Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn (about 5 ears, cut from the cob); 1 tablespoon olive oil; ½ medium red bell pepper (chopped); ½ small red onion (finely chopped); ½ cup fresh cilantro (chopped); 6 green onions (chopped); 1 jalapeño pepper (diced); ½ avocado (chopped); 4 tablespoons lime juice (from about 2 limes); ½ teaspoon cumin (ground); ½ teaspoon smoked paprika; ¼ teaspoon black pepper (ground); ¼ teaspoon salt; 2 tablespoons sour cream (or yogurt); 2 tablespoons mayonnaise; ½ cup cotija cheese (or feta, crumbled)

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Mexican Street Corn Salad (also known as Esquites) is a vibrant and flavorful dish that brings all the elements of Mexican street corn but without the mess. Smoky, creamy, tangy, and packed with fresh ingredients, this dish is perfect for summer gatherings, taco nights, BBQs, or any meal that needs a burst of bold flavor. It’s easy to make, highly customizable, and sure to impress guests.

Why You’ll Love This Mexican Street Corn Salad

This salad combines all the delicious elements of Mexican street corn (Elote) in an easy-to-serve bowl. Here’s why you’ll love it:

Mess-free version of street corn: You get all the smoky, creamy, tangy goodness without dealing with a cob of corn.
Quick and easy: Char the corn, mix everything together, and you’re done. No complex steps or fancy ingredients.
Crowd-pleaser: Whether it’s a BBQ, potluck, or dinner party, this salad is guaranteed to disappear quickly.
Flexible and customizable: You can swap ingredients based on your preferences. More cheese? Add it. Want it spicier? Toss in extra jalapeños.
Versatile side dish: It pairs wonderfully with tacos, grilled meats, or even works as a standalone dip.

Ingredients

4 cups corn (about 5 ears, cut from the cob)
1 tablespoon olive oil
½ medium red bell pepper (chopped)
½ small red onion (finely chopped)
½ cup fresh cilantro (chopped)
6 green onions (chopped)
1 jalapeño pepper (diced)
½ avocado (chopped)
4 tablespoons lime juice (from about 2 limes)
½ teaspoon cumin (ground)
½ teaspoon smoked paprika
¼ teaspoon black pepper (ground)
¼ teaspoon salt
2 tablespoons sour cream (or yogurt)
2 tablespoons mayonnaise
½ cup cotija cheese (or feta, crumbled)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Char the Corn: Heat olive oil in a large skillet over high heat. Add the corn and let it sit without stirring too much, allowing it to get those smoky, charred bits. Stir occasionally and cook for 3-5 minutes until the corn smells amazing. (Frozen corn may take a couple of extra minutes.)
Cool the Corn: Transfer the corn to a large bowl and let it cool for a few minutes to avoid melting the dressing.
Add the Vegetables: Once the corn has cooled slightly, add the chopped red bell pepper, red onion, cilantro, green onions, jalapeño, and avocado.
Mix the Dressing: In the same bowl, add sour cream, mayonnaise, lime juice, cumin, smoked paprika, salt, and pepper. Stir to combine, ensuring the dressing evenly coats the corn.
Finish the Salad: Crumble in the cotija cheese (or feta if you prefer) and toss gently to combine. Adjust seasoning if needed by adding a bit more lime juice or salt.
Garnish and Serve: Garnish with extra cheese and cilantro. Serve immediately and enjoy!

Servings and Timing

Servings: This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Cheese: If you can’t find cotija, feta works as a great substitute, though cotija offers a more authentic salty, crumbly flavor.
Heat: Adjust the spiciness by adding more or less jalapeño. For a milder version, remove the seeds or skip the jalapeño entirely.
Avocado: For the freshest look, chop and add the avocado just before serving to prevent browning.
Make Ahead: Char the corn and prep the veggies in advance. Assemble the salad just before serving for the best texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. While it’s best eaten fresh, it still holds up well for a day or two.
Reheating: This salad is best served cold, but if you prefer warm corn, you can reheat it in a skillet over medium heat, adding a little more lime juice to keep it fresh.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well! You don’t need to thaw it before charring, just add it directly to the skillet. It may take a couple of extra minutes to get that charred effect.

Can I use canned corn for this recipe?

While fresh or frozen corn gives the best flavor and texture, canned corn can work in a pinch. Be sure to drain and pat it dry before charring to avoid extra moisture.

How do I prevent the avocado from browning?

Lime juice helps prevent browning, but for the best appearance, add the avocado just before serving.

Can I make this salad ahead of time?

You can prepare the corn and chop the veggies in advance, but it’s best to assemble the salad just before serving. This ensures the avocado stays fresh and the dressing doesn’t make the corn too soggy.

How can I make this salad spicier?

To increase the heat, leave the seeds in the jalapeño or add an extra pepper. If you want a milder version, omit the jalapeño entirely.

What if I can’t find cotija cheese?

Feta is a great substitute for cotija in this salad. While it’s a bit creamier and saltier, it still gives a similar briny flavor.

How long will this salad last in the fridge?

The salad is best eaten fresh, but it can last in the fridge for up to 2 days. After that, the dressing may become watery, and the corn will lose its crunch.

Can I use a grill to char the corn?

Absolutely! Grill the corn until it’s smoky and charred, then cut off the kernels and proceed with the recipe.

Can I add more vegetables to this salad?

Yes, feel free to add other veggies like diced tomatoes, cucumber, or even roasted peppers for added flavor and texture.

What do I serve this salad with?

This salad pairs perfectly with tacos, grilled meats, BBQ ribs, or as a stand-alone dip with tortilla chips.

Conclusion

Mexican Street Corn Salad is the perfect side dish to elevate any meal. Whether you’re hosting a BBQ, potluck, or taco night, this smoky, creamy, and tangy salad will be a crowd favorite. With its fresh ingredients and customizable flavors, it’s sure to become a go-to recipe for your summer gatherings.