Mexican Street Corn Salad
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Get ready to add a new favorite dish to your repertoire because this Mexican Street Corn Salad is the real deal! Also known as Equites, this salad is bursting with flavor and super easy to make, it’s the perfect side dish or light meal for any occasion. Get your taste buds ready for a fiesta!
Mexican Street Corn Salad – Esquites!
Get ready to shake up your taste buds with this Mexican street corn salad, my friends! It’s like a fiesta in your mouth with all the bold flavors and colorful ingredients. Plus, it’s so easy to make, you’ll feel like you’re cheating at cooking. Don’t worry, your secret’s safe with me.
Now, let’s talk about the star of the show – the corn! Grilled to perfection and stripped off the cob, it’s like this little golden nugget of deliciousness. And let’s not forget about the creamy dressing, made with mayo and sour cream, and spiced up with some cumin, and paprika. It’s like a flavor explosion in your mouth, but in a good way. And to top it off, there’s crumbled cotija cheese and fresh cilantro, because everything is better with cheese and herbs. So go ahead, try this Mexican street corn salad and see for yourself why it’s the talk of the town. Your taste buds will thank you!
Why You’ll Love This Mexican Street Corn Salad
- It’s easy to make: This recipe is quick and easy to prepare, making it perfect for those busy weeknights or last-minute gatherings. Plus, with only a handful of ingredients, you won’t have to worry about a complicated grocery list or spending hours in the kitchen.
- It’s bursting with flavor: This dish is packed with bold and delicious flavors, from the smoky grilled corn to the zesty lime dressing and the tangy cotija cheese. It’s the perfect balance of savory and sweet, with just the right amount of spice.
- It’s versatile: Whether you’re looking for a side dish to serve at a barbecue, a light lunch option, or a colorful and flavorful addition to your meal prep, this Mexican street corn salad has got you covered. Plus, it’s a great way to use up any leftover corn you may have in the fridge.
- Corn – you’ll need about 5 ears of corn. I prefer making this salad with fresh corn cut from the cob, but you can use canned or frozen corn as well.
- Olive oil – a little bit of olive oil to cook the corn in.
- Veggies – such as bell peppers, red onion, green onions and a jalapeno pepper.
- Cilantro – lots of fresh cilantro for this recipe. If you don’t like cilantro use parsley, but give it a try, the cilantro really adds a nice fresh flavor to this salad.
- Cotija cheese – which is basically a Mexican version of feta, a bit less salty. I love both, so I don’t mind adding either cheese.
- Avocado – This will give a nice creaminess to our salad.
- Lime Juice – Avoid the bottled stuff, fresh lime juice is a must for any and all Mexican food.
- Spices – ground cumin, smoked paprika, black pepper, salt. Trust me these spices take the dish that extra mile flavor wise.
- Sour cream – We need a bit of tang, some nice acidity to carry through the dish.
- Mayonnaise – This is what Mexican street corn is typically rolled in to help all the spices sticks, the mayo in this recipe has a similar function.
This salad couldn’t be any easier to make. Simply char the corn, put together the salad with the red bell pepper, onion, cilantro, green onions, jalapeno pepper, and avocado, then make the dressing and combine everything together. Garnish with cheese and cilantro and you’re ready to enjoy!
First up, we need to char the corn. Cut the corn off the cob and set it aside. If you’re using canned or frozen corn, you can skip this step. Heat up a large skillet over high heat and add the olive oil. Add the corn and stir it around. Cook for about 3-5 minutes or until the corn starts to char, which is why we’re using high heat. If you’re using frozen corn, you’ll need a couple of extra minutes to get the right charred bits. Now, transfer the corn to a large bowl and let it cool for a few minutes.
Next, let’s put together the salad. Simply add the rest of the ingredients to the bowl, and stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
Finally, let’s garnish the salad with extra cheese and cilantro, if preferred. And that’s it, folks! Your delicious Mexican street corn salad is ready to be enjoyed.
Frequently Asked Questions
What is Esquites?
“Elotes” or “esquites” are Mexican street food snacks made with corn. “Elotes” refers to corn on the cob, while “esquites” are made with kernels cut off the cob and usually served in a cup with mayonnaise, cotija cheese, chili powder, lime juice, and other toppings. In this recipe, we’re making a Mexican street corn salad, which is similar to “esquites” but with some additional ingredients like red bell pepper, avocado, and cilantro.
Can I make this salad ahead of time?
Yes! This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just hold off on adding the avocado until you’re ready to serve, so it doesn’t brown.
Can I use frozen or canned corn instead of fresh corn?
Yes, you can use either frozen or canned corn instead of fresh corn. Just make sure to adjust the cooking time accordingly if you’re using frozen corn.
Can I make this salad without the mayonnaise and sour cream?
Yes, you can make a dairy-free version of this salad by omitting the mayonnaise and sour cream and using a non-dairy yogurt instead. You can also increase the amount of lime juice and olive oil to make a lighter dressing.
Can I use a different type of cheese instead of cotija cheese?
Absolutely! Feta cheese makes a great substitute for cotija cheese in this recipe. You can also use grated Parmesan cheese or queso fresco, depending on your taste preferences.
Can I grill the corn instead of charring it in a skillet?
Yes, grilling the corn is a great option if you prefer. Simply brush the corn with olive oil and grill it over medium-high heat until it’s charred and tender, then cut it off the cob and add it to the salad.
Expert Tips
- Get a good char on the corn. To get that delicious smoky flavor in the salad, it’s important to char the corn really well. Use high heat and stir the corn frequently to make sure it gets evenly charred.
- Use fresh and ripe ingredients. This salad relies on the freshness and flavor of the ingredients, so make sure to use fresh and ripe produce. If you can, shop at your local farmers’ market to get the best quality ingredients.
- Customize to your taste. This salad is very versatile, so feel free to customize it to your taste preferences. Add more jalapeno pepper for extra heat, or use queso fresco instead of cotija cheese. Play around with the flavors until you find your perfect balance.
- Let the salad sit for a bit. After you mix everything together, let the salad sit for a bit to allow the flavors to meld together. This will make the salad even more delicious and flavorful!
- If you’re looking for the coleslaw version of this recipe, check out my new recipe for Mexican Street Corn Slaw!
Storage
This salad can be stored in the refrigerator for up to 2 days. Store the salad in an airtight container, and hold off on adding the avocado until you’re ready to serve, so it doesn’t brown. When you’re ready to eat the salad, give it a good stir and adjust the seasoning as necessary.
Other Delicious Mexican Recipes To Try
- Tres Leches Cake
- Taco Lasagna
- Crockpot Pork Carnitas
- Beef Tamale Casserole
- Antojitos
- 3 Ingredient Mexican Rice
- Carne Guisada
- Pollo Asado (Chicken Asado)
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Mexican Street Corn Salad
Video
Ingredients
- 4 cups corn (about 5 ears, cut from the cob)
- 1 tablespoon olive oil
- ½ medium red bell pepper (chopped)
- ½ small red onion (finely chopped)
- ½ cup fresh cilantro (chopped)
- 6 green onions (chopped)
- 1 jalapeno pepper (diced)
- ½ avocado (chopped)
- 4 tablespoons lime juice (from about 2 limes)
- ½ teaspoon cumin (ground)
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper (ground)
- ¼ teaspoon salt
- 2 tablespoons sour cream (or yogurt)
- 2 tablespoons mayonnaise
- ½ cup cotija cheese (or feta, crumbled)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- Transfer the corn to a large bowl and let it cool for a couple minutes.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
- To serve garnish with additional cheese and cilantro, if preferred.
Equipment
Notes
- Get a good char on the corn. To get that delicious smoky flavor in the salad, it’s important to char the corn really well. Use high heat and stir the corn frequently to make sure it gets evenly charred.
- Use fresh and ripe ingredients. This salad relies on the freshness and flavor of the ingredients, so make sure to use fresh and ripe produce. If you can, shop at your local farmers’ market to get the best quality ingredients.
- Customize to your taste. This salad is very versatile, so feel free to customize it to your taste preferences. Add more jalapeno pepper for extra heat, or use queso fresco instead of cotija cheese. Play around with the flavors until you find your perfect balance.
- Let the salad sit for a bit. After you mix everything together, let the salad sit for a bit to allow the flavors to meld together. This will make the salad even more delicious and flavorful!
- This salad can be stored in the refrigerator for up to 2 days in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
