Mexican Street Corn Salad

Are you searching for a show-stopping dish that will elevate your Cinco de Mayo celebration? Look no further than this vibrant Mexican Street Corn Salad, a modern twist on the beloved street food classic elote that captures all its complex flavors in a more party-friendly format. This delicious salad combines charred sweet corn with a creamy, tangy dressing, fresh herbs, and traditional Mexican seasonings for an unforgettable side dish that’s sure to impress your guests.

Introduction

Did you know that nearly 71% of Americans celebrate Cinco de Mayo, yet only 10% understand its historical significance? While many enjoy the festive atmosphere and delicious Mexican cuisine, few realize that Cinco de Mayo commemorates Mexico’s victory over France at the Battle of Puebla in 1862, not Mexican Independence Day as commonly mistaken . This cultural celebration provides the perfect opportunity to explore authentic Mexican flavors, with street corn (elote) being among the most iconic street foods you can bring to your fiesta.

Traditional elote consists of grilled corn on the cob slathered with mayonnaise, lime, chili powder, and crumbled cotija cheese. Our Mexican Street Corn Salad—also known as esquites—takes those same mouthwatering flavors but transforms them into a convenient, spoonable dish that’s perfect for parties and potlucks. No more messy faces and hands!

Ingredients List

For the corn base:

• 4 ears fresh corn on the cob (or 3 cups corn kernels)
• 2 tablespoons vegetable oil
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and finely chopped (adjust to taste)
• 1/2 cup green onions, thinly sliced (green parts only)
• 1/2 cup fresh cilantro, chopped

For the dressing:

• 2 tablespoons mayonnaise (or Greek yogurt for a healthier alternative)
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1-2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Chili powder or hot chile flakes, to taste

For garnish:

• 2 ounces (about 1/2 cup) cotija cheese, crumbled (feta can be substituted)
• Extra cilantro and lime wedges for serving

Possible Substitutions:

• Replace fresh corn with frozen fire-roasted corn when fresh isn’t in season
• Swap mayonnaise for Greek yogurt to reduce calories
• Use feta cheese if cotija isn’t available
• Add diced avocado for extra creaminess and nutrition
• Include cherry tomatoes for color and freshness

Timing

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes (30% faster than traditional elote corn on the cob, which requires longer grilling time)

This quick preparation time makes Mexican Street Corn Salad an efficient choice for busy hosts, allowing you to focus on other party preparations while still delivering maximum flavor impact .

Step-by-Step Instructions

Step 1: Prepare the Corn

If using fresh corn, shuck the ears and remove the kernels by standing each ear vertically on a cutting board and carefully slicing downward with a sharp knife. Work your way around the cob to remove all kernels.

Pro Tip: Place a small bowl upside down inside a larger bowl, stand the corn on the smaller bowl, and slice downward to catch all the kernels and juice in the larger bowl 3.

Step 2: Char the Corn

Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the corn kernels and spread them in an even layer. Let them cook without stirring for about 2 minutes until charred on one side. Toss and repeat the process until the corn is nicely charred in spots, about 5-7 minutes total. Season with a pinch of salt.

Caution: Some kernels may pop during cooking, so consider using a splatter guard for protection .

Step 3: Prepare the Dressing

While the corn is cooling slightly, whisk together the mayonnaise, lime juice, lime zest, minced garlic, cumin, smoked paprika, and chili powder in a small bowl until smooth and well combined.

Flavor Boost: For an extra dimension of flavor, try adding a few drops of hot sauce or a touch of honey to balance the acidity .

Step 4: Combine All Ingredients

In a large mixing bowl, combine the charred corn, diced red bell pepper, red onion, jalapeño, green onions, and cilantro. Fold in the dressing until all ingredients are evenly coated.

Texture Tip: Leave the corn slightly warm when adding the dressing—this helps the flavors meld better without making the vegetables wilt .

Step 5: Add Finishing Touches

Gently fold in most of the crumbled cotija cheese, reserving a small amount for garnish. Taste and adjust seasoning with additional salt, lime juice, or chili powder as needed.

Visual Appeal: The contrast between the yellow corn, green herbs, red pepper, and white cheese creates a visually stunning dish that will draw your guests in .

Nutritional Information

Per serving (approximately 1/2 cup):

• Calories: 180-210
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 270mg
• Total Carbohydrates: 16g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 4g
• Vitamin A: 15% DV
• Vitamin C: 35% DV
• Calcium: 4% DV
• Iron: 4% DV

Values may vary depending on specific ingredients and portions .

Healthier Alternatives for the Recipe

Looking to make this dish more nutritionally balanced? Here are some smart swaps:

1. Substitute Greek yogurt for mayonnaise: Reduce fat content while adding protein. Use a 2% or full-fat Greek yogurt to maintain creaminess .
2. Increase the vegetable content: Add black beans for protein and fiber, or mix in diced cucumber for freshness without adding calories.
3. Reduce cheese quantity: Use a smaller amount of strongly flavored cheese to maintain flavor while cutting fat and calories.
4. Try a dairy-free version: Use cashew cream or avocado as a base for the dressing instead of mayonnaise .
5. Boost the spice profile: Enhance flavor with additional herbs and spices instead of relying on fat for taste—try adding a pinch of Mexican oregano or coriander.

These modifications can reduce the calorie count by approximately 25-30% while maintaining the authentic flavor profile .

Serving Suggestions

Mexican Street Corn Salad is incredibly versatile and pairs beautifully with numerous dishes:

1. As a side dish: Serve alongside grilled meats like carne asada, pollo asado, or fish tacos for a complete Cinco de Mayo feast .
2. As a topping: Spoon over tostadas, burrito bowls, or tacos to add flavor, texture, and nutrition in one go ,
3. As a dip: Serve with tortilla chips for an elevated appetizer that will have guests coming back for more ,
4. In a DIY taco bar: Add this as one of your premium toppings alongside guacamole, pico de gallo, and various salsas.
5. As a filling: Use leftover salad as a stuffing for quesadillas or empanadas the next day for a creative twist.

The salad can be served warm, at room temperature, or chilled, making it perfect for any serving situation .

Common Mistakes to Avoid

1. Using dull knives when cutting corn from the cob: A sharp knife is essential to cleanly remove kernels without crushing them or creating a mess .
2. Overcooking the corn: This results in soft, mushy kernels instead of the preferred crisp-tender texture. Aim for charring while maintaining some bite to the corn.
3. Skipping the charring step: The smoky flavor from charring is crucial to authentic flavor. Don’t substitute boiled or steamed corn without adding this step.
4. Using the wrong cheese: Pre-packaged shredded cheeses won’t provide the same flavor as authentic cotija or feta. These cheeses have the perfect salty, crumbly texture.
5. Adding too much lime juice: While lime is essential, too much can overpower the other flavors. Start with less and adjust to taste .
6. Mixing too far in advance: The cilantro can wilt and the vegetables can release too much moisture if prepared too long before serving.

Storing Tips for the Recipe

1. Short-term storage: If preparing ahead, char the corn and prepare the dressing separately, combining them just before serving to maintain optimal texture .
2. Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, though some texture may be lost .
3. Prep components separately: For maximum freshness, store corn, vegetables, dressing, and cheese separately until ready to serve.
4. Refreshing leftovers: Add a small squeeze of fresh lime juice and a sprinkle of fresh cilantro to revive leftover salad before serving.
5. Freezing not recommended: The high water content in corn and fresh vegetables doesn’t freeze well, resulting in a mushy texture when thawed .

Conclusion

Mexican Street Corn Salad transforms the beloved street food classic into a party-friendly dish that celebrates the vibrant flavors of Mexican cuisine. With its perfect balance of sweet corn, tangy lime, creamy dressing, and savory cheese, this dish captures the essence of Cinco de Mayo in every bite. Whether served as a side, topping, or standalone appetizer, this versatile salad is sure to become a staple at your celebrations. Simple to prepare yet impressive in presentation and taste, it’s the ideal addition to your fiesta table.

FAQs

What is the difference between elote and esquites? Elote refers to Mexican street corn served on the cob, while esquites is the same dish with the kernels cut off and served in a cup or bowl. Our Mexican Street Corn Salad is essentially esquites, making it easier to eat at parties .

Can I make this salad ahead of time? Yes! You can prepare this salad up to 12 hours in advance. For best results, add the cheese right before serving and give it a fresh squeeze of lime juice to brighten the flavors .

Is cotija cheese necessary, or can I substitute something else? While cotija provides the most authentic flavor, feta cheese makes an excellent substitute with a similar salty, crumbly texture. For a dairy-free version, try a plant-based cheese alternative or omit it entirely and add extra seasonings .

How spicy is this dish? The heat level is customizable. For a mild version, remove all seeds and membranes from the jalapeño or omit it entirely. For more heat, keep some seeds or add a pinch of cayenne pepper .

Can I use frozen or canned corn instead of fresh? Yes! While fresh corn provides the best flavor and texture, frozen corn (especially fire-roasted) works well when fresh isn’t available. Canned corn can also be used—just drain and pat it dry before charring .

What other dishes pair well with Mexican Street Corn Salad for a complete Cinco de Mayo menu? This salad pairs wonderfully with carne asada, chicken fajitas, fish tacos, enchiladas, or vegetarian options like black bean burgers. Complete your menu with guacamole, fresh salsa, and refreshing margaritas for a festive spread

Mexican Street Corn Salad

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• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and party-perfect twist on classic elote, this Mexican Street Corn Salad combines charred sweet corn, a creamy lime dressing, fresh herbs, and crumbled cotija for a bold and tangy fiesta favorite.

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Ingredients

Scale 1x2x3x

• 4 ears fresh corn on the cob (or 3 cups corn kernels)
• 2 tablespoons vegetable oil
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and finely chopped (adjust to taste)
• 1/2 cup green onions, thinly sliced (green parts only)
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons mayonnaise (or Greek yogurt for a healthier alternative)
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1–2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Chili powder or hot chile flakes, to taste
• 2 ounces (about 1/2 cup) cotija cheese, crumbled (feta can be substituted)
• Extra cilantro and lime wedges for serving

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Instructions

1. Shuck corn and slice kernels off the cob.
2. Heat vegetable oil in a skillet and char the corn for 5–7 minutes, tossing occasionally.
3. Whisk together mayonnaise, lime juice, zest, garlic, cumin, smoked paprika, and chili powder.
4. In a bowl, combine charred corn, red bell pepper, red onion, jalapeño, green onions, and cilantro. Fold in dressing.
5. Mix in most of the cotija cheese, reserving some for garnish. Adjust seasoning to taste.
6. Garnish with remaining cotija, extra cilantro, and lime wedges before serving.

Notes

For best flavor and texture, serve slightly warm or at room temperature. Store dressing and corn separately if making ahead.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Skillet
• Cuisine: Mexican

Nutrition

• Serving Size: 1/2 cup
• Calories: 200
• Sugar: 3g
• Sodium: 270mg
• Fat: 12g
• Saturated Fat: 2.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 10mg

Keywords: Mexican street corn, esquites, corn salad, Cinco de Mayo, party side dish