Craving a flavorful weeknight dinner? This easy Mexican Street Corn Salad is a quick and delicious homemade favorite made with grilled corn, tomatoes, and a hint of lime juice. Save for later and make it your new family favorite tonight.

Mexican Street Corn Salad

Introduction

Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish that embodies the spirit of Mexican cuisine. This salad is a creative twist on the traditional street food, elote, which is grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice. Our version takes the essence of elote and turns it into a refreshing salad that’s perfect for warm weather, outdoor gatherings, or any occasion when you want to add a burst of flavor and color to your table. The best part? It’s incredibly easy to make, requiring just a few everyday ingredients and minimal effort, making it a great option for busy days or when you need a dish that’s sure to impress without the fuss.

Why This Works

Flavor balance and ingredient accessibility: This salad strikes a perfect balance between smoky, tangy, sweet, and spicy, using ingredients that are readily available in most supermarkets.
Ease of preparation: The steps are straightforward, and the ingredients are easy to find and prepare, making this a great option for beginners or those short on time.
Impressive results with minimal effort: Despite its simplicity, the Mexican Street Corn Salad presents beautifully and tastes complex, making it perfect for potlucks, picnics, or as a side dish for your next BBQ.

Key Ingredients

The main ingredients in this salad include grilled corn kernels, red onion, cilantro, cotija cheese, jalapeño pepper, lime juice, and mayonnaise. For the grilled corn, you can use fresh corn on the cob and grill it until slightly charred, or use frozen corn kernels as a convenient substitute. The cotija cheese adds a salty, crumbly texture, but you can substitute it with feta or parmesan if needed. The jalapeño provides a spicy kick, which can be adjusted to taste, and the cilantro adds freshness. Mayonnaise and lime juice bring the salad together, balancing the flavors, but Greek yogurt can be used as a lighter alternative to mayonnaise.

Instructions

Step 1: Begin by prepping your ingredients. Grill the corn kernels until they’re lightly charred, then let them cool. Chop the red onion and cilantro, crumble the cotija cheese, and dice the jalapeño pepper. Juice the limes and set the juice aside.
Step 2: In a large bowl, combine the cooled corn kernels, chopped red onion, cilantro, and crumbled cotija cheese. Mix well to combine.
Step 3: In a small bowl, whisk together the mayonnaise, lime juice, and a pinch of salt and pepper. Add the diced jalapeño to the dressing and mix well. Pour the dressing over the corn mixture and toss until everything is well coated.
Step 4: Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad a good stir and garnish with additional cilantro, cheese, or a sprinkle of chili powder, if desired.

Handy Tips

For an extra smoky flavor, grill the corn kernels over medium-high heat for about 10-15 minutes, turning frequently, until they’re nicely charred.
Don’t overdress the salad; you want the corn and other ingredients to still shine through. Start with the recommended amount of dressing and add more to taste.
Consider adding some diced tomatoes or diced avocado to the salad for added freshness and creaminess.

Heat Control

If you’re grilling the corn kernels, aim for medium-high heat. You want the corn to char slightly, which will add a deep, smoky flavor to the salad. Keep an eye on the corn and turn the kernels frequently to prevent burning. If using frozen corn kernels, you can simply thaw them according to the package instructions and proceed with the recipe, skipping the grilling step.

Crunch Factor

The crunch in this salad comes from the fresh cilantro, the slight char on the corn kernels, and the crumbled cotija cheese. To maintain this texture, avoid overmixing the salad, and add the cilantro and cheese just before serving. If you’re looking for an extra crunchy element, consider adding some toasted pepitas (pumpkin seeds) or chopped fresh radishes to the salad.

Pro Kitchen Tricks

To prevent the onion from overpowering the salad, soak the chopped onion in cold water for about 30 minutes before draining and adding it to the salad. This step will mellow out the onion’s flavor and prevent it from making the salad too watery.
For a shortcut, use pre-cooked or grilled corn kernels, available in many supermarkets, to save time on grilling the corn.
Experiment with different types of hot peppers or spices to adjust the heat level of the salad to your liking. For example, you could use diced serrano peppers for an extra spicy kick or smoked paprika for a smoky depth of flavor.

Storage Tips

The Mexican Street Corn Salad can be made ahead and refrigerated for up to 24 hours. Give it a good stir before serving and adjust the seasoning if necessary.
For leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. It’s best consumed fresh, but it will still be delicious after a couple of days.
Avoid freezing the salad, as the mayonnaise and cheese can separate and become watery upon thawing. If you need to freeze it, consider making the salad without the dressing and cheese, then adding those elements after thawing.

Gift Packaging Ideas

This salad makes a wonderful gift for friends, family, or neighbors, especially during the summer months. Consider packaging it in a decorative glass jar or a colorful ceramic bowl, topped with a layer of cotija cheese, a sprinkle of cilantro, and a few slices of lime. Add a ribbon around the jar or a handwritten note with the recipe and serving suggestions for a personal touch. You could also include a bag of tortilla chips or some crusty bread on the side for a complete gift.

Flavor Variations

Different spices: Try adding a pinch of cumin, smoked paprika, or chili powder to give the salad a deeper, smokier flavor.
Creative toppings: Add some diced grilled chicken, steak, or roasted vegetables to make the salad more substantial. You could also top it with diced mango or pineapple for a sweet and spicy twist.
Ingredient swaps: Substitute the mayonnaise with Greek yogurt or sour cream for a lighter version, or use different types of cheese, such as feta or parmesan, for a varied flavor profile.

Troubleshooting

Texture problems: If the salad becomes too watery, try adding more corn kernels or a sprinkle of cheese to absorb the excess moisture. If it’s too dry, add a bit more dressing or a squeeze of lime juice.
Ingredient replacements: If you can’t find cotija cheese, feta or parmesan make good substitutes. For the jalapeño, you can use other hot peppers or adjust the amount to your taste.
Over/undercooking signs: If grilling corn, watch for a light char. If using frozen corn, make sure it’s fully thawed before adding it to the salad.

FAQs

Can I freeze it? While it’s possible to freeze the salad, it’s best consumed fresh. Freezing can cause the mayonnaise and cheese to separate, affecting the texture and flavor.
Is it gluten-free? Yes, this salad is naturally gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I double the recipe? Absolutely! This salad is easy to scale up or down, depending on your needs. Just keep an eye on the dressing and adjust as necessary to ensure all the ingredients are well coated.

Conclusion

The Mexican Street Corn Salad is a delicious, vibrant, and easy-to-make dish that’s perfect for any occasion. With its balance of smoky, tangy, sweet, and spicy flavors, it’s sure to become a favorite. Don’t be afraid to experiment and make it your own by adding your favorite ingredients or spices. Whether you’re looking for a quick side dish, a potluck contribution, or just a healthy and tasty meal, this salad is sure to impress. So go ahead, give it a try, and enjoy the flavors of Mexico in every bite!

Grilled Mexican Street Corn Salad Recipe