Mexican Street Corn Salad, also known as Esquites, is one of those dishes that instantly wakes up your senses — creamy, tangy, smoky, spicy, and unbelievably satisfying. Inspired by the classic Mexican street food “elote,” which is corn on the cob slathered in mayo, chili, lime, and cheese, esquites transforms those same iconic flavors into a convenient bowl version. Easier to eat and perfect for sharing, this salad has become a favorite across homes, food blogs, cookouts, and summer gatherings.

With juicy kernels of corn sautéed or grilled to a slight char, creamy dressing, a squeeze of lime, crumbled cotija cheese, and a sprinkle of chili powder, this salad is bursting with vibrant flavor. It strikes the perfect balance: creamy yet fresh, spicy yet customizable, rich yet brightened by citrus. Whether you’re making it as a side for tacos, serving it at a barbecue, or enjoying it as a quick weekday lunch, Mexican Street Corn Salad never disappoints.

What Makes Mexican Street Corn Salad So Special?

This recipe transforms simple ingredients into something bold and unforgettable. Corn is naturally sweet, but when roasted or grilled, it develops a smoky, caramelized flavor that pairs perfectly with tangy lime and creamy dressing. The chili powder adds warmth and color, while cotija cheese contributes a salty burst that makes every bite pop.

The combination of textures also plays a huge part. You get juicy kernels, creamy sauce, soft cheese crumbles, crunchy green onion, and aromatic cilantro. It’s a full experience — and the best part is that it takes just minutes to make.

This salad is also incredibly versatile. You can serve it warm, room temperature, or chilled. You can make it spicy or mild, creamy or light, chunky or smooth — it adapts to your taste easily. That’s why it has become a staple at parties and potlucks: it’s universally loved and ridiculously easy.

Esquites vs. Elote: What’s the Difference?

Elote is Mexican street corn served on the cob — charred, coated in mayo, cheese, chili powder, and lime.

Esquites is the salad version, where the toppings are mixed with corn kernels and served in a bowl or cup. It’s easier to eat, perfect for serving to groups, and ideal for meal prep.

This recipe is closely inspired by esquites but designed to be accessible for any home cook with simple steps and easy-to-find ingredients.

Ingredients Breakdown and Why Each One Matters

Corn:
Fresh corn is ideal, but canned or frozen works perfectly. What matters most is getting a slight char for smokiness.

Mayonnaise & Sour Cream:
These create the classic creamy dressing. Mayo adds richness, while sour cream contributes tang. You can also use Greek yogurt for a lighter version.

Cotija Cheese:
Cotija is salty, crumbly, and traditional. Feta is the best substitute if cotija is unavailable.

Cilantro:
Adds freshness and a pop of color. Parsley can be used if you prefer a milder herb.

Green Onion:
Adds crunch and a mild sharpness that balances the creamy dressing.

Garlic:
Fresh garlic gives depth and boldness to the dressing.

Lime:
Brings brightness and cuts through the richness. Fresh lime juice is key.

Chili Powder:
Adds warmth and color. You can use Tajín or smoked paprika for a twist.

Perfect for Tacos, Cookouts, and Weeknight Dinners

Mexican Street Corn Salad pairs beautifully with:

Tacos
Grilled chicken
Fajitas
Burgers
Rice bowls
Steak or shrimp
Summer BBQ meals

It also works as a snack, appetizer, or potluck dish — one bowl disappears fast!

Ingredients

4 cups corn kernels (fresh, frozen, or canned; grilled or sautéed)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
1 garlic clove, minced
2 tablespoons lime juice
1/4 cup chopped cilantro
1/4 cup sliced green onion
1 teaspoon chili powder
Salt, to taste
Pepper, to taste

Instructions

If using fresh or frozen corn, heat a skillet over medium-high heat and sauté until lightly charred (no oil needed for frozen).
Transfer warm corn to a bowl.
Add mayonnaise, sour cream, minced garlic, and lime juice. Mix gently.
Add cotija cheese, cilantro, green onion, chili powder, salt, and pepper.
Toss until well combined.
Taste and adjust with extra lime, chili powder, or cheese.
Serve warm, room temperature, or chilled.