Mexican Street Corn Salad
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!
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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.
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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Pepper Beef Nachos with Homemade Queso
Soft Pretzel Bites with Champagne Honey Mustard Dip
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Mexican Street Corn Salad
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Ingredients
- 3 cups corn from about 4 ears of corn
- 1 cup red onion diced
- 1 tablespoon canola oil
- 1/4 cup cilantro roughly chopped
- 3 1/2 tablespoons mayo
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cotija cheese
- 2 teaspoons Paprika
Instructions
- Heat the oil in a cast iron or heavy-bottomed pan over medium-high heat.
- Once the oil is hot, pour the corn into the pan and smooth it into a flat layer. Cook for 6 to 8 minutes, stirring only a few times. You want to give the corn enough time to get a nice char on it before stirring. Remove the corn from the pan and place it in a large bowl.
- Add the red onions to the hot pan and sauté, again stirring as little as possible. Cook for about 3 to 5 minutes and then remove and add to the bowl with the corn.
- Add the mayo, cilantro, lime juice, salt, and pepper. Stir well.
- Place the corn salad into a serving bowl and top with cotija cheese and sprinkle with paprika.
I made this recipe for our 4th of July picnic and it was delicious! I used we’ll drained corn that I froze last fall. I also added two tablespoons of finely diced serrano peppers for a little heat. This recipe tastes just like the street corn I can get in southern Arizona.
So glad you enjoyed the recipe! The serrano peppers sounds like a great addition!