This Mexican street corn salad is a dream come true for elote lovers. Creamy, zesty, and smoky with just the right amount of spice to complement the sweetness of the corn, it’s an easier-to-eat twist on the classic you crave.
This Mexican street corn salad is a creamy, spicy twist on the classic Mexican street corn, packed with bold flavors and just the right kick from fresh jalapeños. It brings together all the best parts of elote but transforms it into an easy-to-serve salad. As fun as corn on the cob is, it is kind of a mess, and this salad gets rid of the problem.
And the flavors!? Perfectly balanced. The heat from the jalapeño is mellowed by the cool, creamy, tangy dressing, while fresh lime juice adds a zesty brightness. A sprinkle of smoked paprika adds depth and a touch of smokiness, while salty, savory crumbled Cotija cheese ties everything together. Perfect for Cinco de Mayo and/or summer BBQs, pair it with tacos or grilled chicken, or use it as a dip with your favorite tortilla chips (and some of my Roasted Tomato Salsa). The possibilities are endless!
This Mexican Street Corn Salad Has All the Flavor of Elote
You just found the perfect summer recipe. Here’s why you should make it right now:
- Bold, Balanced Flavors. Creamy, tangy, and smoky with a zesty pop of lime, natural sweetness from the corn, and just the right kick of heat from fresh jalapeños, this salad has it all. Get ready to fall in love.
- A Mess-Free Take on Elote. This street corn salad is everything good about classic Mexican street corn (aka elote), but it’s all taken off the cob! So it’s so much easier (and less of a mess) to eat.
- Highly customizable. You can easily adapt this corn salad to suit your taste. Adjust the spice level, or add fun ingredients like bacon, avocado, or jicama for extra flavor and texture. You can even try grilling the corn to enhance its smoky sweetness!
What You’ll Need
Ready to head to the store? Here’s what you’ll need for this creamy, flavorful Mexican street corn salad recipe (see the recipe card below for precise measurements):
- Butter – You can use olive oil instead, if you’d like.
- Corn – You can buy whole corn cobs, shuck them, and cut the kernels off. Or use canned or frozen corn (thawed and drained). Corn on the cob might be nice if you want to grill it first.
- Sour cream and Mayonnaise – Plain Greek yogurt would be a fine substitute for either, but keep in mind it’ll change up the flavor.
- Garlic – Make sure to mince it up nice and fine so you don’t end up with big raw chunks of garlic in your salad.
- Lime juice – Squeeze the lime juice fresh from the fruit. Bottled lime juice has a dull, overly acidic flavor I don’t love.
- Seasoning – I used smoked paprika, salt, and pepper. You can use chili powder instead of smoked paprika if you prefer a little more spice and less smokiness. Or use a combination!
- Red onion – Red onion is my favorite for this salad. Chop it up super fine so you don’t end up with big ol’ chunks that overpower your taste buds.
- Fresh chopped cilantro – If you don’t like the flavor of cilantro, you can use parsley instead. Chopped chives would also be a nice addition.
- Jalapeno pepper – Stem, seed, and chop the jalapeno. If you want a little extra heat, you can leave the seeds in.
- Cotija – If you have a hard time finding Cotija, you can use feta instead.
Tips and Variation Ideas
- High heat. In order to get a nice char on the corn, which I love for the visual appeal as well as for the way it deepens the flavor of the dish, you need to get the pan nice and hot. Oh, and don’t stir the kernels too much.
- Don’t crowd the pan. Make sure the corn kernels have plenty of room to breathe in the pan. If the pan is overcrowded, the corn will steam rather than char.
- Grill the corn. To add a smoky(er) twist to this Mexican street corn salad, consider grilling the corn (on the cob) before removing the kernels and tossing them with the rest of the salad ingredients.
- Spice adjustment. If you love all things spicy, consider adding a bit more jalapeno or some chili powder. Alternatively, serve the corn salad with your favorite hot sauce. If you need this salad to be a little less spicy, simply use less jalapeno (or none at all).
- Creative additions. Mix some cooked, crumbled bacon into your salad for a savory, smoky flair, diced avocado for a creamy surprise, or diced jicama for a little extra crunch.
What Goes With Esquites?
Mexican street corn salad (also known as esquites) is one of those side dishes people get even more excited about than the main course. It has the ability to complement and elevate any Mexican-ish feast. I love serving it with a hearty main, such as my Mexican Chicken Casserole or these Spicy Sriracha Shrimp Tacos.
It’s also awesome as an appetizer! Serve it up next to a bowl of tortilla chips and my Roasted Tomato Salsa. Throw in a Mango Margarita and then maybe some Tres Leches Cake for dessert, and you won’t even know what hit you!
How to Store
- Refrigerator. Once fully cooled, seal any leftover salad in an airtight container and store it in the fridge for up to 4 days.
- Freezer. I don’t honestly love freezing this salad because it doesn’t thaw well (the dressing gets kind of watery). That said, you can seal any fully cooled leftovers in an airtight freezer-safe container and store in the freezer for up to 3 months. Allow the street corn salad to thaw in the fridge before serving.
Mexican Street Corn Salad
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Ingredients
- 1 tablespoon butter (or olive oil)
- 4 cups corn (cut from the cob, about 4-5 ears)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 clove garlic (minced)
- 2-3 tablespoons lime juice
- ¼ teaspoon smoked paprika (or chili powder)
- ¼ teaspoon salt
- Pepper (to taste)
- ⅓ cup red onion (finely chopped)
- ¼ cup fresh chopped cilantro
- 1 jalapeno pepper (stemmed, seeded and chopped)
- ½ cup cotija or feta cheese (crumbled)
Instructions
- Heat the butter or olive oil in a large pan over high heat.
- Add the corn and cook until corn is cooked and charred, about 5 minutes. Don’t stir too much or it won’t char well.
- While corn chars, combine the sour cream, mayonnaise, garlic, lime juice, paprika, salt and pepper in a large bowl.
- When the corn is done cooking, pour it into the large bowl with the mayonnaise mixture and stir together. Allow to cool for a few minutes.
- Add the onion, cilantro and jalapeno and toss to combine in the sauce.
- Garnish with cheese, additional cilantro and paprika and serve.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
My family and neighbors loved this! Easy to make and really good
I’m so glad it was a hit!
How would I go about tripling this recipe?
I can’t stand the taste of cilantro. Tastes like soap to me. Is there something I can substitute for it? Thank you.
I don’t know of a substitute but you could leave it out.
Can this be made ahead of time?
Sure. It is best when it’s warm though so you may want to warm it back up before serving.