This Mexican street corn salad is fresh and lightly creamy with a spicy kick. Charred corn, sour cream, cotija cheese, and lime zest come together for a refreshing burst of flavor. This delicious summer salad is ready in 30 minutes and can be made ahead, making it perfect for cookouts and gatherings!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💡 What is Mexican street corn salad?
Mexican street corn salad, also known as esquites, is a popular Mexican dish made with grilled corn kernels mixed with mayonnaise, sour cream, chili powder, lime juice, cotija cheese, and often cilantro and green onions. It’s a flavorful and refreshing side dish or appetizer!
💭 Why you’ll love this recipe
- Loaded with light and refreshing summer flavors like corn, lime juice, and fresh cilantro.
- Easy to make recipe that’s ready in 30 minutes.
- Great make-ahead side dish for cookouts and picnics!
📋 Ingredients and notes
To make this Mexican street corn salad recipe, you’ll need corn, mayonnaise, sour cream, cotija cheese, fresh cilantro, lime juice, chili powder, salt, and pepper.
Variations & Substitutions
- Corn. Using fresh corn is best when in season! You can also use canned sweet corn or frozen corn if that’s not available. You can microwave corn on the cob for easy cooking.
- Mayonnaise. You can use Mexican crema for a more authentic flavor, Greek yogurt for a lighter variation, or vegan mayo to make this recipe plant-based.
- Sour cream. Substitute with Greek yogurt to add a light creaminess.
- Cotija cheese. If you can’t find cotija cheese, the best substitutes are feta cheese, queso fresco, or Parmesan cheese. Each will give a slightly different flavor to the salad, but they all work well.
- Lime juice. Use fresh lime juice for a zesty taste, you can also use bottled lime juice if that’s not available.
- Chili powder. Use chopped jalapeños as a substitute. Omit or adjust chili powder if you want a mild salad.
- Add other ingredients like tomato, red onion, garlic, and black beans for a heartier salad!
📖 How to make Mexican street corn salad
Step 1:
Preheat your oven to 400°F (200°C).
Step 2:
If using corn on the cob, place the shucked ears of corn on a baking sheet and roast for 20-25 minutes, turning occasionally, until the corn is lightly charred and tender.
Step 3:
Allow the corn to cool for a few minutes, then use a sharp knife to remove the kernels from the cob and place them in a large bowl.
Step 4:
In a separate small mixing bowl, whisk or stir together the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and black pepper.
Step 5:
Pour the dressing over the corn kernels and toss to combine.
Step 6:
Garnish with additional cotija cheese, cilantro dressing, and chili powder, if desired.
👩🏽🍳 Tips for the best Mexican street corn salad
⭐ When cutting the kernels off the cob, stand the cob upright in a bowl and cut downward, rotating the cob for even removal and to catch kernels.
- Allow the salad to sit for 10 minutes before serving to enhance the flavors as the ingredients meld together.
- Roast or grill corn on the cob until it has a light char to enhance its sweetness and add a smoky depth to the salad.
👩🏽🍳 Troubleshooting FAQs
Yes, you can use frozen corn if fresh corn is not available. Just make sure to thaw and drain it well before using it in the salad.
Yes, Mexican street corn salad is naturally gluten-free since it’s made with corn and doesn’t contain any wheat-based ingredients. Just be sure to check the labels of any store-bought ingredients, such as mayonnaise or chili powder, to ensure they are gluten-free.
Yes, you can make a vegan version of Mexican street corn salad by using vegan mayonnaise and sour cream substitutes. You can also omit the cotija cheese or use a vegan alternative, such as nutritional yeast.
🍴 How to serve Mexican street corn salad
Serve Mexican street corn salad as a side dish at summer cookouts or barbecues or simply as a light lunch all year round. You can serve it while the grilled corn is warm, or serve it cold by chilling it for a few minutes to let the flavors combine.
While delicious when served on its own, the creamy sauce makes it perfect to serve with tortilla chips, too! It goes well with many Mexican dishes, like these fried avocado tacos and air fryer nachos.
🍴Storage and reheating suggestions
Store leftover Mexican street corn salad for 2-3 days in the refrigerator. Store it in an airtight container to keep it fresh. Serve it cold or heat it up in the microwave for 1-2 minutes or until warm!
🍴 More delicious salad recipes:
If you like this recipe, check out my other delicious salad recipes recipes:
Healthy Veggie Taco Salad
Roasted Vegetable Salad
Dense Bean Salad
Mango Avocado Salad
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Mexican Street Corn Salad
Ingredients
- 2 corn, shucked (or 1 1/2 cup canned corn kernels, rinsed and drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/2 cup lime juice
- 1/2 teaspoon chili powder
- salt, to taste
- pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- If using corn on the cob, place the shucked ears of corn on a baking sheet and roast
- for 20-25 minutes, turning occasionally, until the corn is lightly charred and tender.
- Allow the corn to cool for a few minutes, then use a sharp knife to remove the kernels
- from the cob and place them in a large mixing bowl.
- In a separate small mixing bowl, whisk together the mayonnaise, sour cream, cotija
- cheese, cilantro, lime juice, chili powder, salt, and black pepper.
- Pour the dressing over the corn kernels and toss to combine.
- Garnish with additional cotija cheese, cilantro dressing, and chili powder, if desired
Notes
- When cutting the kernels off the cob, stand the cob upright in a bowl and cut downward, rotating the cob for even removal and to catch kernels.
- Allowing the salad to sit for at least 10 minutes before serving can enhance the flavors as the ingredients meld together.
- Roasting corn on the cob until lightly charred not only enhances its sweetness but also adds a smoky depth to the salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
