Name: Mexican Street Corn Salad
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 ears fresh corn on the cob (or 2 cups frozen corn); 2 tablespoons olive oil; Kosher salt; 1/2 cup crumbled Cotija cheese (or feta cheese); 1/2 cup chopped scallions (green parts only); 1/2 cup chopped fresh cilantro; 1 jalapeño pepper, seeded and finely chopped (optional); 1-2 garlic cloves, minced; 2 tablespoons mayonnaise; 1 tablespoon fresh lime juice; Chilli powder or hot chilli flakes, to taste

Mexican Street Corn Salad

Mexican street corn, or Elote, is a beloved summertime treat. But what if you crave those delicious flavors in a cool and refreshing salad? Look no further than Esquites! This vibrant dish captures the essence of Elote with charred (or simply cooked) corn kernels, a creamy and tangy dressing, and a burst of fresh ingredients.

Esquites is surprisingly versatile. Grill the corn for a smoky depth, or keep things simple with fresh or frozen kernels. Customize the spice level with chilies and adjust the creaminess with sour cream or mayo. The result is a crowd-pleasing salad perfect for barbecues, potlucks, or a light and flavorful lunch.

This recipe is also incredibly easy to make. With minimal ingredients and customizable options, you can whip up a batch of Esquites in under 30 minutes. So ditch the heavy side dishes and embrace the vibrant flavors of Mexico with this refreshing take on a summertime classic!

Questions I often get asked about this recipe:

Can I use canned corn?
Yes, you can use canned corn in a pinch. Drain and rinse it well before adding it to the salad.However, fresh or frozen corn will have a much better flavor and texture.

I don’t have Cotija cheese. What can I use instead?
Feta cheese is a good substitute for Cotija cheese. You could also use crumbled queso fresco or even parmesan cheese.

I can’t handle spicy food. Can I leave out the jalapeño?
Absolutely! Just omit the jalapeño for a milder version.

What can I do with leftover chipotle peppers in adobo sauce?
You can finely chop a small amount of chipotle pepper in adobo sauce and add it to the dressing for a smoky and spicy kick.

Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead. Just assemble it all except for the avocado (which will brown) and chill it in the refrigerator for up to 3 days. Add the avocado just before serving.

What can I serve this salad with?
This salad is a great accompaniment to grilled meats, tacos, burritos, or fajitas. It can also be served as a light lunch or appetizer with tortilla chips.

What you need to make Mexican Street Corn Salad:

4 ears fresh corn on the cob (or 2 cups frozen corn)

2 tablespoons olive oil

Kosher salt

1/2 cup crumbled Cotija cheese (or feta cheese)

1/2 cup chopped scallions (green parts only)

1/2 cup chopped fresh cilantro

1 jalapeño pepper, seeded and finely chopped (optional)

1-2 garlic cloves, minced

2 tablespoons mayonnaise

1 tablespoon fresh lime juice

Chilli powder or hot chilli flakes, to taste

How to make it:

Grill the corn (optional): If you want a smoky flavor, husk the corn and preheat your grill to medium-high heat. Brush the cobs with olive oil and grill for 5-10 minutes, turning occasionally, until charred on all sides. Let cool slightly, then cut the kernels off the cobs.

Cook the corn (if not grilling): Heat olive oil in a large skillet over medium heat. If using fresh corn kernels, add them to the pan and cook for 5-7 minutes, stirring occasionally, until golden brown and tender. If using frozen corn, simply thaw and add it to the pan until heated through. Season with salt.

Combine the salad: In a large bowl, combine the cooked corn, Cotija cheese, scallions, cilantro, jalapeño (if using),garlic, mayonnaise, lime juice, and chili powder to taste. Toss well to coat.

Serve: Enjoy the salad immediately or chill it in the refrigerator for at least 30 minutes for a colder dish. Taste and adjust seasonings with additional salt, lime juice, or chile powder as desired.

Tips:

For a richer flavor, add a tablespoon of sour cream to the dressing.

If you don’t have fresh limes, you can substitute bottled lime juice, but fresh is always preferred.

This salad is a great side dish for grilled meats, tacos, or burritos. It can also be served as a light lunch or appetizer.

You can ads anything else left over in the fridge, such as avavado, red onions, red or green peppers, or olives.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Latest Reviews:

This recipe was a hit at my last barbecue! The grilled corn adds a smoky layer that pairs perfectly with the creamy dressing. It’s so easy to customize with more or less spice, and everyone loved the refreshing flavors. Definitely a keeper! Tracey R.

I was looking for a lighter side dish for taco night. And then stumbled upon this Esquites recipe. It was amazing! Loved how quick and easy it was to throw together, and the fresh ingredients really shine through. Will definitely be making this again! Rick J.

Mexican street corn is a favorite, but this salad is a game-changer! The cool, creamy texture is perfect for a hot summer day. I used frozen corn for convenience, and it worked great. Thanks for a delicious and versatile recipe! Rosa R.

Printable Recipe:

Yield: 6 servings