Mexican Street Corn Salad (Esquites): A Zesty, Creamy, Flavor-Packed Side Dish Everyone Loves
If you’ve ever indulged in authentic Mexican street food, you’ve likely encountered elote — a grilled corn cob drenched in creamy sauce, chili, lime, and cheese. While elote remains one of the most iconic snacks in Mexican cuisine, its equally delicious sibling, esquites, offers all the bold flavors of elote in a convenient, scoopable, salad-style form. Today, we’re taking the essence of esquites and turning it into a vibrant, irresistible dish: Mexican Street Corn Salad.
This salad is everything you want in a side dish: smoky, creamy, tangy, spicy, herbaceous, and just sweet enough from the naturally caramelized corn. It pairs beautifully with grilled meats, tacos, enchiladas, backyard meals, and potluck spreads — and it’s just as satisfying served warm, chilled, or at room temperature.
Whether you’re looking to elevate your next barbecue or searching for a flavorful, crowd-pleasing side, this Mexican Street Corn Salad delivers in every way. Let’s explore why it’s so beloved, how to make it perfectly, and how to customize it to your taste.
What Makes Mexican Street Corn Salad So Special?
1. Smoky, Charred Corn Flavor
Traditional esquites begin with grilled or fire-roasted corn. That slight char brings depth you can’t get from boiling or steaming. It enhances the sweetness of the kernels and incorporates the smokiness that sets this salad apart.
2. Creamy-Tangy Dressing
A classic combination of mayonnaise, lime juice, chili powder, garlic, and crumbly cotija cheese creates a rich dressing that clings to every kernel. It’s creamy without being heavy, refreshing with its citrus lift, and just bold enough from the spices.
3. Balanced Heat
Mexican street corn often includes chili powder, Tajín, or fresh jalapeños. The heat is adjustable, but even a small amount elevates the flavor.
4. Fresh Herbs for Brightness
Cilantro adds an herbal pop, though parsley works if you prefer a milder flavor.
5. A Versatile Dish
Serve it warm or chilled, scoop it with chips, add proteins, wrap it in tacos, or enjoy it as a simple side. Its flexibility makes it a staple for potlucks and weeknight meals alike.
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen; fresh preferred)
- 2 tbsp olive oil (if charring corn in a skillet)
- ⅓ cup mayonnaise
- ⅓ cup sour cream or Mexican crema
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1–2 tsp chili powder (or Tajín)
- 1 jalapeño, seeded and diced
- ½ cup cotija cheese, crumbled
- ⅓ cup chopped cilantro
- Salt and black pepper, to taste
- Optional garnishes: extra cotija, extra chili powder, lime wedges
Instructions
- Char the corn:
Heat a large skillet over medium-high heat. Add olive oil and corn. Let it cook undisturbed for 2–3 minutes to achieve slight charring, then stir and continue cooking for 6–8 minutes total until some kernels are browned. Remove from heat and cool slightly. - Prepare the dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, minced garlic, chili powder, salt, and pepper. - Add aromatics:
Stir in the diced jalapeño and chopped cilantro. - Combine:
Add the warm or cooled charred corn to the bowl and gently mix until fully coated. - Add cheese:
Fold in the cotija cheese, reserving some if you want extra on top. - Taste and adjust:
Add more lime juice for tang, more chili powder for spice, or more salt as needed. - Serve:
Serve warm, room temperature, or chilled. Garnish with additional cotija, cilantro, and a sprinkle of chili powder.
Mexican Street Corn Salad
Ingredients
Equipment
Method
- Heat a skillet over medium-high heat. Add olive oil and corn. Cook until slightly charred, stirring occasionally.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
- Add diced jalapeño and chopped cilantro to the dressing.
- Add the charred corn and mix to coat evenly.
- Fold in the cotija cheese, reserving some for topping if desired.
- Taste and adjust seasoning. Serve warm, room temperature, or chilled.
Notes
Tips for the Best Mexican Street Corn Salad
Char Your Corn
Even canned or frozen corn tastes elevated with a quick char in the skillet. If using fresh corn, grilling the whole cob before cutting off the kernels adds extra smokiness.
Use Cotija for Authentic Flavor
Cotija is salty, crumbly, and perfect for this dish. If unavailable, feta cheese is the closest substitute.
Serve However You Like
This salad is delicious warm (like traditional esquites) or chilled like a summer salad.
Adjust the Heat to Your Preference
Add jalapeños, serranos, cayenne, or Tajín — or keep it mild.
Use Lime Generously
Lime juice brightens the richness of the dressing and balances the sweetness of the corn.
Variations
Southwest Twist
Add black beans, chopped red bell peppers, and green onions.
Bacon Corn Salad
Mix in crispy bacon for smoky crunch.
Creamy Chipotle Corn Salad
Add 1 tbsp chipotle in adobo for a smoky, spicy version.
Avocado Corn Salad
Fold in diced avocado right before serving.
Elote Pasta Salad
Add cooked pasta such as rotini for a more filling side dish.
Serving Suggestions
- As a side dish for tacos, carne asada, grilled chicken, or BBQ ribs
- As a dip with tortilla chips
- In burrito bowls or over rice
- Wrapped inside street tacos
- On top of baked potatoes or nachos
Fun Facts
- Esquites date back to Aztec cuisine, where corn was prepared with herbs and spices.
- Tajín, a chili-lime seasoning often used on Mexican corn, was invented in the 1980s and is now enjoyed worldwide.
- Cotija cheese gets its name from the town of Cotija in Michoacán, Mexico
