Mexican Street Corn Salad (Esquites) with Charred Corn
This easy Mexican street corn salad features charred grilled corn, creamy lime crema, cotija cheese, and Tajín. All the smoky, tangy flavors of elote in a bowl.
If you love the smoky, tangy mess of elote on the cob but hate the dental hazard of eating it, this Mexican street corn salad is your solution. It delivers every hallmark of the classic street snack—sweet charred kernels, salty cheese, and a punchy lime dressing—in a format that is much easier to serve at a backyard BBQ.
Known traditionally as esquites, this dish is fundamentally a warm or room-temperature corn salad that relies on a high-heat sear to mimic the flavor of a street vendor's charcoal grill. While many versions use canned corn, we’re cutting fresh kernels straight off the cob and blistering them in a cast-iron skillet for that essential depth.
The dressing is a simple but non-negotiable mix of Mexican crema (or sour cream), mayonnaise, and plenty of lime juice. Tossed with crumbled cotija and a heavy dusting of Tajín, this elote salad is the only side dish you actually need for taco night.
Ingredients
The Corn Base
- 4 to 5 large ears of fresh sweet corn, husked
- 1 tablespoon neutral oil (avocado or grapeseed)
- 1/2 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
The Crema Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1 large lime, juiced
- 1 clove garlic, finely grated
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
The Toppings
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon Tajín seasoning
- Extra lime wedges for serving
Instructions
- 1
Cut the corn kernels off the cobs using a sharp knife, aiming for large planks where possible.
- 2
Heat the neutral oil in a large cast-iron skillet over medium-high heat until shimmering.
- 3
Add the corn kernels to the hot skillet in a single layer and let them sit undisturbed for 2-3 minutes to achieve a deep golden-brown char.
- 4
Toss the corn and cook for another 3 minutes until tender but still snapping with moisture, then remove from heat and transfer to a large mixing bowl.
- 5
Whisk together the mayonnaise, crema, lime juice, grated garlic, chili powder, and salt in a small jar or bowl until smooth.
- 6
Add the diced red onion, minced jalapeño, and half of the chopped cilantro to the bowl with the warm corn.
- 7
Pour the dressing over the corn mixture and toss thoroughly to coat every kernel.
- 8
Fold in most of the crumbled cotija cheese, reserving a tablespoon for the top.
- 9
Garnish with the remaining cilantro, cotija, and a generous sprinkle of Tajín before serving warm or at room temperature.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 205 kcal
- Protein
- 5 g
- Carbs
- 19 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 490 mg
Tips
- → Don't crowd the pan. If your skillet is small, char the corn in two batches to ensure the kernels sear rather than steam.
- → If you can't find cotija, a dry feta cheese is the closest substitute, though it is slightly saltier and more tangy.
- → For the best flavor, grate the garlic into the lime juice and let it sit for 5 minutes before adding the mayo; this 'cooks' the raw garlic bite.
- → Leftovers make an incredible topping for grilled chicken or steak tacos the next day.
FAQ
Can I use frozen corn for Mexican street corn salad?
Yes, you can use frozen corn in a pinch. Thaw it completely and pat it very dry with paper towels before hitting the hot skillet, otherwise it won't char properly.
How do I make this elote salad ahead of time?
Char the corn and prep the dressing separately up to 24 hours in advance. Toss them together just before serving to keep the cilantro fresh and prevent the cheese from dissolving.
Why does my corn salad look watery?
This usually happens if the corn is frozen and not dried well, or if you add the salt too early to the raw vegetables. Charring the corn first helps lock in the moisture.
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