Mexican Street Corn Salad + Video
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This Mexican Street Corn Salad is tangy and sweet with enough heat to make it interesting. Just wait until you taste the layers of flavors and textures! Serve with a weeknight meal, at your next cookout, or as a potluck dish. It’s literally the perfect side!
Table of Contents
Mexican Street Corn Salad
Simple ingredients are all that’s needed to make this easy Mexican street corn salad recipe — and they create the perfect balance of flavor!
It’s great for Cinco de Mayo fiestas or as a fresh side dish on Taco Tuesday. I love adding extra cilantro because it’s the best part!
Don’t forget to top with some lime zest and fresh lime juice to round out that delicious Mexican flavor.
This recipe for Mexican street corn salad will be on your list of favorite sides because it has the best flavor — and is so simple to whip up!
Recipe Video
To see us make this easy Mexican street corn salad recipe from start to finish, watch the video in this post!
The traditional name for Mexican street corn salad is “esquites,” and it’s typically served in a portable cup.
While the flavor can be similar to “elote” (street corn), the kernels are loose and mixed with other ingredients instead of being left on the cob.
Fresh corn seems like an unlikely salad base, but it’s just as scrumptious with tomatoes, mozzarella, herbs, and a simple dressing.
If you’re looking for more south-of-the-border favorites, try my Spicy Corn Skillet with Sausage or Restaurant-Style Mexican Rice too!
Ingredient Notes and Substitutions
- Sweet Corn – This recipe for Mexican street corn salad 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. - Red & Green Onion – Adds a balance of sharp and fresh flavor, plus some extra texture. If your red onion is particularly pungent, soak slices in cold water for a few minutes before dicing.
- 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 & Mayo – The tangy, creamy base of the dressing. Greek yogurt is a great alternative for either, plus it’s higher in protein and lower in both fat and calories.
- Lime Juice – Use freshly squeezed, and lots of it!
- 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 street corn salad to be spicier — but be sure to let guests know if you do so! - Spices – Chili powder and ground cumin round out the savory flavors, and a little kosher salt makes everything pop.
While this dish has plenty of heat, feel free to kick it up a notch with some red pepper flakes or a dash of cayenne.
Tips and Tricks to Make Perfect Mexican Corn Salad
- Spend a few minutes cooking the corn.
It really makes a difference in the flavor!! If you’re already grilling, toss a few cobs on the grates until charred. Otherwise, it’s easy enough to brown the kernels in a little oil on the stove.
And if you’re in a rush, look for cans of fire roasted corn kernels — same smoky flavor without the cooking step!
- Allow the kernels to cool first.
If you try to toss everything together right away, you’ll mess with the texture of your Mexican street corn salad.
The pepper and onions will soften from the heat, and you want those to be as crisp as possible! All the dairy will get a bit funky too — and may even curdle or separate.
- Reserve some of the dressing if you plan to make it ahead.
Instead of tossing everything together right away, mix the sour cream, mayo, lime juice, and spices in a separate bowl.
Pour most of the mixture over the salad and toss to coat, then cover and refrigerate both bowls. Just before serving, stir in the rest of the dressing.
This allows all the flavors to meld together while also keeping the texture creamy and fresh!
Serving Suggestions
Pair Mexican corn salad with tortilla chips for a hearty appetizer, or serve it alongside any of your favorite cookout foods.
Depending on what flavors you’re craving, you can add cherry tomatoes, chopped bell peppers, black beans, avocado… anything else that you want.
This grilled corn salad also tastes great with barbecue chicken, grilled steak or shrimp, tacos, enchiladas, and even burgers!
Prep Ahead
- Slice kernels off the cob
- Chop onions, jalapeno, and cilantro
- Mince garlic
- Juice limes
Kitchen Tools You Will Need
- Large Skillet – Be sure that it is wide enough for all of the kernels to brown evenly.
- Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Mixing Bowl – This one is my go-to!
Mexican Street Corn Salad Recipe FAQ
Elote is the name for Mexican street corn on the cob, which is grilled and 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 tangy grilled corn salad!
It depends. If you plan on grilling corn on the cob for this Mexican street corn salad recipe, then yes. Exposing the kernels creates a nice char on the outside, which adds color and flavor to the dish.
When serving cobs as a side dish, I actually prefer to smoke corn whole to lock in all that smoky flavor!
This roasted corn salad is best served on the same day, though it’s fine to make it a day ahead of time for guests.
Leftovers will keep for about 3 days in the refrigerator. Store in an airtight container and drain off excess liquid as needed.
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 July 2025
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