Mexican Street Corn Salad

Why You’ll Love This Recipe

Mexican Street Corn Salad, also known as “Esquites,” is a bold and flavorful side dish that brings the taste of Mexican street food straight to your kitchen. Made with charred corn, creamy mayo, cotija cheese, lime juice, and a kick of chili, this salad is tangy, smoky, and deliciously addictive. It’s perfect for barbecues, picnics, or as a topping for tacos and nachos.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen cornkernelsmayonnaisecotija cheese (or feta as a substitute)lime juicechili powdergarlic powdercilantrored onionolive oilsalt and pepper

directions

Heat olive oil in a large skillet over medium-high heat.

Add the corn kernels and cook until charred, stirring occasionally for about 6–8 minutes.

Remove from heat and let cool slightly.

In a large bowl, combine mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper.

Add the cooled corn, chopped red onion, crumbled cotija cheese, and chopped cilantro.

Mix everything until well combined and creamy.

Taste and adjust seasoning as needed.

Refrigerate for at least 15 minutes before serving to let the flavors meld.

Serve chilled or at room temperature, garnished with extra cheese, cilantro, and a squeeze of lime.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 8 minutesCooling and mixing time: 15 minutesTotal time: 33 minutes

Variations

Use grilled corn on the cob for extra smokiness.

Add diced jalapeño or hot sauce for more heat.

Swap mayo for Greek yogurt for a lighter version.

Mix in diced avocado for a creamy texture.

Top with crushed tortilla chips for crunch.

storage/reheating

Store Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days.Do not freeze as the texture will be affected.To reheat, gently warm in a skillet, though it’s best enjoyed cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, it’s even better after a few hours in the fridge to let the flavors develop.

Can I use canned corn?

Yes, but make sure to drain it well and dry it slightly before charring to avoid steaming.

What’s the difference between elotes and esquites?

Elotes are grilled corn on the cob, while esquites is the off-the-cob salad version.

What can I use instead of cotija cheese?

Feta or parmesan can be used as substitutes with a similar salty, crumbly texture.

Is it spicy?

It has a mild kick, but you can adjust the chili powder to taste.

Can I make this vegan?

Yes, use vegan mayo and a plant-based cheese alternative.

Can I serve this warm?

Yes, it’s delicious both warm and chilled.

Can I add protein to make it a main dish?

Absolutely, grilled chicken or shrimp make great additions.

Can I omit cilantro?

Yes, if you’re not a fan, you can leave it out or replace with parsley.

How do I keep leftovers fresh?

Store in an airtight container and stir before serving again to redistribute the dressing.

Conclusion

Mexican Street Corn Salad is a crowd-pleasing, easy-to-make dish bursting with flavor and texture. Whether as a side or a topping, this zesty salad delivers a perfect blend of smoky, creamy, and tangy notes in every bite. Try it once, and you’ll find yourself making it again and again for gatherings or weeknight meals.

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