Mexican Street Corn Salad, also known as Esquites, is a vibrant, bold, and spicy treat straight from the streets of Mexico. It’s made with pan-grilled corn kernels mixed with tangy, spicy seasonings, fresh herbs, and creamy cheese. This salad is a fantastic complement to a variety of dishes, from roasted meats to rice dishes or other Mexican favorites.
What You’ll Find On This Page
So, what exactly is Mexican Street Corn Salad? It’s a creative twist on the classic elote, or Mexican street corn that’s usually served on the cob. For this salad, the grilled corn kernels are stripped from the cob and tossed with zesty seasonings and vibrant herbs.
This flavor-rich salad is wonderfully versatile, perfect as a side dish served warm or chilled to suit the weather or your preference. Plus, it’s quick to prepare—ready in under 30 minutes!
Whether you're planning a family dinner, a get-together, or a summer BBQ, this salad is an excellent addition to your menu, bringing a touch of Mexican street food flair to any meal.
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Ingredients and Substitutions Overview
For this Mexican Street Corn Salad, you'll need fresh corn, herbs, and some essential seasonings. Here’s a detailed list of the ingredients you’ll gather:
- Corn: Choose ears with bright green, tightly wrapped husks for the freshest taste. If pressed for time, frozen corn works well too—just thaw and stir-fry it for a few minutes instead of grilling.
- Garlic: Freshly minced garlic adds a nice garlicky flavor to the salad. If unavailable, you can use garlic powder as a substitute.
- Mayo: Just a bit of mayo helps to create a lightly creamy texture in the salad.
- Jalapeño Peppers: These add a spicy kick to the dish. Remove the seeds if you prefer it less spicy.
- Herbs: Cilantro and scallions are great for a fresh, herbal taste.
- Feta Cheese: Adding fresh crumbled feta cheese to the corn salad gives it a tangy and creamy finish. If you prefer, goat cheese or Cotija cheese can also be used to achieve a similar flavor profile.
- Olive Oil: For grilling the corn, I used light-tasting olive oil, but you can also use extra virgin olive oil or butter for brushing on the corn before grilling to add extra flavor.
How to Make Mexican Street Corn Salad?
Let's make a delicious Mexican Street Corn Salad together! I'll guide you through grilling the corn, slicing off the kernels, and mixing everything with fresh herbs and seasonings. Each step comes with a photo and a detailed video to help you follow along easily. Let’s get started!
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Mexican Street Corn Salad
Ingredients
- 3 ears Corn
- Olive oil, for brushing
- 2 cloves Garlic, minced
- 1 tsp Paprika
- 1 tbsp Mayonnaise
- ½ tsp Black Pepper Powder
- 1 tbsp Lemon Juice, or lime juice
- 1 Jalapeño Pepper, diced, remove seeds for less heat
- 1 small bunch Cilantro Leaves, chopped
- 1 small bunch Scallion, chopped
- Salt, to taste
- ¼ cup Feta Cheese, or goat cheese
Instructions
Pan Grilling Corn
- Begin by stripping away the green husks and silk—the thin strands attached to the cob. Clean the corn thoroughly to remove any dust, debris, or impurities. Preheat your grill pan on medium heat and brush it with oil to prevent sticking. Arrange the corn cobs in the pan, making sure not to overcrowd it.
- Cook the corn for about 3-5 minutes on each side, turning frequently to get even char marks. These charred spots are key for that smoky, authentic street-style flavor. After grilling, set the corn aside on a plate and let it cool to room temperature before moving on to slicing the kernels off for the salad.
Preparing Corn Salad
- When the corn has cooled to room temperature, use a sharp knife to slice the kernels off the cob. Collect the kernels in a mixing bowl.
- Add the other ingredients to the bowl with the corn—garlic, paprika, black pepper, salt, lemon juice, cilantro, scallions, jalapeño, mayo, and feta cheese.
- Using a spatula or spoon, gently combine all the ingredients to ensure they're evenly mixed. After mixing, chill the salad in the refrigerator for at least 15-30 minutes. This resting period allows the flavors to blend beautifully. Your Mexican Corn Salad is now ready to serve and enjoy!
Serving
- Serve this spicy and bold Mexican Street Corn Salad alongside your favorite Mexican-inspired dishes. For additional pairing ideas, refer to our serving suggestions section below. This salad is sure to complement a wide range of meals, enhancing any festive or casual dining experience.
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Recipe Video
Chef's Notes and Tips
- Grill Your Corn Properly: To really bring out the smoky flavors that define this street-style corn salad, make sure to grill your corn well. Rotate the ears frequently to get those appealing, charred marks all around.
- Choose Fresh Ingredients: Using corn at peak ripeness, along with fresh herbs, seasonings, and cheese, is key to achieving a truly flavorful salad. Fresh ingredients not only taste better but also improve the texture of your dish.
- Heat Level: While this recipe leans towards the spicier side, you can easily adjust the heat to suit your taste. For a milder version of the salad, simply remove the seeds from the jalapeño peppers before adding them, or use less jalapeño to dial down the spiciness. This way, you can enjoy the vibrant flavors of the salad with just the right amount of kick.
- Balance the Creaminess: Depending on your preference for creaminess, you can adjust the amount of mayo or substitute part of it with sour cream or Greek yogurt for a tangier flavor.
- Charcoal Grill for Extra Smokiness: If available, use a charcoal grill instead of a gas grill for grilling the corn. The charcoal adds a deeper, more authentic smokiness that mirrors the traditional street food flavor.
- Experiment with Add-Ins: While the classic ingredients are fantastic, don't hesitate to customize your salad. Add avocado slices for creaminess, black or kidney beans for protein, or diced cucumbers for extra crunch and freshness. These additions can create new layers of flavor and texture in your salad.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
This Mexican Street Corn Salad is a delightful side that pairs wonderfully with a variety of main dishes. Here are some of my favorite ways to make it a complete meal:
- Grilled or Roasted Meats: This salad is excellent with grilled or roasted chicken—think whole chickens, thighs, breasts, or drumsticks—as well as steaks or pork for a satisfying meal.
- Tacos: Serve this salad next to tacos stuffed with beef, chicken, fish, or veggies for a truly Mexican-inspired meal.
- Burritos or Quesadillas: I love to pair this salad with burritos or quesadillas, especially when you're in the mood for something light yet fulfilling.
- Fajitas: To give your meal a restaurant-style flair, try this salad with your favorite beef or chicken fajitas, complete with tortillas and guacamole.
- Rice Dishes: It also goes beautifully with Mexican rice or rice and beans, rounding out a filling and flavorful meal.
- Enchiladas: Serve the corn salad alongside chicken, cheese, or bean enchiladas. The cool and creamy salad contrasts nicely with the warm, saucy enchiladas.
- Grilled or Roasted Vegetables: Accompany the salad with a platter of grilled or roasted vegetables like bell peppers, zucchini, and eggplant for a colorful and healthy option.
- Nachos: Top nachos with this salad for a unique twist. Add layers of chips, cheese, the Mexican Street Corn Salad, and your choice of proteins for a fun and festive dish.
Storage Suggestions
This Mexican Street Corn Salad is wonderful when served fresh and can taste even better the next day as the flavors blend beautifully. For any leftovers, simply place them in an airtight container and refrigerate. They'll keep well for up to 3-4 days. Thanks to its minimal liquid dressing, the salad retains its freshness and texture beautifully during this time.
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