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 will eat a bowl of this in 5 mins. Dangerously great.
Def been known to happen! Thanks so much for sharing, Mary!
Really liked this! I tried it before adding my own modifications and as-is it’s fantastic. I also added about a tablespoon of Hidden Valley Ranch Fiesta dip and it was a great addition. I will definitely be making this again!
So delicious and SO easy to make! This recipe is a regular standby for me to bring to potlucks as it’s always a crowd pleaser, it’s healthy, and it’s gluten free for those times when you have a mixed crowd and some have dietary limitations. Thanks Tracy!! ❤️
Thank YOU, Alicia! I’m so happy to hear that you enjoy it. Thank you so much for taking the time to leave a review! 😀
Incredibly easy and DELICIOUS!
I served it with Josefina tortilla chips but honestly it would taste amazing as a garnish on a salad.
I am an incredibly picky eater and not a huge fan of raw peppers but something about this really hit the spot!
I wasn’t able to char the corn on the stove but placing it on a baking sheet under a high broiler did the trick!
Recommend this recipe!!!
So glad you enjoyed it!! Thank so much for sharing and taking the time to leave a review 🙂
How large is one serving?
Hi Sue! It’s a little over 3/4 cup 🙂 Enjoy!
I can’t wait to try this! Question – if using fresh corn, would I boil it first or just put it in the pan raw to char it?
Hi Mel! You can add it raw off the cob to the pan, it’ll cook while it chars. Enjoy!! 😊
Made this tonight just for mysef! It was so good, although my corn seemed a little tough after frying, but all the add ins were Super good! I used frozen corn, next time, and there Wii be a next time, I’ll use fresh corn! I get the other reviewer that said she can’t walk by without a spoofull or two! Me too! YUM
Hi Shannon! I’m so happy to hear you enjoyed it! Fresh corn definitely makes a difference – and it is SO hard not to snack on, for sure! Thank you so much for sharing and taking the time to leave a review! 😀
I was asked to bring a salad to a pool party and I made this for something gluten free, light and different. It was amazing!!!! I can’t tell you how many compliments I received.
Thanks for a wonderful recipe
Oh I love to hear that, Sue! Thanks so much for taking the time to share!
Heck yeah! This was soooo good!
Whooo hoo! So glad you enjoyed it, Martina!
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! 🙂
Wow that’s great! I’m sure everyone will love it, and you are correct, 24 oz. 🙂 Enjoy!
This salad is amazing! Every time I walk past the bowl I have to get a fork and take a bite or two!!! Yum! ☆☆☆☆☆
I know the feeling, Vicki! Thanks so much for sharing and taking the time to leave a review!
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.
Yay!! That’s so awesome, Kate. I LOVE to hear it, thank you so much for sharing! Love that takis addition!
Hi-I’m making this for a picnic on Saturday. Do you serve it cold? I’m assuming so, but thought I better check. Thanks!
Yup! Enjoy! Let me know what you and the other picnic goers think! 😀