If you’ve ever strolled through the lively streets of Mexico, you’re familiar with the vibrant, mouthwatering aroma of elotes—grilled corn slathered with creamy toppings, tangy lime, and a sprinkle of chili powder. It’s the kind of street food that stops you in your tracks, and it’s no surprise that it’s a cultural favorite. But what if you could capture all those bold flavors in an easy-to-eat salad that’s perfect for any occasion? Enter the Mexican Street Corn Salad, or “Esquites,” a dish that’s just as vibrant and irresistible, but served in a bowl for ultimate convenience.

This dish brings together the smoky sweetness of charred corn, the richness of a creamy dressing, and the zing of fresh lime juice, all topped off with the crunch of fresh veggies and a sprinkle of salty cheese. Whether you’re preparing it for a backyard barbecue, a potluck, or just a cozy family dinner, this salad is bound to be the star of the table. With every spoonful, you’ll taste the flavors of Mexican street food while savoring the ease of a one-bowl wonder. Let’s dive into this crowd-pleasing recipe!

Why You’ll Love This Recipe

• A Flavor Explosion: Smoky, tangy, creamy, and just a hint of heat—it’s the perfect balance of bold flavors.
• Quick and Easy: It’s ready in under 30 minutes and doesn’t require fancy tools or techniques.
• Versatile: Serve it as a side dish, a topping for tacos, or even as a dip with tortilla chips.
• Perfect for Any Occasion: This salad fits right in at summer cookouts, game-day gatherings, or as a quick weeknight side.
• Customizable: Add your own twist with extra toppings or adjust the spice level to suit your taste buds.

Ingredients You’ll Need

• 4 cups corn kernels (about 6 ears of corn, grilled or boiled)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 cup fresh cilantro, chopped
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 2 garlic cloves, minced
• 1 jalapeño, finely diced (optional for heat)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 2 tablespoons lime juice (freshly squeezed)
• Salt and black pepper to taste
• 1/4 cup diced red onion

How to Make Mexican Street Corn Salad

This Mexican Street Corn Salad is as fun to make as it is to eat. Follow these step-by-step instructions for a dish that will transport your taste buds straight to the bustling streets of Mexico.

Step 1: Cook the Corn

Start by preparing your corn. If you’re using fresh corn on the cob, grill it until lightly charred for that signature smoky flavor. No grill? No problem—boiling or pan-frying the kernels works beautifully, too. Let the corn cool slightly, then cut the kernels off the cob.

Pro Tip: To avoid a mess, place the cob upright in the middle of a large bowl and slice downward. The bowl will catch all the kernels.

Step 2: Prepare the Creamy Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, and a pinch of salt and pepper. This dressing is the heart of the salad, bringing all the creamy, tangy, and smoky flavors together.

Step 3: Combine the Ingredients

Add the cooled corn kernels to the bowl of dressing, followed by the diced red onion, jalapeño (if using), and half of the chopped cilantro. Mix everything together until the corn is well-coated in the creamy dressing.

Step 4: Add the Finishing Touches

Top the salad with crumbled cotija cheese, the remaining cilantro, and an extra sprinkle of chili powder for that final pop of color and flavor.

Step 5: Serve and Enjoy

Serve the salad warm or chilled, depending on your preference. Either way, it’s guaranteed to disappear quickly!

Helpful Tips for the Perfect Corn Salad

• Char It Right: If you’re grilling the corn, don’t be afraid to get a little char on the kernels—it adds depth and smoky flavor.
• Make It Ahead: This salad tastes even better after a few hours in the fridge, making it a great make-ahead option for parties.
• Spice Level: If you prefer less heat, omit the jalapeño or use a milder chili powder. If you love spice, add a pinch of cayenne or drizzle with hot sauce.
• Substitutions: No cotija? Feta works wonderfully. Prefer a dairy-free version? Use vegan mayo and skip the cheese.
• Extra Add-Ins: Want to take it up a notch? Try adding diced avocado, cherry tomatoes, or black beans for a heartier version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: Salad, Side Dish
• Method: Mixing
• Cuisine: Mexican
• Diet: Vegetarian

Note

• Adjusting the Heat: If you’re serving a crowd and unsure about everyone’s spice tolerance, consider serving the diced jalapeños or chili powder on the side. That way, guests can customize their spice level.
• Corn Options: While fresh, charred corn delivers the best flavor, you can also use frozen or canned corn in a pinch. Frozen corn can be sautéed in a hot skillet for a lightly charred effect, and canned corn should be rinsed and drained thoroughly before using.
• Serving Temperature: This salad tastes amazing both warm and chilled. For a warm version, serve it right after mixing. For a chilled salad, prepare it a few hours in advance and refrigerate to allow the flavors to meld.
• Cheese Substitution: Cotija cheese is traditional for this recipe, but if it’s not available, feta cheese is a fantastic alternative with a similar salty tang.
• Make It Vegan: Swap the mayonnaise and sour cream with plant-based versions and omit the cheese (or use a vegan cheese alternative) for a completely dairy-free and vegan-friendly option.
• Add a Crunch: For a fun twist, sprinkle crushed tortilla chips or toasted pepitas (pumpkin seeds) on top for an extra layer of crunch and flavor.
• Fresh Lime Juice Is Key: Skip bottled lime juice for this recipe—freshly squeezed lime juice makes a noticeable difference in the overall flavor.

Nutritional Information (Per Serving)

• Calories: 190
• Protein: 6g
• Carbs: 16g
• Fat: 12g
• Fiber: 2g
• Sodium: 210mg

Frequently Asked Questions

Can I use frozen or canned corn?
Absolutely! While fresh corn is best for that authentic flavor, frozen or canned corn works well in a pinch. Just be sure to drain canned corn and pat it dry.

How long does this salad keep?
Stored in an airtight container, this salad will stay fresh for up to 3 days in the refrigerator. Give it a good stir before serving.

Is this salad gluten-free?
Yes! All the ingredients are naturally gluten-free, making it a great option for those with dietary restrictions.

Storage Instructions

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate if you plan to store it longer than a day. Re-mix before serving.

Related Recipes

If you loved this Mexican Street Corn Salad, be sure to check out these other irresistible dishes:

• Street Corn Chicken Rice Bowl Recipe
• Taco Rice Fiesta: A Flavor-Packed, Quick & Easy Dinner Delight!

Conclusion

Mexican Street Corn Salad is everything you love about elotes—captured in a simple, sharable dish that’s bursting with flavor. It’s the kind of recipe that brings people together, whether at a summer picnic or a cozy family dinner. So, grab some corn, fire up the grill (or stove), and get ready to impress your taste buds and your guests. One bite, and you’ll understand why this salad is an instant classic!

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