Mexican Street Corn Salad: A Delicious Recipe!

Okay, amiga! Get ready to have your taste buds blown into next week because I’m about to share my obsession: Mexican street corn salad! Not just any Mexican street corn salad, but my version – a flavor explosion that’s been perfected through countless taste tests (tough life, I know 😉). This isn’t your average side dish; it’s a vibrant, addictive fiesta in a bowl that embodies the Cuba Queen spirit – bold, unforgettable, and guaranteed to make you the star of any gathering.

I’ll never forget the first time I tried authentic Mexican street corn. I was at a tiny taqueria in Mexico City, and the aroma alone was intoxicating. But when I took that first bite… ¡Madre mía! The creamy, spicy, smoky, sweet symphony of flavors was a revelation. I knew instantly that I had to capture that magic and bring it back to my kitchen. And let me tell you, my version of Mexican street corn salad is even BETTER because I’ve tweaked and perfected every element.

This is where all the magic happens, and I can’t wait to reveal my secret to creating an elote salad so ridiculously good that it’ll have your friends begging for the recipe. I’ve poured my heart and soul (and a whole lot of delicious ingredients!) into this creation, so prepare for a culinary adventure that’ll transport you straight to a sunny street corner in Mexico – no passport required! Get ready, flavor adventurers, because your Mexican street corn salad journey starts now!

INGREDIENTS You Need

This Mexican street corn salad ingredient list is SHORT but mighty! Each component plays a crucial role in creating that authentic street corn experience. Don’t skimp on quality – it makes all the difference!

• 6 ears of fresh corn, shucked: Fresh corn is key! Look for plump kernels and bright green husks. Frozen corn works in a pinch, but the flavor just isn’t the same.
• 1/2 cup mayonnaise: Use full-fat mayo for the richest flavor and creamiest texture.
• 1/4 cup sour cream: Adds a tangy counterpoint to the sweetness of the corn.
• 1/4 cup crumbled Cotija cheese: The salty, crumbly Cotija is essential! If you can’t find it, feta is a decent substitute.
• 1/4 cup chopped cilantro: Fresh cilantro adds a burst of freshness.
• 2 tablespoons lime juice: Freshly squeezed is always best!
• 1-2 jalapeños, seeded and minced: Adjust to your spice preference! I like a little kick, but feel free to use more or less.
• 1 teaspoon chili powder: Adds warmth and depth of flavor.
• 1/2 teaspoon cumin: A touch of cumin complements the other spices beautifully.
• Salt and pepper to taste: Season generously!

The secret to an epic Mexican street corn salad is using Mexican crema instead of sour cream if you can find it. It adds an extra layer of tangy richness that’s absolutely divine. You’ll find the best Cotija cheese for this Mexican street corn salad at specialty cheese shops or Latin markets. Splurge on good quality corn – trust me, you can taste the difference in this Mexican street corn salad.

STORAGE WISDOM: If you’re prepping in advance, you can grill the corn and cut it off the cob ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. I learned this Mexican street corn salad preparation tip from Mexican Street Corn Salad Recipe – Love and Lemons. Wait to add the dressing and other ingredients until just before serving to prevent the corn from getting soggy.

STEP-BY-STEP INSTRUCTIONS

Alright, flavor adventurers, it’s time to get our hands dirty! Don’t stress – your Mexican street corn salad is going to be incredible. Follow these steps, and you’ll be transported straight to a Mexican fiesta!

1. Grill the corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are lightly charred and tender, about 8-10 minutes. This step is crucial for that authentic smoky flavor! Pro tip for Mexican street corn salad perfection: soak the corn in water for 30 minutes before grilling to prevent it from drying out.
2. Cool and cut: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cob. Don’t worry about getting every last kernel – a few stragglers are perfectly fine!
3. Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Mexican crema!), lime juice, chili powder, cumin, salt, and pepper. This is where the magic happens! Taste and adjust the seasonings as needed. In my kitchen, this Mexican street corn salad dressing takes exactly 2 minutes to make.
4. Combine everything: Add the corn kernels, Cotija cheese, cilantro, and jalapeño to the bowl with the dressing. Gently toss everything together until well combined. Your Mexican street corn salad should look vibrant and smell absolutely irresistible!
5. Serve immediately: This spicy corn salad is best served fresh, but you can also chill it for a short time before serving.

Here’s where most people mess up their Mexican street corn salad – they overcook the corn! Aim for slightly charred but still juicy kernels. While your Mexican street corn salad is working its magic, grab your camera – this is Instagram gold! This esquites recipe is truly amazing and delivers on flavor.

TECHNIQUE SECRETS

For an extra layer of smoky flavor, try grilling the jalapeños alongside the corn. Remember this from Mexican Street Corn Salad (Esquites) Recipe. Your elote salad should look and smell divine, with a vibrant mix of colors and aromas. This is where your Mexican street corn salad transforms into pure magic! Also, If this recipe rocks your world, you NEED to try my Mexican Street Corn Coleslaw.

PRESENTATION

Presentation is everything, mi gente! This Mexican street corn salad deserves to be shown off. Serve it in a colorful bowl or platter for maximum impact.

People absolutely lose their minds when I serve this Mexican street corn salad at barbecues and potlucks. Garnish with extra Cotija cheese, cilantro, and a lime wedge for an Instagram-worthy presentation. This Mexican corn salad absolutely slays at dinner parties!

BOLD PAIRING SUGGESTIONS

• Grilled steak or chicken
• Tacos or quesadillas
• Black bean burgers
• As a topping for nachos
• With a side of chips and guacamole

PERFECT OCCASIONS

• Summer barbecues
• Cinco de Mayo celebrations
• Potlucks
• Taco night
• Anytime you need a burst of flavor!

LEFTOVER TRANSFORMATION

Use leftover Mexican street corn salad as a topping for baked potatoes, omelets, or even pizza! For more bold flavor adventures, check out my Spicy Mexican Street Corn Chicken Rice Bowl. You could also make a fun twist on nachos!

SEASONAL VARIATIONS

In the fall, try adding roasted butternut squash or sweet potatoes to your Mexican street corn salad for a seasonal twist. During winter add roasted red peppers for some extra warmth.

FAQs

Got questions? I’ve got answers! Here are some common queries about this Mexican street corn salad recipe:

1. Can I make this Mexican street corn salad spicier?Absolutely! Add more jalapeños or a pinch of cayenne pepper to the dressing. You can also use a spicier chili powder. Remember, you’re the flavor boss!
2. What if I don’t have Cotija cheese for my Mexican street corn salad?Feta cheese is a good substitute. It has a similar salty, crumbly texture. Parmesan cheese can also work in a pinch.
3. Can I use canned corn for this esquites recipe?Fresh or frozen corn is best, but canned corn will work in a pinch. Drain it well and pat it dry before adding it to the salad.
4. How long does this Mexican street corn salad last?It’s best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. The corn may lose some of its crispness over time.
5. Can I make this vegan?Yes! Use vegan mayonnaise and sour cream alternatives. Nutritional yeast can be used in place of Cotija cheese.
6. How do I know when my Mexican street corn salad is perfectly done?It’s done when the flavors are all melded together and you can’t stop eating it! Taste it and adjust the seasonings as needed.
7. Can I grill the corn in the husk?Yes! Soak the corn in the husk for 30 minutes before grilling. This will help prevent the husk from burning and keep the corn moist.

I’ve found that a lot of people worry about overcooking the corn. The trick is to keep a close eye on it and remove it from the grill as soon as the kernels are lightly charred. And remember what Mexican Street Corn Salad (Esquites) | Chew Out Loud says! Your success is right around the corner. Here’s another flavor bomb for you with the Mexican Street Corn Soup recipe. This community really enjoys this recipe.

CONCLUSION

This Mexican street corn salad represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and a whole lot of fun! It’s a dish that’s guaranteed to bring a smile to your face and transport you to a sunny street corner in Mexico.

My Mexican street corn salad Power Tips:

• Don’t be afraid to experiment with the spice level! Add more or less jalapeño to suit your taste.
• Grill the corn for the best flavor. The smoky char adds a depth of flavor that you just can’t get from boiling or steaming.
• Use fresh, high-quality ingredients. The better the ingredients, the better the salad!

Here are a few Mexican street corn salad variations I’ve created and loved:

1. Spicy Mango Mexican Street Corn Salad: Add diced mango and a pinch of cayenne pepper for a sweet and spicy kick.
2. Black Bean and Avocado Mexican Street Corn Salad: Add black beans and diced avocado for a heartier, more filling salad.
3. Grilled Shrimp Mexican Street Corn Salad: Top your salad with grilled shrimp for a protein-packed meal.

The Spicy Mango version gets the biggest reactions – people can’t get enough of that sweet and spicy combination! I have complete confidence in your ability to make this Mexican street corn salad your signature dish. Now go forth and create some flavor memories! Don’t forget to share your results with me – I can’t wait to see your creations! Let me know how much you love this Mexican street corn salad. ¡Buen provecho! 🔥🌮✨

Mexican street corn salad

Print Recipe

Pin Recipe

This vibrant Mexican Street Corn Salad, also known as Esquites, is a flavorful twist on classic elote. Packed with grilled corn, creamy cotija cheese, and a zesty lime dressing, it’s the perfect side dish or light meal.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Side Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 ears of corn, husks removed
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped (optional)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

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Instructions

1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and grill for 10-12 minutes, turning occasionally, until kernels are slightly charred.
3. Let corn cool slightly, then cut kernels off the cob.
4. In a large bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, and jalapeño (if using).
5. Add lime juice, chili powder, garlic powder, salt, and pepper. Mix well.
6. Taste and adjust seasonings as needed.
7. Serve immediately or chill for later. Garnish with extra cotija cheese and cilantro.

Notes

For a smokier flavor, grill the corn in the husks. Soak the husks in water for 30 minutes before grilling to prevent them from burning.