Mexican Street Corn Salad is creamy, flavorful, and easy to make. This off-the-cob version of roasted Mexican street corn (Elote), known as esquites, features charred corn kernels mixed with mayonnaise, cotija cheese, lime, and spices for a delicious summer side.
If you enjoy elote, you’ll love this salad. It combines charred corn kernels with creamy mayonnaise, smoky chili powder, bright lime juice, and salty cotija cheese. I also add a hint of butter, garlic, and fresh cilantro to deepen the flavor.
Mexican Street Corn Salad
This recipe works with fresh, frozen, or well-drained canned corn, so you can enjoy it year-round. If using fresh ears, cut the kernels off the cob first. Tip: stand the ear on an inverted small bowl inside a larger bowl so the kernels fall into the bowl as you slice.
Starting with kernels makes preparation quicker and safer than working with whole hot cobs. Instead of a grill, char the corn in a hot cast iron skillet. The high heat creates a smoky, slightly nutty roast even without an open flame.
After the kernels develop a little char and are cooked through, let them cool briefly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro, then season with kosher salt to taste. For best texture, allow the corn to cool slightly before adding the mayo so the dressing remains creamy.
This salad can be served warm—authentically similar to elote—or chilled. Either way, it makes a great side for barbecues, tacos, or any summer meal. For a variation, try different cheeses or add a pinch of smoked paprika for extra depth.
Enjoy immediately or store leftovers in an airtight container in the refrigerator for a few days. Leftovers taste great cold as a salad or warmed slightly for serving.
Mexican Street Corn Salad
Ingredients
- 2 Tbsp (28 g) unsalted butter
- 4 cups (516 g) corn kernels (fresh or frozen)
- 1 tsp minced garlic
- 1/3 cup (78 g) mayonnaise
- 1/2 tsp chili powder
- 1/2 cup (56 g) cotija cheese
- 1 Tbsp fresh lime juice
- 1–2 Tbsp chopped cilantro (optional)
- Kosher salt, to taste
Instructions
- Melt the butter in a large skillet (preferably cast iron) over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are cooked through and slightly charred, about 8–10 minutes. Add the garlic during the last 2 minutes of cooking.
- Remove from heat and allow the corn to cool slightly. Stir in the mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Taste and season with kosher salt.
- Serve warm or chilled. Store leftovers in an airtight container in the refrigerator.
Notes
Nutrition
Calories: 252 kcal |
Carbohydrates: 23 g |
Protein: 6 g |
Fat: 17 g |
Saturated Fat: 6 g |
Cholesterol: 26 mg |
Sodium: 226 mg |
Fiber: 3 g |
Sugar: 5 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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