Savory Mexican Street Corn Salad: Authentic Recipe From the Streets of Mexico

Ingredients

  • 6 ears of corn
  • 2 tablespoons vegetable oil
  • 1 cup finely diced red onion
  • 1 cup chopped fresh cilantro
  • 1 jalapeno, seeds removed and finely chopped
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lime, zest and juice

Steps and instructions

  1. Preheat your grill to medium-high heat.
  2. Brush the corn with vegetable oil and place on the grill. Cook for 10-15 minutes, turning occasionally, until corn is charred and cooked through.
  3. Allow the corn to cool, then cut the kernels off the cob and place in a large bowl.
  4. Add the red onion, cilantro, jalapeno, and cotija cheese to the bowl.
  5. In a small bowl, mix together the mayonnaise, sour cream, garlic, chili powder, salt, black pepper, and the zest and juice from one lime.
  6. Pour the dressing over the corn mixture and toss until everything is well coated.
  7. Serve the Mexican street corn salad immediately, or refrigerate until ready to serve.

Tools for making

  • Grill - You will need a grill to cook the corn.
  • Brush - Use a brush to brush the corn with vegetable oil before grilling.
  • Knife - A knife will be needed to cut the kernels off the cooked corn.
  • Large Bowl - Use a large bowl to mix and toss the corn salad.
  • Small Bowl - You will need a small bowl to mix the dressing ingredients.
  • Measuring Spoons - Use measuring spoons to accurately measure the spices.
  • Grater or Zester - A grater or zester will be needed to zest the lime.

Recipe variations

  • Add diced tomatoes and avocado for a fresh twist.
  • Sprinkle with Tajin seasoning for a tangy and spicy flavor.
  • Swap the cotija cheese for feta cheese for a different flavor profile.
  • If you prefer a smoky flavor, grill the corn before cutting it off the cob.
  • Add a squeeze of fresh lime juice and a sprinkle of cayenne pepper for an extra kick.
  • For a creamy variation, mix in some cream cheese or Greek yogurt to the dressing.
  • Include some finely chopped red bell pepper or jalapeno for added crunch and heat.
  • Add some cooked and crumbled bacon for a savory twist.
  • For a vegan option, replace the mayonnaise and sour cream with vegan alternatives like cashew cream or vegan mayo.

Recipe overview

This recipe is for a delicious Mexican street corn salad, also known as Esquites. It's a refreshing, tangy, and spicy salad that's perfect for summer cookouts or as a side dish for your favorite Mexican meal. This recipe features sweet grilled corn, spicy jalapeno, tangy lime, and savory cotija cheese. It's all tied together with a creamy dressing featuring mayonnaise, sour cream, and a hint of chili powder. The result is a vibrant, flavorful salad that you'll want to make over and over again. Expect it to become a new favorite!

Common questions

  1. How long does it take to grill the corn? It takes around 10-15 minutes to grill the corn, turning occasionally, until it is charred and cooked through.
  2. Can I use canned corn instead of fresh corn? While fresh corn is recommended for the best flavor and texture, you can use canned corn as a substitute if fresh corn is not available. Drain and rinse the canned corn before using.
  3. What can I use as a substitute for cotija cheese? If you cannot find cotija cheese, you can substitute it with crumbled feta cheese or grated Parmesan cheese.
  4. Can I make the dressing in advance? Yes, you can make the dressing in advance and store it in the refrigerator. Just give it a good stir before pouring it over the corn mixture.
  5. How long can I store the Mexican street corn salad? The salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it is best enjoyed fresh.

Serving dishes and utensils

  • Grill - A grill is necessary to cook the corn for this recipe.
  • Knife - You will need a knife to cut the kernels off the cob.
  • Cutting board - A cutting board provides a stable surface for cutting the corn.
  • Large bowl - A large bowl is needed to mix all the ingredients together.
  • Small bowl - A small bowl is used to mix the dressing ingredients.
  • Grilling tongs - Grilling tongs are helpful for turning the corn on the grill.
  • Measuring cups and spoons - Measuring cups and spoons are needed to accurately measure the ingredients.
  • Citrus zester - A citrus zester is useful for zesting the lime.
  • Citrus juicer - A citrus juicer can be used to easily extract the juice from the lime.

Origin stories

Mexican street corn, also known as Elote, is a popular street food in Mexico, often sold by vendors at festivals and soccer games. It's traditionally grilled and served on the cob, topped with a creamy sauce, cotija cheese, and chili powder. This salad version captures all the classic flavors of Elote, but in a convenient and easy-to-serve form. It is said that the Aztecs were the first to start cultivating corn in the pre-Columbian era, and it quickly became a staple in their diet. Modern Mexican street corn is a testament to this ancient tradition, a humble yet flavorful dish that perfectly embodies the spirit of Mexican cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.