Mexican Street Corn Salad
Our Mexican Street Corn Salad recipe (also known as Esquites) is packed with fresh flavors and crumbly cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious, easy-to-make salad!
Next, try our Award-winning Roasted Tomato Salsa!
One of our most popular recipes is this elote in a bowl, also known as Esquites, is Our Mexican Street Corn Salad! It’s 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?
Why You’ll Love This Recipe
This healthy, nutritious side salad has become one of our most made and reader loved recipes for a few simple reasons.
- It’s easy to make and great to make in advance!
- The flavors are fresh, bright, and complementary.
- This salad is vegetarian and gluten-free, making it a great option to bring to a group gathering or potluck.
- Well over 600 people have made it and rated it 5 stars!
Ingredients Needed
What makes this esquites the ultimate vegetarian veggie-packed side? All of the fresh vegetables!
- Corn – Fresh, Canned, or Frozen Corn will work for this dish. In the summer, fresh off the cob is our choice, but it’s just as delicious with canned or frozen!
- Red Onion – Red is best bc of the color and sharp, sweet flavor, but white or yellow will also work if that’s all you have.
- Jalapeno – This adds just the right amount of heat.
- Red Pepper – This adds great color, a sweet crunch, and just a little more nutrition.
- Fresh Cilantro – Key to adding that fresh herbal finish!
What ties it all together? The creamy 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!
Customizable!
Our Mexican Street Corn Salad is totally customizable. Like it cheesier? Add more cheese. Want a little more heat? Add a touch more chili powder or jalapeno. Want it creamier? Up the mayo and sour cream! It’s easy to work with your (or your guests’) tastes to make it your own.
Recipe Video
Step-by-Step Instructions
A key step that really elevates the flavor of this salad is giving the corn and jalapeno a quick char by pan-frying it. It adds so much great flavor to that corn by mimicking what you would get on the grill from classic Mexican Street Corn. Once the corn and jalapeno are charred, add all your fresh veggies to a large bowl.
Then mix all of your dressing ingredients (except the cheese) in another bowl. This is where you can stop and refrigerate everything for a day or two for an (even easier) side to whip together when needed!
About an hour before you’re ready to serve, 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!
Mexican Street Corn Salad, done! This recipe has been a hit since I first made this on a girls’ trip to the beach for a taco bar and when my then 3 year oldabsolutely inhaled it. Thumbs up from 15 diverse women AND a 3-year-old? Yup; it’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
- Refried Beans From Scratch
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! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Mexican Street Corn Salad
Equipment
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
- Char corn: Heat olive oil in a saute pan on medium-high and add corn and diced jalapeno. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
- Add veggies: Add red pepper, onion, and cilantro to a large bowl with charred corn and mix well.
- Make Dressing: In a small bowl, add all dressing ingredients and mix well until smooth.
- Assemble Salad: Add the dressing to the large bowl with the corn and mix well. Add 1/2 cotija cheese and mix well.
- Finish: Add the remaining cheese and some additional cilantro.
- Serve and Enjoy!
I made this recipe for friends as a side dish, but some ended up using it as a dip with corn chips. It was absolutely delicious! I used frozen corn, so I had to char it a bit longer than the recipe specified. I also added an extra tablespoon of mayo. I did prep ahead by mixing the veggies and dressing the night before (storing them separately) and assembled a few hours before the party. I’m not typically a fan of cilantro, but it works in this dish. I will absolutely be making this again & often!!
Thank you so much for sharing Kristine! I agree, it is great as a side salad or a dip and I’m so glad the cilantro worked for you in this, too! Thanks again for taking the time to leave a review! 😀
Uberly delicious! I added crumbled Takis for a fun topping. Quite the tangy and spicy kick! Thanks for the great recipe.
Wonderful to hear! Thanks for sharing!
I have probably made this recipe 15+ times and it’s perfect every time! So tasty and the perfect dip or side. Every time I make it I have someone ask for the recipe- it’s definitely a crowd favorite!! Sometimes I’ll add garlic powder and a little pepper for the dressing, but it’s really perfect as is.
I LOVE to hear it, Murphy!! Thank you so much for sharing and taking the time to leave a review!
I made this for tge first time, it was a great hit! We tried it both cold and hot and loced it both ways. It’s going to be a go-to side for my summer parties!
So great to hear, Todd! Thanks so much for sharing!
This was wonderful! I was out of regular paprika and substituted lightly smoked paprika. It added a nice flavour.
Love your recipes!! 🇨🇦
So wonderful to hear, Carol! Thank you so much for sharing!
Is this served warm or cold?
You can serve it either way! Although the only cooked part of the salad is the corn. We prefer it cold. Enjoy!
Can you substitute lemon in for the lime? I ran out of limes and only have lemon and no way to get the lime in time for party.
Yup! It will change the flavor a little but it will still be delicious ☺️
Made for a pot luck at work, it was a hit. Everyone wants the recipe. Love it warm or cold. Made it the night before and all the flavors mix together for yummy, delicious.
Great to hear, Willy! Thanks so much for sharing and taking the time to leave a review!
Delicious! This is a favorite of ours!
Great to hear, Kim! Thanks for sharing!
I see the recipe says refrigerate for up to 8 hours but can I make this and refrigerate overnight? Maybe leave out the cheese until morning?
Hi Lisa! You can totally prep this the night before. Prep the veggies and dressing separately, then assemble it all a hour or so before serving. Enjoy!
I adore this salad! It’s perfect for summer BBQs or as a side at home. Always a crowd favorite.
Love to hear it, Sarah! Thanks so much for sharing!