Mexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.
Embrace the produce of the season and use up leftover corn on the cob and make my version of Mexican Street Corn Salad for your next fiesta! This rich, creamy, and easy to make side dish is always a hit in my home. My kids specifically love this recipe because the corn is off the cob which makes it a fun twist on the traditional elote.
If you are like me and sometimes over buy for dinner or a party you’ll love new ways to transform fresh corn on the cob. Back in 2016, I was left with over 7 ears of the 14 ears of corn I had brought for a family barbecue. We ate some corn early in the week, and then I was still left with 5 ears of corn on the cob. I was going to make my favorite cherry tomato, corn, and black bean salad for our taco night when I decided to make a Mexican Street Corn Salad.
Making this street corn salad switched up our normal side dishes and gave us a rich and creamy corn dish that was out of this world. It is the Mexican version of the American Creamed Corn! That’s the best way to describe it for those who have never enjoyed esquites salad before. I’m not one to cook with mayonnaise a lot, but I know that this is the key to creamy Mexican style corn salad.
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Ingredients
Here are all the ingredients you’ll need for elote corn salad.
- Corn on the cob – I like to use fresh corn off the cob, but frozen works as well.
- Salted Butter – This adds a nice creamy layer to it.
- Lime – You will use both the lime juice and zest for this recipe
- Green Onions – This gives a nice faint taste of onion without being over powering.
- Mayonnaise – This is the secret to a creamy street corn salad!
- Cotija Cheese – You can use cotija cheese which is great for crumbling, feta, or even queso fresco.
- Cilantro – Fresh cilantro brightens the dish and adds additional flavor
- Seasonings – Both chili powder and a dash of cayenne powder are used for this corn recipe.
How to Remove Corn from the Cob
If you need to easily remove corn off the cob, it’s best to buy a corn peeler. It makes removing the corn kernels a breeze. I love the OXO Corn Peeler. However, you can easily use a sharp knife (preferably not a serrated knife).
Using a Corn Peeler
I like to use a large mixing bowl to capture all the corn kernels off the corn on the cob. I’ll place the flat part of the corn cob in the center of the bowl and run the corn peeler as close to the inside as possible removing all the corn kernels. Repeat, until all corn kernels are removed from the cob. Make sure to be extra careful as this blade is still very sharp. I like to use a corn pick to protect my fingers if I have one available. If you feel more comfortable you can remove the corn kernels on a cutting board instead of a bowl.
Using a Knife
Simply place the flat part of the ear of corn on a cutting board and run the knife from the top of the pointed corn on the cob down to the bottom. Repeating, until you have removed all the corn off the cob.
How to Zest a Lime
This recipe calls for a lime to be zested. If you have never done this before, I am going to teach you exactly how to zest citrus. You will need a microplane in order to zest the lime. I have had a few and I love the Kitchen IQ brand because it has a compartment under the zester that holds all the zest. I bought this at William’s Sonoma., and unfortunately, cannot find the link to it on Amazon. Here is a similar zester/grater if you would like the same underneath attached compartment.
Remember, any time you are using a zester/grater you want to be extremely careful as the blade is very sharp.
To zest, you simply rub a whole lime on the surface of the grater until you reach the white portion of the lime. Then move the grater to another section of green and continue to grate the skin off. The key is to keep the citrus whole as it is much easier to grate. If a recipe only calls for a small amount of zest you can freeze the lime zest for future use as well as squeezing the juice from the lime. I will mark a freezer container or Ziploc freezer bag with the quantity of limes juiced and date the bag.
How to Make Mexican Street Corn Salad
Remove the corn kernels off the cooked ears of corn and set to the side.
Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.
Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.
FAQ
Elotes is a the name for Mexican Grilled Corn. Esquites means the corn is removed off the cob and served in a bowl or cup and eaten with a spoon.
Cojita cheese is a firmer Mexican cheese. It doesn’t melt, and is mainly used for crumbling and sprinkling on top of recipes like tacos, enchiladas, and this Mexican Street Corn Salad recipe.
Feta is the next best option if you cannot find or do not have Cotija cheese on hand. It’s firm and crumbles just like Cotija.
I find Cotija cheese in the processed cheese section in my local grocery store. I’m really lucky and have an entire section of Mexican/Spanish cheeses available for me to purchase.
Cotija cheese is perfect for topping on esquites otherwise known as Mexican Street Corn Salad and it’s also great topped on tacos, enchiladas, burritos, and soups. Think of it as a similar cheese to grated Parmesan cheese.
If you over bought corn on the cob you can make my recipe for Mexican Street Corn Salad, you can also try making my fresh corn saute with green onions and red peppers or my grilled corn and poblano gaucamole.
Yes, Mexican Street Corn Salad is naturally gluten free, and a great side dish options for those who suffer from a gluten allergy and/or like to consume less gluten.
If you are using fresh corn. You could remove the corn off the cob and set it to the side, covered and in the refrigerator until you are ready to cook. The entire recipe takes 10 minutes to cook. You could cook it ahead of time without the mayo. Then reheat (Either reheat in the microwave or in a frying pan on the stove top) and mix in the mayonnaise and sprinkle in the cojita cheese.
Tips & Tricks
Here are a few of my tips and tricks I have found helpful when making Mexican corn salad recipe with mayo.
- Cheese – If you can’t find Cotija cheese you can use feta cheese. I know it sounds crazy, but trust me it works. You can also use Queso Fresco which is another crumbling cheese but is softer to touch.
- Corn – If you don’t have fresh corn on the cob
- Frozen Corn – If you don’t have fresh corn on the cob on hand you can use 16 oz. of frozen corn. Cook corn in skillet just like you would with the fresh corn until thawed and then proceed with the steps.
- Canned Corn – The last option I would use would be a can of corn. I just don’t find it as fresh tasting as frozen corn. If you must use canned corn make sure you drain and rinse the corn very well before adding to the skillet.
- Leftover Corn on the Cob – If you already have ears of leftover corn on the cob cooked, you can easily remove the corn kernels from the cob and heat the corn with all the remaining ingredients.
- Mayonnaise – If you do not have mayonnaise on hand you can use the more traditional Mexican Crema –it’s a very mild version of sour cream and will not make the salad as creamy as mayonnaise does. Also note, you cannot use Miracle Whip for this recipe. It has to be traditional mayonnaise or else the flavors will be off.
- Do Not Over Cook – It is important that you do not over heat/over cook the corn once the mayonnaise reaches the pan. The mayonnaise will break down and become extremely oily if over cooked. You will notice my recipe calls for you to turn off the burner and mix in the mayonnaise. If you find the skillet is too hot, and the mayonnaise is starting to seperate remove the skillet off the heat immediately.
- Freeze Lime Juice & Zest – Place leftover lime zest in a freezer safe bag (mark contents plus date zested) and freeze until you need some for a recipe. This goes the same with leftover lime juice. A great way to use up limes before they go bad and easily access them for future recipes.
Mexican Side Dish Recipes
Looking for more delicious Mexican Side Dish Recipes to serve at your next fiesta alongside my street corn salad? Try some of my favorites…
Craving more corn recipes? Try these…
Super simple easy Mexican street corn salad made in less than 30 minutes while the tacos are cooking. I hope you’ll give my recipe for Mexican Street Corn Salad a try.
If you make this Mexican Street Corn Salad, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Mexican Street Corn Salad
Equipment
- Stove Top
- 1 Frying Pan
Ingredients
- 5 ears cooked corn on the cob corn kernels removed
- 2 tablespoons salted butter
- 1 lime zested and juiced
- 4 green onions thinly sliced
- ½ cup mayonnaise
- ½ cup Cotija crumbled
- 2 tablespoons fresh cilantro
- ¼ teaspoon chili powder divided
- Dash of Cayenne pepper optional
Instructions
- Remove the corn kernels off the cooked ears of corn and set to the side.
- Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
- Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.
- Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.
Video
Notes
- Cheese – If you can’t find Cotija cheese you can use feta cheese. I know it sounds crazy, but trust me it works. You can also use Queso Fresco which is another crumbling cheese but is softer to touch.
- Corn – If you don’t have fresh corn on the cob on hand you can use 16 oz. of frozen corn. Cook corn in skillet just like you would with the fresh corn until thawed and then proceed with the steps.
- Leftover Corn on the Cob – If you already have ears of leftover corn on the cob cooked, you can easily remove the corn kernels from the cob and heat the corn with all the remaining ingredients.
- Mayonnaise – If you do not have mayonnaise on hand you can use the more traditional Mexican Crema –it’s a very mild version of sour cream.
- Do Not Over Cook – It is important that you do not over heat/over cook the corn once the mayonnaise reaches the pan. The mayonnaise will break down and become extremely oily if over cooked. You will notice my recipe calls for you to turn off the burner and mix in the mayonnaise. If you find the skillet is too hot, and the mayonnaise is starting to separate remove the skillet off the heat immediately.
- Zest a Lime – To zest, you simply rub a whole lime on the surface of the grater until you reach the white portion of the lime. Then move the grater to another section of green and continue to grate the skin off. The key is to keep the citrus whole as it is much easier to grate.
- Freeze Lime Juice & Zest – Place leftover lime zest in a freezer safe bag (mark contents plus date zested) and freeze until you need some for a recipe. This goes the same with leftover lime juice. A great way to use up limes before they go bad and easily access them for future recipes.
Stephanie
This was SO good. I will definitely be making it again!!
Katie
Thank you Stephanie for taking the time to leave a comment. Glad you loved it.
Janet
I saw this recipe and thought it looked really gd. 2 outta my 4 family members are really picky eaters. My 83 yr old mother has no cooking skills and therefore doesn’t like to try new things. But I get her to try sone things.. Thus recipe she wouldn’t even try a bite lol. Me and my 2 sons LOVED IT. I couldn’t put scallions in tho. and I had to use feta cuz I couldn’t find the cotija. next time I’ll give myself more time to look fir the cotija cheese. Feta worked well tho. I’ll have to double this recipe. Uts that gd. thank you for sharing Katie.
Katie
Janet–so glad 3 out of the 4 of you enjoyed this recipe! Feta is a great substitute when you can’t find cotija cheese!
Barb
Made this almost exactly as written except I was out of chili powder so used a chipotle steak seasoning. I also omitted the cilantro because I don’t like it. Delish. Will definitely make again.
Katie
Barb, thank you so much for taking the time to leave a 5 star review. Glad you loved it even with the substitutions.
Kathleen
This looks amazing! I love corn off the cob, love Feta and mayo, but not cilantro or chili powder. I’m eager to make this recipe my own with the few substitutions yet to be selected.
Katie
Hi! This is a family favorite in my home. Traditional Mexican street corn uses queso fresco cheese which is a soft Mexican crumbling cheese, but I find I don’t always have it on hand. Which is why the recipe calls for feta! It is very similiar in taste and consistency. Mayonnaise, which sounds odd is much more accessible then Mexican crema and has similiar flavor (and dairy free). You can definitely leave out the cilantro and chile powder if you don’t like it. The chili powder is mostly for looks and of course it does give off a little flavor too. If you want a splash of red to the dish you could use a dash of paprika or even smoked paprika in place of it. No substitutes for cilantro that I can think that will work with the Mexican flavors! Hope that helps. Hope you love this recipe as much as we do!
Juliana
Made this tonight and it was awesome… everyone loved it. Thank you
Katie
Juliana, so happy to read you enjoyed this recipe. Thank you for taking the time to leave a review.
Lisa D Loch
WOW! This was fantastic!. Had 4 large left over corn on the cobs that I wanted to use up and that was plenty of corn. I don’t like cilantro or chili powder so I left them out and used some “Awe Shucks” corn on the cob seasoning instead. I love Mexican Street Corn and this was a great way to use up some leftovers. Thank you for the recipe.
Katie
Lisa, thank you so much for taking the time to leave a 5 star review. This review made my day–I’m so glad you enjoyed this recipe!
Amy
I just made it with fresh sweet corn. It tastes amazing!!!!
Katie
Amy, thank you for taking the time to leave a 5 start comment. I’m so glad you enjoyed this recipe!
Jean
this is delicious and so easy. I used a 30 oz bag of frozen corn and added just a little extra mayo and queso fresco. Also, I had about a spoonful of chopped jalapenos and threw that in. Delicious. This will be a staple in my recipe box. Thanks.
Katie
Jean, thank you so much for taking the time to leave a 5-star comment. I’m so happy you loved this recipe so much. Love the addition of jalapenos–if my kids weren’t eating it I would definitely add them in!
Jen D
This was delicious!! Will make this again.
Katie
Jen–thanks for taking the time to leave a 5-star review. I’m so happy you enjoyed this recipe!
Mon
Hi Katie,
Just found this recipe and it looks fantastic! I was wondering, have you ever tried seasoning this with Tajin seasoning? I know a lot of people use it for sprinkling on corn on the cob.
Katie
Hi Mon! I know of Tajin but have never tried it on this recipe. Sorry I can’t be of better assistance!
Erin C
Hi! If I’m using frozen do i thaw the frozen corn first? Or just cook it with the frozen corn?
Katie
Hi Erin, I’m so sorry I was on vacation. Yes, you can cook the corn frozen or thawed. Hope you enjoyed the recipe.
Shanna Winesburg
Hi! I’d like to make this ahead of time. Should I mix/cook everything except the mayo? When I am ready to reheat it, I can pop it in the microwave, then add the mayo and queso fresco? What do you suggest?
Katie
Hi Shanna, if you are using fresh corn. You could remove the corn off the cob and set it to the side, covered and in the refrigerator until you are ready to cook. The entire recipe takes 10 minutes to cook. You could cook it ahead of time without the mayo. Then reheat and mix in the mayonnaise. Either reheat in the microwave or in a frying pan on the stove top.
Amy
I just made this- it tastes amazing!!!
Katie
Hi Amy, thank you so much for taking the time to leave feedback. I’m glad you loved this Mexican street corn recipe. It’s one of our fan favorites!
Deb
What cheese can be substituted for queso fresco which I don’t have
Katie
Hi Deb! If you have Feta on hand that works best to sub for queso fresco! Enjoy!
Carol Esposito
Can the Mexican Street Corn dish be served either cold or at room temperature and will it taste as nice?
Katie
Hi Carol, I would suppose you could serve it room temperature or cold. I will be honest–I’ve never tried it that way. If you try it that way please let me know your thoughts.