Go Back
–+ servings
Mexican corn salad in a brown bowl on a countertop, next to the bowl are jalapeños, cilantro leaves, a small bowl with crumbled cheese
Print

Mexican Street Corn Salad (Esquites de Elote)

This Mexican street corn salad is made with grilled corn kernels, cotija cheese, cilantro red onion, jalapeño (optional), tossed in a mayo sour cream lime dressing and topped with Tajín or chili powder.
Course Appetizer, Salad, Side Dish, Snack
Cuisine Latin, Mexican
Keyword Cilantro, Cotija, Elotes, Esquites, Grilled corn, Lime, Mayonnaise sauce, Street food, Tajín
Prep Time 10 minutes
Cook Time 12 minutes
Cooling down time 5 minutes
Total Time 22 minutes
Servings 4 to 6

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.
    Brushing an ear of corn with oil
  • Grill 10–12 minutes, turning every 2–3 minutes, until lightly charred all over.
    Closeup of a charred ear of corn cooking on the grill
  • Let cool for 5 minutes.
    Four grilled ears of corn on a wooden board
  • Stand each ear upright in a bowl and slice the kernels off the cob.
    A white bowl full of kernels of grilled corn
  • 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.
    A white salad bowl with grilled corn kernels, diced onion, diced jalapeño, chopped cilantro and crumbled cheese
  • Add the mayonnaise, sour cream, lime juice, minced garlic, Tajín, smoked paprika, salt, and black pepper to the salad bowl.
    Mayonnaise, sour cream, Tajín, paprika, garlic, lime juice being added to the corn salad
  • Toss until well coated. Taste and adjust any flavors as needed.
    A white bowl with corn salad tossed with a creamy dressing
  • Top with extra cotija, a sprinkle of Tajín, and more cilantro. Serve warm or chilled.
    Closeup shot of a bowl of Mexican street corn salad with cilantro leaves and lime slices on top, in the background there is a bowl of chili powder

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.