Mexican Street Corn Salad (Esquites)

There’s something magical about the combination of sweet charred corn, tangy lime, creamy mayo, and spicy chili that makes Mexican street corn (elote) absolutely irresistible. This Mexican Street Corn Salad, also known as esquites, takes all those incredible flavors and transforms them into an easy-to-eat side dish that’s perfect for everything from casual backyard barbecues to fancy dinner parties.

As someone who fell in love with authentic Mexican street corn while traveling through Mexico City, I’ve spent years perfecting this off-the-cob version that captures all the traditional flavors while making it more accessible for group gatherings. Trust me, once you try this salad, you’ll never look at corn the same way again!

Why You’ll Love This Mexican Street Corn Salad

This recipe has become one of my most requested dishes at family gatherings, and here’s why:

• Easy to eat: All the flavors of elote without the mess of eating corn on the cob
• Make-ahead friendly: Can be served warm or cold
• Customizable heat level: Easily adjust the spiciness to your preference
• Perfect for parties: Scales up easily for larger gatherings
• Budget-friendly: Uses simple, affordable ingredients
• Year-round option: Works great with fresh or frozen corn

The best part? You can have this ready in about 25 minutes, making it perfect for both planned gatherings and last-minute potluck invitations.

Ingredients You’ll Need

For the corn base:

• 6 cups fresh corn kernels (from about 8 ears) or frozen corn
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the dressing:

• ⅓ cup mayonnaise
• ⅓ cup Mexican crema or sour cream
• 3 tablespoons fresh lime juice (from about 2 limes)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)

For assembly:

• ½ cup cotija cheese, crumbled (plus more for garnish)
• ⅓ cup red onion, finely diced
• 2 jalapeños, seeded and finely diced
• ½ cup fresh cilantro, chopped
• 1 lime, cut into wedges for serving
• Tajín seasoning or chili powder for garnish

How to Make Perfect Mexican Street Corn Salad

Step 1: Prepare and Char the Corn

The key to amazing esquites is getting that perfect char on your corn. Here’s how to achieve it:

1. If using fresh corn, shuck the ears and cut the kernels off the cob. If using frozen corn, thaw completely and pat dry with paper towels.
2. Heat oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
3. Add corn in a single layer (work in batches if needed) and let it cook undisturbed for 3-4 minutes until charred on one side.
4. Stir and continue cooking for another 4-5 minutes, stirring occasionally, until corn is charred in spots and fully cooked.
5. Season with salt and pepper, then transfer to a large bowl to cool slightly.

Pro tip: Don’t overcrowd the pan when charring the corn. Working in batches ensures each kernel gets that perfect char rather than steaming.

Step 2: Make the Creamy Dressing

While the corn is cooling, prepare your dressing:

1. In a medium bowl, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, cumin, and cayenne (if using).
2. Taste and adjust seasonings. Add more lime juice for tanginess or cayenne for heat.

Pro tip: For an extra layer of flavor, try roasting your garlic before adding it to the dressing.

Step 3: Assemble the Salad

Now comes the fun part – bringing it all together:

1. To your bowl of charred corn, add the diced red onion, jalapeños, and half of the cilantro.
2. Pour the dressing over the corn mixture and stir to combine thoroughly.
3. Fold in the crumbled cotija cheese, reserving some for garnish.
4. Transfer to a serving bowl and top with remaining cilantro, extra cotija cheese, and a sprinkle of Tajín or chili powder.
5. Serve with lime wedges on the side.

Customization Options

One of the best things about this Mexican Street Corn Salad is how easily it can be adapted:

Heat Level Variations

• Mild: Omit the cayenne and use just one seeded jalapeño
• Medium: Follow the recipe as written
• Spicy: Add extra cayenne and use serrano peppers instead of jalapeños
• Extra Hot: Include some chopped habanero peppers

Cheese Options

• Substitute feta cheese if you can’t find cotija
• Try queso fresco for a milder flavor
• Make it dairy-free by using nutritional yeast

Veggie Add-ins

• Diced bell peppers for extra crunch
• Black beans for protein
• Diced avocado for creaminess
• Cherry tomatoes for color and freshness

Make-Ahead and Storage Tips

This salad is incredibly versatile when it comes to making it ahead:

• Corn: Can be charred up to 2 days in advance and stored in an airtight container
• Dressing: Can be made up to 3 days ahead and kept refrigerated
• Assembled salad: Best within 24 hours but will keep for up to 3 days
• Storage: Keep refrigerated in an airtight container
• Serving: Can be enjoyed cold, room temperature, or slightly warmed

For best results when making ahead:

1. Store the charred corn separately from the dressing
2. Add fresh elements (cilantro, cheese) just before serving
3. Give it a quick stir and taste for seasonings before serving

Serving Suggestions

This Mexican Street Corn Salad pairs beautifully with:

Mexican-themed dinner parties

Main Dishes:

Grilled carne asada

Fish tacos

Enchiladas

Grilled chicken

Burgers

Occasions:

Summer barbecues

Taco Tuesday

Potlucks

Game day gatherings