There’s something undeniably irresistible about Mexican street corn, or elotes — the smoky charred corn, creamy mayo, tangy lime, and a hint of spice create a flavor explosion.
However, enjoying it off the cob can be a bit messy. That’s where esquites, or Mexican Street Corn Salad, comes in.
This dish captures all the bold flavors of elotes in a convenient, scoopable form, making it a perfect side for tacos, grilled meats, or any summer cookout.
Why You’ll Love This Mexican Street Corn Salad
This salad is incredibly easy to make, requiring only a handful of ingredients and minimal prep time. It’s a budget-friendly dish that utilizes simple, fresh ingredients to create a flavorful and satisfying side.
The combination of smoky, creamy, tangy, and spicy elements ensures it will be a crowd-pleaser at any gathering. Plus, it’s versatile — serve it warm, at room temperature, or chilled, and customize it with your favorite add-ins.
Ingredients Notes
The magic of this salad lies in its minimal, well-balanced ingredients. Each component plays a crucial role in creating the signature flavor and texture.
Corn: Fresh corn kernels are ideal for their sweetness and crisp texture, but thawed frozen corn works well too. Charring the corn enhances its natural sweetness and adds a smoky depth.
Butter: Adds richness and helps achieve a beautiful char on the corn.
Mayonnaise and Sour Cream: Combine to create a creamy, tangy dressing that coats each kernel.
Cotija Cheese: A crumbly, salty Mexican cheese that adds depth and authenticity. Feta can be used as a substitute if cotija is unavailable.
Garlic: Provides a subtle, savory undertone.
Lime Juice: Adds brightness and balances the richness of the dressing.
Chili Powder, Smoked Paprika, and Cayenne Pepper: Contribute warmth and a hint of spice. Adjust the cayenne to your heat preference.
Cilantro: Offers a fresh, herbal note that complements the other flavors.
Salt and Black Pepper: Enhance and balance all the flavors.
How to Make Mexican Street Corn Salad
Making this salad is straightforward and doesn’t require any special equipment. Follow these simple steps to create a flavorful and satisfying dish.
Start by charring the corn to develop a deep, smoky flavor. If using fresh corn, cut the kernels off the cob.
For frozen corn, ensure it’s thawed and patted dry to remove excess moisture. Heat a large skillet over medium-high heat and melt the butter.
Add the corn and cook for about 5–7 minutes, stirring occasionally, until the kernels develop a golden-brown char. This caramelization is key to the salad’s signature flavor.
While the corn cools slightly, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and cayenne pepper if desired.
Whisk until smooth and creamy.
Add the slightly cooled corn to the bowl with the dressing and stir until each kernel is well-coated. Fold in the crumbled cotija cheese and chopped cilantro.
Taste and adjust the seasoning with salt and black pepper as needed. For an extra zing, squeeze in a bit more lime juice.
Transfer the salad to a serving bowl and garnish with additional cotija cheese and a sprinkle of chili powder. A final squeeze of lime just before serving enhances the flavors. This salad can be enjoyed warm, at room temperature, or chilled.
Tips for the Best Mexican Street Corn Salad
Char the Corn Properly: Achieving a good char on the corn is essential for that smoky flavor. Don’t stir too frequently; allow the kernels to sit undisturbed for a minute or two to develop color before stirring.
Use Fresh Ingredients: Fresh lime juice and cilantro significantly enhance the flavor of the salad.
Adjust the Heat: Tailor the spice level to your preference by modifying the amount of cayenne pepper or adding diced jalapeños.
Make Ahead: This salad can be made a day in advance. The flavors meld and deepen over time, making it even more delicious the next day.
Serving Suggestions
Mexican Street Corn Salad is versatile and pairs well with various dishes. Serve it alongside grilled meats like chicken, steak, or fish for a smoky complement to your main course.
It’s an excellent addition to taco or fajita nights, adding a flavorful twist. Use it as a dip with tortilla chips for a crowd-pleasing appetizer, or as a topping for burrito bowls to add texture and flavor.
For a lighter option, mix it with romaine lettuce or serve it over a bed of greens.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, enhancing the taste. When ready to serve, give the salad a good stir.
It’s best enjoyed cold or at room temperature, so reheating isn’t necessary.
Why This Salad Is a Must-Try
This Mexican Street Corn Salad is a harmonious blend of smoky, creamy, tangy, and spicy flavors. Its simplicity, versatility, and bold taste make it a standout dish that’s sure to become a favorite in your recipe collection.
Whether for a summer BBQ, taco night, or a flavorful side, this salad delivers every time.
Ingredients
You won’t need a long grocery list to make this salad, and chances are you already have most of these ingredients in your kitchen. Here’s what you need:
- 4 cups corn kernels (fresh or frozen, about 5–6 ears of corn)
- 2 tablespoons butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese (or feta if you can’t find cotija)
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to taste
