Best Ever Mexican Street Corn Salad Recipe + Video
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This Mexican Salad is tangy and sweet with enough heat to make it interesting. Serve roasted corn salad with a weeknight meal, at your next cookout, or take it for a potluck side dish! It’s literally the perfect side dish!
Just wait until you taste the layers of flavor of this Mexican street corn salad recipe! It’s one of my favorite ways to create an easy side dish full of fresh flavors.
Simple ingredients are needed to make this Mexican corn salad recipe – and they create the perfect balance of flavor!
It’s a great recipe for Cinco de Mayo fiestas or a fun Mexican corn side dish for Taco Tuesday. I love adding extra fresh cilantro because it’s the best part!
Depending on the salad ingredients that you’re craving, you can add other options like green onions, cherry tomatoes, diced jalapeno pepper, chili powder, feta cheese, black beans, and anything else that you want.
Don’t forget to top with some lime zest and fresh lime juice to round out that delicious Mexican flavor.
This recipe will be on your list of favorite sides because it has the best flavor – and is so simple to whip up!
Follow the simple steps of this healthy Mexican street corn salad, and enjoy every single bit of the good stuff! It’s perfect for a summer BBQ!
Table of Contents
Mexican Salad
The traditional name for Mexican street corn salad is “esquites,” and it’s typically served in a portable cup.
While the flavor of this grilled corn salad can be similar to “elotes” (street corn), the kernels are loose and mixed with other ingredients instead of being left on the cob.
Recipe Video
To see us make this Mexican salad recipe from start to finish, watch the video in this post!
If you’re looking for more south-of-the-border favorites, try my Spicy Corn Skillet with Sausage or Restaurant-Style Mexican Rice.
Or, try this popular recipe that pairs crunchy, sweet kernels with tomatoes, mozzarella, herbs, and a simple dressing.
Ingredients and Substitutions
- Sweet corn – This Mexican salad recipe is flexible, so use whatever is most available.
Frozen kernels will need to be thawed first, and canned ones should be drained thoroughly.
Slice kernels off of fresh cobs before browning them on the stove, or grill the whole cobs until slightly charred.
Then, add the kernels straight to the mixing bowl. - Cotija cheese – This is a popular cow’s milk cheese, named after the town in Mexico where it originated. It has a strong, salty flavor and a crumbly texture.
While not quite the same, Feta or fresh Parmesan are the closest substitutes. - Sour cream – Greek yogurt is a great alternative that is higher in protein and lower in both fat and calories.
- Jalapeno – Wear food-safe gloves while cutting jalapenos, since the oils are extremely hard to wash off and can then transfer to your eyes or other parts of your body.
Remove all of the seeds, unless you would like your Mexican salad to be spicier, but be sure to let guests know if you do so! - Spices – While this recipe has plenty of heat, feel free to kick it up a notch with some red pepper flakes or a dash of cayenne.
- Extra veggies – Chopped red bell peppers or avocado are a delicious addition to roasted corn salad.
Add the avocado just before serving since it oxidizes quickly, and squeeze a little lemon juice over the top to keep it from browning.
Serving Suggestions for Roasted Corn Salad
Pair grilled corn salad with tortilla chips for a hearty appetizer, or serve alongside any of your favorite cookout foods.
This Mexican salad tastes great with barbecue chicken, grilled steak or shrimp, tacos, enchiladas, and even burgers!
Kitchen Tools You Will Need
- Large Skillet – Be sure that it is wide enough for all of the kernels to brown evenly.
- Quality Knives – If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.
- Mixing Bowl – This one is my go-to!
Mexican Salad Recipe FAQ
This Mexican salad is best served on the same day. If you have leftovers (or want to prepare it ahead of time), it will keep for about 3 days in an airtight container.
However, I recommend making it no more than a day in advance if you will be serving it to guests.
It depends. If you plan on grilling corn on the cob for this Mexican salad recipe, then yes. This creates a nice char on the kernels, which adds color and flavor to the dish.
When serving as a side dish, I actually prefer to smoke corn whole to lock in all that smoky flavor!
Elote is the name for Mexican street corn on the cob, which is grilled then dipped in mayo, Cotija cheese, chile powder, and other toppings.
Instead, esquites combines all of those ingredients in a bowl to make a sweet and grilled corn salad!
Enjoy!
With love, from our simple kitchen to yours.
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Mexican Street Corn Salad + Video
Ingredients
- 4 cups sweet corn, (**See Notes below, thawed, drained, or cut off the cob)
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 1/4 cup green onion, chopped
- 1 jalapeno, seeded and diced
- 1/4 cup cilantro, chopped
- 1 garlic clove, minced
- 1/2 cup cojita cheese
- 2 1/2 tablespoons sour cream
- 2 tablespoons mayo
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 4 tablespoons fresh lime juice, from 2 limes
garnish (optional)
- chopped cilantro
- extra cojita cheese
Instructions
- Cut corn kernels off of cob, or drain canned or thawed corn.
- Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
- Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
- Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2021, updated and republished June 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Nutrient information needed!
This was so tasty. I could eat this as a meal on its own. Tangy, sweet, spicy… and SO delicious.
What is a serving size?
i love how easy this salad was to make and it tastes amazing
Hi Madelyn!
We’re so glad that you enjoyed the recipe.
TSRI Team Member,
Devlyn