street corn salad

This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!

Mexican Street Corn Salad

corn (shucked)

mayonnaise

Mexican crema

Cotija cheese

ancho chili powder

salt

cilantro

Mexican hot sauce

Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.

Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.

Cut corn kernels from cob and stir into mayonnaise mixture.

Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

https://www.youtube.com/watch?v=VG5lJMwjlcU

This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!
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PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/mexican-street-corn-salad/ 🖨️


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✅Ingredients

• 6 ears corn shucked
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup grated Cotija cheese
• 1/2 teaspoon ancho chili powder
• 1/4  teaspoon salt
• 1/4 cup freshly chopped cilantro
• 1 tablespoon Mexican hot sauce


✅Instructions

00:02:34 - Quick recap Mexican Street Corn Salad recipe

1️⃣ 00:00:06 - Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.

2️⃣ 00:01:05 - Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.

3️⃣ 00:00:41 - Cut corn kernels from cob and stir into mayonnaise mixture.

4️⃣ 00:01:53 - Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.


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How to Make Mexican Street Corn Salad

This Chopped Mexican Street Corn Salad is a healthy, super delicious rendition of the iconic street food antojito ("snack"), sold by roadside vendors all over Mexico City

Chopped Mexican Street Corn Salad

Greek yogurt

lime juice

sugar

smoked paprika

coriander

cumin

chili powder

black pepper

corn tortillas

extra virgin olive oil

fresh corn (kernels removed)

medium hearts of Romaine

mango

large bell pepper (diced about ½ inch)

red onion (diced about ½ inch)

cucumber

jalapeño peppers (finely chopped)

cilantro (finely chopped)

cotija cheese (or Feta, crumbled)

extra cilantro leaves (for garnish)

In a medium-size bowl, whisk together the Greek yogurt and mayonnaise until nice and smooth. Slowly add the lime juice while whisking. Add the sugar, spices, salt and pepper and whisk until well combined. Cover and set aside in the refrigerator.

For the dressing:

Preheat oven to 375˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about 1/4-inch thick.

Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.

Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.

For the corn tortillas:

Place three ears of corn in the microwave and cook for 6 minutes on high power. Remove with a hot pad and allow to cool for 5-10 minutes. Repeat with the next three ears. For the last two, cook for 4 minutes on high power.

After the corn is cooled, cut off the bottom end of each cob about 1½ inches from the end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks (avoiding the tough core) and set aside.

For the corn:

Pull off any browned or blemished outer leaves from the hearts of Romaine. Slice Romaine into ½-inch slices and then run your knife a few times across each slice to create small bite-size pieces.

Combine the Romaine, corn, mango, bell pepper, red onion, cucumbers, jalapeno and chopped cilantro. Stir gently to combine. Add 3-4 tablespoons of the dressing and stir again gently to coat all ingredients. Taste and add more dressing as desired. Serve any extra dressing at the table.

Sprinkle the salad with the Cotija (or Feta) and garnish with cilantro leaves, if desired.

Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

For the salad:

My vegan version of Mexican Street Corn Salad AKA Esquites is bright, tangy, slightly spicy and incredibly DELICIOUS. It’s Mexican corn on the cob in a cup! Super creamy with no dairy! Perfect summer salad! Easy side dish, lite lunch or snack! Serve warm or cold. Gluten free, nut free.

Vegan Mexican Street Corn Salad

red bell pepper, diced

red onion, diced

jalapeño, diced (see notes*)

vegan feta cheese, crumbled, homemade

white vinegar

salt black pepper

Tajin (sprinkle on top for serving)

For corn: Boil corn for 3 minutes, no longer. Once cool enough to handle cut kernels off the Cobb

Add to salad bowl along with vegetables, vegan mayo, feta, herbs, spices, vinegar and lime juice.

Toss everything together. Sprinkle the Tajin over the top 

Serve warm or cover and chill in the fridge first your choice! ( I like it chilled) To add more spice bring your favourite hot sauce to the table. For step by step photos, FAQ, Tips and serving suggestions see above post

I’ve made this 3 times already we can seem to get enough of it, so delicious! 

Fabulous recipe!!!!!! I made this for a family potluck bbq with about 25 non-vegans and everyone loved it. People were shocked that it was vegan. People asked me for the recipe even days and weeks after. I made it with frozen corn  and didn’t even cook it….just threw it right in frozen so it would keep cold but be thawed by the time I got to the party. I can’t imagine how good it would be with fresh corn. I used Nafsika’s feta which is amazing stuff but may be hard to find. Will be making this on the regular!!!

Trying this tonight. Did you know that Trader Joe's carries fried jalapeño peppers?  I've been saving them for a special occasion/will top this dish with them! Thanks!

4 ears of corn = how many cups of frozen corn, please?

Instant Pot Mexican Street Corn off the cob is the perfect side dish for any night of the week. Easy Mexican Street Corn Salad (also known as Esquites or Elote) is one flavorful corn recipe.

Instant Pot Mexican Street Corn Salad

Frozen White and Gold Corn

Frozen Organic Yellow Corn

Cup Frozen White Shoe-Peg Corn

Can of Cream of Corn (16 ounces)

sweet onion diced (can use red onion)

unsalted butter

garlic

water

cream cheese (softened)

jalapeno

garlic powder Juice from 1-2 limes (freshly squeezed)

Cilantro

Add your butter into the Instant Pot and select saute. Let the butter melt then dump in your 3 cups of frozen corn and let them cook for around 3 minutes, stirring to prevent burning.

Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant. 

Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, cumin, salt, and pepper. Stir the mixture. Turn on the pressure cooker place the lid to seal and cook for 2 minutes on high pressure. Quick-release the pressure cooker when done. 

Stir in your cream cheese until it is all melted.

Spoon the mixture into a serving bowl and top with lime juice, Cotija cheese, cilantro or parsley for added color. Give it a quick toss and serve! 

This Mexican Street Corn Salad has fantastic layers of flavor and texture! A delicious twist on elote. Really easy to make and can be mostly made ahead!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegetarian  •  Gluten Free  •

corn

green onions

chipotle chile pepper powder

cotija cheese, divided

sour cream

cilantro and sliced green onions

Preheat your grill on medium to medium-high heat.

Lay your husked corn on the grill and...

Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. This will take about 5-10 minutes.

Remove the corn from the grill and allow...

Remove the corn from the grill and allow it to cool until you can safely handle it. (You can also grill the corn several hours in advance or a day ahead, if needed, and store it in the refrigerator once cooled.) When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper."

Place 4 cups of corn kernels in a...

Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.

Stir in most of the cotija cheese, reserving...

Stir in most of the cotija cheese, reserving just a little (about 1-3 teaspoons) to sprinkle on top of the finished salad.

Spoon corn mixture onto a shallow serving platter...

Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.

In a small bowl, combine mayonnaise, sour cream,...

In a small bowl, combine mayonnaise, sour cream, and water until smooth. Drizzle over the corn mixture. (As shown in the photo in the post above, I like to do this by pouring the dressing mixture into a zipper bag and snipping the corner of the zipper bag for drizzling. You can also simply drizzle the dressing onto the salad from a spoon.)

Garnish the top of the salad by sprinkling...

Garnish the top of the salad by sprinkling it with the reserved cotija cheese, and (if desired) with a little extra chopped cilantro and sliced green onions.

Serve immediately.

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It&#039;s the perfect summer side!

Street Corn Salad (Esquites)

mayonnaise (0.24)

Tbsp plain Greek yogurt (0.12)

lime (0.25)

¼ tsp smoked paprika (0.04)

cayenne pepper (0.02)

¼ tsp chili powder (0.02)

¼ tsp sea salt (0.01)

corn, husked* (1.65)

cilantro (0.22)

Tbsp cotija cheese** (0.62)

Tbsp pickled red onion (0.24)

Tbsp pickled jalapeño (0.08)

Shave

Shave kernels from corn cobs into a mixing bowl with a sharp knife.

Dice

Mince cilantro and (if using) dice jalapeños and onions into small pieces.

Zest

Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.

Whisk

Whisk all dressing ingredients together until smooth.

Toast

In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.

Toss

Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy. 

Excellent recipe, thank you! I'm going to have to hone my corn-shaving skills because I'll be making this well into perpetuity. Even after omitting the cilantro (I have the unlucky gene), the esquites burst with so much tangy, creamy, umami flavor in every bite!

I made this tonight as a side for your fish tacos. Followed the recipe to a T and it was delicious! Corn cooked perfectly, just the right amount of spicy, tangy flavor. Yum!!

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The most viewed street corn salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine