Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups corn kernels; 3 tablespoons mayonnaise; 1/2 cup crumbled Cotija cheese; 2 tablespoons fresh lime juice; 1/2 teaspoon chili powder; 1 clove garlic, minced; 1/4 cup chopped fresh cilantro; 1 jalapeño, seeded and diced; 1/4 cup diced red onion; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Mexican Street Corn Salad, also known as Esquites, brings all the bold, zesty flavors of traditional Mexican street corn right to your table in a scoopable, irresistible dish. It delivers a tangy, creamy, and slightly spicy profile that pairs beautifully with almost anything you’re serving. Whether you’re grilling out back or looking to add a punch of flavor to a weekday dinner, this salad instantly elevates the spread.

The beauty of this dish is in its balance. You get the smoky char from the corn, richness from the mayo and cheese, heat from the jalapeño, and a burst of citrus from fresh lime juice. And since it’s served off the cob, it’s easier to eat and share. With every bite, you’ll get a mix of textures and flavors that just work together so naturally.

Why You’ll Love This Mexican Street Corn Salad

This salad is a flavor-packed side that comes together quickly and always impresses. It’s fresh yet indulgent, and it tastes just like elote but without the mess of eating it on the cob. If you’re hosting, this is the kind of dish that disappears fast. Plus, you can make it ahead of time and enjoy leftovers chilled straight from the fridge. It checks every box for a summer BBQ or potluck favorite.

What Kind of Corn Should I Use?

While fresh corn is ideal for getting that beautiful charred flavor on the grill or stovetop, frozen corn works well too. You can even use canned corn in a pinch, just make sure to drain and dry it well. The secret to depth in this dish lies in caramelizing the corn slightly so it picks up a roasted flavor. If you’re grilling, leave the kernels a little unevenly charred for that authentic touch.

Ingredients for the Mexican Street Corn Salad

This salad is all about celebrating a few simple ingredients that, when combined, taste way bigger than the sum of their parts. Each one plays a role in delivering big flavor.

Corn kernels provide the juicy, slightly sweet base that gets beautifully charred.

Mayonnaise adds a creamy tang and holds all the seasonings together.

Cotija cheese gives that crumbly, salty bite that defines classic elote.

Lime juice cuts through the richness with a fresh citrusy brightness.

Chili powder offers a gentle heat and smoky depth.

Garlic boosts the overall savoriness without overpowering.

Fresh cilantro brings herbal freshness that complements the citrus and spice.

Jalapeño gives the salad a spicy kick, but you can adjust or omit depending on your heat preference.

Red onion adds crunch and a little sharpness for balance.

Salt and pepper bring it all together.

How To Make the Mexican Street Corn Salad

Step 1: Char the Corn

In a dry skillet or on a grill, cook the corn until it’s slightly blackened in spots. This brings out a smoky sweetness that defines the dish.

Step 2: Mix the Base

In a large bowl, stir together the mayonnaise, lime juice, garlic, chili powder, and a pinch of salt. This is your creamy flavor-packed base.

Step 3: Combine Everything

Add the charred corn, crumbled Cotija cheese, chopped cilantro, jalapeño, and red onion to the bowl. Stir until everything is evenly coated.

Step 4: Taste and Adjust

Taste your salad and add more lime juice, chili powder, or salt as needed. Let it chill for 15–20 minutes if you can, so the flavors meld together.

Step 5: Serve

Scoop into a serving bowl and top with a little extra Cotija and cilantro. Serve warm or chilled.

How to Serve and Store Mexican Street Corn Salad

This salad is best enjoyed within the first day of making it, but it can last in the fridge for up to 3 days. The flavors actually deepen a bit after a short chill, making it a fantastic make-ahead dish. Just keep it in an airtight container and give it a quick stir before serving. If you’re feeding a crowd, this recipe easily doubles. It comfortably feeds 4 to 6 people as a side.

What to Serve With Mexican Street Corn Salad?

Grilled Carne Asada

The smokiness of grilled beef pairs wonderfully with the tangy salad.

Tacos al Pastor

Sweet and spicy pork tacos are even better with a scoop of this fresh corn dish on the side.

BBQ Chicken

Whether oven-roasted or grilled, BBQ chicken and corn salad are a summertime match.

Black Bean Burgers

Add some brightness and texture to your plant-based plates.

Cilantro Lime Rice

Double up on the citrusy flavors and make it a themed side combo.

Tortilla Chips

Yes, this salad works great as a chunky dip too.

Avocado Toast

Top your toast with a spoonful for a vibrant twist on a classic.

Chili or Taco Soup

Serve it as a cooling contrast alongside something warm and hearty.

Want More Salad Ideas That Steal the Show?

If you love this Mexican Street Corn Salad, you’ll probably enjoy these vibrant, flavor-loaded dishes too:

• Spinach Pasta Salad with Feta and Cranberries for a mix of sweet and savory.
• Zesty Lemon Basil Chicken Pasta Salad if you’re craving something light but still satisfying.
• Honeycrisp Apple Broccoli Salad for something crunchy, sweet, and totally refreshing.
• Easy Summer Peach Watermelon Salad if you want something juicy and picnic-ready.
• Creamy Broccoli Pasta for a rich and cozy veggie-packed bite.