Easy Mexican Street Corn Salad (Esquites) You’ll Love

If you’ve ever strolled through the lively streets of Mexico, chances are you’ve seen vendors serving elote—grilled corn on the cob coated with creamy mayo, crumbly cotija cheese, chili, and lime. Its off-the-cob cousin, esquites, takes all those irresistible flavors and turns them into a spoonable salad that’s perfect for any occasion. This Mexican street corn salad recipe is creamy, zesty, slightly smoky, and full of flavor in every bite.

Whether you’re hosting a summer barbecue, planning taco night, or just looking for a quick and easy side dish, this elote salad (esquites) is sure to become a crowd favorite. The best part? You can whip it up in minutes using fresh or frozen corn, and it pairs beautifully with grilled meats, tacos, or even served with tortilla chips. 🌽✨

What Is Mexican Street Corn Salad (Esquites)?

If you’ve ever tried elote, the famous Mexican street corn served on the cob, then you already know the irresistible combination of sweet corn, creamy sauce, tangy lime, chili powder, and salty cotija cheese. Now imagine all those bold flavors taken off the cob and served in a bowl—that’s esquites, also known as Mexican street corn salad.

Bowl of creamy Mexican street corn salad (esquites) topped with cotija cheese, cilantro, and chili powder.

The word esquites comes from the Nahuatl word izquitl, which refers to toasted corn. Traditionally, this dish is sold by street vendors in Mexico, served hot in a cup, and topped with a squeeze of lime, chili powder, mayo or Mexican crema, and fresh herbs like cilantro. It’s a convenient and flavorful snack you can eat with a spoon instead of biting into a cob.

What makes elote salad so special is its versatility. You can enjoy it warm, straight from the pan, or chilled as a refreshing side dish. It works beautifully as a summer BBQ favorite, a topping for tacos, or even a dip served with tortilla chips. No matter how you serve it, esquites capture the true essence of Mexican street food—bold, colorful, and bursting with flavor.

Essential Ingredients for Authentic Elote Salad

To make the perfect Mexican street corn salad, you’ll need a balance of fresh ingredients, creamy elements, and bold seasonings. Below are the exact measurements for a recipe that serves about 4–6 people, along with the essential utensils you’ll want on hand.

🌽 Ingredients

4 cups fresh corn kernels (from about 5–6 ears of corn, or use frozen/thawed if fresh isn’t available)
2 tablespoons butter (for sautéing or grilling the corn)
1/3 cup mayonnaise (traditional base for creaminess)
1/3 cup Mexican crema or sour cream (adds tangy richness)
1/2 cup cotija cheese, crumbled (or substitute with feta cheese if unavailable)
2 tablespoons fresh lime juice (about 1 lime, plus extra wedges for serving)
1–2 teaspoons chili powder (or Tajín seasoning for a chili-lime kick)
2 tablespoons fresh cilantro, finely chopped
1/2 teaspoon smoked paprika (optional, for a roasted flavor)
Salt and black pepper to taste

👉 Optional Add-ins for Variations:

1 jalapeño pepper, finely diced (for extra heat)
1 avocado, cubed (for creaminess)
1/2 cup black beans (to make it heartier)

🛠️ Essential Tools & Utensils

Cutting board and sharp knife – for chopping cilantro, lime, and optional jalapeños.
Large skillet or grill pan – to roast or char the corn for that smoky flavor.
Mixing bowl – to combine the corn with the creamy sauce.
Wooden spoon or spatula – for stirring ingredients together.
Measuring cups and spoons – to get precise amounts for balance.
Serving bowl – to present your elote salad beautifully.

Step-by-Step Recipe for Easy Elote Salad

This recipe makes about 4–6 servings and takes around 20 minutes from start to finish.

🕒 Total Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

👩‍🍳 Instructions

Prepare the Corn

If using fresh corn on the cob, cut the kernels off about 5–6 ears to get 4 cups of corn.
If using frozen corn, measure out 4 cups and thaw before cooking.

Cook the Corn

Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Add the corn kernels and sauté for 7–8 minutes, stirring occasionally, until they are lightly charred and golden.
👉 For a smoky flavor, you can also grill whole corn on the cob, then cut off the kernels.

Mix the Creamy Base

In a large bowl, whisk together:
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1–2 teaspoons chili powder (or Tajín)
- 1/2 teaspoon smoked paprika (optional)
- A pinch of salt and black pepper

Combine and Toss

Add the warm corn kernels to the creamy mixture.
Stir in 1/2 cup crumbled cotija cheese and 2 tablespoons chopped cilantro.
Mix gently until everything is evenly coated.

Serve and Garnish

Transfer the salad to a serving bowl.
Top with extra cotija cheese, a sprinkle of chili powder, and fresh lime wedges on the side.
Serve warm as a side dish, or chill for later if you prefer it cold.

👉 Pro Tip: For extra flavor, add diced jalapeños for heat, cubed avocado for creaminess, or black beans for a heartier twist.

Delicious Variations of Elote Salad to Try

One of the best things about Mexican street corn salad (esquites) is how versatile it is. While the traditional recipe is already delicious, you can easily adjust it to match your taste preferences, dietary needs, or even the occasion. Here are some fun and tasty variations to try:

🌶️ Spicy Elote Salad

Add 1 finely diced jalapeño or serrano pepper for extra heat.
Mix in a splash of hot sauce (like Valentina or Cholula) to boost the spiciness.
Top with pickled red onions for a zesty, spicy kick.

🧀 Extra Cheesy Twist

Use a mix of cotija cheese and queso fresco for double the flavor.
Swap in feta or parmesan cheese if cotija isn’t available.
Sprinkle with extra cheese right before serving for a creamy finish.

🥗 Light & Healthy Version

Replace the mayonnaise with Greek yogurt for a lighter, protein-packed option.
Use less cheese and add more fresh vegetables like bell peppers, cucumber, or cherry tomatoes.
Serve over a bed of romaine lettuce for a corn salad bowl.

🍤 Loaded Elote Bowl

Add grilled shrimp, shredded chicken, or black beans to turn the salad into a complete meal.
Toss in cubed avocado for extra creaminess.
Serve with tortilla chips on the side to enjoy it as a dip.

Tips for Serving, Storing, and Pairing Elote Salad

Elote salad (esquites) isn’t just delicious—it’s also incredibly versatile. Here are some helpful tips to make the most of this flavorful dish:

🍴 Best Ways to Serve

Serve it warm as a side dish alongside grilled meats, tacos, or enchiladas.
Enjoy it cold as a refreshing summer salad at BBQs or picnics.
Use it as a topping for nachos, tacos, or burrito bowls for an extra burst of flavor.
Pair it with tortilla chips and turn it into a creamy, zesty dip.

🥶 Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If possible, keep the cilantro and cotija cheese separate and add them just before serving to keep them fresh.
Avoid freezing, as the mayo/crema base doesn’t hold up well once thawed.

🕒 Make-Ahead & Meal Prep

You can cook and char the corn a day in advance, then mix with the creamy base right before serving.
For parties, prepare all ingredients ahead of time and assemble just before guests arrive to keep it fresh and vibrant.
Great for meal prep: enjoy with rice bowls, grilled chicken, or shrimp for a quick lunch.

🍹 Perfect Pairings

Drinks: Serve with a classic margarita, horchata, or agua fresca for a refreshing combo.
Mains: Complements carne asada, grilled chicken, tacos al pastor, or BBQ ribs.
Sides: Pair with Mexican rice, black beans, or guacamole for a complete spread.