictive side dish of the summer. It’s simple, quick, and guaranteed to be a crowd-pleaser.
What Is Mexican Street Corn Salad (Esquites)?
Mexican Street Corn Salad, or Esquites, is the off-the-cob version of Elote. While Elote is grilled corn on the cob slathered in a creamy sauce and toppings, Esquites takes the same delicious components and turns them into a convenient salad served in a cup or bowl. It’s a beloved snack sold by street vendors in Mexico, and its popularity has spread worldwide for a very good reason.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of smoky corn, tangy lime, creamy dressing, and salty cheese is simply irresistible.
- Quick and Easy: This dish comes together in under 30 minutes with minimal effort.
- Perfect for Sharing: It’s a guaranteed hit at any gathering, from summer BBQs to family dinners. It’s one of those recipes everyone asks for.
- Versatile: You can serve it as a side dish, a dip with tortilla chips, or a topping for tacos.
The Key Ingredients for Authentic Flavor
To create a truly authentic Mexican Street Corn Salad, you’ll need a few key ingredients. Here’s what makes this recipe special:
- Corn: Fresh corn on the cob is best for a sweet, crunchy texture. We’ll explore a few ways to cook it to perfection.
- Crema & Mayonnaise: The base of our creamy dressing. We use a mix of Mexican crema and mayonnaise for the perfect balance of tang and richness.
- Cotija Cheese: This is a hard, crumbly Mexican cheese with a salty, potent flavor similar to feta. It’s a must-have for authenticity.
- Cilantro: Adds a burst of fresh, herbaceous flavor.
- Lime Juice: Freshly squeezed lime juice cuts through the richness and brightens up all the flavors.
- Chili Powder & Smoked Paprika: These provide a gentle heat and a deep, smoky undertone that mimics grilled corn.
- Red Onion & Jalapeño: Finely diced for a subtle crunch and a little bit of heat.
How to Cook Corn for Your Salad (3 Ways!)
The best Mexican Street Corn Salad starts with perfectly cooked corn. The goal is to get it tender, sweet, and slightly charred. You can use fresh, frozen, or even canned corn, but fresh will always give the best results.
1. Grilled for Smoky Flavor (Recommended)
Grilling gives the corn a beautiful char and the most authentic, smoky flavor. Lightly oil the shucked corn cobs and grill them over medium-high heat for 10-12 minutes, turning occasionally, until tender and charred in spots. This is the ultimate method for flavor.
2. Pan-Seared for a Quick Char
No grill? No problem. You can get a great char right on your stovetop. Cut the kernels off the cob and cook them in a hot cast-iron skillet with a bit of butter or oil for 5-7 minutes, stirring occasionally, until you see some nice browning.
3. Boiled for Simplicity
If you’re short on time, boiling is the quickest method. Bring a large pot of salted water to a boil and cook the shucked corn cobs for 5-7 minutes until tender. While you won’t get the char, the salad will still be delicious.
How to Make Mexican Street Corn Salad Step-by-Step
- Cook the Corn: Choose your preferred method (grilling, pan-searing, or boiling) and cook the corn until tender and slightly charred. Let it cool slightly, then carefully cut the kernels off the cob.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, and garlic powder until smooth.
- Combine: Add the corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño to the bowl with the dressing.
- Mix & Chill: Stir everything together until the corn is evenly coated. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Give the salad one last stir and serve it chilled or at room temperature. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder.
Expert Tips for the Best Corn Salad
- Use Fresh Ingredients: Fresh corn, fresh cilantro, and fresh lime juice will make a huge difference in the final taste.
- Don’t Skip the Cotija: If you can’t find cotija, feta is the next best substitute, but cotija offers a unique flavor that’s worth seeking out.
- Let It Rest: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together beautifully.
- Adjust to Your Taste: Feel free to add more jalapeño for extra spice, more lime for tang, or more cilantro if you love it.
Customizations and Variations
This Mexican Street Corn Salad is fantastic as is, but it’s also a great base for additions. Try mixing in a can of drained black beans for extra protein, diced avocado for creaminess, or chopped red bell pepper for a sweet crunch.
What to Serve with Your Salad
This versatile salad pairs well with almost any summer meal. It’s the perfect companion for grilled meats like BBQ Boneless Chicken Thighs, tacos, or burgers. It’s also a star on its own, served as a dip with a big bowl of tortilla chips. For a full Tex-Mex feast, serve it alongside some delicious Cowboy Queso.
Storing Leftovers
Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3-4 days. The dressing may become slightly watery as the vegetables release moisture, but a quick stir will bring it right back to life.
Frequently Asked Questions
Yes, you can! While fresh corn provides the best texture and flavor, frozen (thawed) or canned (drained) corn works well. For best results, pan-sear the kernels in a hot skillet with a little butter to get some color and char before mixing with the dressing.
You can store the Mexican Street Corn Salad in an airtight container in the refrigerator for 3-4 days. It’s a great dish to make ahead of time, as the flavors continue to meld and become even more delicious.
This recipe has a very mild heat from the jalapeño and chili powder. To make it spicier, leave some seeds in the jalapeño or add a pinch of cayenne pepper. To make it not spicy at all, simply omit the jalapeño.
If you can’t find Cotija cheese, the best substitute is a dry, salty feta cheese. You could also use queso fresco for a milder flavor or even a sprinkle of Parmesan in a pinch, though the taste will be different.
Elote is grilled corn served on the cob, while Esquites (our Mexican Street Corn Salad) is the same recipe with the kernels cut off the cob and served in a cup or bowl. Esquites is much easier to eat and share!
The Best Mexican Street Corn Salad
Mexican Street Corn Salad (Easy & Authentic Esquites)
Ingredients
Equipment
Instructions
- Grill, pan-sear, or boil the corn until tender and lightly charred. Allow to cool slightly before handling. Carefully stand each cob on its end and use a sharp knife to cut the kernels off.
- In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and garlic powder until smooth and well combined.
- Add the corn kernels, crumbled cotija cheese, chopped cilantro, diced red onion, and diced jalapeño to the bowl with the dressing.
- Stir everything together until well-coated. Season with salt and pepper to taste. For best results, cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled or at room temperature, garnished with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro.
Notes
If you can't find Cotija cheese, crumbled feta is the best substitute.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Share This Recipe!
We hope you love this easy and authentic Mexican Street Corn Salad recipe! If you make it, feel free to leave a comment below and let us know how it turned out. Don’t forget to share it with your friends and family on Pinterest!
