Mexican Street Corn Salad (Esquites)
- By Amy Dong
- Updated Jun. 27, 2025
This Mexican Street Corn Salad is my favorite way to use fresh summer corn. It’s fast and boldly flavorful. I love it for gatherings, as it can be made ahead of time. You’ll get compliments, guaranteed.
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Video: Watch Us Make This Recipe
Amy’s Notes:
This Mexican Street Corn Salad is one of my favorite sides for summer gatherings. Here’s why I keep coming back to it:
- Bright, Bold Flavors: This salad brings smoky paprika, tangy lime, and creamy Cotija cheese together with sweet corn for a combo that’s loaded with flavor in every bite..
- Fast and Flexible: Just like this Mexican Style Chicken Salad, it takes only 20 minutes from start to finish. Plus, I love how it’s just as good chilled or at room temp.
- Perfect with Chips or Tacos: I love spooning it over tacos, scooping it with chips, or piling it onto Grilled Chicken Breast or Grilled Shrimp. It goes with just about everything.
- Great for Gatherings: Like my Doritos Taco Salad, this dish is a total crowd-pleaser and always disappears at potlucks and BBQs. It’s convenient too since I can prep it ahead of time!
Key Recipe Ingredients
- Sweet Corn Kernels – Charred in a hot skillet for toasty, caramelized flavor, fresh corn brings the signature taste and texture of classic Mexican street corn.
- Lime Juice – Freshly squeezed lime juice adds bright, zesty acidity that balances the richness of the cheese and mayo-based dressing.
- Smoked Paprika & Cumin – This bold spice duo gives the dressing its signature smoky, earthy depth that complements the sweetness of the corn.
- Parmesan Cheese – Finely grated parmesan melts slightly into the warm corn, adding rich umami and enhancing the overall flavor of the salad.
- Cojita Cheese – Crumbled over the finished salad, cojita adds a salty, crumbly finish that’s classic in Mexican street corn dishes.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Corn Options: Fresh corn on the cob delivers the best flavor and texture, but frozen corn can be used when fresh isn’t available. Do not thaw frozen corn before cooking, so you can still achieve a nice char in the skillet.
- Cheese Swap: Crumbled Cojita is classic for this salad, but feta cheese works well as a substitute. Both add a salty, creamy finish to balance the sweet corn.
- Pepper Choice: Jalapeño adds mild heat, but you can increase the spice with serrano or poblano peppers. For no heat, omit the pepper altogether or use mild green bell pepper.
Easy Recipe Instructions
- Combine dressing ingredients in a bowl.
- Char the corn in a skillet.
- Toss together salad ingredients well.
- Add dressing, top with crumbled Cojita, and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Dressing Ahead: You can whisk together the dressing up to 2 days in advance. Store it in a sealed container in the refrigerator and give it a good stir before using.
- Prep the Salad Components Early: Prep the components and mix them together (except the dressing and Cojita) up to 1 day in advance. Keep the mixture covered and chilled in the fridge.
What To Serve with Mexican Street Corn Salad
Taco Night Favorites
- We love serving Mexican Street Corn Salad alongside a plate of Carne Asada Tacos. The creamy, smoky corn is the perfect sidekick to juicy, grilled steak.
- It also goes great with Mexican Pasta Bake or 30-Minute Taco Casserole when you’re planning a festive, all-in-one Tex-Mex dinner.
Tex-Mex Style Dips and Chips
- This salad fits right in with a spread of dips and chips. Try it with Mexican Bean Dip or Avocado Salsa for extra layers of flavor.
- We also love it with a side of Blender Salsa and tortilla chips to bring everything together.
Backyard BBQ Pairings
- Mexican Street Corn Salad is a standout at summer cookouts. Serve it with Grilled Steak Tacos or BBQ Chicken Nachos for bold, satisfying bites.
- It’s also delicious spooned over Grilled Chicken Legs or served with Marinated Grilled Shrimp for an easy summer dinner that never disappoints.
Did you make this?
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Mexican Street Corn Salad (Esquites)
This Mexican Street Corn Salad recipe is quick, simple, and epically delicious! Mexican street corn salad brings big, bold, exciting flavors to the table. Great for parties, potlucks, and lunch.
Ingredients
For the Dressing:
- ¼ cup freshly squeezed lime juice
- 2 tablespoons real mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 3 cups sweet corn kernels, cut off the cobs
- 1 tablespoon olive oil
- 1 cup parmesan cheese, finely grated
- 1 cup freshly chopped cilantro
- ½ cup red bell pepper, chopped
- ½ cup green onions, thinly sliced
- ¼ cup red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- ½ teaspoon garlic powder
- ½ cup Cojita cheese, crumbled
Instructions
- In a small bowl, combine all dressing ingredients. Use hand whisk to incorporate well; try to get mayo mostly dissolved. Set aside (dressing can be made ahead of time and chilled until ready to use)
- In a large skillet, heat olive oil over high heat. Once hot, add corn kernels and cook 3-5 minutes, stirring only occasionally. Once some of the kernels are nicely charred, turn off the heat.
- Add in parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder, stirring well to combine.
- Toss with dressing and sprinkle with crumbled cojita (or feta) cheese. Serve at room temp or chilled.
Notes
- Use fresh corn on the cob when it’s in season for the best flavor and texture. Slice the kernels off and char them in a hot skillet for that signature smoky flavor.
- If using frozen corn, do not thaw it first. Add it straight to a hot pan to get that ideal charred edge without making the salad soggy.
- Char the corn over high heat and stir only occasionally. This helps develop those golden, slightly blackened bits that give the salad its signature taste.
- Freshly grated parmesan might not be traditional, but it adds a rich, savory depth that blends beautifully with the smoky, tangy dressing. Don’t skip it.
- The homemade dressing is bold and flavorful. You can make it up to 2 days in advance and store it covered in the fridge until ready to use.
- Cojita cheese adds a salty, crumbly finish. If you can’t find it, crumbled feta makes a great substitute.
- This salad is great served at room temperature or chilled. Let it sit for a bit after tossing to allow the flavors to meld before serving.
- This recipe is part of our Mexican & Tex Mex Recipes Collection.
- We love spooning it over tacos, scooping it with chips, or piling it onto Grilled Chicken Breast or Grilled Shrimp.
Nutrition (per serving)
Serving: 1g | Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 0.5mg
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen sweet corn. There’s no need to thaw it first. In fact, adding frozen kernels straight to the hot skillet helps achieve a better char. Thawed corn can become too wet and won’t sear properly.
What’s the difference between esquites and elote?
Elote is Mexican-style grilled corn on the cob, while esquites is essentially the same concept but served off the cob in salad form. Both use charred corn and a creamy, tangy dressing with bold seasonings.
Why is there parmesan cheese in this recipe?
Freshly grated parmesan adds an unexpected but amazing layer of savory depth. While not traditional, it blends beautifully with the other ingredients and should not be skipped.
Is this salad spicy?
It has mild heat from the jalapeño and smoked paprika, but it’s easy to adjust. For more heat, leave in some jalapeño seeds or add a pinch of cayenne. For less heat, skip the jalapeño entirely.
How long does the Mexican street corn salad recipe keep?
Leftovers keep well in the fridge for up to 2 days. The flavors deepen as it sits, making it just as delicious the next day.
More to Cook And Eat
- Doritos Taco Salad – This Doritos Taco Salad brings big flavor with zero fuss. It’s bold, crunchy, and made to feed a crowd – perfect for weeknights, parties, or potlucks.
- Warm Chorizo Spinach Salad – We’re spicing things up with this Warm Chorizo Spinach Salad, full of festive Mexican flavors. It’s Mexican gourmet made easy.
- Easy Ranch Potato Salad – This Easy Ranch Potato Salad is one of the most delicious side dishes of the summer. It’s a fail-proof hit for potlucks, picnics, and lazy summer days.
- Chicken Caprese Salad – This Chicken Caprese Salad is extra scrumptious with the best honey balsamic dressing you’ve ever tasted.