What is the difference between elote and esquites?

Elote is grilled corn served on the cob, usually with mayonnaise, cheese, and chili. Esquites is the same dish but served as a Street Corn Salad with the kernels cut off the cob and mixed in a bowl.

Can you make Mexican street corn salad ahead of time?

Yes! You can definitely make this a make ahead salad . In fact, letting it sit for an hour or two allows the lime juice and spices to penetrate the corn kernels, making it even more flavorful.

How do you store and reheat leftover esquites?

Store leftovers in an airtight container in the fridge for up to 3 days. While it is often eaten cold as a fresh summer corn salad , you can gently reheat it in a skillet over low heat if you prefer it warm.

Can I use frozen or canned corn instead of fresh corn?

Absolutely. This easy corn salad recipe works perfectly with frozen or canned corn. Just ensure you drain canned corn well and pat it dry so it can still achieve that charred corn flavor in the pan.

Is Mexican corn salad served hot or cold?

It is traditionally served warm or at room temperature, but many people enjoy it as a cold light summer salad the next day. Both ways are delicious!

Street Corn Salad Easy Creamy Mexican Side Dish

Name: Street Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 4 cups corn (fresh, frozen, or canned); 1/4 cup mayonnaise; 1/2 cup cotija cheese (or feta); 2 tablespoons lime juice; 1 jalapeño, finely diced; 1/4 cup red onion, diced; 1/2 cup cilantro, chopped; 1 teaspoon chili powder; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes; Salt to taste

Description

This Street Corn Salad brings all the smoky, creamy, zesty flavors of classic Mexican elote into an easy-to-share bowl. Inspired by vibrant street markets, this quick and irresistible side dish is perfect for BBQs, potlucks, or family dinners, delivering bold flavor in every bite.

Ingredients

Scale

2 tablespoons olive oil
4 cups corn (fresh, frozen, or canned)
1/4 cup mayonnaise
1/2 cup cotija cheese (or feta)
2 tablespoons lime juice
1 jalapeño, finely diced
1/4 cup red onion, diced
1/2 cup cilantro, chopped
1 teaspoon chili powder
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt to taste

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Instructions

Heat olive oil in a skillet over medium-high heat.
Add corn and cook without stirring for 3-4 minutes until charred.
Toss and cook for another 3 minutes, then remove from heat.
In a large bowl, whisk mayonnaise, lime juice, garlic, and chili powder.
Add roasted corn, red onion, jalapeño, and cilantro.
Mix well to combine all ingredients.
Fold in cotija cheese and red pepper flakes.
Taste and adjust salt or lime juice as needed.
Serve warm, at room temperature, or chilled.

Notes

For the best flavor, let the corn char properly without stirring too often. Adjust spice level by removing jalapeño seeds for a milder version. Cotija is traditional, but feta works well as a substitute.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salads
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 5g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 20mg