Mexican Street Corn Salad

Mexican Street Corn Salad—often called esquites—captures the bright, smoky, and creamy flavors of the beloved grilled corn sold by street vendors across Mexico, then turns it into a vibrant, easy-to-eat salad. This dish stands out at summer barbecues, potlucks, and family dinners, thanks to its bold flavors and energizing color. Whether you’re new to making Mexican dishes at home, or you crave something different for your table, you’ll find this recipe strikes a satisfying balance between rustic tradition and modern convenience.

The Appeal of Mexican Street Corn Salad

The magic of this salad starts with chargrilled sweet corn, dressed in a creamy, zesty sauce with just enough spice to wake up your palate. Every bite brings crunch from fresh vegetables and silkiness from the dressing, all rounded off with salty Cotija cheese and bursts of citrus. The dish pays homage to Mexico’s rich food culture, blending easy preparation with show-stopping presentation.

Why make it into a salad? Classic elote (street corn on the cob) tastes great, but it’s not always practical to serve or eat at a gathering. With this recipe, you get all those flavors and none of the mess.

Ingredients for Authentic Flavor

A signature Mexican Street Corn Salad relies on a handful of simple, fresh ingredients. Here’s what you’ll need:

Ingredient	Why It’s Important	Swaps or Notes
Fresh corn on the cob	Delivers sweet flavor and chewy texture	Frozen or canned if not in season
Olive oil	Helps char corn and adds flavor	Avocado oil works too
Red onion	Lends sharpness and color	Shallot for a milder taste
Jalapeño pepper	Adds heat and crunch	Remove seeds to reduce spiciness
Garlic	Deepens flavor*	Use powder in a pinch
Mayonnaise	Creates a creamy dressing	Greek yogurt for a lighter version
Cotija cheese	Salty, crumbly authenticity	Feta or queso fresco as backups
Fresh lime juice	Lifts all the flavors	No real substitute
Chili powder	Smoky and spicy notes	Try chipotle or cayenne as alter.
Smoked paprika	Adds a roasted finish	Regular paprika as last resort
Salt	Balances sweet and savory elements	Adjust to your tastes
Cilantro	Herbal, fresh finish	Parsley if necessary

*Fresh garlic makes a big difference, but you can swap in garlic powder if needed.

Prepping the Ingredients

Char the Corn

Start by grilling or charring the corn. Brushing the cobs with a thin coat of olive oil helps them blister and develop smoky, golden-brown spots. A hot grill works wonders, but a cast iron skillet set over high heat does the trick indoors. Rotate frequently to ensure even color without overcooking.

If using frozen or canned corn, drain thoroughly and pat it dry before adding to a hot skillet. Stir frequently until the corn begins to brown in spots, usually five to eight minutes.

Fresh Vegetables and Aromatics

Dice the red onion finely for just the right crunch and a balanced punch. Finely chop a jalapeño, seeding it first if you want to dial back the spice. Mince the garlic (or use a microplane grater for extra fine texture). These aromatics should be evenly distributed through the salad.

How to Make Mexican Street Corn Salad

The process is as simple as can be:

Grill or Char the Corn. Whether on the cob or loose kernels, achieve a smoky, caramelized finish.
Combine the Dressing. In a large bowl, whisk together mayonnaise, lime juice, smoked paprika, chili powder, salt, garlic, and a sprinkle of Cotija.
Toss Together. Mix the warm (not hot) corn with onions, jalapeños, and the creamy dressing. Fold in the rest of the Cotija cheese and most of the chopped cilantro.
Garnish and Serve. Top with extra cheese, a handful of cilantro leaves, and a dusting of chili powder or smoked paprika.

Serve the salad just-warm or chilled. It keeps its flavor and texture either way.

Making the Dish Your Own

Street corn salad is endlessly adaptable. Here are a few ways to shift the recipe to suit your tastes or ingredients on hand:

Adjust the Spice: Use more or less jalapeño, or swap with serrano or poblano peppers for different heat and flavor profiles.
Dairy Boost or Swap: Mix in sour cream or Greek yogurt for extra tang and lighter calories. Replace some mayo for a less-rich dressing.
Cheese Options: If Cotija isn’t available, try crumbled feta or queso fresco. Parmesan works in a pinch for savoriness.
Add-Ins: Toss in black beans, diced avocado, halved cherry tomatoes, or cooked bacon for heartier salad variations.
Pasta Salad Version: Cook a pound of small pasta shapes. Drain, cool, and mix with the corn, doubling the dressing to ensure enough coverage for the pasta.

Serving Suggestions

Mexican Street Corn Salad shines next to classic summer main dishes. Try pairing it with:

Grilled meats (chicken, steak, sausages)
Fajitas or tacos
Pulled pork sandwiches
Tortilla chips as a dip
Roasted vegetable platters

It also stands alone as a light lunch, especially when you toss in beans or grilled shrimp.

Tips for Success

Char Well: Don’t rush the coloring step on the corn. Those dark spots add depth, accentuating both sweetness and smokiness.
Season to Taste: Taste your dressing before mixing—limes can vary in sharpness, and chili powders in heat.
Mix When Ready: To keep the salad vibrant, toss with the dressing just before serving if possible.
Room or Chilled Temps: While warm corn absorbs flavors best, serving slightly chilled adds refreshing contrast, especially in summer.
Use the Right Dish: Serve in a wide bowl for even distribution of cheese and dressing, so every spoonful gets a bit of everything.

How to Store and Make Ahead

This salad keeps well for several days. Store any leftovers in an airtight container in the fridge for up to four days. If making ahead for a party, prep and store the individual pieces—charred corn, chopped vegetables, and dressing—separately. Mix everything together up to a few hours before serving.

Freezing isn’t recommended, as the creamy dressing loses its texture when thawed.

Frequently Asked Questions

Can I make Mexican Street Corn Salad vegan?
Yes—swap the mayonnaise for a vegan version, use your favorite plant-based cheese, and check that all other ingredients fit your dietary needs.

What corn is best for this salad?
Peak-season fresh sweet corn gives the best flavor, but good-quality frozen works well. Just make sure to dry and toast it in a skillet.

Is Mexican Street Corn Salad spicy?
It’s moderately spicy by default, but you control the level. Remove pepper seeds for less heat, or add more fresh or ground chili to take it up a notch.

Full Recipe: Mexican Street Corn Salad

Serves: 6
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:
– 6 ears fresh corn (or 5 cups kernels)
– 2 tablespoons olive oil
– 1 small red onion, diced
– 1–2 jalapeño peppers, seeded and minced
– 2 garlic cloves, minced
– 1/2 cup mayonnaise (or Greek yogurt)
– 1 1/2 cups Cotija cheese, crumbled
– 3 tablespoons fresh lime juice (about 2 limes)
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon kosher salt (plus more to taste)
– 1/2 cup fresh cilantro, chopped

Instructions:
1. Brush corn cobs lightly with olive oil. Grill over medium-high heat until charred all over, 2–3 minutes per side. Let cool slightly, then cut kernels from cobs.
2. In a large bowl, whisk mayonnaise, lime juice, chili powder, smoked paprika, salt, and garlic.
3. Add charred corn, onion, jalapeño, most of the Cotija, and most of the cilantro. Toss to combine.
4. Taste and adjust salt, lime, or chili powder as you like.
5. Spoon into a serving dish. Garnish with remaining cheese and cilantro.

Serving Tip:
This salad pairs beautifully with grilled chicken, steak, or a taco spread. It also doubles as a fun dip for tortilla chips or pretzel thins.

Mexican Street Corn Salad is comfort food with a punchy, modern twist. Each scoop brings you crunch, tang, smoke, and creaminess. Make a double batch—you’ll need it.