Mexican Street Corn Salad. Esquites-inspired recipe — not an authentic version, but packed with flavor. Grilled corn tossed with cilantro, jalapeño peppers, tangy lime, creamy mayo and Greek yogurt, a sprinkle of cotija or feta, and a touch of Everything But The Elote-style seasoning creates a smoky, sweet, spicy, and bright salad you’ll want to make again and again.
Esquites are the off-the-cob cousin of elotes — grilled corn on the cob slathered with a creamy, cheese-forward, lime-scented, chile-flecked sauce. This recipe draws inspiration from several popular versions and adapts them into an easy, make-ahead salad that’s perfect as a side dish or appetizer. Grill the corn until it has good char for the best smoky-sweet flavor, then cut the kernels off and toss with the fresh ingredients.
Mexican Street Corn Salad
Late summer and early fall are peak corn season, and this salad is a great way to celebrate that sweet, juicy corn. It’s an ideal dish for grilling days — serve alongside grilled chicken, zucchini, and crusty bread. The salad works equally well as a dip with tortilla chips or as a side to a casual backyard meal.
Mexican Street Corn Salad
Ingredients
- 5 ears corn grilled and kernels removed
- 2 to 3 pieces grilled zucchini optional
- 1/2 cup fresh cilantro leaves finely chopped
- 1/3 cup red onion finely diced
- 1 jalapeño seeded and chopped
- 3 to 4 dashes hot sauce (Tabasco, Cholula, or similar)
- 1 to 2 teaspoons Everything But The Elote-style seasoning blend
- 2 dashes Tajín seasoning
- 1/2 to 1 teaspoon garlic powder
- 2 to 3 tablespoons mayonnaise + more if desired
- 2 to 3 tablespoons 2% plain Greek yogurt + more if desired
- Cotija or feta cheese finely crumbled
- juice from 1 lime
- serve with tortilla chips
Instructions
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In a large mixing bowl, combine the grilled corn kernels, grilled zucchini if using, chopped cilantro, diced red onion, chopped jalapeño, hot sauce, Everything But The Elote-style seasoning, Tajín, garlic powder, mayonnaise, Greek yogurt, crumbled cotija or feta, and lime juice. Stir until well combined. Taste and adjust seasoning, adding more mayo or yogurt for a creamier texture or extra seasoning to boost spice and tang. Serve chilled or at room temperature with tortilla chips, or as a side dish.
Notes
Recipe adapted from Well Plated’s recipe.