Mexican Street Corn Salad
1 Comment
Posted: 07/27/22
Updated: 08/04/23
This post may contain affiliate links. Please read our disclosure policy.
This Mexican Street Corn Salad, also known as Esquites, is a summertime favorite side dish! It’s packed with fresh flavors like grilled corn, jalapenos, onion, avocado and tossed in a homemade dressing.
We love summer salads and this street corn salad is a new favorite! If you love Mexican corn on the cob you are going to love the salad version!
What is Mexican street corn salad?
It’s a delicious grilled corn salad that is tossed in a creamy mayonnaise dressing flavored with lime juice, cilantro, Mexican seasonings, and cotija cheese. It’s also called Esquites and it’s delicious!
It’s a salad version of Elotes a type of grilled corn on the cob that is popular street food in Mexico. What I love about the salad version is that it’s easier to eat and you can serve it as a side salad or as a dip with tortilla chips.
Ingredients for Mexican Corn Salad Recipe
- Sweet corn – Fresh corn is what makes this salad so good! So, buy fresh corn on the cob and remove the husks and silk.
- Olive oil – This is brushed on the corn for grilling.
- Jalapeno pepper – Remove the seeds and membranes and dice them up for the salad. They add a nice kick of heat!
- Red onion – Make sure it’s finely diced.
- Avocado – I recommend a slightly firm avocado so it doesn’t get mushed into the salad when it’s stirred.
- Chopped cilantro – if you don’t like cilantro, you can use the same amount of fresh parsley.
- Cotija cheese – This is a Mexican crumbling cheese that has a salty flavor. If you can’t find it, you can use feta cheese which is similar.
- Mayonnaise – This is the base of the dressing and makes it so rich and creamy.
- Lime juice – Use fresh-squeezed juice for the best flavor.
- Garlic – Use a garlic press to crush the garlic or mince it with a chef’s knife.
- Ground cumin
- Salt and pepper
Common Substitutions for Corn Salad Ingredients
Frozen corn: Yes, you can use frozen corn in place of fresh but you may need to make some changes when you cook it. I’ve shared more details about this sub later in the post.
Peppers: If you don’t like spice, you can use diced poblano pepper or even a sweet bell pepper (red bell pepper, orange, or yellow). I don’t recommend using green bell peppers because they have a bitter flavor.
Onions: Instead of red onions, use white or yellow onion. Or, you can use chopped green onions.
Mayonnaise: The best sub for this is sour cream but the flavor of the dressing will not be as rich and the flavor will be different.
How to Make Mexican Corn Salad
- Grill the corn: Brush the corn with oil and grill the ears over medium heat until the kernels are lightly charred. Let the corn cool so you can handle it and then slice of the kernels into a large bowl.
- Make the salad: Add the diced jalapeno, onion, and avocado to the bowl. Stir to combine.
- Make the dressing: Mix the mayo, lime juice, garlic, cumin, salt, and pepper in a small bowl. Pour the dressing over the corn salad and stir to coat everything evenly.
- Garnish: Sprinkle the cheese and cilantro over the top!
Can you use frozen corn in Mexican Corn Salad?
Yes, but the cooking instructions will be different depending on what you use:
- Frozen corn on the cob: You can thaw the corn first and then grill it as instructed. Or, if your corn is frozen, you can wrap the ears in foil and cook them over the grill that way.
- Frozen corn kernels: If you want to use frozen corn kernels, you can saute them on the stove in a pan with olive oil over medium heat. Cook them until they are lightly golden in spots and cooked through.
How long does Mexican street corn salad keep?
It will keep well in an airtight container in the refrigerator for up to four days. This salad won’t freeze well, so I don’t recommend storing in the freezer.
How to Serve Mexican Corn Salad
This is the best side dish for so many grilled dishes. We love it with grilled flank steak tacos, grilled chicken drumsticks, and grilled pork chops.
You can also serve it as an appetizer and scoop it up with tortilla chips! Or even use it as a topping on Blackstone nachos.
If you love Mexican flavors, you will love this Mexican street corn salad! It’s one of our favorite ways to use fresh sweet corn during the summer – we hope you love it, too!
More Summer Salad Recipes
- Grilled Caesar Salad is a quick and easy recipe with grilled romaine, Caesar dressing, and Parmesan crisps.
- Make a big Grilled Chicken Salad for a light and healthy weeknight meal!
- Grilled Corn Salad is another easy side dish that’s perfect for a summer dinner.
Shop Our Spices
Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Mexican Street Corn Salad
Mexican Street Corn Salad is a combination of grilled sweet corn, avocado, onion, jalapenos tossed in a homemade dressing. It's the perfect summer salad recipe bursting with flavor!
Ingredients
- 6 ears fresh sweet corn husked and cleaned
- ¼ cup olive oil
- 1 jalapeno pepper seeds removed and diced
- ½ cup red onion finely chopped
- ½ avocado chopped
- ½ cup fresh cilantro finely chopped
- 2 ounces Cotija cheese finely crumbled, plus more for serving if desired
Dressing
- 2 Tablespoons mayonnaise
- 1 lime, juiced about 1 tablespoon
- 2 garlic cloves minced
- ¼ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat grill to medium heat and lightly oil grill grates by oiling paper towel and holding the paper towel with a tongs and rubbing over the grates.
- Brush olive oil on corn. Place on oiled grill grates.
- Cook on grill, turning occasionally until corn is tender and char marks are visible.
- Remove from grill and allow to cool until you can easily handle the corn on the cob.
- Cut corn kernels from cob and add to a large bowl.
- Add cut jalapeno, and red onion and to bowl, stir to combine.
- Cut avocado and gently stir into salad.
- In a small bowl, whisk together all dressing ingredients.
- Then pour dressing over salad and stir until well combined.
- Season with more salt and pepper if necessary.
- Chill until ready to serve.
- To serve, add crumbled Cotija cheese and cilantro, if desired.
Tips
Frozen corn: Yes, you can use frozen corn in place of fresh but you may need to make some changes when you cook it. I’ve shared more details about this sub later in the post.
Peppers: If you don’t like spice, you can use diced poblano pepper or even a sweet bell pepper (red bell pepper, orange, or yellow). I don’t recommend using green bell peppers because they have a bitter flavor.
Onions: Instead of red onions, use white or yellow onion. Or, you can use chopped green onions.
Mayonnaise: The best sub for this is sour cream but the flavor of the dressing will not be as rich and the flavor will be different.
Yes, but the cooking instructions will be different depending on what you use:
- Frozen corn on the cob: You can thaw the corn first and then grill it as instructed. Or, if your corn is frozen, you can wrap the ears in foil and cook them over the grill that way.
- Frozen corn kernels: If you want to use frozen corn kernels, you can saute them on the stove in a pan with olive oil over medium heat. Cook them until they are lightly golden in spots and cooked through.
Nutrition Information
Calories: 249kcal (12%), Carbohydrates: 20g (7%), Protein: 5g (10%), Fat: 18g (28%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 10mg (3%), Sodium: 154mg (7%), Potassium: 369mg (11%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 352IU (7%), Vitamin C: 12mg (15%), Calcium: 58mg (6%), Iron: 1mg (6%)
Sony Sherpa says
Try to add lion’s mane mushroom powder to this salad recipe to add more flavour and healthy boost. I got mine at https://www.naturesrise.com/