Mexican Street Corn Salad
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
It is a delicious salty, crumbly, Mexican cheese from cow’s milk.
Totally! Parmesan, Romano, or feta are great substitutes (but Cotija is definitely the best).
No, not necessarily, but it really does make a difference in the flavor.
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!
Enjoy, friends! Don’t forget if you make this salad or any other recipes from the site, please be sure to let me know on Facebook, Instagram, Pinterest, or Twitter. I love hearing from you!
Mexican Street Corn Salad
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.
- Serve or cover and store in fridge for up to 8 hrs before serving.
This is my go-to recipe. I make it at least once a month. Everyone loves it!
I love to hear this, Kelly!! I’m so happy that you love it as much as we do. Thank you so much for sharing!
Delicious and a great “go to” for summer gatherings!
One question ..what would be the best thing to use in place of cilantro for those who don’t like it?
Great to hear, Margie! You could sub some flat leaf parsley in place of the cilantro for those who don’t like it. 😊
Very good!
Thank you so much for sharing, Cuong! So happy to hear you enjoyed it!
Give all measurements in one area not spread out
Hi Ryker, I think that one area you’re looking for is the Recipe Card 🙂
This sounds delicious! Can leftovers be frozen?
Hi Linda! This recipe doesn’t freeze very well because of that creamy dressing, but also I’d be surprised if there were that many leftovers!
Seriously? One star because you weren’t able to read directions?
<3