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 – 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.
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!
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.
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
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Mexican Street Corn Salad
Equipment
Ingredients
- 4 cups corn (about 5 ears), cut from the cob
- 1 tbsp olive oil
- 1/2 red bell pepper chopped
- 1/2 small red onion finely chopped
- 1/2 cup fresh cilantro chopped
- 6 green onions chopped
- 1 jalapeno pepper diced
- 1/2 avocado chopped
- 4 tbsp lime juice (from about 2 limes)
- 1/2 tsp cumin ground
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper ground
- 1/4 tsp salt
- 2 tbsp sour cream (or yogurt)
- 2 tbsp mayonnaise
- 1/2 cup cotija cheese (or feta), crumbled
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.
Video
Recipe Notes
- 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.
- Store in an airtight container in the fridge for 3-4 days, I don't recommend freezing this dish.
I made this last night to accompany our fish tacos and holy moly this was delicious! I prepared it ahead of time earlier in the day and kept going to the fridge throughout the day taking bites. My husband’s eyes bulged out of his face when he took the first bite and was hit with the deliciousness of flavors. Have saved this recipe in my recipe folders. Thanks Jo for this wonderful salad. I had looked at a bunch of different ones before deciding to go with yours because all the ingredients seemed like it would really push it over the top, and it did. For those wondering… I used 5 cups of frozen corn instead of 4 (used all I had) but didn’t change the recipe measurements. I was going to add the avocado at dinner but then used them in our fish tacos so didn’t even add it and it was yum. Used whole yogurt instead of sour cream. Also used feta cheese instead of Cotija since I always have feta in the house.
Just made this…. super delicious, thanks for sharing!
This is amazing – the best Mexican street corn recipe I’ve tried.
I had to use frozen corn and it was still DELICIOUS!! I will definitely be making this again!
I am going to try this recipe this weekend for a party! Can I prepare ahead and serve cold – or is it best to serve it hot? Thank you!
It’s best to serve it cold. You can make it ahead but because the avocado oxidizes quickly I wouldn’t add it until ready to serve.
This was so delicious! I am so glad it also works with frozen corn so we can make it during the winter when fresh corn is no longer available.
I am going to make this tonight, but just for 2 of us. If I halve the corn, should i halve all the other ingredients or just make it the same with less corn?
Sometimes when I’ve cut everything in half it didnt have the same flavor.
Thanks
Yes, you’d have to halve the other other ingredients as well, but honestly if you like lots of flavor then by all means, keep them the same. 🙂
I ended up adding a can of white corn to my 3 ears of corn and made the whole recipe. So glad I did, it was delicious and have some leftover to snack on. 🙂
Hi Jo! This recipe looks delicious! Is it possible to omit the sour cream (or yogurt), mayonnaise and cheese?
If you remove all those ingredients, you’re taking all the creaminess out, but it’s up to you.
This was a hit at a backyard bbq.
Do I cook the corn 1st before I char it? Like boil it 1st or just cut if off the cob and char it?
Charring it will cook it!
Even better with Taki crumbs!
I was looking for a side for tacos that wasn’t beans, I’ve always been skeptical of street corn as I’m not a huge fan of mayo…let me tell you this was AMAZING!!! I left out the peppers for my kids and added them to my serving, and I used Greek yogurt in place of sour cream…I will make again for sure thanks!
Very good, but it was too much red onion for me. Recipe calls for “1/2 a small red onion”- would have been easier if it referenced a recommended measurement like 1/4 or 1/3 cup.
So yummy! Got several requests for the recipe😀
Excellent Recipe and very easy! Thank you