How spicy is this recipe?u003cbr/u003e

It has mild heat from the chili powder and smoked paprika. Reduce or omit the chili powder for a milder version.

What’s the difference between elote and esquites?u003cbr/u003e

Elote is served on the cob with the toppings spread over the corn. Esquites, like this recipe, are served off the cob in a bowl for easier eating.

Can I serve this warm instead of chilled?u003cbr/u003e

Yes. The salad can be served warm right after mixing, though the flavors develop more as it chills.

Creamy Mexican Street Corn Salad (Esquites)

Name: Creamy Mexican Street Corn Salad (Esquites)
Prep time: 10 min
Cook time: 12 min
Total time: PT-491430H30M38S
Cuisine: Mexican
Ingredients: Ears of corn (5 ears | about 675g); Olive oil (1 tbsp | 15ml); Chili powder (1 tsp); Smoked paprika (½ tsp); Salt (½ tsp); Cotija cheese (½ cup | 60g), crumbled; Mayonnaise (⅓ cup | 80g); Fresh lime juice (2 tbsp | 30ml); Fresh cilantro (¼ cup), chopped

Description

This Mexican Street Corn Salad is a vibrant, flavorful twist on the classic Elote. Sweet, juicy corn kernels are charred, then tossed with a warm blend of seasonings. Crumbly Cotija cheese adds a salty bite, while a creamy mayo-lime dressing brings tang and richness.

Ingredients

Ears of corn (5 ears | about 675g)
Olive oil (1 tbsp | 15ml)
Chili powder (1 tsp)
Smoked paprika (½ tsp)
Salt (½ tsp)
Cotija cheese (½ cup | 60g), crumbled
Mayonnaise (⅓ cup | 80g)
Fresh lime juice (2 tbsp | 30ml)
Fresh cilantro (¼ cup), chopped

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Instructions

Preheat a grill to medium-high heat. Remove husks and silk from ears of corn (5 ears), brush with olive oil (1 tbsp), and place directly on the grates, turning occasionally until lightly charred on all sides.
Cut the kernels from the cob and place them in a large bowl. Sprinkle with chili powder (1 tsp), smoked paprika (½ tsp), and salt (½ tsp), tossing until evenly coated.
Crumble cotija cheese (½ cup) over the seasoned corn and gently stir to distribute.
In a small bowl, whisk together mayonnaise (⅓ cup) and fresh lime juice (2 tbsp) until smooth.
Pour the dressing over the corn mixture and toss until evenly coated.
Sprinkle with fresh cilantro (¼ cup). Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

Fresh corn will always win here, but if it's not in season or you need to save time, frozen or canned will absolutely work.

No grill? Toss the corn into a hot skillet and let it sit long enough to get those deep, toasty spots.

Can't find Cotija? Grab feta or parmesan.

Keeps well for 3-4 days in the fridge. Don't bother freezing, it won't go well.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Grilling, Stovetop
Cuisine: Mexican

Nutrition

Serving Size: ~ 1 cup
Calories: 245
Sugar: 7.7 g
Sodium: 442.6 mg
Fat: 16.2 g
Carbohydrates: 23.5 g
Protein: 6.1 g
Cholesterol: 15.1 mg