Mexican Street Corn Salad
This Mexican Street Corn Salad (Esquites) is a fork-friendly version of classic elote. With smoky grilled corn, creamy mayo-crema base, tangy lime juice, cotija cheese, chili powder, and cilantro, it delivers all the addictive flavors of street corn—without the mess.
Equipment
- Grill or skillet For charring corn
- Sharp Knife For cutting kernels off cob
- Large mixing bowl
- Mixing Spoon
Ingredients
- 6 cups corn kernels (fresh grilled preferred, or thawed frozen)
- 1/2 cup mayonnaise or Mexican crema (or half and half)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper, to taste
Instructions
- Grill whole ears of fresh corn over medium-high heat, turning every 2–3 minutes until charred. Let cool, then slice kernels off the cob. For frozen corn, thaw, pat dry, and sauté 3–4 minutes in a dry pan.
- In a large bowl, combine corn kernels, mayo or crema, cotija cheese, lime juice, cilantro, chili powder, smoked paprika, salt, and pepper.
- Taste and adjust lime, seasoning, or heat as needed.
- Let the salad rest at least 30 minutes before serving for flavors to meld.
- Serve as a side dish, with tortilla chips for scooping, or as a topping for tacos or salads.
Notes
🌟 Pro Tips: Let the salad rest 30 minutes for best flavor. Start light with chili powder—you can always add more. Avoid soggy corn by drying frozen kernels well or cooling fresh-grilled corn before mixing. Store up to 3 days in the fridge; flavors improve overnight.
Nutrition
Calories: 220kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 340mgPotassium: 310mgFiber: 3gSugar: 6gVitamin A: 450IUVitamin C: 9mgCalcium: 120mgIron: 1.2mg
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