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Mexican Street Corn Salad, also known as esquites, is an easy and creamy side dish or appetizer packed with flavor! This dish is a take on traditional elote, or grilled Mexican corn on the cob. This corn recipe is incredibly delicious!
Mexican Street Corn Salad Recipe
Because this requires minimal prep time, this is a great make-ahead dish that can be stored in the fridge until ready. The spices marinate beautifully while it’s stored in the refrigerator. Once ready to serve, top the bowl with a slice of lime, cilantrol, extra cotija cheese, or even sliced avocado!
Ingredients
- fresh corn, frozen corn, or canned corn kernels
- extra virgin olive oil
- red bell pepper
- cotija cheese
- jalapeño
- red onion
- fresh cilantro
- full-fat mayonnaise
- fresh lime juice
- minced garlic
- chili powder
- salt
- ground black pepper
Supplies:
- measuring cups and spoons of various sizes
- mixing bowls of various sizes
- strainer
- spatula
- knife
- cutting board
- frying pan
- large serving bowl
- two spoons for tossing ingredients together
Instructions:
In a large skillet over medium-high heat, lightly fry corn kernels with olive oil. Corn is done when it starts to brown slightly (takes about 5 minutes). Let corn cool completely to room temperature before mixing it with other ingredients.Â
In a large bowl, combine all salad ingredients (mayo, corn, bell pepper, cotija cheese, jalapeno, red onion, and cilantro). Looking for more taste and flavor? Here are some substitutions and variations:
- black beans
- cayenne pepper
- ground cumin
- green onions
- paprika
In a medium bowl, stir together all dressing ingredients to make a delicious crema sauce. This tasty dressing adds a creamy texture to the crunch of the corn. Mexican corn salad can be served with tortilla chips, veggies, or tacos. It is also a delicious side to any bbq dish!
More Recipes by The Blogette to Try Next:
- Creamy Corn Salad Dip
- Chicken Enchilada Roll-Ups
- Blooming Burrito Ring
- Jalapeno Popper Dip
- Loaded Queso Dip
- Mexican Gordita Ring
- Mexican Rice
Corn Salad Recipe
Mexican Street Corn Salad
Equipment
- Measuring cups and spoons
- mixing bowls
- Strainer
- spatula
- Knife
- Cutting board
- frying pan
- large serving bowl
- spoons for tossing ingredients together
Ingredients
- 4 cups corn kernels – fresh, frozen (thawed), or canned (drained)
- 1 tablespoon extra virgin olive oil
- 1 cup red bell pepper, diced (about 1 large bell pepper)
- ½ cup shredded cotija cheese
- ¼ cup jalapeno, seeded and diced (about 1 large fresh jalapeno)
- ¼ cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large frying pan over medium heat, lightly fry corn kernels with olive oil. Corn is done when it starts to brown slightly (takes about 5 minutes).Â
- Let corn cool completely to room temperature before mixing with other ingredients.
- In a large bowl, combine all salad ingredients (corn, bell pepper, cotija cheese, jalapeno, red onion and cilantro).
- In a medium bowl, stir together all dressing ingredients. Stir until well mixed.
- Pour dressing over Mexican corn salad ingredients and toss well to mix until all salad ingredients are coated in dressing.Â
- Serve chilled
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
