Satisfying Mexican Street Corn Salad

A Flavor Explosion of Mexico’s Street Cuisine

Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish that captures the essence of Mexican street food culture. Inspired by Elote (corn on the cob, grilled and slathered with a variety of toppings), this salad delivers the same bold flavors but in a more convenient form. Imagine grilled corn kernels tossed in a creamy, tangy, and slightly spicy dressing, accented with fresh cilantro, cotija cheese, and a squeeze of lime pure heaven in a bowl! This salad is versatile, perfect as a side dish, a topping for tacos, or even enjoyed as a light meal. And let’s not forget the delightful crunch that complements the creaminess in every bite!

“A light wind swept over the corn, and all nature laughed in the sunshine.”

Anne Brontë

Street food has a special place in Mexico’s rich culinary heritage. It is vibrant, flavorful, and above all, it brings people together. This salad takes that spirit and translates it into something you can easily make at home, with ingredients that are accessible, and a straightforward method. Whether you’re a kitchen novice or a seasoned cook, Mexican Street Corn Salad is something that will impress your friends, your family, and most importantly, your taste buds.

Why You’ll Love This Mexican Street Corn Salad Recipe

This dish is a game changer. Whether you’re planning a summer BBQ, looking for a quick weeknight side dish, or simply craving something that packs a punch, this recipe ticks all the boxes. Let’s dive into why you’ll fall head over heels for it:

1. Bold Flavors: This salad is an explosion of flavors—from the sweet, slightly charred corn to the zesty lime juice and creamy dressing. It perfectly balances tangy, smoky, and spicy in a way that will keep you coming back for more.
2. Easily Customizable: You can make this salad your own! Want more spice? Add extra chili powder. Craving something creamy? Amp up the mayo. Prefer it vegetarian? Swap the cheese for a dairy-free option. The possibilities are endless.
3. Quick & Simple: Don’t let the complexity of flavor fool you; this recipe is easy to make! The most “complicated” step is grilling the corn, and even that is straightforward. It’s perfect for busy weeknights or last-minute potlucks.
4. Perfect for Any Occasion: This salad fits in everywhere from backyard barbecues to taco nights, potlucks, or even as a light lunch. It’s a universal crowd-pleaser that pairs well with a variety of dishes.
5. A Nutritional Win: Packed with fiber, vitamins, and healthy fats, this dish isn’t just tasty but good for you, too. It satisfies without leaving you feeling heavy a summer-friendly choice that’s as nutritious as it is delicious.

How to Make Mexican Street Corn Salad

Ingredients:

• 4 ears of fresh corn (grilled or roasted)
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup crumbled cotija cheese (or feta as a substitute)
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 cloves garlic (minced)
• ½ cup fresh cilantro (chopped)
• 1 jalapeño (optional, minced for added heat)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Grill the Corn:
   Start by grilling your corn over medium heat. If you don’t have a grill, you can roast the corn in the oven at 450°F for 15-20 minutes, turning halfway through. Once grilled, allow the corn to cool slightly before cutting the kernels off the cob.
2. Mix the Dressing:
   In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, and a pinch of salt. Stir until smooth and well-mixed.
3. Add the Corn:
   Add the grilled corn kernels into the dressing and toss until the corn is evenly coated. Make sure every kernel gets a nice coating of that creamy, zesty mixture!
4. Incorporate Fresh Ingredients:
   Stir in the cilantro, cotija cheese, and jalapeño. Give it a final mix, ensuring the fresh flavors meld into the creamy base.
5. Season & Serve:
   Adjust the seasoning with salt, pepper, and a squeeze of lime juice to taste. Garnish with extra cotija, a sprinkle of chili powder, and lime wedges on the side for an added tangy kick.

Tips for the Perfect Mexican Street Corn Salad

1. Char the Corn for Smoky Goodness:
   The magic of this dish lies in the smoky flavor you get from grilling or roasting the corn. Don’t skip this step it’s what sets the salad apart from a basic corn dish.
2. Make It Spicier:
   Love heat? Feel free to up the spice by adding more jalapeño, a dash of hot sauce, or sprinkling in some cayenne pepper.
3. Use Fresh Corn:
   Fresh corn brings the best texture and sweetness to the salad. However, if it’s out of season, you can use frozen or canned corn just make sure to drain and dry it well before charring it in a hot pan.
4. Make it Ahead of Time:
   This salad holds up well in the fridge for up to 2 days. In fact, letting it sit allows the flavors to develop even more! Just give it a good toss before serving.
5. Customize the Cheese:
   Cotija cheese adds authenticity, but if you can’t find it, feta or even Parmesan can work in a pinch. The key is that salty, tangy contrast to the sweet corn.

Classic Comfort

Try this Chicken Broccoli Rice Casserole recipe tonight!

Recipe FAQ

People Also Ask

1. How long does Mexican street corn last in the fridge?

Mexican street corn can last in the refrigerator for 3 to 5 days when stored properly:

• Storage: Place the corn in an airtight container to retain freshness and prevent it from absorbing other odors.
• Reheating: Reheat gently in the microwave or on the stovetop to preserve the creamy texture of the toppings. However, it’s best enjoyed fresh for optimal flavor and texture.

2. Where did Mexican corn salad originate?

Mexican corn salad, often referred to as Esquites, originates from Mexico and is a popular street food:

• Esquites vs. Elote: While Elote is grilled corn served on the cob, Esquites is the off-the-cob version served in a cup with the same toppings.
• Cultural significance: It’s a staple in Mexican cuisine, reflecting the use of maize (corn), a foundational crop in Mesoamerican cultures.
• Variations: The dish varies by region but typically includes corn, mayonnaise or crema, lime, chili powder, and cheese.

3. Can you use queso fresco instead of Cotija for street corn?

Yes, you can use queso fresco instead of Cotija for street corn, but there are some differences to note:

• Queso fresco: A milder and softer cheese that adds creaminess but lacks the salty punch of Cotija.
• Cotija: A crumbly, aged cheese with a saltier, sharper flavor that’s traditional in street corn recipes.
• Tip: If using queso fresco, you might want to add a pinch of salt to mimic Cotija’s salty flavor. Both cheeses work well, but Cotija provides a more authentic flavor.

4. Can diabetics eat Mexican street corn?

Diabetics can enjoy Mexican street corn in moderation, with some adjustments:

• Portion control: Stick to small servings to manage carbohydrate intake.
• Use healthier toppings: Replace mayonnaise with Greek yogurt or light crema to reduce calories and fat.
• Limit added sugar: Avoid recipes with extra sugar or sweetened corn.
• Whole corn benefits: Corn has fiber, which helps regulate blood sugar levels when eaten in controlled portions. Consult a healthcare provider to tailor the recipe to individual dietary needs.

5. Is corn bad for high blood sugar?

Corn is not inherently bad for high blood sugar but should be consumed in moderation:

• Carbohydrate content: Corn contains natural sugars and carbohydrates that can raise blood sugar levels if overeaten.
• Glycemic index (GI): Corn has a moderate GI, meaning it can cause a slower rise in blood sugar compared to high-GI foods.
• Pair with protein or fiber: Combining corn with protein or fiber-rich foods can help stabilize blood sugar levels. For those managing high blood sugar, portion control and balanced meals are key.

6. How much sugar is in street corn?

The sugar content in street corn depends on the ingredients used:

• Natural corn sugars: A medium ear of corn contains about 6 grams of natural sugar.
• Added sugars: Recipes that include sweeteners (e.g., sugar in the dressing) can add extra sugar. Most recipes have minimal added sugars.
• Estimate per serving: A serving of Mexican street corn typically contains 6-10 grams of sugar, primarily from the corn itself. To reduce sugar, avoid adding sweeteners or choose unsweetened toppings.

Common Mistakes When Making Mexican Street Corn Salad:

1. Using canned corn without draining: Excess liquid can dilute the flavor and make the salad soggy. Always drain and pat the corn dry if using canned corn.
2. Skipping charring: Charring or grilling the corn adds a smoky, authentic flavor that elevates the dish.
3. Overloading with toppings: Too much mayonnaise, cheese, or crema can overwhelm the corn and make the dish too heavy.
4. Not seasoning enough: Lime juice, chili powder, and salt are essential for balancing the sweetness of the corn.
5. Serving immediately without resting: Letting the salad sit for 10-15 minutes allows the flavors to meld together.

Conclusion

Mexican street corn salad is a flavorful and versatile dish inspired by traditional Elote. By charring the corn, balancing the toppings, and seasoning it well, you can create a delicious and authentic salad. Avoid common mistakes like using soggy corn or overloading with heavy ingredients to ensure the perfect texture and flavor. Whether as a side dish or a main event, this salad is a crowd-pleaser that showcases the vibrant flavors of Mexican cuisine!

Mexican Street Corn (Elote) Salad

Thomas J. Moss

IrresistibleMexican Street Corn Salad: A Burst of Bold Flavors to Elevate Your Tastebuds!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6

Calories 240 kcal

Equipment

• Grill or oven,
• – Mixing bowls
• sharp knife,
• cutting board,
• tongs

Ingredients

  

• 4 ears of fresh corn grilled or roasted
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ cup crumbled cotija cheese or feta as a substitute
• 2 tablespoons fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 cloves garlic minced
• ½ cup fresh cilantro chopped
• 1 jalapeño optional, minced for added heat
• Salt and pepper to taste
• Lime wedges for garnish

Instructions

 

• Grill the Corn:
• Start by grilling your corn over medium heat. If you don’t have a grill, you can roast the corn in the oven at 450°F for 15-20 minutes, turning halfway through. You want to achieve a nice char on the kernels. Once grilled, allow the corn to cool slightly before cutting the kernels off the cob.
• Mix the Dressing:
• In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, minced garlic, and a pinch of salt. Stir until smooth and well-mixed.
• Add the Corn:
• Add the grilled corn kernels into the dressing and toss until the corn is evenly coated. Make sure every kernel gets a nice coating of that creamy, zesty mixture!
• Incorporate Fresh Ingredients:
• Stir in the cilantro, cotija cheese, and jalapeño (if using). Give it a final mix, ensuring the fresh flavors meld into the creamy base.
• Season & Serve:
• Adjust the seasoning with salt, pepper, and a squeeze of lime juice to taste. Garnish with extra cotija, a sprinkle of chili powder, and lime wedges on the side for an added tangy kick.

Notes

Customize the spiciness by adjusting the chili powder or adding extra jalapeño.

Nutrition:

Calories: 240 | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 320mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin C: 10mg | Calcium: 100mg | Iron: 0.8mg

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