Mexican Street Corn Salad (esquites)

It’s easy to make Mexican Street Corn Salad (esquites), and you’re going to fall in love with the flavors!

This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.

If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.

Mexican street corn salad, a smoky, sweet, spicy, tangy, and easy to make side dish is also called esquites.

Esquites can be made year-round, inside the house without a grill, using frozen corn. Super easy!

Esquites are the off-the-cob version of elotes (or corn on the cob made Mexican style and usually served on a stick).

Fresh corn on the cob

If you have fresh on the cob corn by all means use that. I love fresh corn, especially in the summer when it’s super sweet and juicy.

Keep an eye out for those corn on the cob summer sales, especially around Memorial Day, 4^th of July, and Labor Day, you can often find 4 ears for $1 or maybe even better.

Here’s how I like to prepare my corn on the cob. It’s a simple method for grilling on the BBQ. And it’s how I suggest preparing the corn if you have corn on the cob that you’d like to use for this Mexican Corn Salad.

After grilling, simply cut the kernels from the cob using a sharp knife. I’ve tried some of those gizmos for cutting corn from the cob, and I always head back to the classic sharp knife on a cutting board.

How many ears will I need for this recipe if I use corn on the cob?

A medium ear of corn will yield about ¾ cup of kernels. 16 ounces of frozen corn is about 1 & 2/3 cups of corn. So you’ll want roughly 3 ears of corn (which will yield more kernels than you need, but I think it’s always better to have more yummy corn that you can save for another use).

How should I serve this recipe?

It’s a perfect appetizer; serve it with chips like salsa. I brought this dish to the Memorial Day pool party, and it was gone in a flash!

Or serve it as a side dish for any outdoor party or gathering.

Mexican street corn salad is also great in tacos or burritos.

It’s fun on nachos.

Or, try it on my Shrimp and Mexican Street Corn Bowl!

How to make it

For Mexican street corn salad, you simply slather the corn kernels with a creamy, cheesy, lime and chili powder filled dressing.

While the corn is cooking in the skillet, make the mayo-sour cream dressing. The ingredients for the dressing are mayonnaise, sour cream, Cotija cheese, lime juice, fresh cilantro, red onion, and spices.

Cotija cheese

In case you aren’t familiar with it, Cotija cheese is the traditional Mexican cheese used in Mexican Street Corn salad. It’s a salty cow’s milk cheese. And, you can find it at most grocery stores in the cheese section.

If you can’t find Cotija cheese, queso fresco or feta cheese makes a good substitute.

If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.

Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:

Pinterest, Facebook, Instagram, and Twitter!

And find my shop on Amazon for recommendations on cool tools

Mexican Street Corn Salad (esquites) Recipe

5 from 3 votes

Print

Mexican Street Corn Salad (esquites)

Mexican Street Corn Salad (esquites) can be made year-round, inside the house without a grill, using frozen corn. Super easy!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword salad, street corn

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 319 kcal

Author Debi

Ingredients

Mexican Street Corn:

• 2 tablespoons olive oil
• 16 ounces frozen yellow corn

Dressing:

• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 3 ounces Cotija cheese
• ¼ cup fresh cilantro leaves finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons finely chopped red onion
• 2 cloves garlic minced
• ½ teaspoon chili powder

Instructions

1. Add 2 tablespoons olive oil to a large skillet over medium heat. Add the corn and let cook until the corn starts to char, about 10 minutes, stirring occasionally.
2. If you are using corn on the cob, grill the cobs until they are nicely charred. Cut the cooked kernels from the cobs.
3. While the corn cooks, mix the dressing together in a large bowl: mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, red onion, garlic, and chili powder.
4. When the corn is done cooking, fold it into the dressing.
5. Serve warm, or refrigerate, and serve cold.

Nutrition Facts

Mexican Street Corn Salad (esquites)

Amount Per Serving

Calories 319 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 6g 30%

Cholesterol 26mg 9%

Sodium 319mg 13%

Potassium 346mg 10%

Total Carbohydrates 29g 10%

Dietary Fiber 3g 12%

Sugars 1g

Protein 7g 14%

Vitamin A 5.4%

Vitamin C 14%

Calcium 11.9%

Iron 5.1%

* Percent Daily Values are based on a 2000 calorie diet.