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There’s nothing quite like the sweetness of peak summer corn, and this Mexican Street Corn Salad (also known as Esquites) is one of the best ways to celebrate it. Charred, smoky kernels tossed in a creamy, tangy dressing with salty cheese, fresh herbs, and a hint of spice – it’s a little bit light, a little bit rich, and entirely addictive. It’s the kind of dish that disappears as soon as it hits the table… and yes, my husband still calls it the best salad I’ve ever made.
😍 Why You’ll Love My Mexican Street Corn Salad
This salad checks every box: it’s fresh and vibrant, but still feels indulgent thanks to the creamy dressing and cheese. It’s easy enough for a weeknight but impressive enough for a gathering. Plus, it’s flexible – use your grill, oven, or stovetop depending on what you have available. If you love the flavors of classic elote but want something a little easier to eat (no skewers needed!), you’re going to love this bowl.
🗒️ Ingredients
Corn – Fresh summer corn is key! You’ll need about 6 ears, husked and cleaned.
Plain yogurt and mayonnaise – These form the base of the dressing, giving it body and tang.
Cotija cheese – Salty and crumbly, but you can easily swap in feta or parmesan.
Scallions – Just the green parts, for a little bite and brightness.
Fresh cilantro – A must for that classic flavor (or swap in parsley if needed).
Garlic – Finely minced for depth.
Chili powder or paprika – Adds a smoky note without overwhelming the corn.
Kosher salt – Balances the sweetness of the corn.
Lime – You’ll want both the zest and juice for maximum citrusy punch.
👩🍳 How to Make My Mexican Street Corn Salad
🌽 Soak the husked corn in water for about 30 minutes to help it stay plump and juicy. (This step is optional but recommended.)
🔥 Heat a grill to medium-high, or preheat a grill pan or oven to 450°F.
⏲️ Grill the corn, turning occasionally, until charred in spots, about 10–15 minutes.
💨 Transfer the corn to a platter and let it cool until it’s comfortable to handle.
🔪 Slice the kernels off the cobs. You should have about 6 cups.
🍋🟩 In a large bowl, whisk together the yogurt, mayonnaise, garlic, chili powder or paprika, lime zest and juice, salt, and half of the cheese.
🥣 Add the corn kernels to the bowl and toss until evenly coated.
🧀 Sprinkle the salad with the remaining cheese, scallions, and cilantro.
🥳 Enjoy!
🎩 Tips and Tricks
- Soaking the corn before grilling keeps it from drying out.
- Don’t walk away from the grill – rotating the corn every few minutes helps you get that perfect char without burning.
- Letting the corn cool slightly makes slicing the kernels much easier (and safer).
🌟 Variations
- Add diced jalapeño for more heat.
- Toss in some diced avocado for an extra creamy twist.
- Sprinkle in a little smoked paprika instead of regular for a deeper smoky flavor.
🤲 Substitutions
- Swap Cotija cheese with crumbled feta or parmesan if Cotija isn’t available.
- If you don’t love cilantro, use parsley or even fresh basil for a different twist.
- Greek yogurt can be used instead of plain yogurt for an even thicker dressing.
📓 Best served with
- Grilled steak, chicken, or fish
- Tacos or burrito bowls
- Chips for scooping (yes, it’s great as a dip too!)
- Summer BBQ spreads and potlucks
👝 How to Store Leftover Mexican Street Corn Salad
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, so it’s just as delicious (if not more so) the next day. Just give it a quick stir before serving.
🧠 Common Questions
Yes! If fresh corn isn’t available, use frozen corn. Just thaw it first and char it in a hot skillet.
You can grill the corn and mix the dressing up to a day ahead. Combine everything just before serving for the best texture.
Not really – the chili powder adds flavor more than heat. For extra spice, add diced jalapeños or a pinch of cayenne.
Stand the corn vertically on a cutting board and slice downward carefully with a sharp knife.
Yes – use a dairy-free yogurt and skip the cheese, or replace it with a plant-based alternative.
Mexican Street Corn Salad
Equipment
- Outdoor grill, grill pan, or oven
Ingredients
- 6 ears of corn, husks and silks removed
- 2 tbsp plain yogurt
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese, crumbled, can sub parmesan or feta
- 1/2 cup scallions, sliced, green parts only
- 1/2 cup fresh cilantro, finely chopped
- 2 medium cloves garlic, finely minced
- 1/2 tsp chili powder or paprika
- 1/2 tsp Kosher salt
- 1 lime, juiced and zested
Instructions
- Soak husked corn in water for 30 minutes. I do this in my kitchen sink. It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you.
- Prepare a grill on medium-high heat. You can also use a grill pan if you don't have an outdoor grill, or even an oven at 450 degrees. Adjust cooking time appropriately.
- Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes.
- Transfer to a platter and let it sit until cool enough to handle.
- Slice off the kernels and reserve. You should have about six cups.
Make dressing:
- In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine.
- Add reserved corn kernels and toss to coat.
- Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I’m having to use canned or frozen corn, how many cups do you feel equal 6 ears of corn?
Hi Lori, one large ear of corn is usually about ¾ to 1 cup of kernels once sliced off, so roughly 5-6 cups should be perfect!
Big hit! Served with shrimp tacos and with the leftovers I added it to a delicious salad the next day (lettuce, tomato, red pepper, picked onion, avocado.)
I’m so glad you loved this one, Cail!
Enjoy,
Kat.
loved it and easy
Thank you, Paul!
Enjoy,
Kat.
Finally a corn salad that does not have avocado!! I love avocado but just wanted something bright and a big lighter and this is the holy grail of salads. Thank you for sharing and for all you do to make the day a lot brighter.
This is such high praise, Priscilla! Thank you!
Enjoy,
Kat.
Can’t wait to try this! Do you leave the husk on when you grill it? Thanks!
I don’t leave the husk on as the char on the kernels gives it extra flavor!
Let me know if you give it a try!
Kat.
Kat, you did it again! Your husband might be correct! This was amazing!
This is such high praise, Molly! Thank you!
Kat.
My adult family almost dive into this salad when I make it and there are.fights for the leftovers ( if any). They agree with your husband lol
That’s such high praise, Deborah! Thank you for bringing this recipe to your family table (fighting and all!!)
Enjoy,
Kat.
Holy cow, this dish is incredible!! Love the flavor combination. I highly recommend you try this 🙂
I’m so thrilled to hear this, Lauren. We love it too!
Kat