Imagine all the vibrant, smoky, and creamy flavors of grilled Mexican street corn (Elote), transformed into a convenient, irresistible salad! This Mexican Street Corn Salad, or Esquites, combines sweet corn kernels with creamy mayonnaise, tangy Cotija cheese, fresh lime juice, and a kick of chili powder. It’s a truly addictive side dish that’s perfect for summer gatherings, barbecues, taco nights, or any time you crave a taste of authentic Mexican street food.
Why I Love This Recipe
I’m a huge fan of dishes that deliver big, bold flavors with minimal fuss, and this Mexican Street Corn Salad absolutely nails it! What I truly adore is how it takes the beloved flavors of Elote and makes them portable and spoonable. The sweetness of the corn, especially if it’s grilled, perfectly balances the creamy, tangy dressing, and the salty crumble of Cotija cheese with a kick of chili powder is simply irresistible. It feels incredibly vibrant and satisfying, yet it’s surprisingly straightforward to assemble, making it a fantastic, fuss-free option for any summer meal. It’s always a crowd-pleaser and disappears fast!
Ingredients:
- 4 cups fresh or frozen corn kernels (from about 4 ears of corn)
- 2 tbsp olive oil (if grilling fresh corn)
- ½ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- ¼ cup crumbled Cotija cheese (plus extra for garnish)
- 2 tbsp fresh lime juice (from about 1-2 limes)
- ½ tsp chili powder (such as Ancho or a mild blend)
- ¼ tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
- Optional: 2 tbsp chopped fresh cilantro, for garnish
- Optional: Pinch of cayenne pepper for extra heat
Swaps and Notes
- Corn: Fresh corn kernels (cut from the cob) are highly recommended for the best flavor and texture, especially if grilled or charred. Frozen corn kernels (thawed) are a convenient substitute. Canned corn can also be used, but drain and pat dry very well.
- Mayonnaise & Sour Cream/Crema: This combination creates the creamy, tangy base. Mexican crema is ideal for authentic flavor. Plain Greek yogurt can be substituted for sour cream for a lighter, tangier version.
- Cotija Cheese: This salty, crumbly Mexican cheese is key for authentic flavor. If unavailable, crumbled feta cheesecan be a good substitute for the saltiness, though the flavor will differ.
- Lime Juice: Freshly squeezed lime juice is essential for brightness and tang.
- Chili Powder: Use a good quality chili powder. Ancho chili powder offers a mild, smoky heat. Adjust quantity based on your preferred spice level. A pinch of cayenne pepper can add more kick.
- Fresh Cilantro (Optional): Adds a vibrant, fresh, herbaceous note.
- Red Onion (Optional): A few tablespoons of finely diced red onion can add extra bite and color.
Instructions:
1. Cook the Corn: If using fresh corn, cut the kernels from the cobs. You can grill the corn first (or grill whole cobs, then cut off kernels) for a smoky flavor. To do this, toss fresh corn kernels with 1 tablespoon olive oil and grill/pan-sear over medium-high heat for 5-7 minutes until lightly charred. If using frozen or canned, simply thaw frozen corn or drain canned corn well.
2. Prepare the Dressing Base: In a large mixing bowl, combine the ½ cup mayonnaise, ¼ cup sour cream or Mexican crema, ¼ cup crumbled Cotija cheese, 2 tablespoons fresh lime juice, ½ teaspoon chili powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Whisk everything together until the dressing is smooth and well combined.
3. Combine & Toss: Add the prepared 4 cups corn kernels to the bowl with the dressing. If adding optional diced red onion, add it now. Gently toss everything together until all the corn and any other vegetables are evenly coated with the creamy dressing.
4. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the Mexican Street Corn Salad for at least 30 minutes, or preferably 1 hour, to allow the flavors to meld together and for the salad to chill thoroughly.
5. Garnish & Serve: Give the salad a gentle stir before serving. Garnish with extra crumbled Cotija cheese and fresh chopped cilantro. Serve chilled as a refreshing and flavorful side dish. Enjoy your delicious Mexican Street Corn Salad!
Tips for Success
- Grilled Corn for Best Flavor: Grilling or charring the corn adds an authentic smoky depth.
- Cotija Cheese: Don’t skip this if you want authentic flavor! Its salty, crumbly texture is unique.
- Fresh Lime Juice: Crucial for the bright, zesty tang that balances the creaminess.
- Adjust Spice: Taste the dressing and corn mixture and adjust chili powder or add cayenne to your preference.
- Chill Time is Key: Allowing the salad to chill lets the flavors meld and become even more delicious.
- Serve Cold: This salad is best served well-chilled.
Serving Suggestions and Pairings
This Mexican Street Corn Salad is an incredibly versatile and flavorful side dish, perfect for any casual occasion.
- Taco Night: The ultimate side for any taco, fajita, or burrito night. It would be amazing with Street Corn Chicken Rice Bowl for even more street corn goodness, or with dishes like Beef Nacho Casserole.
- BBQs & Grilling: A fantastic accompaniment to grilled chicken, steak, pork, or shrimp.
- Potlucks & Picnics: Easy to transport and always a crowd-pleaser.
- With Chips: Serve as a dip with sturdy tortilla chips (This Crockpot Nacho Dip Is the Reason I Never Have Leftovers is another great dip, too!).
- Beverages: A cold Mexican soda, iced tea, or a refreshing glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
- For other flavorful and comforting corn or Tex-Mex inspired dishes, check out these Chefmaniac.com favorites:
Storage and Leftover Tips
This salad is excellent for making ahead and enjoying as leftovers.
- Make Ahead: This salad actually tastes better after it has had time to chill and for the flavors to meld, so making it 1-2 hours in advance (or even the day before) is recommended.
- Refrigeration: Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to deepen.
- Freezing: Freezing is not recommended for this salad due to the creamy dressing and the texture of corn, which can become mushy upon thawing.
Final Thoughts
This Mexican Street Corn Salad is a truly vibrant, flavorful, and incredibly satisfying side dish that brings the authentic taste of Mexican street food to your table. Its sweet corn, creamy dressing, and zesty kick make it an absolute crowd-pleaser that’s perfect for any occasion. Get ready to savor every delicious bite!
What are your go-to Mexican-inspired side dishes, or do you have a secret ingredient that makes your corn dishes extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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