Mexican Street Corn Salad Recipe

Okay, picture this: You’re standing in front of a street vendor in Mexico City, the smell of charred corn and lime is punching you right in the soul, and you’re thinking, “I need this in my life… but without the whole international flight thing.” Boom—Mexican Street Corn Salad (aka Esquites) to the rescue. It’s all the magic of elote, but in a bowl, zero cob-flossing required. Let’s do this.

Why This Recipe is Awesome

This thing is dangerously good—like “I just meant to taste-test and suddenly the bowl is empty” good. It takes 15 minutes tops, uses one pan (and a bowl if you’re fancy), and tastes like you spent actual effort. Plus it’s creamy, tangy, spicy, smoky… basically a party in your mouth that didn’t need an invite. Idiot-proof? Checked. Crowd-pleaser? Double-checked.

Ingredients You’ll Need

Grab these, you glorious human:

• 4 cups corn kernels (fresh off the cob is best, but frozen works when you’re lazy—shh, I won’t tell)
• 2 tbsp butter (or oil if you’re pretending to be healthy today)
• 3 tbsp mayo (don’t even @ me with the “light” stuff)
• ⅓ cup cotija cheese, crumbled (feta is the backup singer if cotija ghosts you)
• ¼ cup crema or sour cream (crema is sexier, fight me)
• Juice of 1–2 limes (start with one, you can always add more zing)
• 1 jalapeño, finely diced (seeds out if you’re scared)
• ⅓ cup cilantro, chopped (haters can leave, door’s over there)
• ½ tsp chili powder (Tajín if you’re extra)
• ½ tsp smoked paprika (because regular paprika is boring)
• ¼ tsp garlic powder
• Salt & pepper to taste
• Extra cotija and chili powder for sprinkling like the bougie chef you are

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Step-by-Step Instructions

1. Heat a large skillet over medium-high. Toss in the butter and let it melt like your resolve on cheat day.
2. Add the corn in one layer. Don’t stir for the first 2–3 minutes—we want those sexy charred spots. Then stir every minute or so until about 30–40% of the kernels look blistered. (Approx 8–10 min total.)
3. Dump the corn into a big bowl immediately so it stops cooking. Nobody likes mushy corn, Karen.
4. While it’s still hot, add mayo, crema/sour cream, cotija, jalapeño, cilantro, lime juice, and all the spices. Stir like you mean it.
5. Taste it. Cry a little because it’s perfect. Add more lime/chili/salt if you’re feeling rebellious.
6. Serve warm or at room temp with extra cotija, cilantro, and a dramatic sprinkle of chili powder on top.

Common Mistakes to Avoid

• Stirring the corn every 3 seconds → you’ll get steamed corn, not street corn. Patience, grasshopper.
• Skipping the char → that smoky flavor is 90% of the personality here.
• Using canned corn → it’s… fine in an emergency, but it’s basically flavorless wet sadness.
• Forgetting the lime → you’ll wonder why it tastes flat. Lime is the wingman that makes everything hotter.

Alternatives & Substitutions

• Vegan? Swap butter for olive oil, use vegan mayo + vegan cotija (or just nutritional yeast + salt), and coconut yogurt instead of crema. Still slaps.
• No jalapeño? Hot sauce or red pepper flakes work. Or just lean into the chili powder like a spice coward.
• Want it creamier? Add an extra spoon of mayo and pretend you’re not judging yourself.
• Grill the corn instead of pan-charring → 1000% worth the extra dishes if you already have the grill going.

FAQs

Can I make this ahead of time?

Yes! It actually gets better after an hour in the fridge. Just let it come to room temp or warm it gently before serving so the flavors wake up.

Is it supposed to be served hot or cold?

Warm is peak happiness, room temp is still elite, cold straight from the fridge is totally acceptable at 2 a.m. when nobody’s watching.

What if I hate cilantro?

Then we can’t be friends… kidding (kind of). Swap it for parsley or just leave it out. The corn police won’t come for you.

Can I use canned corn in a real pinch?

I mean… technically yes, but drain it super well and still char it in the pan. It’ll never be as good as fresh or frozen, but life happens.

How spicy is this normally?

Medium-mild for normal humans. If you leave the jalapeño seeds in, it gets feisty. Adjust to your personal chaos level.

Any protein ideas to make it a full meal?

Throw in grilled chicken, shrimp, or black beans. Boom—dinner that doesn’t suck.

Final Thoughts

There you go—your new go-to recipe that makes people think you’re secretly a culinary genius. Make a double batch because it disappears faster than chips and salsa at a party. Now quit scrolling and go char some corn. Your taste buds (and whoever’s lucky enough to eat this with you) will thank you. You’ve totally got this. Go be delicious.