Mexican Street Corn Salad (Esquites de Elote)
Recipe for a delicious Mexican street corn salad, this is a salad version of the famous Mexican grilled corn, also known as esquites de elote. This creamy, tangy corn salad is made with charred grilled corn kernels tossed in a mayo sour cream lime dressing, mixed with red onion, jalapeño, cilantro, and salty cotija, then finished with Tajín or chili powder for a smoky, zesty kick.
Esquites, also called elote en vaso, consists of grilled corn served in a cup and mixed with a creamy mayonnaise sauce and topped with salty cheese. It is a very popular street food snack in Mexico and is a portable and less messy way to eat grilled elotes (corn on the cob) with same toppings and flavors.
Ingredient Notes
- Fresh corn: The sweet, crunchy base that gets a smoky flavor when grilled. If fresh corn is out of season, you can use canned or frozen corn kernels. If you want to give them that charred look, you can sauté them over high heat in a cast iron skillet.
- Olive oil: Helps the corn char evenly and keeps it from sticking to the grill.
- Mayonnaise: Adds creamy richness that coats every kernel.
- Sour cream: Brings a tangy, smooth balance to the dressing. You can also use Mexican crema if you have it easily available.
- Red onion: Adds crisp bite and sharp flavor to cut through the creaminess.
- Cotija cheese: Cotija is hard aged Mexican cheese, that gives this dish a salty, crumbly finish. If you don’t have cotija available you can replace it with queso fresco or even with crumbled feta, or a mix of feta and parmesan.
- Cilantro: Adds a fresh, herby flavor that brightens the whole salad. If you cannot eat cilantro you can replace it with parsley or basil.
- Jalapeño: Adds a gentle heat to the salad. Remove the veins and seeds to keep it from being too spicy. If you want it extra spicy, replace the jalapeño with a serrano pepper.
- Garlic: Helps boots the savory flavor and adds some contrast to the sweetness of the corn and the saltiness from the cheese.
- Lime juice: Adds brightness to the salad.
- Tajín spice or chili powder: Adds nice flavor with a little kick.
- Smoked paprika: Adds extra smoky depth that pairs perfectly with grilled corn.
- Salt: Brings out the sweetness of the corn and seasons the dressing.
- Black pepper: Adds mild heat and a little extra depth.
How to serve this Mexican street corn (Esquites)
You can serve it as a side dish for any Mexican or Latin inspired meal. It’s great with tacos, either as a side dish or even as a topping for chicken tacos or veggie tostadas. You can also serve it as a side salad for grilled salmon, with grilled steak, or with grilled shrimp, with burgers, etc.
You pair it with rice, beans, avocado and your choice of protein for a street corn bowl. Mix it with pasta for a hearty pasta salad dish, or serve it over salad greens with some chopped tomatoes and avocados for a tasty lunch. You can also serve as a starter or snack in cups with tortilla chips or plantain chips for scooping. It makes a great dish to bring to a potluck or a summer picnic.
Tips for the best Mexican Esquites or street corn salad
- A thin coat of olive oil helps prevent the corn from sticking to the grill and gives a better char.
- Let the grilled corn kernels cool down for 5 minutes so the mayo and sour cream doesn’t get oily or “melt.”
- Queso Fresco or Feta cheese works if cotija isn’t available. You can add a small amount of parmesan for that aged taste.
- Remove jalapeño seeds before dicing them.
- Taste and adjust the flavors to your taste, add more Tajín for a spicier variation or extra Mexican crema for more tanginess.
Frequently asked questions
Can I use frozen or canned corn instead of fresh?
Yes you can, char it in a hot skillet (or grill pan) before mixing, but fresh grilled corn has the best smoky flavor.
How spicy is this Mexican corn salad?
Mild to medium spicy, don’t forget to remove jalapeño seeds to keep it mild, or add extra Tajín/chili powder for more heat. For a non-spicy version, replace the jalapeño with diced green bell pepper and omit the Tajín powder.
Can I serve it warm or cold?
Both! When served warm it tastes comforting and extra smoky, while when served chilled it makes a refreshing dish that can be prepared ahead of time for parties, picnics and cookouts.
How to store this corn salad?
To store, refrigerate in an airtight container for up to 3 days; add a squeeze of lime before serving to brighten it.
Mexican Street Corn Salad (Esquites de Elote)
Ingredients
- 4 ears fresh corn husks removed
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise homemade or storebought
- 2 tablespoons sour cream – can also use Mexican crema
- ½ cup red onion finely diced
- 1/2 cup cotija cheese, crumbled or grated – can use queso fresco or feta (or feta plus some parmesan) as a substitute
- 1/3 cup cilantro chopped
- 1 small jalapeño, veins and seeds removed, finely diced – replace with ½ green bell pepper for non-spicy version
- 2 cloves garlic minced or crushed
- 2 tablespoons lime juice
- 1/2 teaspoon Tajín spice or chili powder – omit or replace with sweet paprika powder for non-spicy version
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the grill to medium-high (about 400–450°F) and clean/oil the grates.
- Brush 4 ears of fresh corn with 1 tablespoon olive oil.
- Grill 10–12 minutes, turning every 2–3 minutes, until lightly charred all over.
- Let cool for 5 minutes.
- Stand each ear upright in a bowl and slice the kernels off the cob.
- In a bowl, add the grilled corn kernels, 1/2 cup finely diced red onion, 1 small diced jalapeño, 1/3 cup chopped cilantro, and 1/2 cup crumbled cotija. Mix well.
- Add the mayonnaise, sour cream, lime juice, minced garlic, Tajín, smoked paprika, salt, and black pepper to the salad bowl.
- Toss until well coated. Taste and adjust any flavors as needed.
- Top with extra cotija, a sprinkle of Tajín, and more cilantro. Serve warm or chilled.
Notes
- Let the grilled corn cool for 5 minutes so the mayo and sour cream doesn’t get oily or “melt.”
- Queso Fresco or Feta cheese works if cotija isn’t available. You can add a small amount of parmesan for that aged taste.
- Can be kept refrigerated in an airtight container for up to 3 days; add a squeeze of lime before serving to brighten it.
Photos of step by step preparation process photos for Mexican Street Corn Salad or Esquites de Elote:
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