What makes Mexican Street Corn so special?

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.

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.

If you love this salad, then you have to try this Mexican Street Corn Pasta Salad next.

Ingredients

For the exact measurements and detailed instructions, please see the recipe card below.

Fresh corn on the cob, cilantro, lime, jalapeno, mayonnaise, red onion, and cotija cheese as ingredients for a street corn salad.
  • 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.

A knife slices corn kernels off the cob.

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.
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Corn is cooked in a skillet.

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.

Sauce is added to the corn in the skillet.

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.

Cilantro, onions, and cheese are added.

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

Is Mexican street corn served hot or cold?

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.

Can you prepare Mexican street corn salad ahead of time?

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.

What cheese goes on Mexican street corn?

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.

Mexican corn salad with fresh cilantro and Cotija cheese in a large white bowl with a spoon.
Mexican corn salad with fresh cilantro and Cotija cheese in a large white bowl with a spoon.

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!

5 from 12 votes

Skillet Mexican Street Corn Salad (Esquites)

By: London Brazil
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.
Mexican corn salad with fresh cilantro and Cotija cheese in a large white bowl with a spoon.
Yield 6 servings
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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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.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 12 votes

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

Calories: 181kcal, Carbohydrates: 15g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 332mg, Potassium: 231mg, Fiber: 2g, Sugar: 5g, Vitamin A: 651IU, Vitamin C: 10mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 12 votes (5 ratings without comment)

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Comments

  1. 5 stars
    This is the absolute best corn salsa I have ever had hands down. The queso fresco really takes it to the next level. I’ll be making this over and over. Thank you London 🩷

    Reply

    1. Yay! So happy to hear you enjoyed the recipe, Michelle! It’s definitely one of my favorites. Thanks so much for taking the time to leave a comment and rating!

      Reply

  2. 5 stars
    This was so good I should have quadrupled this recipe! My family was licking the bowl (no joke). I would make at least one ear of corn per person. I would not quadruple the jalapeño/onion etc.
    yummy yummy, now a staple for all Mexican meals.

    Reply

    1. Yay! So happy to hear you enjoyed the recipe, Beth! It’s a regular for Mexican night here, as well. Thanks so much for taking the time to leave a comment and rating!

      Reply

    1. 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!

      Reply

  4. 5 stars
    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!!

    Reply

    1. That sounds like a delicious meal!! So happy you enjoyed the street corn recipe, too! Thanks again for leaving your comments and ratings, Joanne 🙂

      Reply

  6. 5 stars
    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)

    Reply

    1. 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!

      Reply