Mexican Street Corn Salad (Esquites): The Ultimate Flavor-Packed Summer Side Dish
Get ready to elevate your summer gatherings with a dish that’s bursting with vibrant flavors and fresh ingredients: Mexican Street Corn Salad. Often known as Esquites, this incredible salad transforms sweet corn into a creamy, tangy, and subtly spiced sensation that’s impossible to resist. It’s the perfect addition to any BBQ, potluck, or weeknight meal, bringing a taste of authentic Mexican street food right to your table. Imagine juicy sweet corn kernels mixed with crisp bell pepper, fresh cilantro, zesty green onions, crumbled Cotija cheese, all coated in a rich, spiced dressing. Simply irresistible!
During the warmer months, sweet corn is at its absolute peak, and there’s no better way to celebrate its natural sweetness than with this delightful Mexican Street Corn Salad. While you might be familiar with Elote, Mexican Street Corn on the Cob, Esquites offers all those beloved flavors in a convenient, easy-to-eat salad form. It’s a versatile dish that shines as a standalone side, a delicious dip with tortilla chips, or a flavorful accompaniment to grilled meats like chicken, steak, or hamburgers.
I often find myself adapting classic recipes to suit my family’s tastes and to keep things exciting, and this Esquites salad is a perfect example. I’ve taken the traditional elements and crafted a version that’s incredibly satisfying and simple to prepare. Whether you’re hosting a Cinco de Mayo fiesta, planning your next summer BBQ, or simply looking for a fresh and flavorful side dish, this Mexican Street Corn Salad is guaranteed to be a hit.
Beyond this incredible salad, sweet corn is a fantastic ingredient that lends itself beautifully to many dishes this time of year. We love incorporating it into hearty soups, adding it to dishes like this vibrant Mexican Zucchini, folding it into Zucchini Tacos, featuring it in a comforting Corn Casserole, or using it to brighten up Cheesy Zucchini Fritters. But for pure summer joy, this Mexican Street Corn Salad truly takes the crown!
Essential Ingredients for a Perfect Esquites Salad
Creating this Mexican Street Corn Salad is all about combining fresh, high-quality ingredients that harmonize beautifully. Here’s a breakdown of what you’ll need to achieve that authentic, irresistible flavor:
- Sweet Corn: The heart of our salad! Fresh corn kernels offer an unparalleled sweetness and crisp-tender texture that’s truly unbeatable. I recommend about 5 ears of fresh corn for this recipe, allowing you to cut the kernels right off the cob. If fresh corn isn’t in season or readily available, high-quality frozen corn or even canned corn (drained well) can be used. For an extra layer of smoky depth, try using fire-roasted corn, either store-bought or charred at home.
- Colorful Vegetables: To complement the corn, we add crisp bell peppers and vibrant green onions. I typically use red bell pepper for its sweet flavor and beautiful color, but any color bell pepper will work wonderfully. For those who enjoy a little heat, a diced jalapeño pepper is an excellent optional addition, providing a subtle kick without overpowering the other flavors.
- Fresh Cilantro: A cornerstone of Mexican cuisine, fresh cilantro is non-negotiable for this salad. Its bright, herbaceous notes perfectly balance the sweetness of the corn and the richness of the dressing, tying all the Mexican flavors together.
- Aromatic Spices: Our carefully selected spice blend adds warmth and character. I particularly love using smoked paprika for its deep, earthy, and smoky undertones, which beautifully mimic the flavor of grilled corn. Regular sweet paprika can be used as an alternative. A touch of ground cumin adds an essential earthy aroma, and a pinch of cayenne pepper introduces a gentle warmth. For those who crave more heat or different flavor profiles, consider adding chili powder, chipotle pepper, or a dash of crushed red pepper flakes.
- Bright Lime Juice: Freshly squeezed lime juice is crucial. It cuts through the richness of the dressing, adds a zesty brightness, and enhances all the other flavors, giving the salad that characteristic tangy finish. For an even more intense citrus punch, you can also grate in some lime zest.
- Authentic Cotija Cheese: This crumbly, salty Mexican cheese is a traditional component of Esquites. Its texture and tangy flavor are perfect for sprinkling throughout the salad. If Cotija isn’t available in your local grocery store, don’t worry! Feta cheese makes an excellent substitute due to its similar crumbly texture and salty profile. Other cheeses like Pepper Jack or even a sharp cheddar can also be used for a different twist.
- Creamy Dressing Base: The irresistible dressing is a simple yet effective blend of plain Greek yogurt and creamy mayonnaise. This combination provides a lovely tang from the yogurt and richness from the mayo, while also lightening up the dressing slightly. Seasoned with cumin and smoked paprika, it coats every kernel and vegetable with flavor. If you prefer, sour cream can be used in place of Greek yogurt for a richer dressing.
For precise ingredient measurements and detailed preparation steps, please refer to the complete recipe card provided below.
Customizing Your Esquites Salad: Endless Variations
One of the best things about this Mexican Street Corn Salad recipe is its adaptability. Feel free to get creative and tailor it to your personal preferences or what you have on hand!
- Add More Vegetables: Elevate the nutritional value and texture of your salad by incorporating a wider array of vegetables. Consider diced zucchini, roasted poblanos for mild smokiness, extra jalapeños for more heat, finely diced red onion for a sharper bite, shredded carrots for sweetness, or thinly sliced radish for a peppery crunch.
- Experiment with Cheese: While Cotija is traditional, many other cheeses are fantastic in this dish. Crumbled feta cheese offers a similar salty tang. Grated Parmesan cheese provides an umami kick. For a creamier, meltier texture (if serving warm), cheddar, pepper jack, or Monterey Jack cheeses are excellent choices.
- Spice It Up (or Down): Don’t limit yourself to the suggested spices. Regular sweet paprika can replace smoked paprika. Chili powder adds a classic Southwestern flavor, while chipotle chili powder provides a smoky heat. For those who love a serious kick, increase the cayenne pepper or add a generous pinch of crushed red pepper flakes.
- Incorporate Pickled Vegetables: For an extra layer of tangy, bright flavor and a satisfying crunch, try folding in some quick pickled vegetables like these homemade Quick Pickled Vegetables or vibrant Pickled Red Onions. The acidity is a wonderful contrast to the creamy dressing.
- Boost with Beans: Transform this side dish into a more substantial meal by adding cooked beans. Black beans, red beans, cannellini beans (white beans), or chickpeas would all add protein, fiber, and heartiness. Rinse and drain canned beans thoroughly before adding.
- Add a Protein Boost: For a complete meal, fold in cooked and shredded chicken, grilled shrimp, or even some crumbled cooked bacon for a savory touch.
- Different Herbs: While cilantro is quintessential, a touch of fresh parsley or even a tiny bit of oregano can offer a different herbaceous note.
Perfect Pairings: What to Serve with Mexican Street Corn Salad
This versatile Mexican Street Corn Salad is truly the perfect companion for a wide array of main courses. Its refreshing, creamy, and zesty profile complements almost anything you’d grill or prepare for a summer meal.
- Grilled Chicken: The vibrant flavors of Esquites make it an ideal side dish for various grilled chicken preparations. Pair it with succulent Grilled Chicken Thighs with Greek Marinade, flavorful Greek Chicken Kabobs, tender Greek Marinated Chicken with Tzatziki, or classic Chicken Souvlaki. The lightness of the chicken pairs wonderfully with the rich corn salad.
- Juicy Steak: Corn and steak are a match made in heaven! This salad beautifully complements a variety of steak dishes. Try it with an Easy Grilled Flank Steak with Chimichurri Sauce, a perfectly cooked Grilled Steak with Herb Butter, or savory Grilled Beef Kafta Kabobs. The creamy corn salad provides a refreshing contrast to the rich, savory meat.
- Fresh Seafood: For a lighter but equally satisfying meal, pair this vibrant corn salad with your favorite seafood. It’s fantastic alongside tender Black Sea Bass, flaky Air Fryer Salmon, or crispy Pan-Fried Fish. The bright lime and cilantro notes in the salad enhance the natural flavors of the seafood.
- Tacos and Burritos: Naturally, this salad is a perfect filling or side for any Mexican-inspired meal. Use it to top your favorite beef, chicken, or veggie tacos, or add it to burritos for an extra layer of flavor and texture.
- Picnic and Potluck Favorite: Its ability to be served at room temperature and its crowd-pleasing appeal make it an excellent choice for any potluck, picnic, or BBQ.
Frequently Asked Questions About Mexican Street Corn Salad
While grilling the corn adds an incredible smoky flavor and beautiful char, it’s not strictly necessary. You can achieve a similar char by sautéing the corn in a hot cast iron skillet or heavy-bottomed pan on the stovetop for about 5-7 minutes until slightly browned. Roasting it in the oven or even air frying can also work in a pinch for that desirable caramelized taste.
Absolutely! This salad is a fantastic make-ahead dish. You can prepare it a day in advance and store it in an airtight container in the refrigerator. In fact, many people find that the flavors meld and deepen over time, making it even more delicious on the second day. For best results and to prevent the salad from becoming soggy, you might want to wait to add the dressing until a few hours before you plan to serve it. This keeps the corn and vegetables crisp and fresh.
This is largely a matter of personal preference! Mexican Street Corn Salad is incredibly versatile and delicious served cold, at room temperature, or even slightly warm. If you’ve just charred the corn, allowing it to cool slightly before mixing with the other ingredients often yields the best texture and allows the dressing to coat everything evenly. For picnics and potlucks, room temperature is perfectly fine, while a chilled salad is wonderfully refreshing on a hot summer day.
Cotija is a hard, crumbly, and salty Mexican cow’s milk cheese. It’s often compared to Parmesan or Feta cheese in terms of texture and saltiness, though its flavor is uniquely Mexican. It doesn’t melt easily, making it perfect for sprinkling over dishes like Esquites. If you can’t find Cotija, crumbled feta cheese is the best substitute as it offers a very similar salty and tangy profile and crumbly texture. Parmesan cheese can also work, but use a little less due to its stronger flavor.
When stored in an airtight container in the refrigerator, this salad typically stays fresh and delicious for about 3-4 days. It’s best enjoyed within the first two days for optimal freshness and texture.
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Mexican Street Corn Salad
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Ingredients
- 4 cups sweet corn {about 5 ears of corn} or use frozen
- 2 Tablespoons olive oil {or 2 Tablespoon butter}
- 1 bell pepper, red, seeds removed, diced
- 1/4 cup fresh cilantro, chopped
- 5 green onions, white and green parts chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeds removed, diced {optional}
- 1 teaspoon smoked paprika {or you can use sweet paprika}
- 1/2 teaspoon cumin
- 2 Tablespoons lime juice {1 lime}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 Tablespoons plain Greek Yogurt
- 2 Tablespoons mayonnaise
- 1/2 cup cotija cheese, crumbled {or feta cheese}
Instructions
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If using fresh ears of corn, carefully cut the kernels off the cob. If using frozen corn, measure out the required amount.
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In a large skillet, heat 2 Tablespoons of olive oil or butter over medium heat. Add the corn kernels and cook, stirring occasionally, until the corn begins to char and caramelize, which should take about 5-7 minutes. This charring adds a wonderful depth of flavor.
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Transfer the cooked corn to a large mixing bowl and allow it to cool slightly to room temperature.
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Once the corn has cooled, add the diced bell pepper, fresh cilantro, chopped green onions, minced garlic, and optional diced jalapeños to the bowl. Stir everything together gently to combine.
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In a separate small bowl, prepare the creamy dressing. Whisk together the smoked paprika, cumin, lime juice, salt, black pepper, plain Greek yogurt, and mayonnaise until smooth and well combined.
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Pour the dressing over the corn and vegetable mixture in the large bowl. Mix thoroughly until all ingredients are evenly coated. Stir in the crumbled Cotija cheese last. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Notes
- Store any leftover Mexican Street Corn Salad in an airtight container in the fridge for 3-4 days.
- You can use either fresh cooked corn on the cob (charred or boiled) or thawed frozen corn. Fresh corn will offer the best texture and flavor.
- If Cotija cheese is hard to find, crumbled feta cheese is an excellent alternative due to its similar salty and crumbly texture.
- The combination of mayonnaise and Greek yogurt creates a dressing that is both tangy and creamy, with a slightly lighter feel. For a richer, more traditional dressing, you can substitute the Greek yogurt with sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.