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Creamy, crunchy, and salty-sweet, Street Corn Salad is the perfect summer side. Mexican street corn is taken off the cob and served as a salad, so you get all the flavor without the mess (or the need for dental floss)!
Also known as esquites, this tasty charred corn salad takes just 15 minutes to make and is loaded with the fresh flavors of the season. Mexican Street Corn Salad is the must-have side this summer!
Why We Love This Recipe
When it comes to summer eating, there’s a whole bounty of delicious vegetables to choose from, but few are more universally beloved than sweet corn! This tasty recipe for Mexican street corn is our current easy appetizer obsession. It is:
- Made with just 8 ingredients. Aside from the corn and cotija cheese, the remaining ingredients are kitchen staples!
- Quick & Easy – All you need is about 15 minutes to get all the delectable flavors of elote (a.k.a. Mexican street corn) but without the hassle of having to eat it off the cob.
- Budget Friendly – In the height of summer, it isn’t unusual to find ears of corn for $0.25 apiece, especially at produce stands or farmer’s markets.
RECIPE WALK-THROUGH
Ingredient Notes
- Lime – You’ll need both the juice and zest here, so be sure to wash your fruit, remove the bright green zest (leaving the white pith behind), and then juice it. To get the most juice from citrus, give it a firm roll on the countertop for 10-15 seconds before cutting.
- Cilantro – While this delicate green herb is central to many Mexican recipes, not everyone is a huge fan. If you’re in that camp, feel free to use parsley or basil instead.
- Cotija Cheese – Known as “the parmesan of Mexico,” queso cotija is a sharp, crumbly, and salty cheese that is absolutely divine. If you can’t find it, feel free to swap in grated parmesan.
- Corn – Use either corn on the cob or frozen kernels here. I give instructions for both.
How To Make Street Corn Salad
See the recipe card below for full, detailed instructions
This simple recipe for esquites comes together in just 15 minutes. Here’s how it’s done:
- If using corn kernels: Heat a large cast iron skillet over medium-high heat and cook kernels until charred. Transfer to a bowl and pop in the fridge to cool for at least 10-15 minutes.
- If using corn on the cob: Heat a grill or grill pan at medium-high heat. Brush the ears with melted butter or olive oil and sprinkle with salt. Grill for 8-10 minutes until char marks form on all sides. Remove kernels.
- Make Dressing. In a large bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest, and a pinch of salt.
- Toss Corn Salad. Stir the corn into the mayo mixture until well coated.
- Add cheese and herbs. Stir in cilantro and cotija cheese.
- Chill. Spoon into dish and chill until ready to serve.
Serving Suggestions
This salad is perfect for serving in several different ways. Here are a few of my favorites:
- In cups. I like to spoon the salad into individual serving cups, making it easy for everyone to grab and go!
- Add to salads and grain bowls. This off-the-cob elote makes for a sweet, crunchy addition to salads, burrito bowls, and buddha bowls.
- As a BBQ side. I can’t think of a single classic grill-out dish that wouldn’t pair well with this street corn salad!
- Spooned over tacos, fish, chicken, or pork as salsa or relish.
Pairs well with: This classic salad is a natural pair for any of your favorite Mexican-inspired dishes. Think Mexican shrimp cocktails, crispy chicken flautas, nachos supreme, or a taco ring. Oh, and don’t forget the margaritas!
Variations
While I think this salad is pretty perfect, there are always plenty of ways to customize any recipe. Here are some ideas for changing the corn salad to your liking:
- Make it spicier. Amp up the heat by swapping cayenne for the chili powder.
- Use a different cheese. Can’t find cotija? Parmesan or asiago are good substitutes. You can also opt for a milder Mexican cheese like queso fresco.
- Make it Italian-inspired. Swap lemons for limes, basil for cilantro, and feta for cotija.
- Leave it on the cob for elote. Keep things classic by leaving the corn on the cob! Slather the grilled ears of corn with the flavored mayo, then coat with cheese & cilantro. YUM!
Storage Tips
The Best Way to Store Leftovers
- Since it is mayo-based, be sure to keep Mexican corn salad on ice for serving at parties.
- This esquites recipe will keep in a covered container in the fridge for up to 5 days.
Recipe Tips
- Using Frozen Corn – This is a great way to ensure your corn is nice and sweet if you’re making esquites out of season. It’s also excellent for cutting down on prep work.
- Using Canned Corn – I honestly don’t recommend it, as the kernels are already quite soft from being heated under pressure during the canning process. Mexican corn salad should have a nice bite! For the best results, I suggest using frozen or fresh corn, but canned corn can be used if that’s all you have.
More Corn Recipes
Mexican Street Corn Salad
Ingredients
- 6 ears Fresh corn husked or 5 cups corn kernels
- ¼ cup Mayonnaise
- ½ teaspoon Chili powder
- ½ teaspoon Garlic powder
- ½ cup Cotija cheese plus some for garnish
- ¼ cup Fresh chopped cilantro plus some for garnish
- Zest and juice of one lime
- Kosher salt to taste
- Tortilla chips for serving
Instructions
Salad
- In a large bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.
- Stir the corn into the mayo mixture until well coated.
- Stir in cilantro and cotija cheese.
- Spoon into serving dish and chill until ready to serve.
- Garnish with Cotija cheese, chopped cilantro and a lime wedge.
Corn
- For corn kernels: Heat a large cast iron skillet over medium-high heat. Melt 2 tablespoons of butter or olive oil in the skillet and add corn, stirring to coat. Cook, stirring every few minutes, until the corn is slightly charred and golden; 8-10 minutes. Transfer to a bowl and pop in the fridge to cool for at least 10-15 minutes.
- For corn on the cob: Heat a grill or grill pan at medium-high heat. Brush the ears with melted butter or olive oil and sprinkle with salt. Grill for 8-10 minutes, turning a quarter turn every couple of minutes until char marks form on all sides.
Notes
This esquites recipe will keep in a covered container in the fridge for up to 5 days.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
