Mexican Street Corn Salad

This Mexican Street Corn Salad (also known as Esquites) is a creamy, tangy, and slightly spicy dish inspired by the famous elote (Mexican street corn). It features charred corn mixed with a flavorful combination of mayonnaise, lime, cotija cheese, and spices for a bold and refreshing side dish. Perfect for summer barbecues, potlucks, or taco night, this easy-to-make salad brings all the flavors of classic street corn in a convenient, mess-free form.

Why You’ll Love This Recipe

• Creamy, tangy, smoky, and loaded with bold Mexican flavors
• Quick and easy—ready in under 20 minutes
• Perfect as a side dish, topping for tacos, or served with chips
• Can be made ahead for meal prep or gatherings
• Naturally gluten-free and easy to make vegetarian

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Ingredients

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

• 4 cups corn kernels (about 5-6 ears of corn or frozen/thawed corn)
• 2 tablespoons olive oil or butter
• ⅓ cup mayonnaise
• ¼ cup sour cream (or Greek yogurt for a lighter version)
• ½ cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, finely diced (optional for heat)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika (optional for a smoky kick)
• 2 tablespoons fresh lime juice (about 1 lime)
• Salt and black pepper, to taste

Optional Garnishes:

• Extra cotija cheese
• Lime wedges
• A sprinkle of Tajín for extra spice and tang

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Directions

1. Char the corn:
   • Heat olive oil or butter in a large skillet over medium-high heat.
   • Add corn and cook, stirring occasionally, until it becomes slightly charred (about 7-10 minutes). You can also grill the corn on the cob and cut off the kernels afterward for an authentic smoky flavor.
2. Mix the dressing:
   • In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
3. Combine the ingredients:
   • Add the cooked corn, crumbled cotija cheese, cilantro, and diced jalapeño (if using) to the bowl. Mix well until the corn is evenly coated with the creamy dressing.
4. Garnish and serve:
   • Top with extra cotija cheese, fresh cilantro, and a sprinkle of Tajín if desired.
   • Serve warm, at room temperature, or chilled with lime wedges on the side.

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Servings and Timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

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Variations

• Spicy Street Corn Salad: Add hot sauce or extra diced jalapeño for extra heat.
• Vegan Version: Use vegan mayonnaise, plant-based sour cream, and dairy-free cheese alternatives.
• Avocado Twist: Add diced avocado for creaminess and a fresh flavor boost.
• Cheesy Upgrade: Add shredded cheddar or pepper jack for extra cheesiness.

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Storage

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Best served cold or at room temperature, but you can reheat gently in a skillet if desired.
• Make Ahead: Prepare the salad and store the dressing separately until ready to serve for optimal texture.

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FAQs

Can I use frozen corn instead of fresh?

Yes, just thaw it completely and pat it dry before charring it in the skillet for the best texture.

What’s the best substitute for cotija cheese?

Feta cheese is the closest alternative, but Parmesan or queso fresco can also be used.

Can I grill the corn instead of sautéing?

Absolutely! Grilling the corn gives it a smoky, authentic flavor. Just char it on the cob, then cut off the kernels.

Is this salad served hot or cold?

It can be served warm, at room temperature, or cold—whatever you prefer!

Can I make this salad ahead of time?

Yes, it holds up well in the refrigerator for up to 3 days. Add fresh lime juice and garnish right before serving for the best flavor.

Can I make it dairy-free?

Yes, use dairy-free cheese and substitute the sour cream with a plant-based version.

How do I make the salad creamier?

Add more mayonnaise or sour cream until you reach your desired level of creaminess.

What can I serve with Mexican Street Corn Salad?

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

How do I prevent the corn from getting soggy?

Make sure the corn is dry before cooking and don’t overcrowd the skillet when charring for the crispiest result.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free—just check labels on seasonings and cheese to be sure.

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Conclusion

This Mexican Street Corn Salad is a bold, creamy, and flavorful side dish that brings the vibrant taste of Mexican street food straight to your table. Whether served at a barbecue, alongside tacos, or as a fresh dip with tortilla chips, this easy recipe will be a hit at any gathering. Quick to prepare and packed with irresistible flavors, it’s a must-try for lovers of all things cheesy, tangy, and spicy!

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