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This easy Mexican Street Corn Salad recipe makes the perfect side dish for summer cookouts, potlucks and barbecue parties. Creamy, tangy and spicy, this Mexican corn salad (Esquites) is Elote in a bowl.
If you like Mexican food, this recipe is for you. It’s basically street corn off the cob, served in a bowl with Cotija cheese on top. Honestly, I’d never imagined that a salad could taste so good. With roasted corn in a rich and creamy dressing, this Esquites recipe reminds me of the Elote I had in Los Angeles at a street food event.
What is Mexican Street Corn Salad?
Mexican Street Corn Salad or “Esquites” is an Elote salad. If you don’t know it yet, Elote is a popular Mexican street food that consists of corn on the cob served with mayonnaise, chili powder or hot sauce, lime and flavorful Cotija cheese. The authentic Esquites recipe instead is Mexican street corn off the cob, in a salad. In the Mexican culture, people usually eat it in cups with the spoon. A must for Cinco de Mayo!
With roasted corn kernels and Coitija cheese tossed in a creamy dressing, this is a delicious, tangy, and slightly spicy dish that captures the essence of traditional Mexican street food. This recipe makes Mexican Street Corn Salad healthy, because it combines mayonnaise with Greek yogurt.
Esquites ingredients
This is quick and easy corn elote salad recipe, you only need a handful of basic ingredients that you probably already have in the kitchen. Nevertheless, the choice of the right foods is more important than ever. They are what is going to make your corn salad taste like authentic Esquites.
- Corn. For convenience, I like roasting canned or frozen corn on a skillet. But if you prefer, you can also use premade fire roasted corn or fresh ears of corn (husked). In this case, the corn must be grilled.
- Red onion. Thin dices of red onions enhance flavors and add texture.
- Jalapeño. You’ll want to use one seeded and finely chopped jalapeño, it adds spiciness and flavor.
- Greek yogurt. This healthy recipe for Mexican street corn salad replaces sour cream with plain Greek yogurt. I recommend 5% or 2% fat Greek yogurt, it’s so rich in taste and protein. Feel free to substitute yogurt with sour cream or cream cheese, if you prefer.
- Mayonnaise. Two tablespoons of mayo make a rich and creamy dressing for elote salad. You can substitute with vegan mayonnaise or more Greek yogurt.
- Cotija cheese. If you can find it, use crumbled Cotija cheese. Cotija is a a Mexican cheese made from cow milk, tangy and slightly salty. As an alternative, substitute it with crumbled feta cheese, queso fresco, or Parmesan cheese.
- Cilantro. Tossing Mexican corn salad with Cotija and cilantro adds a touch of freshness and brighten up the colors of your dish. Chop fresh cilantro for the best taste.
- Olive oil. I like extra virgin olive oil, it’s packed with flavors and healthy benefits.
- Seasonings and spices. Minced garlic, chili powder, smoked paprika, salt and pepper for the best esquites recipe.
What is the best corn for Elote salad?
The good thing about Mexican corn salad is that it’s a versatile and customizable dish. Not only you can mix in additional ingredients, but it can also be prepared with different types of corn. You have four options, depending on what’s available and how much time you have to cook.
- Fresh ears of corn – Fresh corn does have more flavor, but it involves longer cooking times. In this case, you’ll need to husk and grill corn on the cob until charred. To save time, I recommend trying air fryer corn on the cob.
- Frozen corn – If you are in a rush, make Mexican street corn salad with frozen corn. Quickly thaw it ahead, then roast it in a skillet with olive oil until charred. About 10 minutes.
- Canned corn – Canned corn is the quickest and most convenient way to prepare Esquites. Drain and rinse the corn, then add it to a large skillet with olive oil and roast until it has charred.
- Frozen fire roasted corn – This can be hard to find, but give it a try if your grocery store sells frozen fire roasted corn. Thaw it ahead and quickly reheat in a skillet with a bit of olive oil. It’s flavorful and oh so delicious.
How to make Mexican street corn salad
- Char corn. Heat olive oil on a large skillet over medium-high heat and add the corn. Cook until the corn is lightly charred, stirring occasionally. This should take about 8-10 minutes. As an alternative you can also use a grill pan or roast the kernels in the oven. Once charred, remove the corn from the heat and let it cool slightly.
- Assemble the salad. In a large mixing bowl, combine charred corn with chopped red onion, chopped and seeded jalapeño and minced garlic.
- Make Esquites dressing. In a separate bowl or mason jar, combine plain Greek yogurt with mayonnaise, lime juice, chili powder, smoked paprika, salt and ground black pepper. Whisk well until the salad dressing is smooth and creamy.
- Toss salad with Elote salad dressing. Pour the dressing over the corn mixture and toss to combine. Add crumbled Cotija cheese, chopped cilantro and gently mix. If it is necessary, adjust with seasonings to taste.
- Serve or refrigerate. Serve immediately or refrigerate your Mexican salad for about 4 hours before serving. The additional refrigeration time will help the flavors meld.
Storage directions
This Mexican corn recipe is the perfect make-ahead elote salad. You can serve it immediately, or you can decide to prepare it in advance for upcoming picnics, grilling parties, barbecues or potlucks.
To store Mexican street con off the cob, first you will need to transfer the salad to an airtight food container or wrap it tightly with plastic wrap. If you keep it in the refrigerator, homemade Mexican street corn salad can last for up to 3 days. Before serving, gently mix it to distribute dressing and flavors.
Tips for the best Mexican street corn dip
- Char the corn. Before assembling the salad, make sure you roast corn on a skillet until it chars. Charred corn kernels have plenty of flavor and a crunchy texture, which will make this salad taste like Mexican street food at its finest.
- Use fresh ingredients. Fresh lime juice, fresh chopped cilantro, and jalapeño will enhance the flavors and provide a bright, zesty kick.
- Customize the dish. Experiment with seasonings and mix-ins. Try different cheeses, add avocado or diced tomatoes, spice it up with hot sauce or Trader Joe’s Everything But The Elote Seasoning Blend.
- Let it chill. After tossing corn salad with Cotija and dressing, cover the bowl and refrigerate for about 4 hours before you serve it. This simple trick will significantly improve the taste profile of your dish.
Serving ideas
Enjoy Mexican street corn off cob with crispy air fryer tortilla chips, homemade salsa, fresh guacamole and pico de Gallo. Or pair it with tacos and cheesy Mexican street corn dip for a street food experience. As a versatile side dish, it pairs well with grilled meats and chicken at barbecues. For vegetarian options, try it over baked potatoes, alongside grilled vegetables like fire roasted tomatoes, and with air fryer tofu. Or pair it with a baked beans recipe. The ways to serve elote salad are endless!
Mexican Street Corn Salad
Ingredients
- 3 cups corn, frozen or canned
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 ½ clove garlic, minced
- ¼ cup cilantro, chopped
- ⅓ cup Cotija cheese , crumbled, or feta cheese
- 2 tbsp Greek yogurt, or sour cream
- 2 tbsp mayonnaise, also vegan mayo
- 2 ½ tbsp lime juice
- ½ tsp chili powder, or to taste
- ½ tsp smoked paprika
- ¼ tsp sea salt, or to taste
- ground black pepper, to taste
Instructions
- Heat olive oil on a large skillet over medium-high heat and add the corn. Cook until the corn is lightly charred, stirring occasionally. This should take about 8-10 minutes.
- Once charred, remove the corn from the heat and let it cool slightly.
- In a large mixing bowl, combine charred corn with chopped red onion, chopped jalapeño and minced garlic.
- In a separate bowl or in a mason jar, combine plain Greek yogurt with mayonnaise, lime juice, chili powder, smoked paprika, salt and pepper. Whisk well until the salad dressing is smooth and creamy.
- Pour the dressing over the corn mixture and toss to combine. Add crumbled Cotija cheese, chopped cilantro and gently mix. If it is necessary, adjust with seasonings to taste.
- Serve immediately or refrigerate your Mexican salad for about 4 hours before serving. The additional refrigeration time will help the flavors meld.
Goog recipe! I have to try that mexican corn salad. Thank you very much Matt.
Hey dear Constantino,
thanks a lot to you! You will definitely love this Elote salad recipe. It’s so delicious, with all the good flavors of the Mexican cuisine.
Have a great Sunday,
Matteo
Good recipe the mexican corn salad one of my favorite! ?
Hello my dear Liza,
I’m so happy to hear that we have another fan of Mexican food here. Mexican dishes are definitely so satisfying, with so much flavor. Just like this Mexican corn salad recipe here. Elote corn on the cob, but off the cob in a bowl 😉
Have a great weekend,
Matteo