🌽 Mexican Street Corn Salad (Esquites) – A Flavor-Packed Side Dish!

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If you’ve ever had Mexican street corn (elote), you know how irresistible it is. Grilled corn smothered with creamy mayo, tangy lime, spicy chili powder, and crumbled Cotija cheese makes for a savory, smoky, and sweet bite that’s packed with flavor. But if you prefer to skip the grill or want a dish that’s easier to serve at a party, Mexican Street Corn Salad (also known as Esquites) is the perfect alternative.

This version of street corn is made with fresh or frozen corn kernels, mixed with the same tangy, creamy, spicy dressing you love, and it’s served cold, making it the ideal side dish for BBQs, picnics, or taco nights. It’s easy to prepare, visually stunning, and offers a delightful balance of flavors with a wonderful crunch.

🔧 Recipe Preparation Equipment

To make this flavorful Mexican Street Corn Salad, you’ll need:

  • Large mixing bowl for tossing the salad
  • Small bowl for preparing the dressing
  • Spoon or whisk for mixing
  • Measuring spoons and cups for accurate measurements
  • Pan or grill for cooking the corn (optional if using fresh corn)
  • Knife and cutting board for chopping cilantro and other ingredients
  • Tongs for mixing the salad (optional but useful)

🛒 Ingredients

For the Salad:

  • 4 cups fresh corn kernels (or frozen corn)
  • 1/2 cup mayonnaise (preferably Mexican crema or sour cream)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon chili powder (or more for extra heat)
  • 1/2 teaspoon smoked paprika
  • 1/2 cup Cotija cheese, crumbled (or feta cheese as an alternative)
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste

Optional Add-ins:

  • Jalapeños, finely chopped, for extra heat
  • Garlic, minced, for additional flavor
  • Avocado cubes for creaminess and texture

🍽️ How to Make Easy Mexican Street Corn Salad

Step 1: Cook the Corn

To begin, cook your corn kernels. If using fresh corn, grill or pan-roast the corn for about 8-10 minutes until lightly charred, then cut the kernels off the cob. Alternatively, you can use frozen corn, which should be sautéed in a pan for 5-7 minutes until heated through and slightly caramelized.

Step 2: Make the Dressing

In a small bowl, combine the mayonnaise (or Mexican crema/sour cream), lime juice, chili powder, smoked paprika, and a pinch of salt and pepper. Whisk until the dressing is smooth and well combined.

Step 3: Toss the Salad

In a large mixing bowl, add the cooked corn, red onion (if using), and cilantro. Pour the dressing over the corn mixture and toss to combine. Be sure all the corn is well-coated in the creamy dressing.

Step 4: Add the Cheese

Sprinkle the crumbled Cotija cheese over the salad and toss again gently to incorporate. You can add extra cheese if you love that cheesy flavor!

Step 5: Garnish and Serve

Garnish the salad with additional cilantro and a sprinkle of chili powder or smoked paprika for a pop of color. Serve immediately or refrigerate until ready to serve. This salad is best served chilled.

🌈 Variations

🌶️ Add Spice

If you love a spicy kick, add finely chopped jalapeños or a dash of hot sauce to the salad to make it as fiery as you like. You can also mix in a pinch of cayenne pepper for extra heat.

🥑 Add Creaminess

For a richer texture, you can add diced avocado to the salad. It pairs beautifully with the creamy dressing and adds a nice contrast to the crisp corn.

🍗 Add Protein

If you want to turn this salad into a main dish, add grilled chicken or shrimp on top. The smoky grilled flavors complement the tangy corn perfectly.

🌿 Use Fresh Herbs

In addition to cilantro, you could add some fresh basil or mint for a different herbal twist, giving the salad a fresh, aromatic taste.

🧑‍🍳 Cooking Notes

  • Corn: If you can’t find fresh corn or prefer a quicker option, frozen corn works perfectly for this recipe. Just be sure to cook it until slightly golden and caramelized to bring out its natural sweetness.
  • Mayo Substitute: If you prefer a lighter option, substitute half of the mayonnaise with Greek yogurt or sour cream. You can even use a dairy-free version if you’re making this salad vegan.
  • Dressing Consistency: If the dressing is too thick, you can add a little more lime juice or even a splash of milk to thin it out slightly.

🍴 Serving Suggestions

This Mexican Street Corn Salad pairs wonderfully with a variety of dishes:

  • Tacos: Serve alongside your favorite taco fillings, like grilled chicken, shrimp, or carne asada. The creamy corn salad complements the spices in the tacos perfectly.
  • BBQ Dishes: This salad makes an excellent side dish for grilled meats, such as burgers, ribs, or chicken wings.
  • Grilled Vegetables: Pair it with grilled vegetables like zucchini, bell peppers, and onions for a delicious, light meal.

💡 Helpful Tips

  • Make Ahead: This salad can be made ahead and stored in the fridge for up to 2 days. The flavors meld together even more as it sits, so it’s a great make-ahead dish.
  • Adjust the Heat: If you want to adjust the heat level, start with a small amount of chili powder and work your way up. You can also use chipotle powder for a smoky flavor.
  • Serve Chilled: The salad is best served chilled, so refrigerate it for at least 30 minutes before serving to let the flavors develop.

⏱️ Prep & Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

📊 Nutritional Information (Approximate Per Serving)

  • Calories: 250
  • Protein: 5g
  • Carbs: 26g
  • Fat: 17g
  • Sugar: 4g
  • Fiber: 3g
  • Sodium: 400mg
  • Vitamin A: 10% DV
  • Vitamin C: 15% DV
  • Calcium: 8% DV
  • Iron: 4% DV

❓ FAQs

Q: Can I make this salad spicy?

Yes! Add more chili powder, cayenne pepper, or finely chopped jalapeños to amp up the heat and make it as spicy as you like.

Q: Can I use frozen corn?

Absolutely! Frozen corn works just as well as fresh. Just be sure to cook it until it’s heated through and slightly caramelized to bring out the sweetness.

Q: Can I use a different cheese?

While Cotija is traditional for Mexican street corn, you can substitute with feta or even Parmesan if needed. Cotija adds a unique crumbly texture that’s hard to replicate, but the flavor will still be delicious with any of these cheeses.

✅ Conclusion

This Mexican Street Corn Salad is a flavor-packed dish that brings together the perfect blend of sweetness, spice, and creaminess. It’s an easy-to-make, crowd-pleasing side dish that pairs wonderfully with a variety of main courses. Whether you’re serving it for a casual BBQ, a family dinner, or at a picnic, this salad is sure to be a hit!

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