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.

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

Why You’ll Love This Mexican Street Corn (Elote) 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:

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.
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.
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.
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.
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 (Elote) 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:

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.
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. 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.

Tips for the Perfect Mexican Street Corn Salad

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.
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.
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.
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.
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.

Recipe FAQ

Question	Answer
Can I make this salad in advance?	Yes! You can make it a day ahead. Just store it in the refrigerator and toss it again before serving to redistribute the dressing.
What can I serve with Mexican Street Corn Salad?	This salad pairs well with grilled meats like chicken or steak, tacos, or even burgers. It’s also great as a topping for nachos or a side for BBQs.
Can I make this salad dairy-free?	Absolutely! You can substitute the sour cream and cotija with dairy-free options like coconut yogurt and a vegan cheese alternative.
What can I use instead of cilantro?	If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil. The flavor will be slightly different but still delicious.
Is there a way to reduce the fat content?	You can lighten up the recipe by using Greek yogurt in place of the sour cream and mayonnaise. You’ll still get a creamy texture with fewer calories.

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

Cook Time 15

Total Time 25

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:

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