Mexican Street Corn Salad + Video
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Mexican Street Corn Salad is easy, creamy, and packed with flavor! Your favorite roasted Mexican street corn (Elote) is cut off the cob (to make Esquites) and is served with a spoon, for a delicious summer side dish!
If you love elote (Mexican Corn on the Cob) you’re going to love this off-the-cob version of Mexican Street Corn Salad, also known as esquites. It’s got charred corn kernels, creamy mayonnaise, smoky chili powder, tangy lime juice, and sharp cotija cheese.
I’ve also added a little butter, garlic, salt, and cilantro to pack extra flavor into this favorite Mexican dish.
Mexican Street Corn Salad
You can use fresh, frozen, or (drained) canned corn for this Mexican Street Corn Salad. So you can enjoy this salad year round even if corn on the cob isn’t in season.
If you choose fresh corn on the cob, simply cut the kernels off of the cob first. Tip: Use a small bowl turned upside-down inside of a large bowl. Stand the corn on top of the small bowl. As you cut, the kernels will fall into the larger bowl. (You can also use a bundt pan for this same concept.)
Starting with kernels makes prep a little easier and faster since you’re not working with hot corn. Instead of a grill, the corn gets charred on the stovetop in a cast iron skillet.
Even though there’s no open flame, the kernels still pick up that smokiness from the hot cast iron skillet by creating a slight char and nutty, roasted flavor.
Once the kernels are cooked, stir in the mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
Mexican Street Corn Salad can be served hot or cold. I prefer it hot because that’s how you eat elote, but it’s still delicious cold. If you’re a fan of this recipe, you’ll probably like my Corn Salad with Queso Fresco too.
For maximum creaminess in your Mexican Street Corn Salad, allow the corn to cool slightly before stirring in the mayonnaise mixture. This helps prevent it from melting completely. Enjoy!
Mexican Street Corn Salad
Your favorite roasted Mexican street corn (Elote) is cut off the cob (to make Esquites) and is served with a spoon, for a delicious summer side dish!
Ingredients
- 2 Tbsp unsalted butter
- 4 cups corn kernels (fresh or frozen)
- 1 tsp minced garlic
- 1/3 cup mayonnaise
- 1/2 tsp chili powder
- 1/2 cup cotija cheese
- 1 Tbsp lime juice, fresh squeezed
- 1-2 Tbsp chopped cilantro (optional)
- kosher salt, to taste
Instructions
- Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
- Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
- Serve warm or cold. Store leftovers in an airtight container in the refrigerator.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
15 Comments on “Mexican Street Corn Salad + Video”
If cutting corn off the cobb does the corn need to be cooked first (boiled)?
No, it doesn’t need to be cooked first. It will cook as you char it in the pan.
Can I used canned white corn instead of frozen?
Yes, just make sure you have 4 cups. It may take 2-3 cans. Or you can cut down the other ingredients as needed. Drain it well. It also won’t take as long to brown/char.
This looks amazing! Can’t wait for fresh corn and grilling season.
Can I make this the night ahead and it keep the textures?
It’s best eaten fresh, but we have eaten leftovers cold and like it that way too. The corn does shrivel slightly after being stored in the refrigerator.
I jus made this. Unfortunately I used too much mayonnaise and didn’t have cotija cheese. But I still liked it.
I hope you get to try it with the cotija cheese sometime. It really adds a great flavor. You can also substitute the cheese with grated parmesan if you’re in a pinch.
I made this for an October cookout we had today and it was a hit. I did add Taijin powder alongside the other spices (it’s just salt, dehydrated lime and chili powder) and it went well 🙂 will make again! Thank you.
Oh yes! We use Tajin a lot too. Glad it was a hit!
Very good! The whole family enjoyed it!
Thank you!
Yay! I’m so glad!
If using frozen corn, should you precook it before putting it in the pan or put it in the pan frozen?
You can put them straight into the pan frozen.