As an Amazon Associate I earn from qualifying purchases.
This easy Mexican Street Corn Salad is the perfect side dish for summer cookouts, potlucks and barbecue parties. Creamy, tangy and spicy, this Esquites recipe packs all the flavors of 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 can taste this good. When days get warmer, we usually prep a large batch on Sunday to have ready for quick weeknight dinners. I LOVE it with my chicken taquitos and a cheesy bowl of cottage cheese queso on Taco Tuesday. The contrast between roasted corn and the creamy dressing makes this Elote salad seriously addictive!
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, hot sauce, lime and Cotija cheese. Esquites instead is Mexican street corn off the cob, in a salad. In the Mexican culture, people usually eat it in cups with the spoon.
It features roasted corn kernels and tangy Coitija cheese, all tossed in a creamy dressing with a spicy kick. If the authentic Esquites recipe is made with mayonnaise, my healthy version uses Greek yogurt. It adds a punch of protein while keeping calories down.
Esquites ingredients
This is quick and easy recipe, you only need a handful of pantry staples. Here are more details, along with replacements – precise quantities can be found in the recipe card at the bottom.
- 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 ahead.
- Red onion – Thin dices of red onions enhance flavors and add texture.
- Jalapeño – You’ll need one seeded and finely chopped jalapeño. It adds spiciness and flavor.
- Greek yogurt – In this healthy Mexican street corn salad, Greek yogurt replaces sour cream and mayo. For a richer flavor I recommend 5% fat or full-fat plain Greek yogurt. Great replacements are whipped cottage cheese, sour cream, cream cheese and dairy-free alternatives.
- 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. For more protein, use large curd cottage cheese.
- Cilantro – Tossing Mexican corn salad with Cotija and cilantro adds a touch of freshness and brighten up the colors of your dish. I recommend chopping fresh cilantro on the fly.
- Olive oil – I like extra virgin olive oil, it’s packed with flavors and healthy fats.
- Seasonings and spices – You’ll need minced garlic, chili powder, smoked paprika, salt and pepper.
What is the best corn for Elote salad?
The good thing about this recipe is that it’s a versatile and customizable. Not only you can add mix-ins, but you can also use different types of corn. There are four options, depending on what’s available and how much time you have to cook.
- Fresh ears of corn – It has more flavor, but it also requires longer cooking times. In this case, you’ll need to husk and grill corn on the cob until charred. To save time, I recommend my quick 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. This should take about 10 minutes.
- Canned corn – Canned corn is the quickest and most convenient approach. 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 – It can be hard to find, but give it a try if your grocery store sells it. Thaw it ahead and quickly reheat in a skillet with a bit of olive oil.
How to make Mexican street corn salad
- Step 1 – Make the dressing. In a bowl or mason jar, combine plain Greek yogurt with lime juice, chili powder, smoked paprika, salt and ground black pepper. Whisk well until the dressing is smooth and creamy.
- Step 2 – Char the 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 it from the heat and let cool slightly.
- Step 3 – Assemble the salad. In a large mixing bowl, combine charred corn with chopped red onion, chopped and seeded jalapeño and minced garlic.
- Step 4 –Add dressing. Pour the Greek yogurt dressing over the corn mixture and toss to combine. Add crumbled Cotija cheese, chopped cilantro and gently mix. If necessary, adjust with seasonings to taste.
- Step 5 – Serve or chill. Serve immediately or refrigerate your Esquites for about 4 hours before serving. The additional refrigeration time will help its flavors meld.
Recipe tips
- Char the corn – Before assembling the salad, roast corn on a skillet until it chars. Charred corn kernels have plenty of flavor and a crunchy texture, which will make this dish 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 creamy avocado or diced tomatoes, spice it up with hot sauce. I LOVE it with Trader Joe’s Everything But The Elote Seasoning Blend!
- Let it chill – After tossing it with the dressing, cover the salad bowl and refrigerate for about 4 hours before serving. This simple trick will enhances all the good flavors.
Make ahead and storage
This recipe is perfect for make-ahead salads and meal prepping. You can serve it immediately, and you can make it in advance for upcoming picnics, grilling parties, barbecues or potlucks. Its flavors get better and better as it chills.
To store it, first transfer the Elote salad to an airtight food container. In the refrigerator, it will last for up to 3 days. Before serving, gently mix it to distribute dressing and flavors.
Serving ideas
You will love this dish with crispy air fryer tortilla chips, homemade salsa, fresh guacamole or avocado mayo, and pico de Gallo. Or pair it with my healthy chicken taquitos and a cheesy Mexican street corn dip for a Mexican street food experience.
For a more complete meal, I recommend serving it with a protein like turkey steaks, grilled meat and chicken. If you follow a vegetarian diet, try this Esquites with air fryer tofu, crispy baked tofu or cheesy cottage cheese queso instead. A keeper for Cinco de Mayo!
Mexican Street Corn Salad
Ingredients
Corn Salad
- 3 cups (450 g) corn, frozen or canned
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 ½ cloves garlic, minced
- ¼ cup cilantro, chopped
- ⅓ cup (50 g) Cotija cheese , crumbled, or feta cheese
Greek Yogurt Dressing
- 4 tbsp Greek yogurt, full fat recommended, or sour cream
- 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
Prepare Greek yogurt dressing
- In a bowl or in a mason jar, combine plain Greek yogurt with lime juice, chili powder, smoked paprika, salt and pepper. Whisk well until the salad dressing is smooth and creamy.
Make Elote salad
- Heat olive oil on a large skillet over medium-high heat, then 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.
- 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 salad for about 4 hours before serving. Chilling is recommended, it helps 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