Print

Mexican Street Corn Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mexican Street Corn Salad, also known as Esquites, is a creamy, tangy, and savory dish inspired by the beloved Mexican street food, elote. Featuring roasted corn, a rich mayo-lime dressing, cotija cheese, and a burst of spice, this salad is a crowd-pleasing side dish that brings a taste of Mexico to your table.

Ingredients

4 cups fresh or frozen corn kernels (about 4 ears of corn or 2 cups frozen)
2 tablespoons olive oil
1/4 cup mayonnaise
1/4 cup sour cream (or Greek yogurt for a lighter version)
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon smoked paprika (optional, for extra smokiness)
1/2 teaspoon garlic powder
Juice of 1 lime (plus extra wedges for serving)
1/2 cup cotija cheese, crumbled (or feta cheese as a substitute)
1/4 cup fresh cilantro, chopped (optional, for garnish)
Salt and pepper, to taste
1 tablespoon hot sauce (optional, for extra spice)
1/4 cup green onions or red onion, finely chopped (optional)

Instructions

  1. Roast the corn: If using fresh corn, grill or roast the corn on a baking sheet. To roast in the oven, preheat to 400°F (200°C), and spread the corn on a baking sheet, drizzling with olive oil. Roast for 15-20 minutes, flipping halfway through, until lightly charred and tender. If using frozen corn, you can sauté it in a pan with olive oil for 5-7 minutes, until golden and slightly crispy.
  2. Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), chili powder, smoked paprika, garlic powder, and lime juice. Stir to combine.
  3. Assemble the salad: Once the corn is roasted and slightly cooled, cut the kernels off the cob (if using fresh corn) and add them to the bowl with the dressing. If using frozen corn, add it directly to the bowl.
  4. Mix and season: Toss the corn with the dressing until fully coated. Add crumbled cotija cheese, fresh cilantro, and hot sauce (if using), and stir gently to combine. Season with salt and pepper to taste.
  5. Serve: Transfer to a serving dish and garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges for squeezing. Serve chilled or at room temperature.

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

Find it online: https://thefamilycooking.com/mexican-street-corn-salad-3/