Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: undefined
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh, frozen, or canned); 2 tbsp olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/4 cup cotija cheese, crumbled (or feta as an alternative); 1-2 tbsp fresh lime juice (about 1 lime); 1/2 tsp chili powder (or more, depending on your spice preference); 1/4 tsp smoked paprika (optional); Salt and pepper to taste; 2 tbsp fresh cilantro, chopped; 1-2 tbsp hot sauce (optional, for extra heat); 1/4 cup green onions or red onion, finely chopped (optional)

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Why You’ll Love This Recipe

Mexican street corn salad is a crowd-pleaser with its bold flavors and creamy texture. The combination of sweet roasted corn, tangy lime juice, and the smoky heat of chili powder is irresistible. It’s a great way to enjoy the flavors of traditional Mexican street corn without the mess of eating it off the cob. The best part? It’s quick to prepare and can be made ahead of time, making it a perfect addition to any gathering or meal.

Ingredients

4 cups corn kernels (fresh, frozen, or canned)
2 tbsp olive oil
1/2 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/4 cup cotija cheese, crumbled (or feta as an alternative)
1-2 tbsp fresh lime juice (about 1 lime)
1/2 tsp chili powder (or more, depending on your spice preference)
1/4 tsp smoked paprika (optional)
Salt and pepper to taste
2 tbsp fresh cilantro, chopped
1-2 tbsp hot sauce (optional, for extra heat)
1/4 cup green onions or red onion, finely chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Corn: Heat the olive oil in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is golden brown and slightly charred. If using fresh or frozen corn, you can roast or grill the corn before removing the kernels.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Adjust the seasoning to taste.
Combine the Salad: Add the roasted corn to the bowl with the dressing and toss until the corn is evenly coated.
Add Toppings: Stir in the crumbled cotija cheese, cilantro, and optional green onions. For extra spice, drizzle the hot sauce over the top, or mix it in if you prefer.
Serve: Serve the salad immediately or refrigerate it for 30 minutes to allow the flavors to meld. Garnish with additional cilantro, lime wedges, and extra cotija cheese, if desired.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Variations

Grilled Corn Version: For a smokier flavor, grill the corn instead of sautéing it in a skillet. Once charred, cut the kernels off the cob and add them to the salad.
Vegan Version: Skip the mayo and sour cream, and use dairy-free alternatives such as vegan mayo and cashew cream. Swap the cotija cheese with vegan cheese or nutritional yeast for a cheesy flavor.
Add Protein: Stir in cooked chicken, shrimp, or black beans for a more filling meal.
Add Avocado: For a creamy twist, dice an avocado and gently fold it into the salad for added richness.

Storage/Reheating

Storage: Leftover Mexican street corn salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The salad may become a bit watery as the corn releases moisture, so just give it a good stir before serving.
Reheating: This salad is best served cold and doesn’t require reheating. However, if you’d like to warm it slightly, you can do so in the microwave, but the texture of the dressing may change.

FAQs

Can I use frozen corn?

Yes! Frozen corn works great in this recipe. Just make sure to cook it thoroughly until golden brown to mimic the roasted texture.

Can I make this salad ahead of time?

Yes, you can make this salad a few hours ahead of time. It actually tastes better when it has time to chill and the flavors have time to meld together.

Is this salad spicy?

The level of spice is adjustable depending on how much chili powder or hot sauce you use. If you prefer a mild version, reduce the chili powder or omit the hot sauce.

What can I use instead of cotija cheese?

If you can’t find cotija cheese, you can substitute with feta cheese or even Parmesan cheese. The flavor will be similar, though cotija has a more crumbly texture.

Can I make this salad without mayo?

Yes, you can omit the mayo and use extra sour cream or Mexican crema for a lighter version. You can also make a yogurt-based dressing if you prefer.

What is the best way to roast the corn?

You can roast the corn in a skillet, as mentioned in the recipe, or grill it for an added smoky flavor. Just be sure to get a nice char on the corn to enhance its sweetness.

Can I add other vegetables to this salad?

Yes, you can add diced tomatoes, cucumbers, or even roasted bell peppers for a different flavor and texture.

How do I make the salad more creamy?

To make the salad creamier, you can increase the amount of sour cream or crema, or even add a little more mayo.

Can I freeze the corn for this recipe?

It’s best to use fresh or roasted corn for this recipe, as freezing and thawing the corn can affect its texture. However, you can freeze the roasted corn before preparing the salad and then thaw it before using.

Is this salad gluten-free?

Yes, this Mexican street corn salad is naturally gluten-free, so it’s perfect for those with dietary restrictions.

Conclusion

Mexican street corn salad is a fun and flavorful twist on the traditional Mexican street food, elote. With its balance of creamy, spicy, tangy, and smoky flavors, it’s the perfect side dish for summer BBQs, taco nights, or any festive gathering. Quick to prepare and customizable to suit your tastes, this salad is bound to become a favorite at your table. Give it a try, and enjoy a delicious taste of Mexico in every bite

Mexican Street Corn Salad

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Mexican street corn salad, or ‘Esquites’, is a vibrant, creamy salad made with roasted corn, mayonnaise, sour cream, lime, chili powder, and cotija cheese. It’s a twist on the classic Mexican street food, elote, offering a delightful balance of sweet, smoky, and tangy flavors.

Author: Laura
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: undefined
Category: Salad
Method: undefined
Cuisine: Mexican

Instructions

Roast the Corn: Heat the olive oil in a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is golden brown and slightly charred. If using fresh or frozen corn, you can roast or grill the corn before removing the kernels.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Adjust the seasoning to taste.
Combine the Salad: Add the roasted corn to the bowl with the dressing and toss until the corn is evenly coated.
Add Toppings: Stir in the crumbled cotija cheese, cilantro, and optional green onions. For extra spice, drizzle the hot sauce over the top, or mix it in if you prefer.
Serve: Serve the salad immediately or refrigerate it for 30 minutes to allow the flavors to meld. Garnish with additional cilantro, lime wedges, and extra cotija cheese, if desired.

Notes

For a smokier flavor, grill the corn instead of sautéing it in a skillet.
For a vegan version, skip the mayo and sour cream, and use dairy-free alternatives such as vegan mayo and cashew cream. Swap the cotija cheese with vegan cheese or nutritional yeast for a cheesy flavor.
Add protein like grilled chicken, shrimp, or black beans for a more filling meal.
Add avocado for a creamy twist.

Nutrition

Serving Size: 1 serving
Calories: 240
Sugar: 5g
Sodium: 320mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg