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This easy side dish is full of fresh, zingy flavor! Mexican Street Corn Salad is a twist on my favorite Mexican restaurant’s Elote recipe but made even easier. A great addition to any party and quick enough for a fun weeknight dinner.
Everything about the summer is better, beyond the weather. The produce is spectacular, the sounds of the evening are soothing and the summer cookouts always have the best dishes. Like creamy macaroni salad spiked with lobster, sweet and caramelized baked beans and now, Mexican Street Corn Salad, or Esquites.
I’m a little obsessed with corn on the cob, it’s the best part of summer. Dripping with butter and salted more than the average person would like, I could eat a dozen ears all by myself. Especially when I used this easy corn on the cob recipe.
So, when I started to see drippy, cheesy Elote (Mexican Street Corn) popping up all over Pinterest years ago, I vowed to make it myself. And I did…but it’s a mess to eat.
That’s when I decided to turn it into a quick and easy side dish, and this Mexican Street Corn Salad Recipe was born. Now, I’m not claiming to have invented the salad concept, in fact, it seems they’re already enjoying it in Northern Mexico, but I definitely improved upon it in my own way.
What is Esquites?
Esquites, or Esquites Receta, is the “salad” form of Mexico’s popular Elote…which is basically grilled or toasted corn on the cob with cheese, mayonnaise, crema and chili powder.
Esquites, commonly known in the United States as Mexican Street Corn Salad, is the easier way to enjoy Elote. Served on the streets in Mexico as a snack or dip, it’s basically Mexican corn in a cup (or elote in a cup if we’re splitting hairs here). No mess, no dental floss needed. And you’ll have a clean shirt after you stuff your face with this amazingness.
How to Make Mexican Street Corn Salad
- Toast the corn. Heat a skillet with a bit of oil and cook the corn until slightly charred and toasty.
- Make the salad. Add the corn, red onion, green onion, cilantro, jalapeno and cheese to a bowl. Toss to combine.
- Make the dressing. Whisk together the dressing ingredients.
- Dress the salad. Pour the dressing over the salad and stir to combine.
Serving Suggestions
My favorite time to serve this easy Esquites recipe is at barbecues during the summertime. So naturally, these are my FAVORITE things to serve alongside this addicting side dish:
- Add a heaping spoonful to these Easy Beef Nachos
- Boost the flavor of this Grilled Fajita Salad with a some Esquites mixed in.
- Make it a dip with some Homemade Tortilla Chips
- Serve alongside these Easy Chicken Enchiladas
It really is the best tasting side dish I’ve ever made. Filled to the brim with vibrant flavor that is completely and utterly addicting. It’s so perfect served alongside some simple Barbecue Chicken or my favorite spicy ribs.
Mexican Street Corn Salad is definitely one of those dishes you’re going to make again and again and again. And AGAIN.
If you love this recipe, you should also try this Frito Corn Salad! It’s just as flavor packed with an extra salty crunch!
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Mexican Street Corn Salad Recipe
Equipment
- bowl
Ingredients
- 1 tablespoon olive oil
- 4 cups corn kernels, thawed, if frozen
- 1/2 cup diced red onion
- 1 jalapeno, seeded and minced
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh cilantro
- 4 ounces Cojita cheese, crumbled
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- zest and juice of 2 limes
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- kosher salt and fresh ground pepper, to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the corn to the skillet and cook for 4-5 minutes or until slightly charred, stirring occasionally. Remove from the heat and cool to room temperature.
- Transfer the corn to a mixing bowl. Add the onion, jalapeño, green onion, cilantro and cheese. Set aside.
- In a small bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, cayenne pepper and chili powder. Season with salt and pepper to taste.
- Pour the dressing over the corn mixture and toss to coat. Sprinkle with additional cilantro and Cojita cheese, if desired. Serve immediately
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mexican Street Corn Salad is great as in recipe, no need to change anything for my family. Buy easy, if you want to change. Use different spices and toppings.
Thank you for your comment!
I make this once a week. I use fresh sweet corn & chop baby sweet peppers & jalapeño and sauté them with the corn. I’m using plain Greek yogurt instead of mayo. And then I always had a little bit more of everything else; this recipe is so good!
Sounds amazing! Love your substitutions, thank you for sharing.
Wow! My new favorite way to eat corn. Love the lime juice tang!
Thank you so much! I’m so happy you liked it!
This was so good. I forgot the jalapeño, good thing. Spicy enough. Next time I would use jalapeño and cut back or cut out the cayenne.
I’m so glad you liked it! It is a little spicy on it’s own but we love spice.
I made this for a friend with two teen daughters. Mom said they started eating it with a spoon before dinner was even ready. I do love elites in local restaurants and have been looking for a recipe. This one is spot on. I’m making it this week for Bunco and I know my friends are going to love it.
Thank you so much! I’m so glad you enjoyed it….we love serving it with chips like an Elote Dip, too!