Skillet Mexican Street Corn Salad

Inspired by the smoky, sweet, and tangy flavors of authentic elotes, this Mexican Street Corn Salad, or esquites, comes together in under 20 minutes! Fresh corn is charred in a skillet, then tossed with a garlic lime mayo sauce, red onion, jalapeño, cilantro, and the key ingredient—Cotija cheese. Make it ahead to enjoy chilled, or serve it fresh for a warm, flavorful side dish!

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

Notes about the ingredients needed for this Mexican Street Corn Salad recipe are below. Jump to recipe for the exact measurements.

• 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 more detailed ingredient amounts. Jump to recipe for the printable instructions.

1. Remove the corn from the cob.

Cut about 1 inch off of the stem end of the corn cob. Look for the junction of where the cob meets the stalk end.

Peel back the outer husks and discard them. Microwaving the cob for a minute or two will help make removing them a breeze! Remove the silky strands by rubbing the corn with your hand in a single direction. You can also use a paper towel to help you do this.

Place the flat end of the ear of corn on a cutting board. Position your sharp knife at the top of the cob and cut down vertically. Make sure to get as close to the base of the kernels as possible.

If you can’t find fresh cobs, you can also use canned or previously frozen corn.

• For frozen corn simply thaw the corn until it reaches room temperature and then sear it in the skillet for 3-4 minutes.
• Drain canned corn and rinse it under running water. Add it to the skillet and cook for 3-4 minutes, or until lightly seared.

2. Cook the corn in a skillet.

Heat a large skillet over medium heat. Then add the oil, butter, corn kernels, and salt. Stir to combine.

Cook for 10 minutes, stirring occasionally to prevent it from burning. Leave the corn undistured during the last few minutes if you want that charred edge.

3. Mix corn with mayo sauce.

Whisk together the garlic, lime juice, and mayo in a small bowl.

Remove corn from heat once it is tender and let it sit for 5 minutes. If the corn is too hot when the mayo mixture is added it can cause the sauce to separate.

Mix in the mayo mixture. Then add in the red onion, Cotija cheese, jalapeño, and cilantro.

Toss to combine then serve immediately with additional Cotija cheese and green onions. (Make sure you wait long enough for the corn to come to room temperature so the cheese doesn’t melt!)

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

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.

Air Fryer Corn on the Cob and Summer Corn Salad taste amazing in the summer months.