The Mexican Street Corn Salad (also known as Esquites) is a bold, creamy, and zesty side dish that transforms classic grilled corn into an irresistible salad bursting with flavor. Sweet corn kernels are charred to smoky perfection, then tossed with tangy lime, creamy mayo, chili, cotija cheese, and fresh cilantro. Every bite is bright, rich, and just a little spicy—like summer in a bowl.
I love this salad because it brings all the iconic flavors of Mexican street corn without the mess of eating it on the cob. It’s quick, colorful, and guaranteed to disappear fast at cookouts, barbecues, or taco nights. You can enjoy it warm, at room temperature, or chilled—it’s delicious either way.
Whether you serve it as a side for grilled meats, spoon it over tacos, or enjoy it with chips as a dip, this Mexican Street Corn Salad adds instant sunshine to your table. It’s easy to customize, and it keeps that perfect balance of smoky, tangy, creamy, and fresh.
Key Ingredients & Substitutions
This vibrant salad uses simple ingredients to create layers of flavor. Here’s how to make it your own if you need substitutions or want to adjust the heat and richness.
Corn: Fresh corn on the cob gives the best flavor when grilled or charred. If it’s off-season, use frozen corn (thawed and patted dry) or canned corn (drained and toasted in a skillet).
Mayonnaise: The creamy base that holds everything together. For a lighter twist, replace half with Greek yogurt or sour cream. Vegan mayo works great for a dairy-free version.
Cotija Cheese: Crumbly, salty, and tangy—authentic to Mexican street corn. Feta cheese is a solid substitute if cotija isn’t available.
Lime Juice: Adds the brightness that balances the creamy dressing. Always use fresh lime juice for best flavor.
Chili Powder: Gives warmth and depth. Smoked paprika, Tajín, or a mix of chili-lime seasoning also work beautifully.
Garlic & Green Onion: Add savory notes and freshness. Red onion or shallots can replace the green onion for a sharper bite.
Cilantro: Classic in this dish for its fresh herbal flavor. If you’re not a fan, use parsley or chopped scallions instead.
Equipment You’ll Need
- Large skillet or grill pan (or outdoor grill)
- Sharp knife and cutting board
- Mixing bowl and spoon
- Measuring spoons and cups
- Tongs or spatula
- Serving bowl for presentation
Flavor Variations & Add-Ins
- Avocado Esquites: Fold in diced avocado for extra creaminess and healthy fats.
- Spicy Kick: Add diced jalapeño, serrano, or a few dashes of hot sauce.
- Smoky Chipotle: Stir in a teaspoon of chipotle in adobo for deeper, smoky heat.
- Cheesy Twist: Mix in shredded Monterey Jack or pepper jack for a gooey version.
- Street Corn Dip: Serve warm with tortilla chips as a dip instead of a salad.
How to Make Mexican Street Corn Salad
Ingredients You’ll Need:
- 4 cups corn kernels (about 5–6 ears fresh, or frozen thawed and patted dry)
- 2 tablespoons olive oil (for sautéing or grilling)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice (plus extra for serving)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika (optional)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup cotija cheese, crumbled (plus extra for topping)
- 1/3 cup chopped cilantro
- 2 green onions, sliced thin
- Optional: 1 diced jalapeño for spice
How Much Time Will You Need?
This recipe takes about 20 minutes total—10 minutes to cook the corn and another 10 minutes to mix and season the salad. It’s a quick and vibrant dish that tastes best when slightly warm or freshly chilled.
Step-by-Step Instructions:
1. Char the Corn
Heat a large skillet or grill pan over medium-high heat. Add olive oil and corn kernels. Cook for 6–8 minutes, stirring occasionally, until the corn is golden and lightly charred. Remove from heat and let cool slightly.
2. Make the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, smoked paprika, salt, and black pepper until smooth and creamy.
3. Combine and Toss
Add the charred corn, cotija cheese, green onions, cilantro, and jalapeño (if using) to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
4. Taste and Adjust
Taste the salad and adjust seasoning as needed—add more lime juice for brightness, chili for spice, or salt for balance.
5. Garnish and Serve
Transfer to a serving bowl. Sprinkle with extra cotija, cilantro, and a pinch of chili powder or Tajín. Serve warm, at room temperature, or chilled.
Pro Tips for Best Texture & Taste
A few easy tricks make this salad pop with color and flavor every time.
- Use fresh corn when possible: It caramelizes beautifully and adds natural sweetness.
- Dry frozen corn well: Excess moisture prevents proper charring.
- Balance creaminess and tang: Adjust mayo and lime until the texture is rich but not heavy.
- Don’t skip the cheese: Cotija or feta gives salty contrast that makes the flavors shine.
- Serve it your way: Enjoy as a side, taco topping, or dip with chips.
Frequently Asked Questions
Can I make it ahead of time?
Yes! You can prepare it a few hours in advance. Store covered in the fridge and stir before serving. Add extra lime juice or cheese if it thickens while chilling.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Stir before serving to refresh the dressing.
Can I make it dairy-free?
Absolutely—use vegan mayo and skip the cheese or replace it with a dairy-free crumbled alternative.
Is it served hot or cold?
Either! It’s delicious warm right after cooking or chilled as a refreshing summer salad.