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Mexican street corn (also known as Esquites) has become an extremely popular side dish. At one time you might find it at a food truck in California, but there are even baseball fields that now have Mexican street corn on their menu. But what if you want to enjoy this delicious side dish at home?

mexican street corn served with limes
This side dish is a hit at all my BBQ cookouts

Street corn salad is an awesome side dish to serve at your next summer cookout, potluck or taco night. Best of all, it’s so easy to make with some grilled corn, if you made a bit too much, or you can start from scratch. Let’s take a closer look.

What’s the difference between elotes and esquites?

The difference is simple. Elotes is Mexican street corn served on the cob. After grilling the corn, you’re going to spread on a seasoned cheese spread. Esquites is served off the cob. You cut the grilled corn off the cob and mix with the other ingredients. That’s what this Mexican Street Corn Salad recipe is.

mexican street corn topped with cheese
Delicious, tangy and creamy Mexican corn salad

What kind of corn is best for elote?

Fresh sweet corn is the best for making Mexican street corn whether you’re making elotes or esquites.

Is elote better warm or cold?

Mexican street corn can be served hot or cold. This Mexican Corn Salad is served cold and is a refreshing side dish for your cookouts.

Do I have to char the Corn?

The charring of the corn adds flavor to the dish. If you don’t like charred flavor, you could always skip this step, but the charring of the corn will caramelize the sugar in the corn adding great flavor.

charred grilled corn on the cob with husks
Check out my step by step instructions on how to grill corn on the cob

What are the ingredients to make Mexican Street Corn Salad?

You’re going to need some ingredients that you might not have on hand but can easily be found in most grocery stores:

ingredients for mexican street corn salad
Ingredients when making your Mexican street corn
  • Fresh sweet corn on the cob
  • Olive oil
  • Jalapeno pepper
  • Red onion
  • Avocado
  • Fresh cilantro
  • Cotija cheese
  • Mayonnaise
  • Lime
  • Garlic cloves
  • Ground cumin
  • Salt and pepper

How do you make Mexican street Corn Salad?

  • The first thing you want to do is grill the corn. Brush the corn with olive oil and then cook on all sides, turning occasionally, until char marks are visible, and the corn is tender.
  • Remove from the heat and allow to cool until you can comfortably handle the corn.
  • Cut the kernels from the cob and place into a large bowl.
chopped veggies and corn in bowl
Chop up the veggies and remove kernels from corn
  • Add the jalapeno and onion to the bowl and stir to combine.
  • Add the avocado and stir.
  • In a small bowl, whisk together the mayonnaise, lime juice, minced garlic, cumin, and salt and pepper.
whisk the ingredients in bowl
Whisk the ingredients together
  • Pour over the salad and stir to combine.
  • Season with additional salt and pepper, if necessary.
mixing the corn salad


Finally, add the Cotija cheese and cilantro, and chill before serving. Enjoy!

spoon full of corn salad

What do you serve with Mexican street corn?

This would be wonderful with grilled chicken. It would also be good with your favorite Mexican dish, such as fajitas. It would also be great with a smoked pork butt or ribs. Truthfully, this side dish would go well with a lot of cookout foods, even grilled hamburgers.

mexican street corn salad with lime served in grey bowl

Mexican Street Corn

Mexican street corn recipe (also known as Esquites) is a delicious, easy, and tangy side dish to serve at any BBQ gathering.
5 from 1 vote
Print Pin
Course: grilling, Side Dish
Cuisine: American
Keyword: Mexican Street Corn Salad
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 373kcal
Author: Mark Rogers

Ingredients

  • 6 ears fresh sweet corn
  • ¼ cup olive oil
  • 1 jalapeno pepper seeds removed and diced
  • ½ cup red onion finely chopped
  • ½ avocado chopped
  • ½ cup fresh cilantro finely chopped
  • 2 ounces Cotija cheese finely crumbled, plus more for serving if desired

Dressing

  • 2 tablespoons mayonnaise
  • Juice of 1 lime about 1 tablespoon
  • 2 garlic cloves minced
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  • Preheat grill to medium heat and lightly oil grill grates
  • Brush olive oil on corn
  • Cook on grill, turning occasionally until corn is tender and char marks are visible
  • Remove from grill and allow to cool until you can easily handle it
  • Cut corn kernels from cob and add to a large bowl
  • Add cut jalapeno, and red onion and to bowl, stir to combine
  • Cut avocado and stir into salad
  • In a small bowl, whisk together all dressing ingredients
  • Pour dressing over salad and stir until well combined
  • Season with more salt and pepper if necessary
  • Chill until ready to serve
  • To serve, add crumbled Cotija cheese and cilantro, if desired

Nutrition

Calories: 373kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 231mg | Potassium: 553mg | Fiber: 5g | Sugar: 10g | Vitamin A: 528IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 1mg

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