Mexican Corn Salad
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Mexican corn salad (aka esquites, or elote salad) is a Mexican street food with corn, cotija, Mexican crema, lime, onion, cilantro, & spices.
This Mexican corn salad recipe is so simple to make and is the most delicious of sweet corn flavor with a bright cilantro and lime dressing. Serve it alongside smoked chicken thighs, or over pan seared chicken breasts. And don’t forget a classic margarita!
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Mexican Corn Salad
Mexican Corn Salad
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Mexican Corn Salad Ingredients
- Corn kernels – Cooked. We prefer to use grilled or air fried corn, but you can also use canned corn or frozen corn if you’re in a pinch.
- Mayonnaise – Full fat will give the best flavor.
- Mexican crema – If you can’t find this, the best substitute is creme fraîche but sour cream is also a reasonable substitution.
- Onion – Red onion (which is actually purple in color).
- Cotija cheese – Grated. Good substitutes are aged feta or parmesan cheese (I like a mix of both).
- Cilantro – Fresh chopped. Plus extra for garnish.
- Spices – Chili powder, smoked paprika. Salt and pepper, to taste.
- Lime – Fresh squeezed lime juice.
- Optional – Jalapeno, diced.
How do you make Mexican street corn salad? (step-by-step)
⭐ First, carefully cut kernels off the cob and add to a large mixing bowl.
⭐ Next, add mayo, Mexican crema, cotija cheese, onion, cilantro, lime juice, and spices.
⭐ Then, stir gently until well combined. Chill if desired.
⭐ Finally, garnish with additional chopped cilantro and paprika before serving.
Preparation
Can you make Mexican elote salad ahead of time?
Yes, this can be prepped a day or two in advance and then served as a cold salad when ready. Make sure to top with some fresh cilantro and cracked black pepper before serving!
Can you use canned corn for esquites?
This dish is definitely best when made with cooked corn (grilled, roasted, or air fried!), but you can absolutely used canned corn as well.
If using canned corn for this recipe, I like to brown it in a skillet on the stove top with some oil or butter before adding to the salad. Alternatively you can roast it on a baking sheet under the broiler.
What is a good substitute for Mexican crema?
The best substitute for Mexican crema in this recipe would be creme fraîche but you could also use sour cream or even plain Greek yogurt. Mexican crema is thinner than sour cream and Greek yogurt, so if you’d like you can whisk a little extra lime juice or water into it.
What is a good substitute for cotija cheese?
My favorite substitute for cotija cheese is half crumbled feta cheese and half parmesan cheese mixed together. But you can use either of those individually as well.
Leftovers and storage
How long does Mexican corn salad last?
Leftovers will keep in the refrigerator for 3 – 4 days. You can eat them cold or put it in the microwave for a few seconds if you like a warm salad.
If the dish has been left out at room temperature longer than two hours, anything remaining should be disposed of.
Can you freeze elote salad?
We do not recommend freezing this salad. Thankfully it’s super easy to make though, so no need to freeze!
Tips, tricks, and frequently asked questions
What’s the difference between Elote and Esquites?
Elote is Mexican street corn, or roasted corn on the cob coated in spices, cheese, butter, and cilantro. Esquites is the same thing, but with the corn removed from the cob and served in a cup or bowl.
This recipe is our version of esquites.
Is Mexican corn salad served warm or cold?
Totally a matter of preference! I love using warm corn straight off the grill, but there’s also nothing better than a cold summer salad, no matter the time of year.
What else can you add to equites?
Other great additions to this salad are jalapenos (fresh or pickled jalapenos), bell peppers (red bell pepper gives a beautiful pop of color), butter (oh, hey butter + corn = classic), fresh or granulated garlic.
What to eat with Mexican corn salad (serving suggestions)
Oh, for sure this is amazing alongside smoked drumsticks or grilled pork chops! Some homemade naan on the side with fresh lemonade to drink. And don’t forget a helping of banana bread pudding for dessert. Yum!
More delicious corn recipes
- Corn casserole recipe
- Cornbread with bacon
- Corn and tomato salad
- Creamy corn soup
- See all our recipes with corn!
Mexican inspired recipes to try next
- Mexican stuffed peppers
- Easy taco soup
- Mexican lasagna
- Beef enchiladas recipe
- Mexican beef cobbler
- Mexican Street Corn Soup Recipe
- Homemade enchilada sauce
- See all our recipes inspired by Mexican cuisine
Other salads you’ll enjoy
- Creamy tortellini salad
- Italian pasta salad
- Potato salad with eggs
- Tuna pasta salad recipe
- See all our easy salad recipes
Tools we love
- Large white ceramic bowls – Perfect for serving your favorite salads and soups.
- Giant stainless steel mixing bowl – This bowl is a must have for parties!
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How to Make Mexican Corn Salad
Mexican Corn Salad Recipe
Ingredients
- 6 ears of corn cooked (about 3 ½ cups of corn kernels if using frozen)
- ¼ cup mayo
- ¼ cup Mexican crema
- ½ red onion finely diced
- ½ cup grated cotija cheese plus extra for garnish
- ½ cup chopped cilantro plus extra for garnish
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- juice of 1 lime
- salt & pepper to taste
Instructions
- Cut the kernels off the ears of corn and put them in a large mixing bowl.
- Add the remaining ingredients and mix well.
- Serve warm or cold.
- Finish with extra fresh cilantro, paprika, and cotija, as well as fresh cracked black pepper and salt, if desired.
Notes
Nutrition
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Mexican Corn Salad
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Ok ,this is delicious!! My new favorite way to eat corn!! Love all the flavors!. It’s super creamy & will be great with so many things.
This is what every cookout needs this summer. It is SO delicious!
I love this recipe. I could eat all of it myself!