Mexican Street Corn Salad

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Golden, charred corn kernels tossed with creamy dressing, salty cheese, and a zing of lime—this is everything you love about traditional elotes, just off the cob and easier to share. Mexican Street Corn Salad, or “Esquites,” brings all the crave-worthy flavors of Mexican street food into a single vibrant bowl.

Whether you’re prepping for taco night, need a colorful summer side, or are simply craving something fresh and punchy, this salad is a winner. It’s bold, it’s tangy, and it goes with practically everything from grilled meats to tortilla chips.

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Preparation Phase & Tools to Use

Before diving into this zesty creation, let’s talk about the tools that make the process effortless and the result perfectly textured:

• Cast Iron Skillet or Grill Pan: Vital for charring the corn to bring out its natural sweetness and smoky depth.
• Sharp Knife: Essential for slicing corn off the cob if using fresh ears, or dicing any added ingredients like onions or cilantro.
• Mixing Bowl: A large bowl makes it easier to combine everything evenly without spilling.
• Citrus Juicer or Reamer: Extract every drop of lime juice with minimal effort.
• Grater (if using a block of cheese): To finely shred cotija or queso fresco for that creamy-savory finish.

Each tool ensures you get the right balance of char, creaminess, and tang—turning a few simple ingredients into a flavor-packed masterpiece.

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Ingredients for the Mexican Street Corn Salad

• Corn (fresh or frozen): The heart of this salad. Charring it brings a sweet, smoky flavor that sets the tone for every bite.
• Mayonnaise: Adds the creamy base that ties all the flavors together.
• Cotija Cheese: Salty, crumbly, and bold—this is the magic ingredient that gives authentic flavor.
• Lime Juice: Freshly squeezed lime balances the creaminess with acidity and zest.
• Fresh Cilantro: Adds herbaceous brightness and color.
• Garlic: A punch of flavor that deepens the dressing.
• Chili Powder (or Tajín): Brings heat and tang, mimicking the street-style kick.
• Salt and Pepper: To season and balance all other ingredients.

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How To Make the Mexican Street Corn Salad

Step 1: Char the Corn

Whether you’re using fresh corn on the cob or frozen kernels, the goal is a beautifully charred exterior. Use a hot cast iron skillet, grill pan, or grill. No oil needed. Stir occasionally until the corn develops brown spots and smells toasty.

Step 2: Mix the Creamy Base

In a mixing bowl, whisk together the mayonnaise, lime juice, minced garlic, and chili powder. This will be the coating that wraps every kernel in flavor.

Step 3: Combine Ingredients

Toss the charred corn into the bowl with the dressing. Add in the crumbled cotija cheese and chopped cilantro. Mix well so everything is coated evenly.

Step 4: Taste and Adjust

Season with salt and pepper to taste. Add a splash more lime if you love that extra zing.

Step 5: Serve with Style

Garnish with a final sprinkle of cheese, a few cilantro leaves, and an optional dash of chili powder. Serve warm, at room temp, or chilled—it shines at any temperature.

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How to Serve and Store Mexican Street Corn Salad

This salad is a versatile side dish that fits into so many meals. Serve it alongside tacos, grilled meats, or even spoon it over nachos for an irresistible twist. It’s also perfect on its own, especially at cookouts and potlucks where it never fails to impress.

For storing, place the salad in an airtight container and refrigerate. It will stay fresh for up to 3 days. Just give it a good stir before serving again. If you’re planning to make it ahead of time, consider adding the cheese and cilantro just before serving to preserve their freshness.

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Frequently Asked Questions

What type of corn works best for this recipe?

Fresh corn on the cob gives the best flavor when charred, but frozen corn works great too and is more convenient. Just make sure to dry it well before charring.

Can I make this salad ahead of time?

Yes! It actually tastes even better after a few hours in the fridge. Just wait to add the cheese and herbs until right before serving.

Is cotija cheese necessary?

Cotija is ideal for its bold, salty flavor and crumbly texture. But if you can’t find it, queso fresco or even feta cheese are good substitutes.

Can I make this dairy-free?

Absolutely. Swap the cotija for a dairy-free cheese or omit it entirely. The creamy dressing and charred corn still make it delicious.

What protein pairs well with this salad?

Grilled chicken, shrimp, or even steak all complement this dish beautifully. It’s also a great side for tacos or burrito bowls.

How spicy is this salad?

That’s up to you! You control the heat with chili powder or Tajín. For more kick, toss in a few dashes of hot sauce or chopped jalapeños.

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Want More Salad Ideas Bursting with Flavor?

If you loved this Mexican Street Corn Salad, here are a few more mouthwatering creations to explore next:

• Cheesy Spinach Stuffed Shells – rich and creamy, perfect for pasta night.
• Scalloped Corn Casserole – a cozy baked side with layers of sweet corn flavor.
• Taco Ranch Bites – savory, zesty bites ideal for entertaining.
• Sweet Garlic Chicken in the Crockpot – an easy dinner to pair with your corn salad.
• Orange Dreamsicle Salad – for a fruity, creamy dessert contrast.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest salad board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you go heavy on the lime? Add extra chili? Maybe you used feta instead of cotija? I’d love to hear your twist.

Ask your questions, share your tips, and let’s cook together!

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