Mexican Street Corn Salad (Crazy Easy)

If you’re looking for a crazy easy, flavor-packed, and summer-perfect side dish, look no further than Mexican Street Corn Salad. Inspired by the popular Mexican street food elote, this dish transforms smoky, charred corn into a zesty, creamy, and utterly addictive salad that’s perfect for BBQs, taco nights, or served as a dip with chips.

This Mexican Street Corn Salad—also known as esquites—captures the magic of grilled corn slathered in mayo, chili, lime, and crumbled cotija cheese, without the mess of eating it off the cob. For those unfamiliar with cotija, it’s a crumbly, salty Mexican cheese that adds a rich umami punch. You can explore more about its flavor and substitutes in this Serious Eats guide on cotija cheese.

What makes this dish even better is how easy it is to customize and prepare. Whether you’re using fresh corn or pantry-staple canned corn, the secret is achieving a perfect char. If you’re unsure about the best method, check out this guide to grilling corn from Bon Appétit for professional tips that deliver restaurant-quality results.

What is Mexican Street Corn Salad?

Mexican Street Corn Salad is a deconstructed version of elote, the beloved grilled corn sold by vendors in Mexico and the Southwestern U.S. While elote is served on the cob, smothered in creamy, spicy toppings, esquites is served off the cob, tossed in a bowl with similar ingredients.

• Elote = corn on the cob
• Esquites = corn in a cup (salad-style)
• Both feature lime, mayonnaise or crema, cotija cheese, and chili powder

This dish is a fusion of smoky, creamy, tangy, and spicy flavors in every bite.

Ingredients You’ll Need

Here’s a list of everything that goes into making this easy street corn salad:

• Corn kernels (fresh, frozen, or canned — about 4 cups)
• Mayonnaise (or substitute with sour cream or Greek yogurt)
• Lime juice (freshly squeezed for best flavor)
• Garlic (optional, not traditional but delicious)
• Cotija cheese (or use feta/parmesan if unavailable)
• Chopped cilantro
• Green onions
• Diced jalapeño (adds spice)
• Chili powder
• Salt to taste

Want to know more about the health value of corn? You can review its nutritional benefits via the USDA’s corn nutrient profile.

How to Cook the Corn (2 Methods)

Charred corn is what brings the street flavor home. Here’s how you can get that signature taste:

• Grilled Corn (Best Option)
  • Grill whole ears of corn until charred on all sides
  • Slice kernels off once cooled
• Pan-Seared Corn (Fast & Easy)
  • Use drained canned or thawed frozen corn
  • Sear in a hot skillet with olive oil until browned

Pro tip: Avoid boiling the corn if you want that signature smoky flavor.

Step-by-Step: How to Make Mexican Street Corn Salad

1. Make the Dressing
   • Mix mayonnaise, lime juice, and garlic in a large bowl
2. Cook the Corn
   • Use one of the methods above to brown the corn
3. Assemble the Salad
   • Add corn to the dressing
   • Stir in cotija cheese, chopped jalapeño, green onion, and cilantro
   • Season with chili powder and salt
4. Serve or Chill
   • Can be served warm or cold
   • Refrigerate for 30 minutes for a chilled version

Nutrition & Healthy Swaps

One serving (about ¾ cup) of Mexican Street Corn Salad delivers:

• ~286 calories
• 15g fat
• 8g protein
• 36g carbs
• High in Vitamin C and fiber

Make it healthier:

• Swap mayo with half Greek yogurt and half light sour cream
• Use less cheese or a low-fat variety
• Add more veggies like bell pepper or black beans

Tips for the Best Flavor

• Drain canned or thawed corn well to avoid watery salad
• Add cayenne pepper for extra heat—go slow!
• Fresh lime juice gives the best tang
• Refrigerate before serving to meld the flavors

Custom Variations

Want to make it your own? Try these ideas:

• Add diced avocado or black beans
• Stir in crumbled bacon for a smoky twist
• Use Tajin seasoning instead of chili powder
• Replace cotija cheese with parmesan or feta
• Make it a dip with air fryer tortilla chips

What to Serve With It

This zesty corn salad pairs well with:

• Carne asada tacos
• Chicken fajita quesadillas
• Grilled shrimp or steak
• Nachos, burrito bowls, or even as a burger topping

Or just scoop it with chips for a next-level party dip!

Make-Ahead and Storage Tips

• Make-ahead: Combine everything except the dressing and refrigerate up to 2 days
• Store leftovers: In an airtight container for up to 3 days
• Do not freeze: The texture of the cheese and herbs won’t hold up well after thawing

FAQs: Mexican Street Corn Salad

What’s the difference between elote and Mexican Street Corn Salad?
Elote is corn served on the cob with toppings; esquites (street corn salad) is the same concept served in a bowl with kernels.

Is Mexican Street Corn Salad served hot or cold?
Traditionally, it’s served warm or at room temperature, but many enjoy it chilled.

Can you freeze this salad?
No. The fresh ingredients like herbs and cotija cheese don’t freeze or thaw well.

What kind of corn is best?
Use sweet corn, especially if in season. It balances the rich dressing with natural sweetness.

How can I make it spicier?
Add diced serrano peppers or a dash of cayenne. You can also stir in a spoonful of chipotle in adobo sauce for smoky heat.

Final Thoughts

Mexican Street Corn Salad is more than just a side dish—it’s the life of the summer party. Easy to throw together, endlessly customizable, and loaded with flavor, texture, and color, this is a go-to recipe you’ll return to all year long.

Whether you grill your corn or pan-sear it in a pinch, don’t skip the lime, chili, and cotija. That trio is what makes this salad sing. And remember, you don’t need to be a pro chef to whip up something bold and vibrant. With just 30 minutes and a few pantry staples, you’ll be digging into the best corn salad of your life.

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