There’s something irresistibly comforting about a dish that combines creamy, tangy, and smoky flavors all in one bite — and Mexican Street Corn Salad (also known as Esquites) does exactly that.
Inspired by the beloved Mexican street food elote, this salad transforms humble corn kernels into a vibrant side dish packed with zest and crunch.
What makes it truly magical?
The charred corn offers a smoky base, while creamy mayonnaise and sour cream bring richness. Add fresh lime juice, chili powder, and cotija cheese, and you’ve got a crowd-pleaser that captures the soul of summer in every spoonful.
Whether you’re hosting a backyard barbecue, preparing for a picnic, or simply looking for a quick weeknight side dish, this recipe will steal the spotlight on your dining table.
🧑🍳 Why You’ll Love This Recipe
- Quick & Easy: Ready in under 20 minutes, no fancy tools needed.
- Packed with Flavor: Combines sweet, smoky, tangy, and spicy notes.
- Perfect for Any Occasion: Great for BBQs, potlucks, or even taco nights.
- Customizable: Adjust the spice, cheese, or toppings to suit your taste.
- Make-Ahead Friendly: Prepare ahead and refrigerate — tastes even better the next day!
🥣 What Is Mexican Street Corn Salad?
Traditionally, elote is grilled corn on the cob, slathered in a creamy sauce made with mayonnaise, lime juice, chili, and cheese — eaten right off the stick. Esquites, on the other hand, is a deconstructed version served in a bowl, which makes it easier to eat and share.
This salad takes inspiration from esquites, turning corn kernels into a creamy, flavorful salad that pairs beautifully with grilled meats, tacos, or tortilla chips.
It’s a fusion of street food simplicity and gourmet flair, offering a balance between creamy texture and fresh crunch.
🧺 Ingredients You’ll Need
Here’s everything you need to make this irresistible salad.
Main Ingredients:
- 4 cups fresh corn kernels (about 5 ears) or 3 cups frozen corn (thawed and patted dry)
- 2 tablespoons unsalted butter (optional, for extra richness)
- 1/3 cup mayonnaise – use high-quality mayo for a smooth, tangy flavor
- 2 tablespoons sour cream – adds creaminess and balances acidity
- Juice of 1 lime – freshly squeezed for the best flavor
- 1/2 teaspoon chili powder – adjust to your spice preference
- 1/4 teaspoon smoked paprika – enhances the smoky undertones
- 1/4 cup chopped fresh cilantro – for freshness and color
- 1/3 cup cotija cheese (or substitute feta or parmesan)
- Salt and black pepper to taste
🔪 Equipment You’ll Need
- Large skillet or grill pan
- Sharp knife
- Cutting board
- Mixing bowl
- Wooden spoon or spatula
Simple, everyday tools — no special gadgets required.
🔥 Step-by-Step Instructions
Step 1: Cook or Grill the Corn
If you’re using fresh corn, remove the husks and cut the kernels off the cob.
Heat a large skillet or grill pan over medium-high heat, melt butter (if using), and add the corn. Cook for 5–7 minutes, stirring occasionally until the kernels are golden brown and lightly charred.
👉 Pro Tip: For extra smoky flavor, grill whole ears of corn directly on the grill, then slice off the kernels after cooling slightly.
Step 2: Prepare the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
The mixture should be smooth and tangy with a gentle kick of spice.
Step 3: Combine the Corn and Dressing
Once the corn has cooled slightly, add it to the dressing and toss gently to coat every kernel.
You’ll see the creamy sauce cling beautifully to the golden corn, creating a luscious texture.
Step 4: Add Freshness and Garnish
Fold in chopped cilantro and most of the cotija cheese, reserving a little for topping.
Transfer to a serving bowl and sprinkle with extra cheese, chili powder, and a squeeze of lime.
Step 5: Serve and Enjoy!
Serve it warm, room temperature, or chilled — each version tastes amazing.
Pair it with grilled meats, tacos, burgers, or enjoy it as a standalone snack with tortilla chips.
⏰ Prep & Cook Time
| Step | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 7 minutes |
| Total | 17 minutes |
Quick, easy, and full of bold flavor in under 20 minutes.
🥑 Creative Variations to Try
You can easily customize this salad to fit your mood or what’s in your fridge:
- Avocado Twist: Add diced avocado for extra creaminess.
- Cheesy Dream: Swap cotija for feta, parmesan, or even shredded cheddar.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper.
- Southwest Style: Toss in black beans, cherry tomatoes, and red onion.
- Protein Boost: Add grilled shrimp, chicken, or crispy bacon.
- Vegan Version: Use vegan mayo and plant-based cheese.
💡 Expert Tips for Perfect Results
- Use Fresh Corn When Possible: Fresh corn gives unmatched flavor and sweetness.
- Dry Frozen Corn: If using frozen, thaw completely and pat dry before cooking.
- Don’t Overcook: Overcooking makes the corn soggy — aim for golden char.
- Season at the End: Always taste before serving and adjust lime, salt, and chili.
- Make It Ahead: This salad actually tastes better after a few hours as the flavors meld together.
🧊 Storage & Make-Ahead Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat (Optional): Warm gently in a skillet, but avoid microwaving to preserve texture.
- Make-Ahead Tip: Mix everything except the cilantro and cheese, then add them just before serving for freshness.
🌮 What to Serve With Mexican Street Corn Salad
This dish is versatile enough to fit almost any meal:
- With grilled chicken, steak, or shrimp for a satisfying dinner
- Alongside tacos, quesadillas, or burritos for a complete Mexican spread
- As a dip with tortilla chips at parties
- Paired with BBQ ribs or burgers at summer cookouts
It’s the kind of side dish that complements both casual and festive meals effortlessly.
🧀 Substitutions for Ingredients
| Ingredient | Substitute | Notes |
|---|---|---|
| Cotija Cheese | Feta or Parmesan | Similar salty tang |
| Sour Cream | Greek Yogurt | Healthier, thicker texture |
| Mayonnaise | Vegan Mayo | Dairy-free alternative |
| Smoked Paprika | Regular Paprika + pinch of cumin | For balanced smokiness |
| Cilantro | Parsley | For those who dislike cilantro |
❓ Frequently Asked Questions (FAQs)
1. Can I use canned corn instead of fresh?
Yes! Drain it well and pat dry before cooking. It won’t be as crisp but still delicious.
2. How long can I store Mexican Street Corn Salad?
Up to 3 days in the refrigerator. Store in an airtight container.
3. Can I serve it cold?
Absolutely. It tastes amazing cold and is perfect for picnics.
4. What can I use instead of cotija cheese?
Feta cheese works well, or you can use grated Parmesan for a slightly different flavor.
5. Can I make it dairy-free?
Yes! Use dairy-free mayonnaise and omit or replace the cheese with a plant-based version.
🍴 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 |
| Protein | 5g |
| Fat | 13g |
| Carbohydrates | 18g |
| Sodium | 220mg |
Note: Nutrition values are approximate and may vary based on ingredients used.
🌞 The Story Behind Mexican Street Corn
Mexican street food, or antojitos (“little cravings”), is all about bold, irresistible flavors served with heart. Street vendors in Mexico roast or grill corn over open flames, slather it in mayo, sprinkle it with cheese and chili, and serve it hot — a true representation of warmth and community.
This salad captures that essence, bringing a taste of authentic street flavor to your own kitchen. It’s not just food — it’s a story of culture, color, and joy.
🧂 Flavor Pairing Ideas
Pair your Mexican Street Corn Salad with:
- Lime Margaritas or Agua Fresca for a refreshing combo
- Cilantro-Lime Rice to double up on bright flavors
- Grilled Pineapple Salsa for a tropical twist
- Spicy Grilled Chicken or Carne Asada for hearty balance
🌶️ Common Mistakes to Avoid
- Skipping the Char: Don’t just boil the corn — the char gives that authentic street-style taste.
- Using Too Much Mayo: A little goes a long way; balance is key.
- Forgetting the Lime: Lime juice ties all the flavors together — never skip it.
- Overmixing: Mix gently to keep the kernels intact.
- Serving Too Soon: Let it sit for a few minutes before serving for best flavor.
💬 Reader’s Tip Corner (Optional Additions)
Readers love to share their own spins:
- “I added grilled jalapeños — game changer!”
- “Tried it with chipotle mayo, and my guests loved it!”
- “Added diced red bell peppers for extra crunch.”
Don’t be afraid to get creative — this salad welcomes your personality.
✨ Why This Recipe Works
Every ingredient plays a role in creating the perfect bite:
- Corn: Sweet and smoky base
- Mayonnaise & Sour Cream: Creamy binder
- Lime Juice: Adds tang and freshness
- Chili Powder & Paprika: Warmth and depth
- Cotija Cheese: Salty finish that enhances every flavor
The combination is a flavor symphony — balanced, vibrant, and crave-worthy.
📋 Final Thoughts
Mexican Street Corn Salad is more than a side dish — it’s a celebration of texture, taste, and tradition.
It brings the streets of Mexico right to your kitchen, bursting with flavor and life.
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