Table of Contents
I’ve been making this Mexican Street Corn Salad for over a decade since I first tasted it at a Fiesta celebration in San Antonio. The sweet, tender corn and the subtle saltiness of the Cotija cheese had me hooked from the first bite!
Recently, while visiting Justin’s restaurants in Taos, New Mexico, I learned something new: there’s a different name for a Mexican Street Corn salad. Unlike elotes, where corn is served on the cob, esquites refers to the same deliciously salty, lime-y, and corn-packed dish, but served off the cob. Mind. Blown!
Now that we’ve got the name down, let me tell you why this dish is going to rock your taste buds’ world.
What makes Mexican Street Corn so special?
If you’ve never tasted the salty delight that is Cotija cheese, you’re in for a treat. This one ingredient is the secret to what makes this dish so spectacular. Many people will say you can substitute queso fresco, but it won’t give you that same kick of flavor.
My Tips to Make This Recipe a Winner
In addition to Cotija cheese, fresh corn is a game changer—you can use canned or frozen, but it won’t quite do it justice. Leaving the corn undisturbed in the skillet gives it a subtle char, mimicking authentic elotes.
Want even more flavor? Grill the cobs instead of cooking them in a skillet for a smoky undertone that truly emulates the classic dish.
Ingredients
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn. Fresh corn cobs have the best flavor and are the most authentic way to make this Mexican salad. You can also substitute with canned or previously frozen corn instead of fresh if needed.
- Mayonnaise. Duke’s or Hellman’s mayonnaise are the preferred brands to use when making the sauce. You can also substitute with Miracle Whip, avocado mayo, or vegan mayo if that’s what you have on hand.
- Limes. Citrus helps impart a sharp and fresh flavor to the salad. While lemons can be used, they are tarter than limes and will change the taste and flavor of the dish. Opt for fresh lime juice over bottled if possible.
- Cotija Cheese. You can find it in a block in the refrigerated cheese section at your grocery store. Queso fresco is sometimes a little easier to find. And if you absolutely must, feta cheese can be subbed if that’s all you can find.
- Onion. Red onions are used, but sweet or white onions will also work.
- Jalapeño. Finely diced jalapeño gives a subtle bite and spice to this side. If you want to lessen the heat you can always leave it out.
- Cilantro. Finely chop this so it spreads all throughout. Both stems and leaves give it the most flavor.
How to Make Mexican Street Corn Salad
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Prep the Corn
Cut 1 inch off the stem end of the cob. Peel back the husks and remove the silk (microwaving for 1-2 minutes makes this easier). Stand the cob on a cutting board and slice off the kernels with a sharp knife.
Using Frozen or Canned Corn?
- Frozen: Thaw to room temp, then sear in a skillet for 3-4 minutes.
- Canned: Drain, rinse, and cook in a skillet for 3-4 minutes.
Step 2: Cook the Corn
Heat a large skillet over medium heat. Add oil, butter, corn, and salt. Cook for 10 minutes, stirring occasionally. For a charred effect, leave the corn undisturbed for the last few minutes.
Step 3: Make It Saucy
Whisk together garlic, lime juice, and mayo in a small bowl. Let the cooked corn sit for 5 minutes before mixing in the sauce to avoid separation.
Step 4: Add the Good Stuff
Stir in red onion, Cotija cheese, jalapeño, and cilantro. Toss everything together and serve immediately with extra Cotija and green onions. Enjoy!
Storage Instructions
- Serving: This easy side dish can can be served either warm or chilled. It also tastes great with a little extra cheese and green onions.
- Storage: Leftover Mexican street corn salad lasts for up to 3-4 days in the refrigerator. Freezing is not recommended.
- Reheating: If you want to serve this dish hot, add it to a skillet on medium heat for 3-4 minutes.
FAQs
This Mexican street corn salad can be served either cold or heated up. If serving warm, make sure you hold off on adding the cheese until just before serving so it doesn’t melt.
Mexican street corn is perfect for preparing the night before you need it. However, don’t mix the cheese in until you’re ready to serve it.
Mexican street corn is traditionally coated in salty Cotija cheese, along with mayo, sour cream, lime juice, and spices. Cotija is a crumbly cheese that is firm. However, you can sub in queso fresco, which is a bit softer and has a milder flavor, or another salty cheese like feta.
Make It a Meal
This corn salad pairs well with your favorite Mexican main dishes.
Easy Skillet Steak Fajitas Recipe , Beef Empanadas, Fiesta Lime Chicken, One-Pot Mexican Beef and Rice, and Chicken Mole Enchiladas are favorites you can’t go wrong with.
Look no further than Mexican Shrimp Ceviche with Avocado with Baked Tortilla Chips for a truly impressive dinner.
Shredded Chicken Enchiladas, Easy Chicken Enchiladas Verdes, and Easy Shredded Chicken Tacos are so simple and full of flavor.
Other Easy Corn Recipes
If you love corn, you can’t go wrong with any of these other recipes.
Avocado Corn Salad and Black Bean & Corn Salsa are perfect with chips.
Southern Corn Fritters are a delicious side.
Tap stars to rate!
Skillet Mexican Street Corn Salad (Esquites)
email this recipe!
Ingredients
- 3 cups fresh corn kernels from 4 ears of corn
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ½ teaspoon salt
- 1 garlic clove finely minced
- 1 tablespoon lime juice from 1 lime
- 2 tablespoons mayonnaise
- ⅓ cup Cotija cheese or queso fresco
- ¼ cup diced red onion
- 1 jalapeno seeded and diced
- 3 green onions green parts only, finely copped
- 2 tablespoons finely chopped cilantro
Instructions
- Add olive oil, butter, and corn to a medium skillet over medium heat. Cook for 10 minutes, stirring occasionally. Increase heat to medium high and cook until a slight char forms, about 2 more minutes. Transfer to a large bowl and let cool for 10 minutes.
- While the corn is cooling, whisk together the mayo, garlic, lime juice, and ½ teaspoon salt in a small bowl.
- Pour mayo mixture over the corn and add the Cotija cheese, diced red onion, jalapeño, green onions, and cilantro. Toss to combine and serve immediately or store in the refrigerator for 2 hours to serve chilled.
Tap stars to rate!
Video
Notes
- Cotija Cheese. Queso fresco can be substituted or even feta cheese.
- Corn. Canned or previously frozen and thawed corn may be used.
- Serving. This dish can be served warm or cold. If serving warm, wait until just before serving to mix in the cheese so it does not melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this! Made it today!
Yay! So happy to hear you enjoyed the recipe, April! I’m so glad you loved this! Thanks so much for taking the time to leave a comment and rating!
This was the best Mexican Street Corn ever!! A very easy recipe but so tasty!! I can’t wait to make it for our friends! I also made the Steak Fajitas to go with it!! A hit!!
That sounds like a delicious meal!! So happy you enjoyed the street corn recipe, too! Thanks again for leaving your comments and ratings, Joanne 🙂
Very easy and absolutely delicious. Thanks for the recipe and video!
Yay! So happy to hear you enjoyed the recipe, AJ. Thanks for your comment and rating! 🙂
I made this for my son’s birthday party with family and BOTH grandmas asked for the recipe! It was a huge hit! (Subbed feta cheese & canned corn)
Yay, Lisa! So so happy you and the grandmas enjoyed the recipe. I bet feta tasted amazing!! Thanks so much for your comment and rating!
Yum!! Can’t wait to make this with some chicken fajitas this week!
Yay!! Hope you enjoy it, Liz!