Mexican Street Corn Salad is the one I want at all my cookouts. It has all the creamy, tangy, chili-lime flavor of elote ~ roasted corn, cotija, and cilantro ~ without the cob.
My Mexican street corn salad is basically summer corn with all the volume turned up. The magic is the contrast: sweet + salty, creamy + bright, smoky + fresh.
My salad is inspired by the popular Mexican street food ‘elote’, which is basically seasoned corn on the cob. The corn is grilled/charred, then slathered in a creamy sauce, and showered with cheese, chili powder, fresh lime juice, and cilantro. Can I just say, I love this salad!
➡ This is street corn salad Great Island style ~ It’s not overly drenched in the creamy dressing, so it remains fresh and vibrant.
➡ The flavors are authentic and they really pop (it’s the lime and cilantro.)
➡ Esquites salad is one of the more interesting flavor combinations you’ll ever encounter, it’s a must make this summer.
Mexican street corn salad ingredient notes and substitutions
Besides corn, limes, and fresh cilantro, you’ll need a couple of authentic Mexican ingredients for this esquites salad. Many grocery stores carry them, so be sure to ask, but I will give you easy substitutions if you can’t find them.
CREMA
- It’s a very lightly cultured, pourable cream. If you can’t find it, use sour cream or creme fraiche.
MAYO
- Mayo gives that classic creamy coating to your esquites salad.
COTIJA CHEESE
- A dry salty Mexican cheese made from cow’s milk. It comes in a block that’s easily crumbled. You can substitute feta (but cotija is drier and saltier.)
CILANTRO
- Fresh cilantro is essential for this salad. If you’re one of the few who can’t stand cilantro, you might use basil or even parsley.
CHILI POWDER
- In Mexico, chile powder is pure ground chile, such as chile piquín, ancho chile or chipotle. I use chipotle chile powder and it gives a real spice kick. If possible use pure ground chile, not an American style blend.
How to char corn for esquites salad
Allow about 1 corn cob per serving. Esquites literally means “toasted corn or roasted corn kernels.” But be aware that you are not looking to cook the corn, just char and tenderize it.
BROILER METHOD
- Place husked corn on a baking sheet and brush lightly with oil.
- Broil on the second rack from heat, checking often, until the corn starts to char. Note: it will smoke, and some kernels will pop.
- Remove and let cool before slicing the kernels off the cob. (Save those cobs for corn chowder!)
GRILL METHOD
- Shuck and lightly oil your corn.
- Place them directly on the grates, turning every few minutes, until the kernels are tender and charred in spots.
OPEN FLAME METHOD (my fave)
- Hold the husked ears over your flame, rotating as they start to char.
- Be careful as they can sputter and pop.
You asked…
Can I use frozen corn?
No, stick with fresh corn off the cob for this salad.
How long does this keep?
This salad keeps pretty well because there’s nothing to wilt or get soggy. You can make it the morning ahead, and leftovers will be good for a couple of days.
How can I make this a main course salad?
I think it would be amazing topped with grilled chicken, or shrimp. Or slice up some steak for a really special meal.
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Mexican Street Corn Salad
Ingredients
- 5 ears corn on the cob, husked
- vegetable oil, I use olive
- 1/2 cup Mexican Crema, or sour cream
- 2 Tbsp mayonnaise
- 3 limes, for juice and garnish
- 1/2 tsp chipotle chile powder , use less for a less spicy flavor
- 4 oz cotija cheese, finely crumbled
- 1 pinch sea salt, or to taste
- handful of fresh cilantro, rough chopped
- fresh greens for serving
Instructions
- Lightly oil the 5 ears corn on the cob and lightly char them. You can do this on a baking sheet under the broiler, on an outdoor grill, or use tongs to char them over an open flame on a gas stove. You aren't looking to 'cook' the corn, just char and tenderize it. Put them aside to cool briefly and then slice the kernels off the cobs with a sharp knife. Add them to a bowl and set aside.
- Mix the 1/2 cup Mexican Crema, or sour cream, and 2 Tbsp mayonnaise with 2 tablespoons of lime juice.
- Stir in the 1/2 tsp chipotle chile powder and taste to adjust the seasonings. Add 1 pinch sea salt if desired.
- Toss the corn with the dressing, you may not want to use all of it, depending on how you like your salad. Toss until the dressing is well distributed. Toss again with the 4 oz cotija cheese and handful of fresh cilantro. Note: reserve a bit of cheese and cilantro for garnishing the salad when serving.
- Line the bottom of a wide shallow salad bowl with greens and top with the corn salad. Garnish with more of the cheese, cilantro, and a sprinkle of chile powder. Serve with wedges of lime.
- Serve immediately or chill until ready to enjoy.
Nutrition
What to serve with Mexican corn salad
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Any suggestion if you can’t grill the corn and the stove is electric??
A grill pan works great if you’ve got one. Otherwise you might try the broiler.
Hi Sue! What could I substitute for the Cotija cheese? Feta?
You can use feta, or farmer’s cheese, or really any crumbled cheese you like, even blue.
Love how simple this recipe is. Just picked up fresh corn on the cob from the farmers’ market and I’m excited to make this tonight!