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 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! 😀