Mexican Street Corn Salad

Last summer, I took my kids to our local county fair, and the smell of roasting corn filled the air. We saw a vendor selling individual cobs of elote for eight dollars each. My jaw nearly hit the floor!

As a budget-conscious mom, I knew I could recreate those bold flavors at home without spending a fortune. I went straight to the grocery store, grabbed a few bags of frozen corn, and developed this incredible Mexican Street Corn Salad. This dish, often called “esquites” in Mexico, offers all the creamy, tangy, and spicy flavors of street corn but in a much easier-to-eat format.

My family absolutely fell several levels of love with it. Now, this Mexican Street Corn Salad makes a regular appearance at our Friday night dinners and backyard barbecues. You get the crunch of the corn, the saltiness of the cheese, and the zing of the lime in every single bite.

Plus, you can make this Mexican Street Corn Salad in under twenty minutes. It saves me money and time, which are the two things every busy parent needs more of lately.

Whenever I bring this Mexican Street Corn Salad to a potluck, people beg me for the recipe. They usually assume I spent hours roasting fresh corn over a charcoal grill. I just smile and tell them my little secret.

You do not need an expensive outdoor setup to achieve that smoky, charred flavor. This Mexican Street Corn Salad relies on simple pantry staples and a hot skillet. We call it “sunshine in a bowl” because the bright colors cheer up any dinner table.

Whether you serve it as a side dish or eat it with a bag of tortilla chips, this Mexican Street Corn Salad satisfies every craving. It bridges the gap between a light vegetable side and a hearty comfort food.

Furthermore, it costs less than five dollars to make a massive bowl that feeds my whole family of five. If you want a dish that tastes like a vacation but fits a modest budget, this Mexican Street Corn Salad is your new best friend.

Why You’ll Love This Mexican Street Corn Salad Recipe

You will absolutely adore this Mexican Street Corn Salad because it respects your wallet. Many gourmet salads require expensive oils or rare imported greens. This Mexican Street Corn Salad uses affordable frozen corn and common spices you likely already own.

Even when inflation drives up grocery prices, this recipe remains a steadfast, low-cost option. You can feed a crowd without breaking the bank. Additionally, the versatility of this Mexican Street Corn Salad makes it a winner for meal prepping. You can eat it cold, warm, or at room temperature, and it tastes even better the next day after the flavors meld together.

Another reason to love this Mexican Street Corn Salad is the speed of preparation. On a busy Tuesday night, I do not have time for complex culinary projects. I need food on the table fast.

You can whip up this Mexican Street Corn Salad in about fifteen minutes from start to finish. It requires very little chopping and zero fancy equipment. Moreover, this Mexican Street Corn Salad is incredibly kid-friendly.

While my kids might pick around large chunks of onions in other dishes, they devour the small, colorful pieces in this salad. It helps them enjoy vegetables without a struggle. Finally, this Mexican Street Corn Salad provides a perfect balance of textures. You get the pop of the corn kernels, the creaminess of the dressing, and the crumbly texture of the cheese in every spoonful.

Ingredients You’ll Need

To make the perfect Mexican Street Corn Salad, you only need a handful of simple ingredients. I prioritize items that I can find at any discount grocery store. For the best results, look for “super sweet” corn varieties.

I often buy the large frozen bags when they go on sale. Using frozen corn ensures you can enjoy this Mexican Street Corn Salad any time of the year, even when fresh corn is out of season. If you have leftover grilled corn from a previous night’s dinner, feel free to cut it off the cob and use it here! It adds a lovely depth to the Mexican Street Corn Salad.

Substitutions & Variations

I believe every recipe should be flexible. If you cannot find Cotija cheese at your local store, do not panic. I frequently substitute crumbled Feta cheese in my Mexican Street Corn Salad.

Feta has a similar salty profile and a crumbly texture that mimics Cotija perfectly. For those who want to save even more calories, replace the mayonnaise with extra plain Greek yogurt. This swap makes the Mexican Street Corn Salad a bit lighter while keeping it creamy.

If you dislike cilantro, use fresh parsley or even chopped green onions instead. The flavor will change slightly, but the Mexican Street Corn Salad will still taste fresh and delicious.

You can also turn this Mexican Street Corn Salad into a full meal very easily. I often add a can of black beans (rinsed and drained) to boost the protein content. Adding diced avocado right before serving adds a luxurious creaminess that my family loves.

For a smoky twist, use smoked paprika instead of regular chili powder. If you prefer a very spicy Mexican Street Corn Salad, leave the seeds in your jalapeño or add a dash of cayenne pepper. Some people even like to toss in some diced red bell pepper for extra crunch and color. This Mexican Street Corn Salad acts as a canvas for whatever you have in your fridge!

To maintain flexibility in your recipes, consider the versatility of substitutes. If you can’t find Cotija cheese, crumbled Feta is an excellent alternative, which you can learn more about in this recipe for Ingredient Banana Donut Holes.

Step-by-Step Instructions

Follow these simple steps to create the ultimate Mexican Street Corn Salad. First, heat a large cast-iron skillet or a heavy non-stick pan over medium-high heat. Add a tiny bit of oil or butter.

Once the pan is hot, add your corn. If you use frozen corn, you do not even need to thaw it first! Spread the corn in an even layer and let it sit undisturbed for 3-4 minutes.

You want the corn to develop dark, charred spots. This charring process gives the Mexican Street Corn Salad its signature “street food” flavor. Stir the corn and let it char for another few minutes until it looks golden and toasted.

While the corn chars, prepare the dressing in a large mixing bowl. Whisk together the mayonnaise, sour cream, lime juice, chili powder, and minced garlic. Once the corn is ready, remove the pan from the heat.

Let the corn cool for just a minute so it doesn’t melt the dressing immediately. Pour the warm corn into the bowl with the dressing. Toss everything together until the corn is well-coated.

Next, fold in the crumbled cheese, chopped cilantro, and diced jalapeño. Give the Mexican Street Corn Salad a final taste. Add salt or extra lime juice if needed. Serve your Mexican Street Corn Salad immediately while it is still slightly warm, or chill it in the fridge for an hour to let the flavors intensify.

Pro Tips for Success

For the best Mexican Street Corn Salad, ensure your pan is truly hot before adding the corn. If the pan is too cool, the corn will steam rather than char. Steamed corn lacks the smoky complexity that makes this Mexican Street Corn Salad so special.

I also recommend using fresh lime juice rather than the bottled kind. The zest of the lime also contains incredible oils that elevate the Mexican Street Corn Salad to a professional level. Just grate the green outer skin of the lime into the bowl before you juice it. This tiny hack adds so much fragrance and flavor for zero extra cost.

Another tip involves the cheese. If you use Feta instead of Cotija, buy the block variety and crumble it yourself. Pre-crumbled cheese often contains anti-caking agents that affect the texture.

When you crumble it yourself, the cheese blends more smoothly into the Mexican Street Corn Salad. Also, do not over-mix the salad once you add the cilantro. You want the herbs to stay bright and visible.

If you are serving this Mexican Street Corn Salad at a party, keep a little extra cheese and chili powder on the side. Sprinkle them over the top right before serving to make the dish look beautiful and inviting. Everyone will think you spent much more time on this Mexican Street Corn Salad than you actually did!

Getting the right char on your corn is essential for flavor. For optimal cooking techniques, check out this guide on Healthy Air Fryer Churro Bites for more tips.

Storage & Reheating Tips

Storing your Mexican Street Corn Salad is quite easy. Simply place any leftovers in an airtight container and keep them in the refrigerator. This Mexican Street Corn Salad will stay fresh for up to three to four days.

In fact, many people prefer the taste of the Mexican Street Corn Salad on the second day. The lime juice and spices penetrate the corn kernels more deeply as it sits. However, keep in mind that the cilantro may wilt slightly over time. If you plan to eat the leftovers several days later, you might want to stir in a fresh pinch of cilantro to revive the colors.

When it comes to reheating, you have options. Most people enjoy this Mexican Street Corn Salad cold or at room temperature. If you prefer it warm, heat it gently in the microwave in 30-second intervals.

Do not overheat it, or the mayonnaise and sour cream might separate and become oily. Alternatively, you can toss the leftover Mexican Street Corn Salad into a warm skillet for a minute or two. I actually love using leftover Mexican Street Corn Salad as a topping for baked potatoes or stirred into a bowl of warm rice. It breathes new life into your leftovers and ensures nothing goes to waste in your kitchen.

What to Serve With This Recipe

This Mexican Street Corn Salad pairs perfectly with almost any grilled protein. I love serving it alongside simple seasoned chicken thighs or grilled pork chops. The creaminess of the Mexican Street Corn Salad balances the smoky char of grilled meats beautifully.

For a meatless Monday, I serve this Mexican Street Corn Salad inside warm corn tortillas with some black beans and extra avocado. It creates a filling and nutritious meal that costs pennies per serving. You can also serve this Mexican Street Corn Salad as a dip with sturdy tortilla chips. It is always the first thing to disappear at my neighborhood block parties.

If you are hosting a larger gathering, consider serving the Mexican Street Corn Salad alongside other classic sides. It complements a fresh garden salad, roasted potatoes, or even a simple slaw. I often pair this Mexican Street Corn Salad with my budget-friendly turkey burgers.

The bold flavors of the corn elevate a basic burger to something special. No matter what you choose, this Mexican Street Corn Salad brings a festive atmosphere to the meal. It turns a standard Tuesday dinner into a celebration of flavor. Your guests will feel pampered, and your bank account will remain happy.

Mexican Street Corn Salad complements a variety of grilled proteins beautifully. If you’re looking for a delightful sweet treat to serve on the side, consider making The Best Chocolate Chocolate Chip Cookie Recipe: How to Get Chewy and Crispy Results Every Time.

FAQs

Can I use canned corn for Mexican Street Corn Salad?

Yes, you absolutely can use canned corn. Just make sure you drain the corn very well and pat it dry with a paper towel before adding it to the hot pan. If the corn is too wet, it will not char properly. Canned corn is a great budget-friendly alternative for this Mexican Street Corn Salad.

Is Mexican Street Corn Salad very spicy?

This Mexican Street Corn Salad has a mild kick, but you can easily control the heat. If you remove the seeds and ribs from the jalapeño, it provides flavor without much burn. If you are sensitive to spice, omit the jalapeño entirely and use a very mild chili powder. The Mexican Street Corn Salad will still taste amazing.

Can I make Mexican Street Corn Salad ahead of time?

Absolutely! You can prepare this Mexican Street Corn Salad up to 24 hours in advance. Keep it in the fridge and give it a good stir before serving.

The flavors actually improve as they sit. Just wait to add the fresh cilantro until the last minute if you want it to look its best.

Is this Mexican Street Corn Salad gluten-free?

Yes, this Mexican Street Corn Salad is naturally gluten-free. Just double-check the labels on your mayonnaise and spices to ensure no cross-contamination. It is a safe and delicious side dish for friends and family with gluten sensitivities.

Mexican Street Corn Salad, also known as esquites, is a delightful dish that captures the essence of grilled street corn in a salad form. Often enjoyed as a snack or side dish, it combines flavors like mayo, lime, and cotija cheese to create a uniquely satisfying experience that anyone can replicate at home.

Nutrition Information (per serving)

This Mexican Street Corn Salad provides a good balance of carbohydrates and healthy fats. Using Greek yogurt can increase the protein content and lower the fat if desired. This recipe makes approximately 6 servings.

Each serving offers a satisfying portion that complements any main dish perfectly. This Mexican Street Corn Salad is a much healthier alternative to many heavy, cream-based side dishes found at restaurants.

Mexican Street Corn Salad

---

• Author: Sadie
• Total Time: 25 mins
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This Mexican Street Corn Salad is a flavorful and vibrant dish that combines the creamy, tangy, and spicy flavors of classic street corn in a salad format. It's quick, budget-friendly, and loved by both kids and adults.

---

Ingredients

16 oz Frozen or Canned Cor
3 tablespoons Mayonnaise
2 tablespoons Sour Cream or Greek Yogurt
1/3 cup Cotija Cheese or Feta
1/4 cup Fresh Cilantro, chopped
1 large Lime, juiced
1 teaspoon Chili Powder
1 clove Garlic, minced
1 small Jalapeño, seeded and diced (optional)
Salt and Pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large cast-iron skillet or non-stick pan over medium-high heat and add a tiny bit of oil or butter
2. Add the corn to the hot pan in an even layer and let it sit undisturbed for 3-4 minutes to develop charred spots
3. Stir the corn and let it char for another few minutes until golden and toasted
4. While the corn chars, prepare the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, and minced garlic in a large mixing bowl
5. Once the corn is ready, remove it from the heat and let it cool for a minute before adding it to the dressing
6. Toss the corn with the dressing, then fold in Cotija cheese, cilantro, and jalapeño
7. Taste and adjust with salt or extra lime juice as needed
8. Serve warm or chill in the fridge for an hour before serving

Notes

Can substitute Feta for Cotija cheese if necessary.

Use fresh lime juice for the best flavor.

This salad can be made ahead of time and tastes better the next day.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Salad
• Method: Stirring
• Cuisine: Mexican