Mexican Street Corn Salad Recipe

It was one of those perfect summer evenings, the kind where the sun hangs low and golden in the sky, casting long shadows across the freshly cut lawn. The air was thick with the scent of charcoal and citronella, a classic backyard barbecue combination. My contribution to the potluck was a massive bowl of this Mexican Street Corn Salad, a recipe I had been perfecting for weeks. I was a little nervous; my brother-in-law is a notoriously picky eater and my nieces usually turn their noses up at anything with visible green specks (in this case, cilantro and jalapeño). I placed the vibrant, colorful salad on the table next to the burgers and hot dogs, and within minutes, the first brave soul scooped a generous portion onto their plate. A moment later, I heard an audible “Wow, what is this?” The bowl, which I thought was big enough to feed a small army, was scraped clean in under thirty minutes. My picky brother-in-law went back for thirds, and my youngest niece, after carefully being told the green bits were “flavor confetti,” declared it her new favorite food. That’s the magic of this salad. It’s more than just a side dish; it’s a conversation starter, a crowd-pleaser, and a vibrant explosion of flavor that turns any simple meal into a fiesta. It captures the smoky, sweet, tangy, and spicy essence of traditional Mexican elote but serves it up in an easy-to-eat, shareable format that everyone, from foodies to fussy eaters, can’t help but love.

A Taste of Mexico: Understanding Esquites (Mexican Street Corn Salad)

Before we dive into the mixing bowl, let’s talk about what makes this dish so special. You may have heard of elote, the iconic Mexican street food where a whole grilled corn on the cob is slathered in mayonnaise or crema, rolled in Cotija cheese, and dusted with chili powder and a squeeze of lime. It’s a hands-on, delicious mess.

This recipe is for its equally delicious sibling, esquites (from the Nahuatl word ízquitl, meaning “toasted corn”). Esquites takes all those same incredible flavors and components but serves them off the cob, in a cup or a bowl. This makes it infinitely more practical for gatherings, barbecues, and potlucks. No more corn stuck in your teeth or mayonnaise on your nose—just pure, unadulterated flavor in every spoonful.

At its heart, Mexican Street Corn Salad is a study in contrasts.

• Sweet & Smoky: The natural sweetness of the corn is amplified and given a smoky depth from charring on the grill or in a skillet.
• Creamy & Tangy: A rich, creamy dressing made from mayonnaise and/or Mexican crema is cut through by the sharp, bright tang of fresh lime juice.
• Salty & Spicy: Salty, crumbly Cotija cheese provides the perfect savory counterpoint, while chili powder and minced jalapeño offer a customizable kick of heat.
• Fresh & Zesty: Finely chopped cilantro and red onion add a final layer of fresh, herbaceous zest that ties everything together.

This recipe is our definitive guide to creating the most authentic and flavorful esquites you’ve ever had. It’s simple enough for a weeknight dinner but impressive enough to be the star of your next party.

The Ultimate Mexican Street Corn Salad Recipe

This recipe has been balanced to ensure every bite is a perfect harmony of all the key flavors. We’re aiming for a generous batch that’s perfect for sharing.

Ingredients

• For the Corn:
  • 6 medium ears of fresh corn, husks and silk removed (this will yield about 5-6 cups of kernels)
  • 2 tablespoons olive oil or neutral oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Creamy Dressing:
  • 1/2 cup mayonnaise (use a good quality one like Duke’s or Kewpie for best results)
  • 1/2 cup Mexican Crema (or substitute with sour cream or full-fat Greek yogurt)
  • 1/2 cup crumbled Cotija cheese, plus more for garnish
  • 1/2 cup finely chopped fresh cilantro, plus more for garnish
  • 1/4 cup finely minced red onion
  • 1 jalapeño, seeds removed and finely minced (adjust to your spice preference)
  • 2 cloves garlic, pressed or very finely minced
  • 2 tablespoons fresh lime juice (from about 1 large lime)
  • 1 teaspoon chili powder (use a good quality one like ancho or chipotle for smokiness)
  • 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)
  • Salt to taste

Instructions

Crafting the perfect Mexican Street Corn Salad is a three-part process: cooking the corn, mixing the dressing, and bringing it all together. Follow these steps carefully for the best results.

Step 1: Cook and Char the Corn

The char is not just for looks; it’s a critical flavor component that adds a smoky depth that can’t be replicated. You have a few options for cooking your corn:

• On the Grill (Recommended Method):
  1. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
  2. Brush the shucked corn ears with olive oil and season with salt and pepper.
  3. Place the corn directly on the grill grates. Grill for 10-15 minutes, turning every 2-3 minutes, until the kernels are tender and you have a nice char on all sides. Don’t be afraid of some deep brown and black spots—that’s where the flavor is!
  4. Remove the corn from the grill and let it cool for a few minutes until it’s safe to handle.
• On the Stovetop (Cast-Iron Skillet):
  1. If you don’t have a grill, a cast-iron skillet is your next best friend. If you’ve already cut the kernels off the cob, heat 1 tablespoon of oil in the skillet over medium-high heat.
  2. Add the corn kernels in a single layer (you may need to do this in batches). Let them cook without stirring for 3-4 minutes until they begin to char and pop.
  3. Stir and continue to cook for another 4-5 minutes until the corn is tender and nicely blistered.
  4. Remove from the skillet and let cool.
• In the Oven (Broiler Method):
  1. Position an oven rack about 6 inches from the broiler and turn the broiler on high.
  2. Cut the kernels off the cobs and spread them in a single layer on a large, rimmed baking sheet. Toss with olive oil, salt, and pepper.
  3. Broil for 5-7 minutes, watching carefully, until the kernels begin to pop and char in spots. You may want to toss them halfway through for even cooking.

Step 2: Prepare the Kernels

Once the grilled corn is cool enough to handle, it’s time to remove the kernels. This can be a messy job, but here’s a pro-tip:

1. Take a large bowl and place a smaller, inverted bowl inside it.
2. Stand the ear of corn upright on the small inverted bowl.
3. Using a sharp knife, carefully slice downwards, cutting the kernels off the cob. The large bowl will catch all the stray kernels, saving you from a messy kitchen.
4. Repeat with all the ears of corn. You should have approximately 5-6 cups of delicious, charred corn kernels.

Step 3: Mix the Creamy Dressing

While the corn is cooling, prepare the dressing. This is where all the magic happens.

1. In a large mixing bowl (the one you’ll serve the salad in), combine the mayonnaise, Mexican crema, crumbled Cotija cheese, chopped cilantro, minced red onion, minced jalapeño, minced garlic, fresh lime juice, chili powder, and optional smoked paprika.
2. Stir everything together until it’s thoroughly combined and creamy. Give it a taste. At this stage, you can adjust the seasonings. Need more tang? Add a bit more lime juice. More heat? Add a pinch more chili powder or some of the reserved jalapeño seeds. A pinch of salt might be needed, but remember the Cotija is already quite salty.

Step 4: Combine and Chill

1. Add the slightly cooled (they can still be a little warm) charred corn kernels to the bowl with the dressing.
2. Fold everything together gently until every kernel is coated in the creamy, flavorful dressing.
3. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This allows the flavors to meld and marry into a cohesive, delicious whole. You can serve it immediately if you’re short on time, but the wait is worth it.

Step 5: Garnish and Serve

1. Just before serving, give the salad a final stir.
2. Garnish generously with extra crumbled Cotija cheese, a sprinkle of fresh cilantro, and a dash of chili powder or paprika for color.
3. Serve chilled or at room temperature.

Nutrition Facts

Please note that this is an approximation and can vary based on specific ingredients used (e.g., full-fat vs. light mayonnaise, type of cheese).

• Servings: 8-10 side-dish servings
• Calories per serving (approximate): 280-320 kcal

This salad is a wonderful source of fiber from the corn and provides a good balance of fats, carbohydrates, and flavor, making it a satisfying and indulgent side dish.

Preparation Time

• Prep time: 15 minutes (chopping vegetables, mixing dressing)
• Cook time: 15 minutes (grilling the corn)
• Chilling time: 30 minutes (recommended)
• Total time: 1 hour

How to Serve Mexican Street Corn Salad

This versatile salad can be served in many delicious ways, making it suitable for almost any occasion. Here are some of our favorite methods:

• As a Classic Side Dish:
  • Serve it alongside grilled meats like carne asada, chicken skewers, or pork chops.
  • It’s the perfect companion for barbecue ribs and brisket.
  • Pair it with fish tacos or shrimp for a complete meal.
• As a Crowd-Pleasing Dip:
  • Serve the salad in a large bowl surrounded by sturdy tortilla chips for scooping. It’s an instant party favorite that will disappear quickly.
• As a Flavorful Topping:
  • Spoon it over loaded nachos instead of plain corn.
  • Use it as a filling for tacos or burritos.
  • Pile it onto a baked potato or a sweet potato for a complete vegetarian meal.
  • Spoon it over a simple grilled chicken breast or steak to elevate the dish.
• For Parties and Potlucks:
  • Serve it in individual clear plastic cups with a small spoon for easy, grab-and-go party food. Garnish each cup individually for a beautiful presentation.

Additional Tips for Salad Perfection

Want to take your Mexican Street Corn Salad from great to absolutely unforgettable? Here are five professional tips.

1. The Char is Non-Negotiable: We can’t stress this enough. The smoky, blistered flavor from charring the corn is the soul of this dish. Don’t be timid with the heat. Whether on a grill or in a cast-iron pan, you want to see deep brown and blackened spots on the kernels. This Maillard reaction creates complex, savory notes that plain boiled or steamed corn simply cannot provide.
2. Fresh Ingredients are Key: While you can use substitutes in a pinch, using fresh ingredients will elevate your salad tenfold. Freshly squeezed lime juice is vastly superior to the bottled kind, offering a brighter, more aromatic acidity. Fresh cilantro provides an herbaceous punch that dried cilantro lacks. And of course, fresh corn in season will always have the best sweet flavor and crisp texture.
3. Don’t Be Shy with the Cotija: Cotija is a hard, crumbly, and salty Mexican cheese. It doesn’t melt like other cheeses; instead, it maintains its texture, providing salty pops of flavor throughout the salad. Be sure to mix a generous amount into the dressing and save plenty for a heavy-handed garnish on top. The visual appeal and flavor are worth it.
4. Let the Flavors Marry: While you can serve the salad immediately, it benefits greatly from a short rest in the refrigerator. A minimum of 30 minutes (or up to a few hours) allows the lime juice to meld with the crema, the garlic and onion to infuse the dressing, and the corn to absorb all the deliciousness. The salad becomes more cohesive and flavorful with a little patience.
5. Balance Your Creamy Base: The dressing is a delicate balance. Using all mayonnaise can sometimes be too heavy or overpowering. Using all sour cream or Greek yogurt can be too tangy. The combination of mayonnaise (for richness and a savory base) and Mexican crema or sour cream (for a lighter texture and tangy notes) creates the perfect, well-rounded dressing that coats the corn without weighing it down.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making Mexican Street Corn Salad.

1. Can I use frozen or canned corn instead of fresh corn?
Yes, you absolutely can, making this a year-round recipe!

• For Frozen Corn: Thaw the corn completely and pat it very dry with paper towels. Removing excess moisture is crucial for getting a good char. Cook it in a hot cast-iron skillet with a bit of oil as described in the stovetop instructions.
• For Canned Corn: Drain the corn very well and, like the frozen corn, pat it as dry as possible. A dry kernel is a happy kernel when it comes to charring. Proceed with the stovetop method. While fresh corn provides the best texture and sweetness, this is an excellent and convenient alternative.

2. What is the best substitute for Cotija cheese?
If you can’t find Cotija cheese, don’t worry! The best substitute is a dry, salty Feta cheese. It has a similar crumbly texture and salty bite. In a pinch, you could also use freshly grated Parmesan or Pecorino Romano, though the flavor profile will be slightly different—more nutty and less briny.

3. How long does Mexican Street Corn Salad last in the refrigerator?
When stored in an airtight container, the salad will last for 3-4 days in the refrigerator. Keep in mind that the cilantro may lose some of its vibrant color and the corn may release some liquid over time, so you might need to give it a good stir before serving again. It’s often best on days one and two.

4. Is this recipe spicy? How can I adjust the heat level?
As written, with one jalapeño (seeds and membranes removed), the recipe has a very mild, pleasant warmth rather than being overtly spicy. The heat level is very easy to customize:

• For Less Spice: Use only half a jalapeño or substitute it with a milder pepper like an Anaheim, or omit it entirely.
• For More Spice: Leave some or all of the seeds and white membranes in the jalapeño, as that’s where most of the capsaicin (heat) is stored. You could also add a finely minced serrano pepper for a significant heat boost or a pinch of cayenne pepper to the dressing.

5. What is the difference between Elote and Esquites?
This is a great question! They are essentially the same dish in two different forms.

• Elote refers to the whole corn on the cob, grilled and served on a stick, slathered with the classic toppings. It’s a handheld street food experience.
• Esquites refers to the same ingredients, but the corn kernels are cut from the cob and served in a cup or bowl (“corn in a cup”). This Mexican Street Corn Salad is a classic esquites recipe, perfect for sharing and eating with a spoon.