This Mexican street corn salad (esquites) is the perfect side dish for your next taco night, barbecue, or potluck!
It takes all the amazing flavors of elote (Mexican street corn on the cob) but transforms it into a spoonable, shareable salad that’s less messy to eat.
The combination of sweet corn, tangy lime, creamy mayo, and salty cheese creates an absolutely addictive flavor profile that will have everyone coming back for seconds.
You can make it in about 20 minutes with ingredients you probably already have!
What you’ll love about this Mexican Street Corn Salad
When I think of authentic Mexican street food, I dream of those beautiful carts with steaming corn on the cob slathered with mayo, rolled in cotija cheese, and sprinkled with chile powder. T
his salad captures all those incredible flavors but in a form that’s so much easier to serve and eat.
You’re going to LOVE how versatile this recipe is. You can serve it hot, warm, or chilled depending on the occasion.
It works beautifully as a side dish for grilled meats, as a topping for tacos, or even as a dip with tortilla chips. I’ve even been known to eat the leftovers straight from the fridge for lunch the next day!
All I know is that once you taste this perfect balance of sweet, tangy, spicy, and creamy, you’ll be hooked!
This will quickly become your go-to dish when you need something impressive that doesn’t require hours in the kitchen.
Ingredients for Mexican Street Corn Salad (Esquites)
Fresh Corn: The star of the show! While fresh corn cut off the cob provides the best flavor and texture, frozen corn works wonderfully in a pinch, especially in the off-season. If using fresh, you’ll need about 6 ears to get 4 cups of kernels. The natural sweetness of corn is what makes this dish shine.
Butter and Oil: A combination of butter for flavor and vegetable oil for its higher smoke point creates the perfect foundation for charring the corn. This step is crucial for developing that authentic street food flavor.
Mayonnaise: This provides the creamy base that coats each kernel of corn. Traditional Mexican esquites use mayo, but if you’re looking for a lighter version, you can substitute part or all with Mexican crema or sour cream.
Lime Juice: Fresh is non-negotiable here! The acidity balances the richness of the mayo and brings a bright, zesty note that makes the salad sing. You’ll need about 2-3 limes, depending on how juicy they are.
Cotija Cheese: This dry, crumbly, salty Mexican cheese is traditional for esquites. If you can’t find it, feta makes a good substitute, though it’s a bit more moist. Parmesan can work in a pinch, but the flavor profile will be different.
Chile Powder: Preferably use authentic Mexican chile powder like ancho or chipotle for that smoky heat. Tajín seasoning (chile-lime salt) is also fantastic and adds another layer of flavor.
Cilantro: Fresh cilantro brightens the whole dish with its distinctive herbal notes. If you’re in the cilantro-tastes-like-soap camp, you can substitute with flat-leaf parsley, though the flavor will be different.
Garlic: Just a clove or two, finely minced, adds a beautiful aromatic quality that elevates all the other flavors.
Green Onions: These add a mild oniony flavor and a pop of color. Use both the white and green parts for visual appeal and layered flavor.
Salt and Pepper: Essential for balancing and enhancing all the other flavors.
Optional Ingredients
Jalapeño: For heat lovers, adding a finely diced jalapeño brings a fresh, vibrant spice. Remove the seeds and membrane for less heat, or keep them in if you want to feel the burn!
Avocado: Diced avocado adds another layer of creaminess and makes the salad more substantial. The buttery richness contrasts beautifully with the tangy lime and spice.
Mexican Crema: Drizzling some Mexican crema on top just before serving adds an extra touch of luxury and authentic street food presentation.
Hot Sauce: A few dashes of your favorite Mexican hot sauce can be stirred in or offered on the side for those who want to amp up the heat.
Smoked Paprika: If you can’t get that nice char on your corn, a pinch of smoked paprika can help mimic that smoky flavor.
How to make the best Mexican Street Corn Salad
Step 1: If using fresh corn, shuck the ears and carefully cut the kernels off the cob. Place a small bowl upside down inside a larger bowl, stand the corn cob on the small bowl, and cut downward with a sharp knife. This catches all the kernels and prevents them from bouncing all over your kitchen.
Step 2: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Once hot and the butter is melted, add the corn kernels in a single layer. Let them sit undisturbed for 3-4 minutes until they begin to char on the bottom.
Step 3: Stir the corn and continue to cook for another 3-4 minutes, stirring occasionally, until you see nice charring on many of the kernels. The corn should still have a slight crunch to it – be careful not to overcook it to mush! If using frozen corn, you’ll want to cook it a bit longer to evaporate any excess moisture.
Step 4: While the corn is cooking, prepare your dressing. In a large bowl, combine 1/3 cup mayonnaise, the juice of 2 limes, 2 minced garlic cloves, 1 teaspoon chile powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.
Step 5: Once the corn is nicely charred, transfer it to the bowl with the dressing. Be sure to scrape any browned bits from the pan – that’s where the flavor is! Allow the corn to cool for about 5 minutes before adding the remaining ingredients.
Step 6: Add 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and 3 sliced green onions to the bowl. Gently fold everything together until the corn is evenly coated with the dressing and the ingredients are well distributed.
Step 7: Taste and adjust seasonings as needed. You may want more lime juice, salt, or chile powder depending on your preferences. Remember that the cotija will add saltiness as it sits.
Step 8: Transfer to a serving dish and top with additional cotija cheese, a sprinkle of chile powder, and a few cilantro leaves for garnish. Serve with lime wedges on the side.
Alternative Grilled Method
If you prefer to use your outdoor grill, prepare it for medium-high direct heat. Husk the corn but leave it on the cob. Lightly brush each ear with oil and grill, turning occasionally, until charred in spots, about 10 minutes. Let the corn cool slightly, then cut the kernels from the cob and proceed with the recipe from Step 4.
This method adds an extra smoky flavor that’s absolutely divine and perfect for summer cookouts when the grill is already fired up!
Tips for the Perfect Esquites
Don’t overcrowd the pan: If your skillet isn’t large enough to hold all the corn in a single layer, cook it in batches. Overcrowding the pan will steam the corn rather than char it, and you’ll miss out on that essential flavor.
Control the heat: You want the pan hot enough to char the corn but not so hot that it burns. Medium-high heat is usually perfect, but adjust based on your stove.
Make ahead: This salad actually gets better as it sits and the flavors meld. You can make it up to a day ahead and keep it refrigerated. Just hold back some of the cotija cheese and cilantro to add fresh right before serving.
Serve at the right temperature: While traditionally served warm on the streets of Mexico, this salad is delicious at room temperature or even cold from the fridge. It’s incredibly versatile!
Balance the creaminess: If you find the salad too rich, add more lime juice. If it’s too tangy, a touch more mayonnaise will smooth it out.
Substitutions
Make it vegan: Use vegan mayonnaise and skip the cotija cheese, or substitute with a vegan feta alternative. The salad is still delicious without cheese!
Different cheese options: If cotija is unavailable, crumbled feta is the closest substitute. Queso fresco works well too, though it’s milder. In a pinch, grated parmesan can work, though the flavor profile will change.
Herb alternatives: If cilantro isn’t your thing, try fresh parsley or a combination of parsley and mint for a different but refreshing take.
Greek yogurt option: For a lighter version, substitute half or all of the mayonnaise with Greek yogurt. It will be tangier but still delicious.
What to serve with Mexican Street Corn Salad
Grilled meats: This salad pairs perfectly with grilled chicken, carne asada, or fish tacos.
Mexican classics: Serve alongside enchiladas, tacos, or fajitas for a complete Mexican feast.
Summer barbecue: It’s a perfect side dish for burgers, hot dogs, and grilled vegetables at your next cookout.
As a topping: Use it to top a tostada or a burrito bowl for added flavor and texture.
With chips: Set it out with tortilla chips as a chunky dip for an appetizer or snack.
Storage, Freezing, and Reheating
Storage instructions: Store any leftover esquites in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day as they meld together.
Reheating: While this salad is often enjoyed cold or at room temperature, you can gently warm it in a skillet over low heat if you prefer it warm. Be careful not to overheat, as the mayonnaise can separate.
Freezing: I don’t recommend freezing this salad as the mayonnaise-based dressing will separate when thawed, and the vegetables will lose their crisp texture.
FAQs
Why char the corn?
Charring the corn develops a deep, slightly smoky sweetness that’s essential to the authentic flavor of esquites. The caramelization of the natural sugars in the corn creates complexity that makes this dish special.
Can I use canned corn instead of fresh or frozen?
While fresh corn is ideal and frozen is a good second choice, canned corn will work in a pinch. Be sure to drain it very well and pat it dry before charring. The texture won’t be quite the same, but the flavor will still be good.
Is this dish spicy?
It can be as mild or as spicy as you like! The basic recipe has a gentle warmth from the chile powder, but you can easily adjust by adding jalapeño, more chile powder, or hot sauce to taste.
Can I make this ahead for a party?
Absolutely!
This is a perfect make-ahead dish. Prepare it up to 24 hours in advance and refrigerate. The flavors actually improve as they meld. Just save some of the garnishes to add fresh right before serving.
What’s the difference between elote and esquites?
Elote is Mexican street corn served on the cob, typically slathered with mayonnaise, cotija cheese, chile powder, and lime. Esquites is essentially the same dish but with the corn cut off the cob and served in a cup or bowl, making it easier to eat.
Esquites - Mexican Street Corn Salad
Ingredients
- 4 cups corn kernels from about 6 ears of fresh corn, or use frozen corn, thawed
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/3 cup mayonnaise
- 2 cloves garlic minced
- Juice of 2 limes about 1/4 cup
- 1/2 cup cotija cheese crumbled, plus more for garnish
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 3 green onions thinly sliced
- 1 teaspoon chile powder or Tajín seasoning plus more for garnish
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon freshly ground black pepper
Optional additions:
- 1 jalapeño seeded and finely diced
- 1 avocado diced
- Mexican crema for drizzling
- Hot sauce to taste
- Lime wedges for serving
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the vegetable oil and butter.
- When the butter is melted and the pan is hot, add the corn kernels in an even layer. Let them cook undisturbed for 3-4 minutes until beginning to char on the bottom.
- Stir the corn and continue cooking for another 3-4 minutes, stirring occasionally, until nicely charred in spots but still crisp-tender. Remove from heat.
- In a large bowl, combine the mayonnaise, minced garlic, lime juice, chile powder, salt, and pepper. Whisk until smooth.
- Add the charred corn to the dressing while still warm. Allow it to cool for about 5 minutes.
- Gently fold in the cotija cheese, chopped cilantro, and sliced green onions.
- Taste and adjust seasonings as needed, adding more lime juice, salt, or chile powder to taste.