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If you’re in the mood for something deliciously different, you have to try making this Mexican Street Corn Salad. It’s incredibly easy to prepare and packed with flavor, making it the perfect side dish that brings the classic flavors of Mexican street food right to your table!

Mexican Street Corn, or elote, is traditionally sweet corn grilled and coated in a creamy mix of mayo, chili powder, and cotija cheese, served right on the cob. Our salad version, known as esquites, offers all the same beloved flavors but in a convenient, off-the-cob form that’s perfect for gatherings.

This salad combines the fresh sweetness of corn with the creamy tang of mayo, a kick of chili, and the salty punch of cheese, creating a balance of flavors that’s hard to resist. Whether you’re planning a casual dinner or need a dish to bring to a potluck, this Mexican Street Corn Salad is a crowd-pleaser. Ready in just a few minutes, it’s a simple yet flavorful option that I’m sure you’ll enjoy making and eating!

Ingredients

4 ears fresh corn (or thawed)
1 tbsp Extra-virgin olive oil, for brushing

For the Sauce

1½ tablespoons mayo
1 tsp fresh garlic, minced
Zest and juice of 1 lime
¼ cup crumbled Cotija, or feta cheese
¼ teaspoon smoked paprika, or chili powder
¼ teaspoon sea salt

How to Make Mexican Street Corn Salad

Preheat your grill or grill pan to medium-high heat. Brush the corn with olive oil and grill until char marks appear, about 5 minutes on each side.

Once grilled, remove the corn from the heat and set it aside to cool.
In a large mixing bowl, combine mayonnaise, garlic, lime zest, and lime juice.
Using a serrated knife, carefully slice the kernels off the corn cobs and add them to the bowl with the mayo mixture.

Stir everything together to coat the corn well. Then mix in the cheese, smoked paprika, and salt.
Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.

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