Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 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; ½ cup mayonnaise; 2 tablespoons fresh lime juice; 1 tablespoon chipotle sauce; ½ teaspoon smoked paprika; ½ teaspoon chili powder

Mexican street corn salad is an easy Mexican corn salad made from fresh grilled corn and topped with a creamy chipotle dressing.

A bowl of Mexican street corn salad next to a dish of the salad.

Mexican street corn salad is a delicious side dish that turns fresh corn into an easy and tasty dish. This salad is delicious and versatile. It’s easy to customize the flavors to your liking.

Serve this dish alongside tacos or scoop it up with tortilla chips. No matter how you serve it, it’s hard to beat!

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.

Ingredients

Fresh corn
Butter: I like to use salted butter. If using unsalted butter, you may need to increase the salt to taste.
Salt
Black pepper
Red onion: If red onion is too strong for you, you can substitute diced shallot.
Cilantro
Radish
Avocado
Cotija cheese
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.
Smoked paprika
Chili powder: Feel free to adjust the amount of chili powder to taste.

How to make Mexican street corn salad

Step 1: Preheat a grill or a grill pan.

A basting brush brushing butter onto corn.

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.

A knife cutting the kernels from an ear of corn.

Step 5: Remove the kernels from the ears of corn and place them in a large bowl.

A white spoon mixing up Mexican street corn salad.

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.

A big bowl of Mexican street corn salad with a fork in it.

Recipe FAQs

Can I use frozen corn?

You can! To substitute frozen corn, add 1 tablespoon olive oil to a skillet. Add the corn kernels and cook over medium high heat until charred.

Can I serve this salad cold?

Absolutely! Feel free to chill the salad before serving.

A plate of elote salad on a white plate.

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 Mexican recipes you may enjoy!

If you’ve tried this Mexican street corn salad recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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