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Mexican Street Corn Salad

ByAlicia Published:August 23, 2021June 12, 2023 Updated:June 12, 2023

Mexican Street Corn Salad is the perfect summertime corn recipe! Fresh corn cut off the cob and charred a deep brown, tossed in a creamy dressing, and topped with salty cotija cheese and smoky paprika, this is sure to be a crowd pleaser!

Bowl of Mexican street corn salad topped with cotija cheese and paprkia

Years ago, I was at a Mexican restaurant with some friends and they ordered elotes. On-the-cob Mexican street corn that is charred over the grill, then slathered with mayo, lime juice, cotija cheese, and a sprinkling of paprika, it had everything you’d want. It was salty, crunchy, creamy, cheesy. I was in love! If I see it on the menu, you know I’m ordering some.

Then, I learned about Esquites, the salad version of elotes. And again, I fell. I knew I would have to start making my own version at home so that I could enjoy it whenever I wanted. So here it is, my version of Mexican Street Corn Salad.

Bowl of Mexican street corn salad next to cheese, lime slices, and cilantro

Ingredient Notes

Corn – Nothing beats fresh corn for this recipe. However, frozen or canned corn will work also and might be a better option if you’re making this during colder months when fresh corn is not in season.

Red Onion – Charred red onion is a delicious companion to the corn. Dice the onion to a similar size as the corn kernels.

Cilantro – Cilantro adds much-needed greenery and great flavor to this dish. However, if you don’t like cilantro, you can substitute parsley, chives, or green onions.

Mayo – I use store-bought mayo for this recipe but homemade will work too. You also could use vegan mayo and leave off the cotija cheese for an easy vegan version.

Lime Juice – Gives the whole dish a slightly tangy flavor to balance out the sweetness of the corn and onion and the creaminess of the mayo.

Cotija Cheese – Cotija is a dry crumbly cheese that adds a nice saltiness.

Paprika – I like to sprinkle some paprika on top to add a pop of color. If you want to add some heat to this recipe, you could substitute it with chili powder.

Step By Step Instructions

Step 1:

Heat oil in a cast iron (my preference) or heavy-bottomed pan over medium heat.

Step 2:

Once the oil is hot, pour in the corn kernels and smooth them into a flat layer. Allow it to cook for about 6 to 8 minutes, only stirring every couple of minutes so that the corn can get a nice char on it.

Remove the corn to a bowl.

Step 3:

Add the red onion to the pan and cook for 3 to 5 minutes, stirring only once or twice. Remove the onion from the pan and add it to the corn.

Step 4:

In the bowl with the corn and red onion, add the mayo, cilantro, lime juice, salt, and pepper. Stir well.

Step 5:

Spoon the corn salad into a serving bowl. Crumble the cotija cheese over the top and sprinkle with paprika.

Tips & Tricks

Let the corn and red onion get a good char on them before removing them from the pan. The best way to do this is to limit the amount of stirring.
This can be served immediately while it is still warm or it can be covered and chilled in the fridge for a couple of hours before serving. Either way, it’s absolutely delicious!

Substitutions & Variations

Feta can be used instead of cotija cheese
If you don’t like the taste of cilantro use parsley instead

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Alicia