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A vibrant and delicious looking bowl of Mexican Street Corn Salad, a colorful and flavorful side dish.

BEST Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad, also known as Esquites, brings the flavors of elote without the cob. It features grilled corn kernels tossed in a creamy, tangy dressing with cotija cheese, cilantro, and a hint of spice, making it a perfect summer side dish or appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ears of corn, shucked
  • 1/4 cup mayonnaise
  • 1/4 cup crema Mexicana or sour cream or Greek yogurt
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice, plus more to taste
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Grill
  • Oven
  • Skillet
  • Large bowl
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Alternatively, roast the corn in a 400°F (200°C) oven for 20-25 minutes, or cook in a skillet over medium heat until charred.
  2. Let the corn cool slightly, then use a sharp knife to cut the kernels off the cob.
  3. In a large bowl, combine the mayonnaise, crema Mexicana, cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
  4. Add the corn kernels to the bowl and toss to coat.
  5. Season with salt and pepper to taste. Add more lime juice or chili powder if desired.
  6. Garnish with additional cotija cheese and chili powder. Serve immediately or chill for later.

Notes

For the best flavor, use freshly grilled corn. If using canned corn, drain it well to avoid a soggy salad. Adjust the amount of chili powder and cayenne pepper to your desired level of heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.