The best Mexican street corn salad - Esquites, you have to try! This is very easy, buttery, and cheesy street style Mexican street corn in a cup which is very delicious and you will love it. Here grilled corn is sauteed in butter and further added spices along with veggies, cheese and served with cotija and chopped cilantro, which makes this dish so flavorful.

If you love Mexican street corn (Elote) then this recipe of Mexican street corn salad(also known as Esquites) will be your favorite.

This grilled Mexican street corn salad is famous at my house and quite often on the menu rotation, whether it's BBQ season or not.

You can also enjoy this salad as it is with a lot of chopped cilantro, lime juice, cumin, and paprika or chili powder on top - it's yummy!

Mexican Street Corn Salad

What are Esquites?

The difference between Elotes and Esquites is that Esquites is an "off-the-cob" version of Elote, where the corn is grilled then further you cut the kernels off the corn.
Then saute the kernels in butter, then add the spices, and finally add the creamy sauce mix along with all the toppings that you will like.

Ingredients you will need to make the corn salad with mayo:

Following are the ingredients you will need to make the Mexican salad:

• Grilled Corn
  
• Cumin
• Paprika
• Cayenne
• Onion
• Spring Onion
• Cotija
• Parmesan
• Sour Cream
• Mayonnaise

How to cut corn off the cob?

Another way is to use a bundt pan! Yes! I found this idea How to prep the corn?

How to make Mexican street corn salad?

Step1:  Prepare the corn
Firstly, grill the corn to make the salad. Apply butter on corn and sprinkle some pepper powder along with salt. Heat the grill and cook the corn directly on the grill till corn has grill marks.
You can alternatively boil or steam, the corn with salt and butter to make the classic corn on the cob.

Step2:   Cut corn off the Cob
Place the corn standing on a ramekin inverted ina wide/large bowl and start cutting the corn kernels off the corn. This way the corn kernels won't fly around the kitchen.

Step3:   Prepare the salad
Add butter to skillet, when it melts, add corn kernels and saute for few seconds.

Reduce heat and add salt, cumin powder, cayenne powder, Paprika/Chili powder, mayonnaise, parmesan, cotija, sour cream, onion, spring onion, tomato, and mix well.

Add lime juice and cilantro chopped. Mix once and switch off the heat.

Serve with chopped cilantro, some more crumbled cotija cheese, paprika, cumin.

More Salad Recipes:

• Grilled Peach Salad

• Best Kale Salad

More Mexican Recipes:

• Authentic Elote

• Sriracha Shrimp Tacos

• Chicken Street Tacos

• Spicy Shrimp Tacos

• Easy Chicken Fajitas

• Chicken Enchilada Soup

• Easy Mexican Rice

• Easy Pineapple Jalapeno Salsa

• Baja Fish Tacos

• Skillet Shrimp Fajitas

• Chicken Taquitos

Storing Mexican Street Corn Salad

You can store leftover Mexican street corn salad in an airtight container for 3 days more a little more. Do not freeze the salad as it will not taste the same once thawed.

What kind of corn to use? Can I use frozen or canned corn instead of fresh?

You can use either fresh corn, canned, or frozen, either way, it works well for this recipe. But the flavor well very well when it is fresh corn kernels compared to frozen corn.

Can I substitute the cheese?

Yes! If you are looking for alternatives for cotija then parmesan or feta works very well.

Tips to make the best creamy Mexican street corn salad

• Always use fresh corn in this recipe as it will give the best, fresh flavor to the salad. Even if you can't find fresh corn then frozen corn works well too.
• To use fresh corn, you can first cook the corn in salted water or grill the corn with butter, salt-pepper, and then cut the corn off the cob.
• You can refrigerate the leftovers for up to 3 days without freezing.
• You can skip cotija and use feta or parmesan instead.

The Best Mexican Street Corn Salad (With Video)

Print

With ImageWithout Image

Servings: 5 Servings

Author: Savory Bites Recipes

Prep Time:: 20 MinCook Time:: 10 MinTotal Time:: 30 Min

The best Mexican street corn salad - Esquites, you have to try! This is very easy, buttery, and cheesy street style Mexican street corn in a cup which is very delicious and you will love it. Here grilled corn is sauteed in butter and further added spices along with veggies, cheese and served with cotija and chopped cilantro, which makes this dish so flavorful.

Ingredients

For Corn:

• 2 ears Fresh Corn, 2 to 2.5 Cup Corn kernels
• Salt and Pepper Powder, as per need
• 1 Tbsp Butter

For Salad:

• 2 Tbsp Butter
• 1/2 tsp Salt
• 1/2tsp Cumin Powder
• 1/2tsp Cayenne Pepper
• 1/2tsp Paprika
• 1/4Cup Mayonnaise
• 1/4Cup Parmesan, powdered/shredded
• 1/4Cup Sour Cream
• 1/4Cup Red Onion, chopped
• 2 Spring Onion, chopped
• 2Tbsp Lime Juice
• 1 Medium Tomato, chopped
• 1/3Cup Cilantro, chopped

Garnish:

• Cotija
• Lime Wedges
• Cilantro, chopped
• Cumin Powder
• Paprika

Instructions

1. Prepare the corn
2. Firstly, grill the corn to make the salad. Apply butter on corn and sprinkle some pepper powder along with salt. Heat the grill and cook the corn directly on the grill till corn has grill marks.
3. You can alternatively boil or steam, the corn with salt and butter to make the classic corn on the cob.
4. Cut corn off the Cob
5. Place the corn standing on a ramekin inverted ina wide/large bowl and start cutting the corn kernels off the corn. This way the corn kernels won't fly around the kitchen.
6. Prepare the salad
7. Add butter to skillet, when it melts, add corn kernels and saute for few seconds.
8. Reduce heat and add salt, cumin powder, cayenne powder, Paprika/Chili powder, mayonnaise, parmesan, cotija, sour cream, onion, spring onion, tomato, and mix well.
9. Add lime juice and cilantro chopped. Mix once and switch off the heat.
10. Serve with chopped cilantro, some more crumbled cotija cheese, paprika, cumin.

Notes:

• Always use fresh corn in this recipe as it will give the best, fresh flavor to the salad. Even if you can't find fresh corn then frozen corn works well too.
• To use fresh corn, you can first cook the corn in salted water or grill the corn with butter, salt-pepper, and then cut the corn off the cob.
• You can refrigerate the leftovers for up to 3 days without freezing.
• You can skip cotija and use feta or parmesan instead.

Recommended Products:

Corn Peeler

Grill Plate

Salad Bowl

Calories

335.44

Fat (grams)

17.25

Sat. Fat (grams)

5.08

Carbs (grams)

44.69

Fiber (grams)

5.70

Net carbs

39.00

Sugar (grams)

10.37

Protein (grams)

8.88

Sodium (milligrams)

480.04

Cholesterol (grams)

21.81

Similar Recipes

Try this restaurant style easy chicken fajitas

How to make easy Mexican Rice (with video)

Best Mexican Taquitos{With Shredded Chicken}

Text and images in this post are copyright content of ©Savory Bites Recipes

mexican street corn salad, grilled mexican street corn salad, street corn salad

sides, salad

Mexican

Did You Make This Recipe?

Tag @prasannahede On Instagram and Hashtag #prasannahede

Created using The Recipes Generator

If you liked my recipe then, please save this ↷ pin