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 –Â This will give a nice creaminess to our salad.
- Lime Juice –Â Avoid the bottled stuff, fresh lime juice is a must for any and all Mexican food.
- Spices –Â ground cumin, smoked paprika, black pepper, salt. Trust me these spices take the dish that extra mile flavor wise.
- Sour cream –Â We need a bit of tang, some nice acidity to carry through the dish.
- Mayonnaise –Â 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
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.
Sarah says
We had a picnic for about 75 people last month and I made a triple recipe. It was gone! My daughter, who generally does not show emotion, said, “What is this magical witchcraft you call corn salad?”
I did char bags of froze corn in a bit of butter in my cast iron skillet because I didn’t have the energy to grill fresh corn.
I’m fixing this again next week to accompany beer-braised short rib tacos.
jo says
Ha! So glad you guys enjoyed it!
Barbara says
I am getting ready to make this for a large crowd – can it be made the day ahead
jo says
Yes! It should be fine if you make this the day before. The only thing I wouldn’t add until the day of the event is the avocado.
Barbara says
Thanks you for replying so quickly!
Danabee says
Holy cow, this was delicious! I made it pretty much to the letter of the recipe. I’m so glad I didn’t skip the Cotija. It was a complete winner and I’ll be making it as much as I can before the summer corn disappears. Thank you!
Jodi says
This Mexican corn salad is the best ever! My family loved it! I will definitely make it again!
Nicole Beaulieu says
That’s so great to hear! It’s a favorite of ours as well.
Jennifer says
Delicious and easy! I served this as a side dish to tacos. I used a 16oz bag of frozen sweet corn, sautéed that in avocado oil, I then used jarred, chopped jalapeños, and feta. Everything else was used as stated. I made it earlier that day and chilled it. Everyone loved it! I will be making this again!
gary says
made this dish this weekend as a side with ribs and beans. Phenomenal! my new favorite side for BBQ meals. charred the corn on a hot grill after soaking in salt water.
Polly Gustafsson says
I made this salad for the first time and brought it to a dinner party. Everyone loved it. I’m sad I only got one serving!! It did take me more than 20 minutes to make, but it was not difficult at all. Thanks Jo!
Joanna Cismaru says
My pleasure!
Meredith says
Made this for the 4th of July and didn’t even get any– it was gone so fast!! Making it again and this time will double it. Just delicious. Everyone liked it! I did serve the cilantro on the side as one of my guests isn’t a cilantro fan, but most added it to their servings.
Joanna Cismaru says
LOL Glad your guests liked it, but I wish you would have got some. 🙂
Randy says
Made this for a bbq today and it was outstanding!
Joanna Cismaru says
Thank you so much for letting me know you enjoyed this recipe!
Margaret morrison says
Great salad!
Dawn Klinger says
I have two questions, Jo. First, I bought cotija cheese. It is finely ground like a Parmesan in a can. Is that the correct ingredient? Next question: is this a warm salad or a chilled salad? Thank you. I am looking forward to making this for Taco Bar Friday.
Nicole Beaulieu says
Yes that will work! You can find it pre-crumbled or in a block just like feta. This salad can actually be enjoyed either warm or cold, but we prefer to serve it cold.
Cindy says
I made this for a family gathering for the 4th of July yesterday. It was the hit of the buffet. I left out cilantro since we have a member allergic to it. I used fresh corn, a whole avocado, and feta cheese. My goodness, but how it elevated the meal. Thank you for the recipe.
Joanna Cismaru says
I’m so glad you enjoyed this recipe! Thank you for commenting and letting me know.
Pia says
I live in the desert and made this for a pool party. I omitted the mayo and sour cream because of the heat (we were outside with no fridge). It was a huge hit! Everyone loved it and I was asked to make it again for a friends 4th of July party. Really great side dish for a bbq, picnic, etc…
Shawn Chin says
Fabulous!!!
David says
Excellent. I used corn from a crawfish boil. Next time I will throw in the potatoes from the boil and make a south Louisiana Street Corn.
Nate says
Was following another recipe and found my feta made the salad too salty but upon finding your recipe I saw the avocado and voila it’s almost like the avocado helped even out the ratio so it wasn’t like I was eating a parm salad anymore! Great recipe!
Joanna Cismaru says
Glad you liked it!
Tootsie says
Is this the type of salad that’s better if made the night before, or day of? I’ll be using frozen corn. Thanks! 🙂
Joanna Cismaru says
I definitely like this salad fresh, but that’s because it has a bit of avocado in it. If you want to make it the night before leave out the avocado until the next day.
Fagiole says
Easy and delicious. First time making it and what a great addition to my first annual cinco de Mayo fiesta! Next time I’ll make a larger serving. Good alternative to serving ears of corn and less messy. Thank you!
Karen says
Love this salad. I made it to go with carnitas tacos for Cinco de Mayo, and I probably could have just filled my plate with this. I did add radishes and halved grape tomatoes (because they were there) and used some of the rub I used for my carnitas for the spice. (It had cumin and smoked paprika in it.) Also added the cilantro on top for those who like it — I do not.
Really nice salad!