Amazing Mexican Street Corn Salad: 3 Secrets for a Perfect Bowl

This Mexican Street Corn Salad (also known as esquites) is everything I love about summer food: fresh, creamy, zesty, and just a little spicy. It brings all the bold, satisfying flavors of traditional elote—but in an easy-to-eat, no-mess bowl. Whether I’m planning a backyard BBQ, a weeknight dinner, or a simple lunch, this salad always delivers big flavor with minimal effort.

Why You’ll Love This Recipe

I always come back to this dish because it checks all the boxes. It’s incredibly easy to throw together, and it’s endlessly adaptable depending on what I have on hand. Here’s why I think this Mexican Street Corn Salad will become a staple in your kitchen, too:

• I can make it in under 30 minutes—perfect for busy evenings.

• The balance of creamy, tangy, and smoky flavors keeps every bite interesting.

• It pairs with almost any main dish, from tacos to grilled meats.

• It works beautifully as a make-ahead dish for parties or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)

• 2 tablespoons unsalted butter or olive oil

• 1/2 cup mayonnaise

• 1/4 cup sour cream or Mexican crema

• 1/4 cup crumbled cotija cheese, plus more for garnish

• 2 tablespoons fresh lime juice (from 1-2 limes)

• 1/2 teaspoon chili powder, plus more for garnish

• 1/4 teaspoon smoked paprika (optional)

• 1/4 cup finely chopped fresh cilantro, plus more for garnish

• 1 small jalapeño, seeded and minced (optional, for heat)

• Salt to taste

• Freshly ground black pepper to taste

Directions

1. I start by heating butter or olive oil in a large skillet over medium-high heat. Then I toss in the corn kernels and let them cook for 5–7 minutes, stirring occasionally until they’re tender and lightly charred.

2. Once the corn is ready, I take the skillet off the heat and let it cool slightly.

3. In a large bowl, I mix together the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika (if I’m using it). I stir everything until smooth.

4. I add the cooled corn, chopped cilantro, and minced jalapeño to the bowl. Then I gently stir everything to coat the corn completely in the creamy dressing.

5. I taste and adjust with salt and pepper. Cotija cheese adds saltiness, so I add seasoning carefully.

6. Before serving, I sprinkle extra cotija, a pinch of chili powder, and a bit more cilantro over the top for a perfect finish.

Servings and timing

This recipe yields 4 to 6 servings and takes just 25 minutes total to prepare (about 15 minutes for prep and 10 minutes for cooking). It’s ideal for serving right away or chilling for 30 minutes if I want the flavors to meld even more.

Variations

I love how adaptable this recipe is. Here are a few ways I change it up:

• Grilled corn: When I have time, I grill whole ears of corn for an extra smoky flavor before slicing off the kernels.

• No mayo: I sometimes use Greek yogurt in place of mayonnaise for a tangy, lighter twist.

• Cheese swaps: If I can’t find cotija, I use crumbled feta or grated Parmesan.

• Extra heat: When I want a kick, I add extra chili powder or toss in hot sauce.

Storage/Reheating

This salad stores beautifully:

• I keep leftovers in an airtight container in the refrigerator for up to 3 days.

• I don’t recommend freezing, as the texture changes too much.

• Reheating isn’t necessary—I usually enjoy it cold or at room temperature.

• If I want to serve it warm, I gently heat it in the microwave for 20–30 seconds, just enough to take the chill off without melting the dressing.

FAQs

How far ahead can I make Mexican Street Corn Salad?

I often make this up to 2 days ahead. It actually tastes even better the next day once the flavors have had time to blend. Just store it covered in the fridge.

Can I use canned corn instead of fresh or frozen?

Yes, I can use canned corn in a pinch. I just make sure to drain it well and sauté it in a hot pan to give it a little color and flavor before mixing it into the salad.

What can I serve this salad with?

This salad goes with just about everything—tacos, grilled meats, sandwiches, or even burgers. I also love it as a topping for nachos or stuffed into wraps.

Is cotija cheese necessary?

While cotija gives it that authentic street corn flavor, I’ve swapped it with feta or Parmesan when needed. Both options still taste amazing.

Can I make this dairy-free?

Absolutely. I use vegan mayo and dairy-free sour cream alternatives, and skip the cheese or use a plant-based cheese. The flavor is still great.

Conclusion

This Mexican Street Corn Salad is one of those dishes I turn to again and again. It’s fast, flavorful, and feels like sunshine in a bowl. Whether I’m making it for my family or bringing it to a party, it never fails to impress. I hope you enjoy every bite as much as I do!