Mexican Street Corn Salad (Esquites) at Home

I can’t tell you how many times I’ve made this Esquites!

My Mexican Street Corn recipe is one of THE most popular recipes on my blog, week after week. And as the summer is drawing near, even more people have been making it which makes me so happy to see!

So, I figured that it was finally time to share my OFF THE COB version of it! IT’S DEEPLY GOOD and maybe I even like it better than the original!? I dunno, they’re both QUITE good:D

While A regular here making this with freshly grilled ears of corn, I’ve been turning to cans of fire-roasted corn a lot more lately. Not only does it make the recipes a lot simpler, BUT good fresh corn can be hard to find where I live. Especially when it’s not peak summer months. So, use what you have and it’ll turn out great.

Why You’ll Love This method

• Ready in about 20 minutes!
• All the flavors of elote, way easier to eat
• Dependable balance of creamy, tangy, and smoky
• Great for BBQs, potlucks, and after-work dinners
• Unfussy to customize the spice level which we do often for our daughter!

Ingredients needed

The simple ingredients for this method are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Sweet Corn. A regular here using fresh corn that ‘s grilled for that signature smoky, charred corn flavor; frozen or canned can work in a pinch. I like to get the fire-roasted corn when getting canned corn.
• Mexican crema (or sour cream). Mexican crema can be found at most grocery stores by the sour cream and it’s old-style to Street Corn. It’s sweeter and thinner than regular sour cream. If all else fails, sour cream or Greek yogurt can be substituted!
• Mayonnaise. Gives that familiar creamy elote texture!
• Garlic. Fresh minced for the dependable flavor but garlic powder also works.
• Lime juice + zest. Brightens everything and balances the richness.
• Chipotle chili powder. Adds smoky heat; regular chili powder works too.
• Bell pepper. Adds crunch and a subtle sweetness that A regular here. You could opt to leave this out as desired.
• Jalapeño. For heat; remove seeds to keep it mild!
• Cotija cheese. Salty and crumbly; feta cheese is a good substitute.
• Cilantro. Fresh, herby finish (skip if you’re not a fan).
• Optional onion. A little bit of either red onion or green onion.

How to cook this Mexican street corn salad recipe

Only a reminder that you can find the FULL written Mexican corn salad recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. In a large bowl, combine everything except the dressing ingredients including corn kernels, red bell pepper, jalapeno, cilantro, and cotija. Stir to combine.

1. In a small bowl or measuring cup, whisk together the creamy dressing ingredients including: Mexican Crema (or sour cream, mayonnaise, chili powder, garlic, lime juice, and zest.

1. Pour the creamy sauce over top of the veggies and mix until thoroughly combined. Garnish with additional cilantro, cotija, and lime wedges. Enjoy!

Recipe Tips

• Get a good char on the corn 🌽 → this is where the flavor comes from!
• Don’t skip the lime zest! It truly makes a big difference in this salad.
• Let the corn cool slightly before mixing so the sauce doesn’t get watery. I’ve made this mistake several times.
• Taste and adjust salt after adding cotija because it’s naturally QUITE salty. You probably won’t need any additional salt.
• Want it spicier? Add extra jalapeño or a pinch of cayenne.

Frequently Asked Questions

Love a good summer salad? You need to try our Mediterranean Dense Bean Salad recipe as well as our protein packed Edamame Salad and our Avocado Black Bean Salad!

More satisfying Mexican inspired recipes to try:

• Portobello Fajitas
• Mexican Street Corn
• Baked Tortilla Chips
• Sheet Pan Quesadillas
• Tempeh Tacos
• Spicy Tofu Burritos
• Straightforward Sofritas recipe