Mexican Street Corn Salad (2024)

November 10, 2019 by Tracy | Updated July 25, 2024 This post may contain affiliate links. Read my disclosure policy.

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This Mexican Street Corn Salad recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy-to-make salad!

Next, try our Award-winning Roasted Tomato Salsa!

This salad is also known as an Esquites recipe, which is a Mexican corn salad or elote in a bowl! Our Mexican Street Corn Salad is everything you love about the classic street food, but easier to eat, simple to make, colorful, flavorful, and so fresh. What else could you ask for in a salad?

Ingredients Needed

What makes this esquites the ultimate vegetarian veggie-packed side? All of the fresh vegetables!

Corn - Fresh, Canned, or Frozen Corn? Any will work for this dish, but nothing beats fresh off the cob corn, so in the summer, fresh is our choice!
Red Onion - Red is our choice for this Mexican Street Corn Salad because of the color and sharp sweet flavor.
Jalapeno - This adds just the right amount of kick!
Red Pepper - This adds great color and a sweet crunch!
Fresh Cilantro - Key to adding that fresh herbal finish!

What ties it all together? The cream flavor-packed dressing.

Sour Cream - We love the creamy tang this adds.
Mayonnaise - Did you know you can make your own Mayonnaise From Scratch?
Salt, Paprika, Cumin, Chili Powder - Just the right amount of seasoning!
Fresh Lime Juice - The bright acidity to tie it all together.
Cotija Cheese - A key component to any street corn recipe!

Also, this is totally customizable. Like it cheesier? Add more cheese? Want a little more heat? Add a touch more chili powder. Want it creamier? Up the mayo and sour cream!

Step-by-Step Instructions

The first thing that is key to this salad and what elevates this salad is giving the corn a quick char by pan frying it. It adds so much great flavor to that corn that mimics what you would get on the grill from classic Mexican Street Corn. Once charred, add all your fresh veggies into a large bowl.

Mix all of your dressing ingredients (except the cheese) into another bowl.

And then finally mix the dressing with the veggies and half of the cheese and give a good mix.

Finally, add the rest of the cheese on top with some more fresh cilantro and serve!

This Mexican Street Corn Salad recipe is such a hit; I recently made this on a girls' trip to the beach for a taco bar night and it received rave reviews. Not only did all the women on my girls' trip love this esquites recipe, but my toddler inhaled it. So if that isn't a glowing review, I'm not sure what else is! Thumbs up from 15 diverse women AND a 3-year-old? Yup; this one's a keeper. Check out all of our other delicious side salads here!

Other Mexican-Inspired Dishes

Mexican Corn Ribs
Easy Homemade Mexican Rice
Crock Pot Chicken Enchilada Tacos
Elote Skillet Pasta
Roasted Tomato Salsa
Corn Tortillas From Scratch
Turkey Taco Cups
Sheet Pan Chicken Fajitas
Mexican Street Corn Chicken Tacos

Recipe Tips

What is Cotija Cheese?

It is a delicious salty, crumbly, Mexican cheese from cow's milk.

Can I Substitute Another Cheese?

Totally! Parmesan, Romano, or feta are great substitutes (but Cotija is definitely the best).

Do I have to Char the Corn?

No, not necessarily, but it really does make a difference in the flavor.

Make Ahead!

This salad is great to make ahead. Prep the veggies and the dressing and store them separately and assemble when you're ready to serve!

Mexican Street Corn Salad

This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish!

4.74 from 638 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 8 people

Author: Tracy

Ingredients

▢ 4 cups corn approximately 24 oz frozen
▢ 1 tablespoon olive oil
▢ 1 red bell pepper diced
▢ 1 bunch fresh cilantro minced, a few leaves left for garnish.
▢ 1 jalapeno diced
▢ 1/2 large red onion diced
▢ 2/3 cup cotija cheese shredded/crumbled

Dressing

▢ 3 tablespoons sour cream
▢ 2 tablespoons mayonnaise
▢ 4 tablespoons fresh lime juice approximately 2 limes
▢ 1/2 teaspoon cumin
▢ 1/2 teaspoon paprika
▢ 1/4 teaspoon kosher salt
▢ 1/4 teaspoon chili powder

Instructions

Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
In a small bowl, add all dressing ingredients and mix well until smooth.
Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
Add remaining cheese and some cilantro.
See Also
20 x Barbecue recepten (met vlees, kip of vis)
Serve or cover and store in fridge for up to 8 hrs before serving.

Video

Notes

You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necessary flavor to mimic the classic Street Corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeno.

Make it cheesier by adding more cheese.

Make it creamier by adding more mayo or less to make it less creamy.

Nutrition

Tried this Recipe? Tag me Today!Tag me @ServedFromScratch or use #ServedFromScratch!

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Reader Interactions

Comments

Martina
August 11, 2024 at 3:09 pm

Heck yeah! This was soooo good!
Reply
- Tracy
  August 13, 2024 at 8:27 pm
  Whooo hoo! So glad you enjoyed it, Martina!
  Reply
Kim
August 01, 2024 at 10:00 am
Hi Tracy!
I will be making this for a large crowd of 100 folks (some kids).
When I change the serving size of the recipe the corn amount does not change - the cups do but the ounces does not. For the 8 serving, is 4 cups and 24 o unces correct? (I can do the math if that is correct! 🙂
Reply
- Tracy
  August 02, 2024 at 7:33 am
  Wow that's great! I'm sure everyone will love it, and you are correct, 24 oz. 🙂 Enjoy!
  Reply
Vicki J
July 30, 2024 at 4:39 pm

This salad is amazing! Every time I walk past the bowl I have to get a fork and take a bite or two!!! Yum! ☆☆☆☆☆
Reply
- Tracy
  July 31, 2024 at 9:17 pm
  I know the feeling, Vicki! Thanks so much for sharing and taking the time to leave a review!
  Reply
  - Kate
    August 12, 2024 at 4:45 pm
    
    I made this as a side for a chicken wing cook off and I won first place! the wings were bomb bit the corn salad made a huge impact on my teenage daughter she has bugged me about making it again ever since. we sprinkled crushed original takis on top and it was SOOOO good.
    Reply
    - Tracy
      August 12, 2024 at 7:19 pm
      Yay!! That's so awesome, Kate. I LOVE to hear it, thank you so much for sharing! Love that takis addition!
      Reply