Mexican street corn salad is a flavorful, fresh salad. This easy Mexican corn salad is made from fresh grilled corn and topped with a homemade creamy chipotle dressing.
This Mexican Street Corn Salad is a quick and easy twist on elote and is packed with smoky, creamy, and tangy flavors! Made with charred corn, creamy mayo, cotija cheese, lime juice, and a hint of spice, this flavorful side dish is perfect for BBQs, potlucks, or weeknight dinners.
It’s a no-mess, easy-to-make version of classic Mexican street corn that’s great for summer and beyond. Serve it as a side or as a dip. Give this recipe a try for an easy crowd-pleasing dish!
What is Mexican street corn salad (esquites)?
Elotes are Mexican grilled corn. Esquites are Mexican street corn that have been cut off of the cob and are served in a cup.
This dish takes the flavors of Mexican grilled corn and serves it up in a delicious, easy-to-eat salad.
Ingredient notes and substitutions
- Fresh corn: If you’d like to use frozen corn, I’ve included a note below on how to do that.
- Butter: I like to use salted butter. If using unsalted butter, you may need to increase the salt to taste.
- Red onion: If red onion is too strong for you, you can substitute diced shallot.
- Mayonnaise: Regular mayo works well in this recipe. If you’d like to use a lighter mayonnaise, I recommend one like an olive oil mayonnaise.
- Lime juice: I recommend using fresh lime juice, not bottled lime juice, as bottled lime juice can have an off taste to it.
- Chipotle sauce: Chipotle hot sauce can be substituted if you can’t find chipotle sauce.
- Chili powder: Feel free to adjust the amount of chili powder to taste.
How to make Mexican street corn salad
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat a grill or a grill pan.
Step 2: Melt the butter and brush butter onto each ear of corn. Season corn with salt and pepper.
Step 3: Place on the grill and cook for 10 – 15 minutes, or until the corn is charred. Remove from the grill and let the corn cool.
Step 4: Meanwhile, prepare the dressing. To make the dressing, add the mayonnaise, lime juice, chipotle sauce, paprika, and chili powder to a small mixing bowl. Mix well until combined. Set aside.
Step 5: Remove the kernels from the ears of corn and place them in a large bowl.
Step 6: Add the onion, cilantro, radish, avocado, and cotija cheese to the bowl.
Step 7: Spoon in some of the dressing and toss to coat. Continue to add dressing to taste.
Recipe Tips!
- Frozen corn: To substitute frozen corn, add 1 tablespoon olive oil to a skillet. Add the corn kernels and cook over medium high heat until charred.
- Make ahead: Feel free to make the salad chill the salad ahead of time and chill before serving.
Storage
This elote salad should be stored in an airtight container in the refrigerator. The salad will keep for up to 4 days when properly stored in the fridge.
More side salad recipes!
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Mexican Street Corn Salad
Ingredients
Salad
- 5 medium ears fresh corn shucked
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons diced red onion
- 3 tablespoons fresh cilantro minced
- 4 -5 small radishes cut into thin slices and then cut in half
- 1 small ripe avocado sliced
- ¼ cup crumbled cotija cheese
Dressing
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon chipotle sauce
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
Instructions
- Preheat a grill or grill pan.
- Melt the butter and brush butter onto each ear of corn.5 medium ears fresh corn, 1 tablespoon butter
- Season corn with salt and pepper.1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Place on the grill and cook for 10 – 15 minutes, or until the corn is charred.
- Remove from the grill and let the corn cool.
- Meanwhile, prepare the dressing.
- To make the dressing, add the mayonnaise, lime juice, chipotle sauce, paprika, and chili powder to a small mixing bowl. Mix well until combined. Set aside.½ cup mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon chipotle sauce, ½ teaspoon smoked paprika, ½ teaspoon chili powder
- Remove the kernels from the ears of corn and place them in a large bowl.
- Add the onion, cilantro, radish, avocado, and cotija cheese to the bowl.3 tablespoons diced red onion, 3 tablespoons fresh cilantro, 4 -5 small radishes, 1 small ripe avocado, ¼ cup crumbled cotija cheese
- Spoon in some of the dressing and toss to coat. Continue to add dressing to taste.
Notes
- Butter: I like to use salted butter. If using unsalted butter, you may need to increase the salt to taste.
- Red onion: If red onion is too strong for you, you can substitute diced shallot.
- Mayonnaise: Regular mayo works well in this recipe.
- Lime juice: I recommend using fresh lime juice, not bottled lime juice.
- Chipotle sauce: Chipotle hot sauce can be substituted if you can’t find chipotle sauce.
- Chili powder: Feel free to adjust the amount of chili powder to taste.
- Nutrition values are estimates.
Nutrition
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Originally published 6/28/2022. This post is regularly updated.
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