Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad (also known as Esquites) is everything you love about classic elote—but in a bowl! Sweet, smoky grilled corn meets creamy, tangy goodness with a punch of spice and a fresh citrusy kick. It’s the perfect side dish for tacos, BBQs, or just eating straight from the spoon (trust me, you’ll want to!). Bonus? It comes together in under 20 minutes and is absolutely packed with flavor.

Why You’ll Love This Recipe

• Big, Bold Flavors – Smoky, creamy, tangy, and just the right amount of heat. Every bite is a flavor bomb!
• Super Simple to Make – Grill, toss, and serve—this comes together in minutes.
• Perfect for Any Occasion – Serve it at BBQs, taco nights, or as a fresh, zesty side for any meal.
• Easily Customizable – Swap cheeses, adjust the spice level, or add your favorite toppings!

Ingredients

Gather up these simple ingredients, and you’re on your way to a seriously addictive Mexican Street Corn Salad:

For the Corn:

• Fresh Corn – The heart of the dish! Fresh is best, but frozen works too.
• Butter – Adds richness and helps with that golden char.
• Salt & Pepper – Essential for seasoning the corn to perfection.

For the Salad:

• Butter – Because more butter = more flavor.
• Salt – Enhances all the other flavors.
• Cumin Powder – Warm, earthy, and smoky.
• Cayenne Pepper – Brings a subtle heat (adjust to your spice preference!).
• Paprika – Adds a smoky depth to every bite.
• Mayonnaise – The key to that ultra-creamy texture.
• Parmesan – Salty, nutty, and adds a little extra umami.
• Sour Cream – Adds a tangy, creamy balance.
• Red Onion – A crisp, slightly sharp contrast to the creamy corn.
• Spring Onion – For a fresh, slightly sweet onion flavor.
• Lime Juice – Brightens everything up with a zesty punch.
• Tomato – A pop of juiciness and color.
• Cilantro – Fresh, vibrant, and absolutely essential.

For Garnish:

• Cotija Cheese – Crumbly, salty, and perfect for topping (feta works too!).
• Lime Wedges – A squeeze of extra citrus brings it all together.
• Cilantro – Because fresh herbs make everything better.
• Cumin Powder & Paprika – A final sprinkle for extra depth.

Note: The exact measurements are listed in the recipe card at the bottom of this article!

How to Make Mexican Street Corn Salad

Step 1: Grill the Corn

Slather the corn with butter, sprinkle with salt and pepper, and place it directly on a hot grill. Cook, turning occasionally, until it develops those gorgeous charred grill marks. No grill? No problem! You can also boil or steam the corn for a classic version.

Step 2: Cut the Corn Off the Cob

Stand the corn upright in a large bowl (placing it on an inverted ramekin helps!) and carefully slice the kernels off the cob. This method keeps them from flying all over the kitchen.

Step 3: Sauté the Corn

Heat butter in a skillet over medium heat, then add the corn kernels. Sauté for a few seconds until fragrant.

Step 4: Mix in the Good Stuff

Reduce the heat and stir in salt, cumin, cayenne, paprika, mayonnaise, parmesan, cotija, sour cream, red onion, spring onion, and tomato. Mix well until everything is coated in that creamy, flavorful goodness.

Step 5: Add Freshness & Serve

Turn off the heat and stir in lime juice and cilantro. Garnish with extra cotija, a sprinkle of paprika and cumin, and serve with lime wedges.

Pro Tips for Making This Recipe

• Use Fresh Corn When Possible – It gives the salad an unbeatable sweet, juicy flavor. If fresh isn’t available, frozen corn works too!
• Want More Char? – After sautéing, pop the corn under the broiler for a few minutes for extra smokiness.
• Adjust the Spice – Like it milder? Reduce the cayenne. Love heat? Add more cayenne or a dash of hot sauce.
• Make it Cheesier – Craving more cheese? Add extra cotija or a sprinkle of Monterey Jack.

Variations & Add-Ins

Want to switch things up? Here are some fun ways to customize your Mexican Street Corn Salad and make it your own:

• Make it Extra Spicy – Add diced jalapeños, a dash of hot sauce, or extra cayenne for a fiery kick.
• Turn it into a Dip – Stir in a little more sour cream and mayonnaise for a creamier consistency, perfect for scooping with tortilla chips.
• Add Protein – Mix in grilled shrimp, crispy bacon, or shredded chicken for a heartier dish.
• Try a Different Cheese – Swap cotija for feta, parmesan, or even crumbled queso fresco.
• Go Vegan – Use vegan mayo, dairy-free sour cream, and a plant-based cheese alternative to keep it completely dairy-free.

How to Serve Mexican Street Corn Salad

This Mexican Street Corn Salad is super versatile! Here’s how to enjoy it:

• As a Side Dish – Perfect with tacos, grilled meats, or BBQ dishes.
• Topped on Tacos or Nachos – A fun way to add flavor and texture.
• With Chips – Scoop it up like a dip with tortilla chips.
• Inside a Burrito or Quesadilla – Adds a creamy, flavorful twist.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days.

Freezing

This Mexican Street Corn Salad is best fresh, but you can freeze it if needed. Keep in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

You can enjoy it cold straight from the fridge, or gently reheat in a skillet over low heat until warmed through.

FAQs

Conclusion

In short, this Mexican Street Corn Salad is a flavor-packed dish that delivers on every level—creamy, smoky, tangy, and downright addictive. Whether you’re scooping it up with chips, piling it onto tacos, or enjoying it straight from the bowl, it’s the kind of recipe that keeps you coming back for more. Give it a try, and trust me—you’ll be hooked from the very first bite!

Print Recipe

Mexican Street Corn Salad

This Mexican Street Corn Salad (Esquites) is smoky, creamy, tangy, and packed with bold flavors. Perfect as a side dish, dip, or topping for tacos!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Salad

Cuisine: Mexican

Keyword: Corn Salad, Esquites, Street Corn

Servings: 4 servings

Calories: 210kcal

Equipment

• Grill or Skillet
• Knife
• Mixing Bowl

Ingredients

For the Corn

• 4 ears fresh corn husked and cleaned
• 2 tbsp butter melted
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Salad

• 2 tbsp butter
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper adjust to taste
• 1/2 tsp paprika
• 2 tbsp mayonnaise
• 1/4 cup parmesan cheese grated
• 1/4 cup sour cream
• 1/4 cup red onion finely chopped
• 1/4 cup spring onion chopped
• 1 tbsp lime juice freshly squeezed
• 1/4 cup tomato diced
• 1/4 cup cilantro chopped

Instructions

• Grill the corn with butter, salt, and pepper until charred. Let cool.
• Cut the kernels off the cob into a large bowl.
• Sauté the corn in butter for a few seconds until fragrant.
• Reduce heat and mix in all remaining ingredients, stirring well.
• Garnish with extra cotija, cumin, paprika, and lime wedges. Serve warm or chilled.

Notes

Adjust the spice level to taste. Add protein like shrimp or bacon for variation.