Easy Mexican Street Corn Salad (Esquites) That Steals Every Show

Hey there, friend! Can you smell it? That incredible, smoky, buttery scent that wafts through the air at a summer fair or a bustling food market? It’s the smell of elote—grilled Mexican street corn slathered in creamy, tangy sauce and dusted with chili powder. It’s pure magic. But let’s be real, as much as we love it, eating elote on a stick can be a wonderfully messy endeavor. (We’ve all had that creamy sauce drip down our elbows, right?)

That’s exactly why I’m so head-over-apron in love with this recipe for Mexican Street Corn Salad, or Esquites (ess-KEE-tays). We’re taking all the iconic flavors of that beloved street food and transforming them into an easy-to-scoop, impossible-to-resist salad. It’s the perfect solution for your next BBQ, taco Tuesday, or holiday potluck. This is a big-batch recipe designed to feed a crowd, because trust me, once people get a taste, they’ll be coming back for more. It’s creamy, it’s smoky, it’s got a little zing, and it’s bursting with fresh, vibrant textures. So, tie on your favorite apron (the messy one is totally welcome here), and let’s make a dish that’s guaranteed to spark joy and conversation around your table.

A Memory Shaped by Corn

My love affair with esquites didn’t start in a fancy restaurant or a far-off travel destination. It started at a little league field. Picture it: a warm, golden-hour evening, the crack of a bat, and a fleet of determined food trucks parked just beyond the outfield. While other kids ran for snow cones, I beelined for the truck with the longest line, drawn in by that hypnotizing smell of charring corn. I ordered my first cup of esquites, watched the vendor layer in the creamy, cheesy goodness, and took that first life-changing bite. It was a flavor explosion—a party in a paper cup! I remember sitting on the bleachers, sharing spoonfuls with my mom, and declaring it the “best thing ever.” That simple, shared moment of deliciousness is the exact feeling I try to recreate every time I make this salad. It’s not just food; it’s a little container of joy.

Gathering Your Flavor All-Stars

This recipe is all about the harmony of simple, high-quality ingredients. Each one plays a crucial role in creating that signature street corn experience. Here’s what you’ll need to make our star-studded cast sing!

4 tablespoons (56 g) salted butter: This is our cooking fat, and it adds a rich, toasty base flavor that oil just can’t match. Chef’s Insight: The salt in the butter helps start seasoning the corn from the very beginning.
8 cups (1,230 g) fresh corn kernels: The heart of the dish! Fresh corn from about 8-10 cobs will give you the best flavor, but don’t stress! Substitution Tip: A 2-pound bag of frozen (and fully thawed) corn works beautifully and saves you tons of time. The goal is sweet, juicy corn.
½ teaspoon table salt: The essential flavor enhancer. We’ll use this to season the corn as it cooks.
1 cup (140 g) finely grated cotija cheese: This is the secret weapon! Cotija is a salty, crumbly Mexican cheese that doesn’t melt, giving the salad incredible texture and a salty punch. Substitution Tip: If you can’t find cotija, feta cheese is a fantastic stand-in. It has a similar salty and tangy profile.
1 cup (140 g) finely diced onion: I love the sharp, peppery bite of red onion for color and flavor, but a crisp white onion works perfectly too.
⅔ cup finely chopped fresh cilantro: This brings a burst of fresh, citrusy herbiness. It’s a classic for a reason!
6 tablespoons (84 g) Mexican crema: Crema is a slightly thinner, tangier cousin of sour cream. It creates the luscious, creamy base of our dressing. Substitution Tip: Sour cream or even plain Greek thinned with a splash of milk are excellent swaps.
4 tablespoons (56 g) mayonnaise: Don’t skip this! The mayo adds body and richness to the dressing, helping it cling to every single kernel of corn.
4 tablespoons finely diced jalapeño: This is where we bring the heat! Adjust this to your taste—for a milder salad, remove the seeds and ribs. For more kick, leave them in!
2 tablespoons fresh lime juice: The essential acid that cuts through the richness and makes all the flavors pop. Always use fresh lime juice for the brightest flavor.
4 garlic cloves, pressed or finely minced: Because a little garlic makes everything better. It adds a savory depth that rounds out the entire dish.
Chili powder or Tajín, for sprinkling: The finishing touch! A dusting of chili powder or Tajín (a chili-lime salt) adds color, a bit of heat, and a final hit of zesty flavor.

Let’s Make Some Magic: Step-by-Step

Ready to see how quickly this all comes together? This is one of those satisfying recipes where a little bit of effort yields a massive payoff. Let’s get cooking!

Char the Corn to Perfection: Grab your largest skillet and place it over medium-high heat. Add the butter and let it melt until it’s just starting to foam. Now, pour in all that beautiful corn and sprinkle the ½ teaspoon of salt over the top. Here’s my favorite chef hack: Don’t stir it constantly! Let the corn sit for a minute or two at a time before giving it a good stir. This allows those gorgeous, flavorful brown and black “char” spots to develop. That char is the soul of this dish—it gives you that “grilled” flavor without ever lighting a barbecue. Cook for 4-6 minutes total, until the corn is tender and beautifully speckled with color.
The Big Mix: Carefully transfer the hot, buttery corn into a large mixing bowl—the biggest one you have! Now, the fun part. Add in the diced onion, chopped cilantro, jalapeño, minced garlic, Mexican crema, mayonnaise, lime juice, and that one glorious cup of grated cotija cheese. Grab a large spoon or spatula and stir, stir, stir until every single kernel is coated in that creamy, dreamy dressing and all the ingredients are evenly distributed.
Taste and Tweak: This is the most important step! Grab a clean spoon and taste your creation. Does it need more zing? Add another squeeze of lime juice. Need more salt? A pinch will do. Want more heat? A dash more chili powder or jalapeño is your answer. Make it perfect for your palate!
The Grand Finale: When you’re ready to serve, transfer the salad to your favorite serving bowl. Give it one last flourish by sprinkling a little extra cotija cheese over the top and a generous dusting of chili powder or Tajín. This not only makes it look stunning but adds one last layer of flavor.
Serve Your Way: The beauty of this salad is its flexibility. You can dive in right away and enjoy it warm, when the cheese is just starting to get a little melty from the heat of the corn. Or, cover it and pop it in the fridge for at least an hour to let the flavors mingle and get to know each other. Serving it chilled is incredibly refreshing on a hot day!

How to Serve Your Esquites

Presentation is part of the fun! I love serving this salad in a wide, shallow bowl so all the colorful ingredients are visible. For a true street-food vibe, serve it in individual cups with a spoon and a extra lime wedge on the side. It’s the ultimate sidekick to grilled chicken or steak, a glorious topping for fish tacos, or the star of your picnic table next to a big bag of tortilla chips for scooping.

Make It Your Own: Fun Recipe Twists

Feel like playing with your food? Go for it! This recipe is a wonderful canvas for your creativity. Here are a few of my favorite variations:

Creamy Avocado Boost: Stir in one diced, ripe avocado right before serving for an extra layer of cool, buttery creaminess.
Protein Powerhouse: Add one cup of rinsed and drained black beans to make it a more substantial, protein-packed side dish or a light vegetarian main.
Smoky Sensation: Love smoky flavor? Add ½ teaspoon of smoked paprika along with the chili powder topping. It’s a game-changer!
Cilantro-Free Zone: If cilantro tastes like soap to you, simply swap it for an equal amount of fresh, chopped parsley. You’ll still get that fresh, green herb flavor.
Bacon Lover’s Dream: For a decadent twist, cook 6 slices of bacon until crispy, crumble them, and fold them in at the end. Because bacon makes everything better.

From My Kitchen to Yours: Chef’s Notes

This recipe has been a staple in my rotation for years, and it’s evolved in the best ways. I used to be a purist, insisting on grilling the corn on the cob before cutting it off. While that’s delicious, I found that getting a great char in a hot skillet is not only easier but often more consistent, especially when you’re making a big batch. The one time I tried to shortcut with canned corn, I learned my lesson—it was far too mushy. Stick with fresh or frozen! My favorite memory involving this salad was the time I brought it to a neighborhood potluck and found a sweet, shy seven-year-old hovering by the bowl, quietly eating it by the spoonful. His mom came over and whispered, “He’s never eaten a vegetable without a fight before.” That’s the power of a great recipe—it brings everyone to the table.

Your Questions, Answered!

Over the years, I’ve gotten some fantastic questions about this esquites recipe. Here are the answers to the most common ones!

Can I make this salad ahead of time? Absolutely! This salad is a fantastic make-ahead dish. Prepare it completely, cover it tightly, and store it in the fridge for up to 24 hours. The flavors actually deepen and meld together beautifully. I’d recommend waiting to add any extra avocado until just before serving, as it can brown.
My salad seems a little dry. What happened? No worries, this is an easy fix! The creaminess can vary based on the juiciness of your corn and how much it reduces while cooking. Simply stir in an extra tablespoon or two of Mexican crema or sour cream until it reaches your desired consistency. Easy peasy.
Is there a way to make this dairy-free? You bet! For the crema, use a dairy-free sour cream alternative. For the cotija cheese, you can either omit it and add a little extra salt, or use a dairy-free feta-style cheese if you can find one. The flavor profile will still be fantastic.
Can I use canned corn? I don’t recommend it. Canned corn is often too soft and can make the salad watery and mushy. The firm, sweet texture of fresh or frozen (thawed) corn is essential for the perfect mouthfeel.

Mexican Street Corn Salad (Esquites)

Author: OliviaBennett

Print Recipe

Description

This Mexican Street Corn Salad transforms the magic of smoky, buttery street corn into a creamy, zesty, crowd-winning dish. Each bite bursts with sweet corn, tangy lime, salty cotija cheese, and a hint of chili heat — the perfect harmony of bold, fresh flavors. It’s quick, colorful, and guaranteed to disappear first at any BBQ, taco night, or potluck. Warm or chilled, this is sunshine in a bowl and joy on a spoon!

Ingredients

Scale

4 tbsp salted butter
8 cups fresh or thawed corn kernels (from 8–10 ears)
½ tsp salt
1 cup cotija cheese, finely grated (or feta substitute)
1 cup red or white onion, finely diced
⅔ cup fresh cilantro, chopped
6 tbsp Mexican crema (or sour cream/Greek yogurt + milk)
4 tbsp mayonnaise
4 tbsp jalapeño, finely diced
2 tbsp fresh lime juice
4 garlic cloves, minced
Chili powder or Tajín, for finishing

Instructions

Char the Corn: Melt butter in a large skillet over medium-high heat. Add corn and salt. Let it sit undisturbed for 1–2 minutes at a time to develop golden, smoky char. Cook 4–6 minutes total.
Mix It Up: Transfer hot corn to a large bowl. Stir in onion, cilantro, jalapeño, garlic, crema, mayo, lime juice, and cotija. Mix until every kernel is coated in creamy goodness.
Taste & Adjust: Add more lime for tang, salt for balance, or chili for heat.
Garnish & Serve: Top with extra cotija and a dusting of Tajín or chili powder. Enjoy warm, or chill for an hour to let the flavors mingle.

Quick Nutritional Snapshot

Please note: This is an estimated nutritional breakdown per serving (about ½ cup).

Calories: ~155
Fat: 9g
Carbohydrates: 16g
Protein: 4g

And there you have it! My ultimate, go-to recipe for a Mexican Street Corn Salad that’s guaranteed to bring smiles and empty bowls. I hope you love making it and sharing it as much as I do. If you make it, I’d be thrilled to hear about it! Tag me on social or leave a comment below. Happy cooking!

Final Thoughts: More Than Just a Salad

This Esquites recipe is more than just a convenient way to enjoy street corn—it’s a celebration of vibrant flavors and shared memories. It captures the smoky, creamy, tangy soul of elote in a form that’s made for sharing, laughing, and creating new moments around the table.

Whether you serve it warm from the skillet on a bustling weeknight or chilled from the fridge at a sunny weekend potluck, this salad is guaranteed to be the dish that gets talked about. It’s the one people will ask for the recipe for, the one that brings back that feeling of a perfect summer evening with every bite.

So go ahead, make it, share it, and love it. Don’t be surprised if it becomes more than a recipe in your home, too—if it becomes a story, a tradition, and your own little container of joy.