Mexican street corn salad, also known as esquites, takes all the crave-worthy flavors of classic elote and transforms them into a fresh, tangy, and spoonable side dish. It’s creamy, smoky, a little spicy, and packed with lime juice and cheese – basically summer in a bowl. If you love the flavor of grilled corn slathered with mayo, chili powder, and cotija cheese, this salad is your new favorite way to enjoy it without the mess.
The heart of the dish is sweet corn. It’s typically grilled or charred in a skillet until golden and slightly smoky, which gives the salad its signature depth. The warm kernels are then tossed with creamy mayo or sour cream, crumbly cotija cheese, fresh lime juice, and chili powder for that irresistible combination of sweet, salty, tangy, and spicy. Some versions also include garlic, jalapeño, cilantro, or red onion to give the salad extra bite and brightness.
What makes Mexican street corn salad so appealing – aside from the flavor – is its versatility. It can be served warm or cold, as a side dish or even as a topping. Spoon it over tacos, pile it onto nachos, or add it to a grain bowl. It’s also a guaranteed hit at barbecues and potlucks because it pairs well with grilled meats, burgers, and just about anything off the grill.
For those who like to tweak things, this salad is super easy to customize. Add avocado chunks for creaminess, swap cotija for feta if you can’t find it, or adjust the spice level with more or less chili. A dash of smoked paprika adds depth, while extra lime juice makes it pop even more.
Mexican street corn salad is bold, festive, and packed with flavor in every bite. It captures everything people love about street food – indulgent, colorful, and joyfully messy – but puts it in a bowl so you can dig in with a fork.
Ingredients
- 4 ears corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
- 1 jalapeño seeded and diced
- 1 clove garlic minced
- 1 lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Grill the corn over medium heat until charred, about 10 minutes. Let cool and then cut the kernels off the cob.
- In a large bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, jalapeno, garlic, lime juice, chili powder, salt, and pepper.
- Add the grilled corn to the bowl and toss to combine.
- Serve the salad chilled and garnish with additional cotija cheese and cilantro, if desired.
Nutrition
