Mexican Street Corn Salad

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This recipe packs all the goodness of Mexican street corn into one easy-to-make salad. Serve it as a side dish at your next BBQ or taco night because it’s muy sabroso!

Mexican street corn, or eloté, is a popular delicacy in Mexico and is growing in popularity across the states. It consists of corn on the cob and some special toppings including mayonnaise, Cotija cheese and paprika spice. As salads (esquites), this is easier to serve and prepare ahead of time, but has all the same delicious ingredients. You can also try adding optional ingredients for more flavor and texture, or squeeze some lime on top for extra zest!

Where can I buy cotija cheese?

Cotija is available in many grocery stores in the US and can be found near the cheese or charcuterie aisle. It’s a Mexican-style cheese, so it can also be found in the Latin section of Latin grocery stores or well-stocked supermarkets.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, you can substitute parmesan or feta cheese. For a vegan option, you can also use vegan feta cheese.

Alternatives to mayonnaise:

Mayonnaise is a traditional ingredient in Mexican street corn and Mexican street corn salad, but we know not everyone likes using it. Instead of mayonnaise in this recipe, you can use one of the following substitutions:

  • 1/4 cup sour cream + 1 tablespoon olive oil
  • 1/4 cup plain Greek yogurt
  • 1/4 cup cashew cream
  • 1/4 cup vegan mayonnaise

What kind of hot sauce should I use? Can I use something else?

This recipe calls for a Mexican-style hot sauce on top. Common brands we recommend include Tapatio and Cholula. Another option is to add finely chopped jalapenos for some extra heat. You can omit the hot sauce if you don’t want your salad to be too spicy.

Street corn salad in a white plate.

Can I use canned or frozen corn?

You can use canned corn if you’re on a tight budget, however, fresh corn is always best. If you need to use a substitute, frozen corn is a better option since it comes off the cob and is snap-frozen. If you choose to go this route, be sure to thaw it and drain all excess moisture thoroughly. You’ll need a total of 4 cups of corn, which is about three 15-ounce cans, drained, or a little over a 16-ounce bag of frozen corn. The exact amount of corn you use is flexible.

You might also be interested in these other delicious Mexican recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Aerial view of mexican street corn salad on a white plate.

This recipe packs all the goodness of Mexican street corn into one easy-to-make salad. Serve it as a side dish at your next BBQ or taco night because it’s muy sabroso!

Preparation time 10 minute

cooking time 15 minute

total time 25 minute

raw material

  • 6 ear corn shelled
  • 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 fresh chopped cilantro
  • 1 tablespoon Mexican hot sauce

instruct

  • Wrap the corn in aluminum foil and roast 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 Cotija cheese, paprika, and salt.

  • Cut the kernels off the cob and stir into the mayonnaise mixture.

  • Sprinkle with remaining Cotija cheese and cilantro. Serve with hot sauce.

notes

Optional: Add 1-2 diced red bell peppers and 1-2 diced avocados for a fun variation!

Calories: 143kcal | carbohydrate: 2G | protein: 3G | fat: 14G | Saturated fat: 5G | cholesterol: 27mg | sodium: 439mg | Potassium: 85mg | fiber: 1G | sugar: 1G | Vitamin A: 930unit | Vitamin C: 4.3mg | calcium: 115mg | iron: 0.4mg