Mexican Street Corn Salad (Esquites): A Bold and Creamy Summer Favorite

If you’re craving a dish that’s tangy, spicy, creamy, and packed with texture, Mexican Street Corn Salad—also known as Esquites—should be at the top of your list. Inspired by the popular Elote, a beloved Mexican street food where grilled corn on the cob is slathered with mayonnaise, cheese, chili, and lime, this salad version offers the same rich flavors in a convenient, spoonable form. Whether you’re hosting a cookout, bringing a dish to a potluck, or just need a quick side to elevate your weeknight dinner, this salad delivers big on taste and visual appeal.

What Is Mexican Street Corn Salad (Esquites)?

Esquites is essentially the off-the-cob cousin of Elote. Where Elote is grilled corn served whole and eaten by hand, Esquites involves removing the kernels and mixing them with bold, creamy ingredients. You get all the traditional flavors—smoky corn, zesty lime, tangy sour cream, crumbly Cotija cheese, and a hint of chili heat—but in a format that’s easier to serve and eat, especially in large gatherings.

This dish is popular across Mexico, particularly in urban areas where street vendors serve it in cups with a spoon. It’s become a staple at food festivals and Mexican restaurants in the U.S. and is now a favorite among food lovers of all backgrounds for its dynamic flavor and simplicity.

Ingredients for Mexican Street Corn Salad

This recipe celebrates simple ingredients that come together in perfect harmony. Here’s what you’ll need:

Core Ingredients:

• 6 ears fresh corn, shucked

• ¼ cup sour cream (or Mexican crema for authenticity)

• ¼ cup mayonnaise (optional but adds richness and helps emulsify)

• Juice of 2 limes (fresh lime juice brightens the whole dish)

• 1 medium clove garlic, finely grated

• ½ teaspoon chili powder (Ancho chili powder is great for mild smokiness)

• ¼ cup Cotija cheese, finely crumbled (Feta works as a substitute if Cotija isn’t available)

• ½ cup fresh cilantro leaves, finely chopped

• ½ teaspoon Kosher salt, or more to taste

Optional Garnishes:

• Extra Cotija cheese

• Additional chopped cilantro

• Lime wedges

• A sprinkle of Tajín or cayenne pepper for added heat

How to Make Mexican Street Corn Salad

1. Grill the Corn

Preheat your grill to high heat. Place the shucked corn directly on the grates and grill, turning every couple of minutes, until there are charred spots all over—about 2 to 3 minutes per side. The goal is to get a smoky, caramelized exterior while keeping the corn juicy and slightly crunchy.

Pro Tip: If you don’t have a grill, you can achieve similar results by using a grill pan on the stovetop or roasting the corn under a broiler.

2. Cut the Kernels Off the Cob

Let the grilled corn cool slightly so it’s easier to handle. Stand each ear upright in a large bowl or on a cutting board and use a sharp knife to carefully slice the kernels off the cob. Transfer all the kernels to a large mixing bowl.

3. Add the Flavor Boosters

To the bowl with the corn, add sour cream, mayonnaise (if using), lime juice, grated garlic, chopped cilantro, chili powder, and Cotija cheese. Stir everything together gently but thoroughly until well combined.

4. Season and Taste

Add Kosher salt to taste. Remember that Cotija cheese is naturally salty, so taste before adding too much. Adjust lime juice and chili powder based on your personal preference.

5. Serve and Garnish

Transfer the finished salad to a serving bowl or platter. Garnish with extra Cotija cheese, more chopped cilantro, and lime wedges for squeezing. For a spicy kick, dust with Tajín or cayenne pepper just before serving.

Flavor Profile: What Makes This Salad So Addictive

Mexican Street Corn Salad brings together a beautiful contrast of flavors and textures:

• Sweet and smoky grilled corn as the foundation

• Creamy richness from sour cream and mayo

• Tangy and bright lime juice to balance the fat

• Earthy, nutty Cotija cheese adds depth and umami

• Fresh cilantro and garlic provide herbal and aromatic notes

• Chili powder delivers just the right amount of heat

It’s a dish that hits all the flavor notes: sweet, salty, tangy, creamy, and spicy, making every bite dynamic and satisfying.

Tips for Making the Best Mexican Street Corn Salad

• Use fresh, in-season corn for the sweetest flavor. You can also use frozen corn in a pinch—just thaw and roast it in a hot skillet until it gets some browning.

• Char the corn well, but don’t overcook it. You want charred spots for flavor, not shriveled kernels.

• Use crema if you can find it. Mexican crema is thinner and slightly tangier than sour cream, adding an authentic touch.

• Don’t skip the lime. The acidity is key to balancing the creamy ingredients and bringing out the corn’s natural sweetness.

• Serve warm, room temp, or cold. This salad is incredibly versatile—it tastes great fresh off the grill or after chilling in the fridge.

Common Mistakes to Avoid

• Using canned corn without roasting it. While convenient, canned corn lacks the depth of flavor you get from fresh grilled or charred corn.

• Over-mixing the ingredients. Stir just enough to combine. Overworking can cause the salad to lose its structure and become mushy.

• Not tasting as you go. The flavor of fresh ingredients varies. Always taste and adjust lime, salt, or chili levels before serving.

• Skipping the garlic or lime. These ingredients are small but mighty. Garlic adds aromatic sharpness, and lime brings life to the dish.

How to Customize Your Mexican Street Corn Salad

This salad is a perfect canvas for personalization. Here are a few delicious variations:

Make It Spicier:

• Add finely chopped jalapeño or serrano peppers

• Use chipotle chili powder or smoked paprika

• Drizzle with hot sauce like Valentina or Cholula

Make It Heartier:

• Mix in black beans for protein and texture

• Toss with cherry tomatoes, avocado, or red onions for extra crunch and freshness

• Serve it over quinoa or rice for a more filling dish

Make It Vegan:

• Use vegan mayo and plant-based sour cream or yogurt

• Replace Cotija with a vegan cheese or nutritional yeast for a cheesy flavor

Serving Suggestions

This salad is the ultimate side dish but also works in several other ways:

Serve With:

• Grilled meats like carne asada, chicken thighs, or pork carnitas

• Tacos, burritos, or enchiladas as a refreshing contrast

• Burgers or veggie burgers as a non-traditional but flavorful pairing

• Tortilla chips for dipping, almost like a chunky corn dip

Meal Ideas:

• Spoon over nachos for a loaded appetizer

• Use as a topping for baked potatoes or sweet potatoes

• Mix into a southwest salad with lettuce, beans, avocado, and lime vinaigrette

Storage Tips

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a few hours, making it an excellent make-ahead option. If the salad becomes too thick after chilling, stir in a splash of lime juice or crema to loosen it up before serving.

Nutritional Benefits

While Mexican Street Corn Salad is indulgent, it offers nutritional value too:

• Corn provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin

• Sour cream and cheese offer calcium and protein

• Lime juice and cilantro add vitamins and minerals like Vitamin C and potassium

• Garlic has immune-boosting properties and aids digestion

If you’re mindful of fat or calories, you can reduce the amount of mayo or use low-fat versions of the creamy ingredients.

Final Thoughts: A Dish That’s Always a Hit

Mexican Street Corn Salad (Esquites) is everything you want in a side dish—vibrant, flavorful, and simple to prepare. It captures the essence of traditional street food while being easy to adapt for any table, whether you’re serving tacos on Tuesday or steaks on Saturday. With its irresistible mix of smoky, creamy, zesty, and fresh flavors, this salad has all the makings of a go-to summer classic—or a year-round favorite. Add it to your rotation and let the bold flavors speak for themselves.