Mexican Street Corn Salad – A Smoky, Tangy, Creamy Flavor Explosion

There’s something irresistible about Mexican street corn, also known as elote—that irresistible combination of smoky grilled corn slathered in creamy sauce, chili spices, lime, and salty cotija cheese. Now imagine all of that bold street-food magic transformed into a vibrant, scoopable salad you can serve at barbecues, potlucks, family dinners, or simply enjoy straight from the bowl. That’s exactly what Mexican Street Corn Salad—also called esquites—brings to the table.

This salad is zesty, creamy, colorful, and packed with so much personality that even the simplest meals feel instantly upgraded. The charred kernels give each bite a smoky sweetness, while the creamy lime dressing adds tang and spice. Fresh cilantro adds brightness, cotija adds that signature salty crumble, and a sprinkle of chili powder ties the whole dish together with unmistakable Mexican flavor.

One of the things that makes this dish so beloved is its versatility. You can serve it warm or chilled, use fresh or frozen corn, add extra toppings for flair, and pair it with almost any main dish—from grilled chicken to tacos to steak fajitas. It tastes festive, comforting, and summery all at once. Most importantly, it’s incredibly easy to make. With just one skillet, a handful of simple ingredients, and about 15 minutes, you have a side dish that steals the show wherever it goes.

Let’s dive into everything that makes this salad a must-have recipe: your full ingredient list, step-by-step instructions, tips, variations, serving ideas, storage info, fun cultural notes, and more.

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Ingredients:

• 4 cups corn kernels (fresh, canned, or frozen)
• 2 tablespoons butter (for charring the corn)
• 1/3 cup mayonnaise
• 1/3 cup sour cream (or Mexican crema)
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup chopped fresh cilantro
• 3 green onions, sliced
• Salt, to taste
• Black pepper, to taste
• Lime wedges, for serving

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Instructions:

1. Char the corn: Heat butter in a large skillet over medium-high heat. Add the corn kernels and cook 5–7 minutes until lightly charred, stirring occasionally.
2. Prepare the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper.
3. Add the corn: Once the corn is charred, let it cool slightly, then add it to the dressing.
4. Mix in add-ins: Stir in cilantro, green onions, and most of the cotija cheese.
5. Toss to combine: Mix gently so every kernel is coated in the creamy dressing.
6. Taste and adjust: Add more lime, chili powder, or salt as needed.
7. Garnish: Top with extra cotija and cilantro.
8. Serve: Enjoy warm, at room temperature, or chilled.

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Tips & Tricks

• For maximum flavor: Use freshly grilled corn on the cob and cut the kernels off.
• Make it lighter: Replace sour cream with Greek yogurt.
• Heat level: Add jalapeño, crushed red pepper flakes, or hot sauce.
• Super creamy: Add an extra tablespoon of mayo or crema.
• Smoky twist: Use smoked paprika or char the corn extra-dark.

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Variations

• Bacon Corn Salad: Add crispy bacon bits for smoky richness.
• Elote Pasta Salad: Mix with cooked macaroni for a creamy, flavorful twist.
• Avocado Corn Salad: Add diced avocado for creaminess.
• Spicy Chipotle Version: Mix in chipotle sauce for a smoky kick.

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Serving Suggestions

• Serve alongside tacos, burrito bowls, enchiladas, or fajitas.
• Pair with grilled steak, chicken, or shrimp.
• Use as a topping for burgers, nachos, or baked potatoes.
• Add to wraps or quesadillas for extra flavor.
• Serve as a dip with tortilla chips.

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Storage Information

Mexican street corn salad keeps well but is best eaten fresh.

• Store leftovers in an airtight container for up to 3 days.
• For best texture, add the cotija and fresh cilantro right before serving.
• If prepping ahead, cook the corn and prepare the dressing but mix at serving time.

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FAQ

Can I use frozen corn?
Yes! Frozen corn chars beautifully and is budget-friendly.

Can I make this dairy-free?
Replace sour cream with vegan mayo and use dairy-free cheese or skip the cheese entirely.

Is this salad spicy?
Not by default. Add jalapeños or extra chili powder for heat.

Can I serve it warm?
Yes—warm esquites are traditional and delicious.

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History / Fun Facts

• Esquites originates in Mexico and is traditionally sold by street vendors in small cups with lime, mayo, chili, and cotija.
• The name comes from the Nahuatl word ízquitl, meaning “toasted corn.”
• Classic elote (on the cob) and esquites (in a cup) share similar ingredients but different formats.
• The combination of creamy, salty, tangy, and spicy flavors is one of the pillars of Mexican street food culture.