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Lunch Side Dishes 30 Minutes or Less Mexican
4.5 from 822 votes

Mexican Street Corn Salad

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By: Joanna Cismaru •8/28/22 239 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version.

Mexican Street Corn Salad in a bowl topping with cotija cheese and parsley
Table of Contents Open
  • Mexican Street Corn Salad – Esquites!
  • What is Esquites?
  • Ingredients You Need For Mexican Street Corn Salad
  • How To Make Mexican Street Corn Salad
  • Tips For The Best Mexican Street Corn
  • Storing Mexican Street Corn Salad
  • Want More Mexican Dishes? Try These:
  • Mexican Street Corn Salad
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Mexican Street Corn Salad – Esquites!

Happy Cinco de Mayo, friends! I just love to celebrate this holiday because I think in another life I was born Mexican since I really, really, really love Mexican food! It’s my favorite, in fact. I would be happy cooking Mexican food every single day, not only cook it but eat it as well. For this Cinco de Mayo though, I have a wonderful Mexican street corn salad to share with you, which is known as Esquites or vasito de elotes which literally means little corn-cup.

What is Esquites?

Esquites is usually made with corn sautéed in butter with onions, chilies, and salt, then served in a cup and topped with various combinations of lime juice, chili powder, hot sauce, salt, mayo, etc.

My version here is similar but a bit different. I like to add a few extra ingredients to my corn salad because I like to serve and eat this as a meal rather than a side, which it could totally be.

Ingredients You Need For Mexican Street Corn Salad

There are a few extra veggies I added to this salad and lots of feta or cotija cheese. I pretty much always end up adding feta cheese because I have a hard time finding cotija cheese. Here’s what you’ll need, don’t forget to scroll down for the complete printable recipe:

  • Corn – you’ll need about 5 ears of corn. I prefer making this salad with fresh corn cut from the cob, but you can use canned or frozen corn as well.
  • Olive oil – a little bit of olive oil to cook the corn in.
  • Veggies – such as bell peppers, red onion, green onions and a jalapeno pepper.
  • Cilantro – lots of fresh cilantro for this recipe. If you don’t like cilantro use parsley, but give it a try, the cilantro really adds a nice fresh flavor to this salad.
  • Cotija cheese – which is basically a Mexican version of feta, a bit less salty. I love both, so I don’t mind adding either cheese.
  • Avocado – This will give a nice creaminess to our salad.
  • Lime Juice – Avoid the bottled stuff, fresh lime juice is a must for any and all Mexican food.
  • Spices – ground cumin, smoked paprika, black pepper, salt. Trust me these spices take the dish that extra mile flavor wise.
  • Sour cream – We need a bit of tang, some nice acidity to carry through the dish.
  • Mayonnaise – This is what Mexican street corn is typically rolled in to help all the spices sticks, the mayo in this recipe has a similar function.
Mexican Street Corn Salad in a bowl topped with cotija cheese and parlsey

How To Make Mexican Street Corn Salad

  • Prepare the corn – Cut the corn off the cob, for this street corn salad recipe I used 5 ears to get 4 cups of corn. If using frozen there’s no need to thaw the corn before hand! Heat olive oil in a skillet over high heat and char your corn stirring occasionally, fresh and canned corn usually takes 3-5 minutes while frozen may take a bit longer. Transfer to a bowl and allow to cool.
  • Prepare your Mexican street corn salad – Add the remaining ingredients to the bowl and stir thoroughly. Add salt, pepper, and lime juice to taste. Garnish with additional cheese and cilantro and serve!
corn on the cob

Tips For The Best Mexican Street Corn

  • I did use fresh corn but traditionally mature corn is used, which is first boiled in salted water then sautéed in butter.
  • Firing up your grill and grilling your corn (still on the cob if on the BBQ, remove the kernels after) is a nice way to add some different dimensions to the dish.
  • Want a way to bulk this dish up a bit? Try my Mini Mexican Street Corn Tacos!
  • If you’re looking for the coleslaw version of this recipe, check out my new recipe for Mexican Street Corn Slaw!

Storing Mexican Street Corn Salad

Store in an airtight container in the fridge for 3-4 days, I don’t recommend freezing this dish.

Mexican Street Corn Salad in a bowl topped with cotija cheese and parsley

Want More Mexican Dishes? Try These:

  • Tres Leches Cake
  • Taco Lasagna
  • Crockpot Pork Carnitas
  • Beef Tamale Casserole
  • Antojitos
  • Mini Mexican Street Corn Tacos
  • 3 Ingredient Mexican Rice
  • Mexican Chicken And Rice Salad
  • Carne Guisada
  • Pollo Asado (Chicken Asado)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of a bowl full of mexican street corn salad
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4.51 from 822 votes

Mexican Street Corn Salad

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version.
4

Ingredients

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  • Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
  • Transfer the corn to a large bowl and let it cool for a couple minutes.
  • To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  • To serve garnish with additional cheese and cilantro, if preferred. 

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.
  2. Store in an airtight container in the fridge for 3-4 days, I don’t recommend freezing this dish.

Nutrition Information

Serving: 1servingCalories: 344kcal (17%)Carbohydrates: 39g (13%)Protein: 9g (18%)Fat: 20g (31%)Saturated Fat: 5g (31%)Cholesterol: 22mg (7%)Sodium: 411mg (18%)Potassium: 578mg (17%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 1500IU (30%)Vitamin C: 42.6mg (52%)Calcium: 120mg (12%)Iron: 1.5mg (8%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a bowl full of mexican street corn salad

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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239 Comments
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Jenni
Jenni
Posted: 18 days ago

5 stars
This salad is a delicious addition to a summer barbecue or to serve with enchiladas. Thanks so much!

0
Reply
Star
Star
Posted: 1 month ago

5 stars
This recipe is AWESOME!!!! My family and friends absolutely love it. I’m asked to bring it to any meal we are having, and everyone asks for your recipe. Thank you for sharing this recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Star
Posted: 1 month ago

My pleasure, so glad you enjoyed it!

1
Reply
Bob
Bob
Posted: 1 month ago

5 stars
This was amazing. Found frozen “super sweet roasted corn” at my local store. Pan fried it just to make sure there wasn’t a lot of water in it. Otherwise followed directions as is.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bob
Posted: 1 month ago

So glad you liked it!

0
Reply
BBrown
BBrown
Posted: 2 months ago

5 stars
Delicious! Even better the second day. Made it with your white enchiladas, Mexican rice/enchilada sauce, and guacamole. It made a beautiful Christmas dinner.

0
Reply
Jennifer
Jennifer
Posted: 3 months ago

5 stars
Delicious and super simple. I didn’t have the red pepper and did a combo of feta and powdered parm and it was so yummy!! We made it as a side for tacos, I only ate one taco a filled up on this delicious salad!

0
Reply
Tracee
Tracee
Posted: 5 months ago

5 stars
Made this for a BBQ and it was a hit! Def keeping this one in my potluck arsenal of favorites!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tracee
Posted: 5 months ago

So glad you like it!

0
Reply
Jill B
Jill B
Posted: 7 months ago

5 stars
This recipe was a huge hit with my family alongside your excellent Chicken Enchiladas. Enjoyed using our fresh local corn. I adjusted the recipe by sauteeing the onion and red peppers and omitting jalapeno for my mom. Besides a great side dish with grilled chicken, or in a quesadilla, we also thought this was be a great dip with tortilla chips. Definitely doubting the possibility of it lasting 3-5 days in the fridge (even though you say it’s possible)!!

0
Reply
Vee
Vee
Posted: 7 months ago

5 stars
This recipe was easy to make I used my left over grilled corn on the cob. My avocado wasn’t ripe enough to use so I didn’t but this salad was AMAZING!!! Put all the veggies in the food processor made this in less that 15 minutes

0
Reply
Martha Snyder
Martha Snyder
Posted: 7 months ago

Would I be able to prepare this roasting frozen corn? We don’t have fresh here in VT yet and I want to make a large amount for a backyard party.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Martha Snyder
Posted: 7 months ago

Sure you can! Frozen corn will work just fine!

0
Reply
Jeanne Ciaccia
Jeanne Ciaccia
Posted: 8 months ago

Can the corn kernals be cooked on a sheet pan in the oven?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeanne Ciaccia
Posted: 8 months ago

Yes, you can. I would do it at 400 for about 20 minutes.

1
Reply
Jeanne Ciaccia
Jeanne Ciaccia
Reply to  Joanna Cismaru
Posted: 8 months ago

Thank you!

0
Reply
Mark
Mark
Posted: 8 months ago

5 stars
Just finished making it now…so tasty!

0
Reply
sue
sue
Posted: 9 months ago

This is a great dish. Used Fire Roasted canned corn, no yogurt on hand, but great flavors

0
Reply
lori chavez
lori chavez
Posted: 9 months ago

5 stars
I want to make this as a side dish for my son’s wedding. There will be about 125 people. We are serving tacos, rice and beans. How do you recommend I increase this recipe; can you help with quantities? Thanks so much.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  lori chavez
Posted: 9 months ago

Hi Lori! In the recipe card itself if you hover over the number of servings a slider will pop up and you can slide it all the way to the right for the highest # of servings it allows, in this case it’s only 20. When you do that the amounts in the recipe card will adjust automatically, perhaps you can take those amounts and multiply by 7 and use that as a guide. Now, just an fyi, I’ve never made this at such high quantities, so I’m not sure how it’s going to work out. Anyway, best of luck to you and let me know how it works out for you. 🙂

0
Reply
Dr. J
Dr. J
Posted: 9 months ago

5 stars
We made this last night for a birthday celebration and it was a big hit. We veganized it, using plant-based mayo, sour cream, and feta so everyone could enjoy it. This is a keeper!

0
Reply
Shannon S.
Shannon S.
Posted: 11 months ago

Would this be the same if lightened up with light sour cream and light mayo?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shannon S.
Posted: 11 months ago

Yes! You can absolutely use light sour cream and mayo.

0
Reply

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