Mexican Street Corn Salad
Mexican Street Corn Salad, or Esquites, is creamy, spicy, and totally delicious. Perfect when fresh corn is in season and easier to eat than on the cob!
Mexican Street Corn Salad Recipe
Also known by the names esquites or elote, it is an easy, healthy, salad that will change the way you think about corn.
Elote is the name for a Mexican dish that consists of grilled corn on the cob. It is traditionally served on a stick or with the husks peeled down and topped with a creamy dressing and Cotija cheese.
I love to eat it as a main dish but it is the perfect side dish alongside BBQ, burgers, or pulled pork. Think about how delicious this is with Pork Carnitas!!
What is the difference between elotes and esquites?
Esquites is the same dish but the corn is stripped off the cob and served in a cup. You can eat it with a spoon like a well-mannered person but I prefer it on the cob so it’s nice and messy:)
My favorite ways to eat it are in a pasta salad or in crispy wonton cups as an appetizer.
This street corn recipe will be your new favorite vegetarian and gluten free meal. Perfect for Meatless Mondays!
Ingredients Needed
Corn kernels – Use fresh, frozen, canned, grilled, or roasted
Red onion – Substitute white onion if needed
Limes – Fresh lime juice and lime zest is best.
Bell peppers – Use red, yellow, or orange peppers.
Jalapeño – I prefer fresh but you can also use pickled.
Sour cream – Fat free or reduced fat will work. Substitute plain Greek yogurt if desired.
Salty Cotija cheese – A delicious salty and crumbly cheese. Substitute crumbled feta if you can’t find it.
Pantry staples – Unsalted butter or olive oil, salt, black pepper.
Garnish – Chopped fresh cilantro or sliced green onions.
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How to Make Mexican Corn Salad
First: In a large nonstick skillet over medium-high heat, add the butter and the frozen corn. Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it.
Second: Remove from skillet and place in a large bowl. Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño. Stir to combine.
Third: Add the sour cream and the Cotija cheese. Stir to complete. Serve immediately or chill and enjoy when ready.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Is Mexican street corn served hot or cold?
Esquites is traditionally served warm or hot but I love it as a cold salad. Especially for topping my tacos or nachos. I also eat mine with tortilla chips.
Serving Suggestions
Serve it as a side dish, as a topping for tacos and nachos, in empanadas, or in wonton cups for a delicious and fancy appetizer!
How long does it last?
Keep it in an airtight container in the refrigerator for up to 4 days.
If you are storing for later I would recommend leaving out the Cojita cheese until you are ready to serve. Otherwise it looses it’s yummy texture.
I would not recommend freezing this recipe. The sour cream and cheese won’t hold up well and it will get mushy and watery. No one likes that!
Tips for No Leftovers
- If using canned corn, be sure to rinse it fully.
- Switch up the cheese for a blend of Mexican cheese, or queso fresco. Feta cheese will work in a pinch.
- Want more veggies? Add black beans, sliced cherry tomatoes, and avocado slices!
- More spice? Try a dash of hot sauce, chili powder, cumin, Southwest seasoning, taco seasoning, or Tajin.
- Mix it with coleslaw or cooked pasta for a new salad twist.
- Let it sit in the fridge for an hour to allow the flavors to fully mix before serving.
- Serve with lime wedges if people prefer more brightness.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Traditional street corn is great in salad form. This classic Mexican street food makes an easy summer salad full of delicious ingredients and the perfect addition to any meal.
Mexican Street Corn Salad
Ingredients
- 2 tablespoons butter unsalted
- 5 cups corn I use the frozen white shoepeg variety
- 1/2 red onion chopped fine
- 2 limes zested, juiced, juice reserved separately
- 1/2 red bell pepper chopped
- 1/2 cup cilantro chopped
- 1 jalapeño ribbed, seeded, and diced fine
- 3 tablespoons sour cream
- 3/4 cup Cojita cheese
Instructions
- In a large skillet over medium-high heat, add the butter and the frozen corn.
- Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it.
- Remove from skillet and place in a large bowl.
- Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño.
- Stir to combine.
- Add the sour cream and the Cojita cheese
- Stir to complete. Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
Video
Notes
- If using canned corn, be sure to rinse it fully.
- Want more veggies? Add black beans, sliced cherry tomatoes, and avocado slices!
- More spice? Try a dash of hot sauce, chili powder, cumin, Southwest seasoning, taco seasoning, or Tajin.
- Mix it with coleslaw or cooked pasta for a new salad twist.
- Let it sit in the fridge for an hour to allow the flavors to fully mix before serving.
- Serve with lime wedges if people prefer more brightness.
Nutrition
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This was PERFECT with the homemade enchiladas I made last night! Great recipe!
this salad is delish!!! I didn’t have cojita cheese so I used feta instead. After being in the fridge overnight the dressing got a little thick so I thinned it out with a little splash of milk! So good!!
So glad you liked it!