The essence of Mexican street food comes alive in this Mexican Street Corn Salad. It’s a deconstructed twist on elote, with all the smoky, creamy, tangy notes you love—wrapped up into one vibrant and shareable dish. Grilled corn is the star, infused with spices, lime, garlic, and a luscious mayo-based dressing, all tossed together with queso fresco, red onion, jalapeño, and fresh cilantro.
Whether served as a side, taco topping, or a scoopable dip with tortilla chips, this salad brings a bold punch of flavor that satisfies with every bite. Perfect for backyard gatherings, Taco Tuesdays, or as a potluck favorite, this crowd-pleasing dish makes summer (and any season) taste like a fiesta.
Full recipe:
Ingredients:
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6–8 large ears of corn (to yield about 6 cups), husked and silk removed
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2 tablespoons salted butter, melted
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1 tablespoon olive oil
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1/2 cup mayonnaise
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4 tablespoons fresh lime juice
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1 teaspoon salt
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1/2 teaspoon lemon pepper
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1/2 teaspoon smoked paprika
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1/4 teaspoon ground cumin
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3 cloves garlic, minced
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1 cup crumbled queso fresco (reserve 1/4 cup for garnish)
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1 medium jalapeño, seeded and finely diced
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1 small red onion, finely diced
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1/4 cup chopped fresh cilantro
Directions:
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Preheat a gas grill to medium or heat charcoal grill until coals are ash white.
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Mix together melted butter and olive oil, then brush over the corn. Reserve leftover mixture for dressing.
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Grill the corn for 10–12 minutes, turning frequently, until all sides are charred and tender. Remove from grill.
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When cool enough to handle, remove corn kernels with a sharp knife or corn stripper.
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In a medium bowl, whisk the reserved butter/oil mixture with mayonnaise, lime juice, salt, lemon pepper, paprika, cumin, and garlic.
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Add the grilled corn, 3/4 cup queso fresco, jalapeño, red onion, and cilantro. Mix until fully combined.
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Serve immediately or chill before serving. Garnish with the remaining cheese and cilantro if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 227 kcal | Servings: 10 servings
A Flavor-Packed Twist on a Classic Street Food
Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish inspired by the beloved Mexican street snack Elote. Traditionally, elote is corn on the cob grilled to perfection, slathered in creamy mayonnaise, seasoned with chili and lime, then topped with crumbled cheese. This salad takes all the best parts of elote—smokiness, creaminess, tanginess—and turns it into an easy-to-eat, crowd-pleasing bowl of goodness.
Instead of serving it on the cob, the kernels are cut off and mixed with a creamy lime dressing, cheese, and fresh herbs. This deconstructed version is more versatile and accessible, perfect for potlucks, picnics, or weeknight dinners.
The Cultural Roots of Mexican Street Corn
Street corn is a cornerstone of Mexican street food culture. Vendors across Mexico sell grilled corn on the cob, slathered with mayo, lime, chili powder, and cheese. It’s a snack that perfectly balances bold, bright, and comforting flavors.
In Mexico, this corn is often referred to as elote (corn on the cob) or esquites (corn removed from the cob and served in cups). The salad version—Mexican Street Corn Salad—draws inspiration from esquites, and has grown in popularity in the U.S. and other parts of the world for its ease of serving and bold flavor.
Why This Mexican Street Corn Salad Is So Popular
There are many corn salad recipes out there, but this one stands out for several reasons. Here’s why it’s a must-have in your recipe collection:
1. Bold, balanced flavor:
The combination of charred sweet corn, creamy mayo, zesty lime, fresh cilantro, and crumbled queso fresco creates a flavor explosion. The heat from jalapeños and smoky notes from paprika and cumin elevate it even more.
2. Easy to prepare:
You can make this with fresh corn in summer or use frozen corn in cooler months. It’s quick to whip up, with very little prep time, and can even be made ahead for convenience.
3. Crowd-pleaser:
Whether served as a side, dip, or topping, this salad consistently impresses at barbecues, potlucks, and dinner parties. It’s vegetarian-friendly and adaptable for dietary preferences.
4. Versatile:
This salad can be served warm or chilled. You can also pair it with tacos, grilled meats, or even spoon it over nachos or into burrito bowls.
5. Nutrient-rich ingredients:
Corn is high in fiber and antioxidants. Add in fresh herbs, lime juice rich in Vitamin C, and healthy fats from olive oil and you’ve got a dish that’s both delicious and nourishing.
Health Benefits of Corn and Fresh Ingredients
While indulgent in flavor, Mexican Street Corn Salad offers a variety of nutrients:
- Corn is rich in fiber, which aids digestion, and also contains important antioxidants like lutein and zeaxanthin, beneficial for eye health.
- Olive oil provides monounsaturated fats which are heart-healthy.
- Cilantro is rich in antioxidants and may have antimicrobial properties.
- Jalapeños contain capsaicin, which has been linked to metabolism-boosting benefits.
- Lime juice is packed with Vitamin C, great for the immune system.
This makes it not just a tasty dish, but one that contributes to a well-rounded, wholesome diet when consumed in moderation.
Make It Your Own: Variations and Substitutions
One of the best parts about this recipe is how customizable it is. Here are some ways you can tweak it to fit your taste or pantry:
- Use frozen corn: No fresh corn on the cob? Use frozen corn, roast it in the oven for a similar charred effect, and follow the rest of the recipe.
- Try a different cheese: Queso fresco is mild and creamy, but cotija (saltier and more aged) or even feta can be great substitutions.
- Add protein: Mix in grilled shrimp, shredded chicken, or black beans to make it a hearty meal.
- Spice it up: Add more jalapeños or a dash of cayenne pepper for extra heat.
- Make it vegan: Use plant-based mayo and skip the cheese or replace with a vegan alternative.
Serving Suggestions: From Side Dish to Star of the Plate
Mexican Street Corn Salad is incredibly flexible. It shines in various settings:
- As a BBQ side dish: Serve alongside burgers, grilled chicken, ribs, or steak. It balances out rich meats with its tangy zest.
- As a taco topper: Spoon it onto tacos for extra flavor and texture—especially great on fish or shrimp tacos.
- With tortilla chips: Serve it like a dip at parties or gatherings. It’s more exciting than your average salsa or guacamole.
- In a burrito bowl: Combine it with rice, beans, and grilled meat for a complete and satisfying bowl.
- At potlucks and picnics: This dish travels well and can be served chilled or at room temperature.
Tips for Making the Best Mexican Street Corn Salad
To ensure your salad turns out perfect every time, keep these tips in mind:
1. Char your corn well:
That smoky, slightly crispy edge on the corn brings the “street” flavor to the dish. Use a grill or broil in the oven if necessary.
2. Use fresh ingredients:
Fresh lime juice, garlic, and herbs will always give the best flavor. Avoid bottled lime juice if you can.
3. Don’t overdress:
Add the creamy dressing gradually to avoid making the salad too heavy. You can always add more later.
4. Chill it (if needed):
While it can be served warm, chilling it for 30 minutes lets the flavors meld together beautifully.
5. Garnish for impact:
A sprinkle of reserved cheese and fresh cilantro on top before serving adds visual appeal and extra flavor.
Storage and Make-Ahead Tips
Mexican Street Corn Salad stores well in an airtight container in the refrigerator for up to 3 days. This makes it a great option for meal prep or make-ahead events.
However, if you’re preparing it in advance, consider holding off on adding the cilantro and reserved cheese until right before serving for the freshest flavor and texture.
Pairing Ideas: What to Eat With Mexican Street Corn Salad
This dish pairs beautifully with a wide array of Mexican or Latin-inspired dishes. Here are some delicious combinations:
- Grilled Carne Asada or Pollo Asado – The smoky corn salad complements the charred flavor of grilled meats.
- Taco Tuesday Spread – Use it as a topping or side with your favorite tacos.
- Fajita Night – Serve alongside sizzling peppers, onions, and your choice of protein.
- Vegetarian Burrito Bowls – Add it to rice, beans, avocado, and salsa for a hearty meatless meal.
- Quesadillas or Enchiladas – A great way to add a fresh, creamy, and spicy contrast.
How This Dish Stands Out in a Crowd
In a world of endless salad options, Mexican Street Corn Salad offers something refreshingly different. It breaks away from the leafy greens and leans into bold, smoky, creamy, tangy territory. It’s satisfying yet light, colorful yet simple to make.
Whether you’re planning a summer cookout or looking to spice up your weekday dinner rotation, this dish brings festive flavor with minimal effort.
Conclusion
Mexican Street Corn Salad isn’t just a recipe—it’s a celebration of flavor, culture, and versatility. Rooted in traditional Mexican street fare, it brings a modern twist that’s easy to prepare and guaranteed to be a hit with guests and family alike.
Its ingredients are accessible, the preparation is straightforward, and the results are always crowd-pleasing. This is the kind of dish that earns you recipe requests at parties and becomes a family staple after one try.
Add it to your summer menu, your taco bar, or your weekly dinner plan—you won’t regret it.