Incredible Mexican Street Corn Salad: A Perfect Recipe!

Okay, mama, let’s talk about something that brings a little fiesta to our dinner tables without requiring a full-blown mariachi band: Mexican street corn salad! This isn’t your average side dish. This is sunshine on a plate, a burst of flavor that even my pickiest eaters can’t resist.

I first made this Mexican street corn salad years ago when I was desperately searching for a way to get more veggies into my kids’ diet. We were having a barbecue, the sun was shining, and I thought, “Why not try to recreate that amazing Mexican street corn I had at the fair, but in a salad?” The first batch was gone in minutes! The weather was perfect, the kids were happy, and the adults were even happier. It felt like a little victory in the never-ending quest to feed my family well.

This Mexican street corn salad recipe has become a staple in our house. It’s quick, it’s easy, and it’s packed with flavor. Plus, it’s way less messy than trying to wrangle a whole ear of corn, especially with toddlers involved. No more corn butter smeared all over their faces!

Whether you call it elote salad, esquites, or simply “that amazing corn stuff,” this recipe is about to become your new best friend. Trust me, fellow kitchen warriors, this Mexican street corn salad is a sanity-saver. It’s a lifesaver on busy weeknights and a crowd-pleaser at summer potlucks. So, grab your apron, and let’s get cooking!

Ingredients You’ll Need

Here’s the magic list. Don’t worry, it’s short and sweet because mama doesn’t have time for complicated!

• 6 ears of corn, kernels cut off the cob (about 4 cups)
• 1/2 cup mayonnaise
• 1/2 cup sour cream (Greek yogurt works too!)
• 1/2 cup crumbled cotija cheese (feta is a good substitute)
• 1/4 cup chopped cilantro
• 1-2 jalapeños, seeded and minced (optional, but adds a nice kick)
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

No cotija cheese? No problem! I often use feta when I can’t find cotija. It gives a similar salty tang to the Mexican street corn salad. You can usually grab all of these ingredients at your regular grocery store. I find the best deals on corn at my local farmers market.

Want to make this Mexican street corn salad even easier? Use frozen corn! Just thaw it out and you’re good to go. This Mexican street corn salad doesn’t have to break the bank. Frozen corn is your friend!

I love to add a little extra lime juice to my Mexican street corn salad because my family loves that zingy flavor. Sometimes I also throw in a can of black beans for added protein. Store any leftover Mexican street corn salad in an airtight container in the fridge for up to 3 days. It’s even good cold straight from the fridge!

Let’s Make It Happen!

Ready to dive in? Don’t worry, this is so simple, you can practically make it with one eye closed (not recommended, but I get it!).

1. First, cook the corn. You can grill it, boil it, or even use a cast iron skillet on the stovetop. I usually grill mine for a bit of char. If you’re grilling, brush the corn with a little oil and grill over medium heat for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. If boiling, just toss those kernels into boiling water for about 5-7 minutes!
2. While the corn is cooking, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, cumin, salt, and pepper in a large bowl. This is your creamy, dreamy base for the Mexican street corn salad.
3. Once the corn is cooked, let it cool slightly, then cut the kernels off the cob. Add the kernels to the bowl with the dressing. This whole process, in my chaotic kitchen, usually takes about 20 minutes from start to finish. It’s the perfect time to fold that laundry pile!
4. Add the crumbled cotija cheese, chopped cilantro, and minced jalapeño (if using) to the bowl. Mix everything together until well combined. Now your Mexican street corn salad should smell amazing by now!
5. Taste and adjust seasonings as needed. Need more salt? Add a pinch. Want more heat? Throw in a little extra chili powder or jalapeño. Make it your own!

Don’t panic if your Mexican street corn salad looks a little watery at first. The corn will absorb some of the dressing as it sits. If it’s too thick, add a little more lime juice or sour cream to thin it out. Here’s where I used to mess up my Mexican street corn salad – I wouldn’t let the corn cool enough! Warm corn melts the cheese and makes the dressing runny. Don’t make my mistake!

This Mexican street corn salad is seriously foolproof. While your Mexican street corn salad is doing its thing, pour yourself that well-deserved coffee! The Esquites: Mexican Corn in a Cup – Umami Girl recipe offers another take on this delicious dish.

How We Love to Eat This!

Okay, now for the fun part: eating! This Mexican street corn salad is so versatile, you can serve it a million different ways.

My kids devour this Mexican street corn salad when I serve it with grilled chicken or fish tacos. It’s also amazing as a topping for nachos or quesadillas. For a complete meal, serve it alongside some black beans and rice.

This Mexican street corn salad is perfect for those crazy weeknight dinners when you need something quick, easy, and delicious. It’s also a total crowd-pleaser at barbecues, potlucks, and summer parties. I like to serve it in a pretty bowl with a sprinkle of extra cotija cheese and cilantro on top. Makes it look extra fancy, even though it took, like, 15 minutes to make.

Leftover Mexican street corn salad is fantastic! I love to toss it into a salad with some grilled chicken or shrimp for lunch. You can also use it as a filling for omelets or breakfast burritos. Talk about a flavor explosion! This Mexican street corn salad reminds me of another family favorite.

In the summer, I like to grill the corn on the cob before cutting off the kernels. It adds a smoky flavor that takes this Mexican street corn salad to the next level. In the winter, I sometimes add a pinch of smoked paprika to mimic that smoky flavor. My guests always rave about this Mexican street corn salad and ask for the recipe. It’s become my signature dish! The Esquites (Mexican Street Corn Salad) recipe offers some amazing variations too!

FAQs: Your Questions Answered

Got questions? I’ve got answers! Here are some of the most common questions I get about this Mexican street corn salad recipe.

Can my picky eater handle this?

Absolutely! You can customize this Mexican street corn salad to their liking. Omit the jalapeño, use less chili powder, and maybe add a little shredded cheddar cheese instead of cotija. My pickiest eater loves it when I leave out the spicy stuff and add a sprinkle of cheese.

What if I burn my corn?

(Asking for a friend… okay, it was me!) Don’t worry, we’ve all been there! If the corn is just slightly charred, you can still use it. Just cut off the burnt parts. If it’s completely burnt, toss it and start over. Lesson learned: don’t walk away from the grill!

Can I make this ahead?

Yes! This Mexican street corn salad actually tastes better after it’s had a chance to sit for a few hours. Just store it in an airtight container in the fridge. I often make it the night before a party or potluck.

What if I don’t have cotija cheese?

Feta cheese is a great substitute. It has a similar salty, tangy flavor. You can also use queso fresco or even a little shredded cheddar cheese. Don’t be afraid to experiment!

Can I freeze it?

I don’t recommend freezing this Mexican street corn salad. The mayonnaise and sour cream tend to separate when frozen, which can make the salad watery and the texture strange when thawed.

How long does it last?

This Mexican street corn salad will keep for up to 3 days in an airtight container in the fridge.

Is it spicy?

It can be, depending on how much jalapeño and chili powder you use. If you’re sensitive to spice, start with a small amount and add more to taste. Remember, you can always add more, but you can’t take it away! If your kids love this, they’ll go crazy for: strawberry fluff salad.

Final Thoughts

This Mexican street corn salad is more than just a recipe; it’s a taste of summer, a celebration of simple ingredients, and a reminder that even the busiest moms can create something delicious and memorable for their families. This Mexican Street Corn Salad (Esquites) Recipe highlights just how versatile this dish is.

Here are my Mexican street corn salad Mom Hacks:

• Prep ahead: Chop the cilantro, jalapeño, and measure out the spices ahead of time.
• Grill in bulk: Grill a bunch of corn at once and use it in multiple meals throughout the week.
• Don’t stress the cheese: Use whatever cheese you have on hand!

Here are a few family-tested Mexican street corn salad variations:

• Black Bean Fiesta: Add a can of drained and rinsed black beans for extra protein and fiber. My husband loves this version!
• Avocado Dream: Dice up an avocado and add it to the salad for a creamy, healthy boost. My daughter is obsessed with this one!
• Spicy Mango Tango: Add diced mango and a pinch of cayenne pepper for a sweet and spicy kick. This is my personal favorite!

I hope you try this Mexican street corn salad and make it your own. Don’t be afraid to experiment with different ingredients and flavors. The most important thing is to have fun and enjoy the process. Remember, fellow kitchen warriors, we’re all in this together. You’ve got this! So go ahead, give this Mexican street corn salad a try. Your family (and your sanity) will thank you! This Mexican street corn salad is a great option for a family meal.

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