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You are here: Crunchy Creamy Sweet / Salad / Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad (Esquites)

Published: May 17, 2021 by Anna 4 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!

Corn salad on a plate.
Jump to:
  • Why You'll Love This Salad
  • Ingredients:
  • How to make Mexican Corn Salad?
  • Storing leftovers:
  • More salad recipes:
  • Mexican Street Corn Salad (Esquites)

Why You'll Love This Salad

This beautiful and delicious corn salad is a deconstructed version of the Elotes, a Mexican dish of grilled corn on the cob. I will be honest and say, I prefer this version! Corn on the cob can be messy and my toppings always fall off so this salad is my perfect solution to enjoy the wonderful flavors of corn, cotija cheese, jalapeno and lime!

Esquites can be served not only with tacos, burritos, casseroles or fajitas but also with grilled chicken, pork chops or seafood.

Ingredients:

  • fresh corn
  • mayo
  • sour cream
  • cotija cheese
  • green onion
  • jalapeno pepper
  • limes
  • cilantro
  • salt and pepper
  • butter
Ingredients for Mexican corn salad on a marble board.

How to make Mexican Corn Salad?

  • Start by cutting the corn off the cobs.
  • Heat up a skillet over medium heat and melt butter.
  • Add corn and saute until golden brown. Stir often.
  • Add cheese and green onions. Stir. Remove from heat.

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Corn in pan.
  • Place corn in a large mixing bowl.
  • Add remaining ingredients and stir together.
  • Serve right away or keep in the fridge until ready to serve.
Corn and rest of ingredients in a bowl.

Storing leftovers:

Since this salad contains dairy, it is best to store it covered, in the fridge. It should be good for up to 3 days.

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If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Corn salad on a plate.

Mexican Street Corn Salad (Esquites)

Author: Anna
This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Salad
Cuisine Mexican
Servings 5 servings
Calories 243 kcal
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Ingredients
 
 

  • 3 cups fresh corn kernels about 4 cobs of corn
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons mayonnaise
  • 4 tablespoons sour cream
  • ½ cup cotija cheese
  • 2 green onions sliced
  • ½ cup cilantro chopped
  • 1 jalapeno pepper chopped, seeds removed
  • 1 teaspoon minced garlic
  • 1 lime zested and juiced

Instructions
 

  • Cut corn off the cobs. Place cob vertically in a bowl, then slice kernels off starting at the top of the cob, moving down, letting the kernels fall into the bowl.
    3 cups fresh corn kernels
  • Melt butter in a skillet over medium heat.
    2 tablespoons unsalted butter
  • Add corn and garlic, and stirring often, saute until golden brown.
    1 teaspoon minced garlic
  • Turn off heat. Add salt and pepper.
    ½ teaspoon salt, ¼ teaspoon black pepper
  • Add cheese, lime zest, jalapeno, green onions and cilantro. Stir in.
    ½ cup cotija cheese, 2 green onions, ½ cup cilantro, 1 jalapeno pepper
  • Add mayo and sour cream and stir in.
    3 tablespoons mayonnaise, 4 tablespoons sour cream
  • Drizzle lime juice over the salad.
    1 lime
  • Serve.

Notes

  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  • Since this salad contains dairy, it is best to store it covered, in the fridge. It should be good for up to 3 days.

Nutrition

Calories: 243kcal | Carbohydrates: 20g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 477mg | Potassium: 321mg | Fiber: 3g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 1mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    5 from 3 votes

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    Recipe Rating




  1. Jean says

    May 03, 2023 at 5:27 pm

    5 stars
    Hi Anna,
    I just made this, and it was excellent! I did halve it as I didn't need a large amount. In place of the cotija cheese, I used pecorino romano, and it worked well. I also see feta could sub. I just added a few dashes of cayenne in place of the jalapeno. There was a nice sweetness with the corn, too. I love your recipes, and always look forward to seeing what else you have in store! Thank you!

    Reply
  2. wilhelmina says

    May 17, 2021 at 2:53 pm

    5 stars
    This is an absolute favorite of ours! It is great with all the foods we love to cook on the grill. Fabulous!

    Reply
  3. Kristyn says

    May 17, 2021 at 2:53 pm

    5 stars
    We recently made this & enjoyed every bite! It's delicious & great with any Mexican or non Mexican dish!

    Reply
  4. Allyson Reed Zea says

    May 17, 2021 at 2:49 pm

    I make this all the time and it's delicious! Thanks for the easy recipe!

    Reply

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