Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor!
Years and years ago, I used to frequent a pretty famous Mexican Cantina in Brooklyn, and I always used to order Elotes. Essentially Elotes is grilled corn on the cob that’s smothered with various ingredients. I’ve always replicated the recipe at home, but I’ve never enjoyed eating corn off the cob, so I made it into a simple salad and served in a less messy way. Mexican Street Corn Salad (Esquites in Spanish), is a simple dish, with pops of vibrant flavors. Serve this salad alongside Air Fryer Chicken Taquitos and you have the perfect meal! It only takes a few minutes to whip up, and is majorly delicious.
This Mexican Street Corn Salad recipe only calls for a few simple ingredients (which means it’s inexpensive too!), corn, greek yogurt, chili powder, lime juice, cilantro, green onions, and cotija cheese. You can easily grab all of these at your local grocery store, and while I encourage you to grill the corn for this salad, if you don’t have time, frozen corn works just as well.
Probably the ingredient that will be the trickiest to find is the Cotija cheese. This is a crumbly soft cheese, and in my grocery store it’s found near the Mexican cheeses. Look for queso blanco and crema, and it should be near that. If you can’t find it, you could use queso blanco or in a serious pinch you could use feta. I THINK you should be able to find it. You can see what it looks like here.
Meals to serve this Mexican Street Corn Salad with:
- Air Fryer Chicken Taquitos
- Mexican Baked Eggs (One Skillet)
- Copycat Taco Bell Mexican Pizzas
- One Pot Cheesy Mexican Pasta
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Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor!
- 4 large fresh cobs of corn **or just use a package of frozen corn – about 4 cups
- 2 TBS light mayonnaise
- 2 TBS fat-free Greek yogurt
- 1/2 tsp chili powder
- 1/2 lime , juiced
- 1 TBS cilantro , minced
- 2 green onions , chopped
- 1/2 cup cotija cheese
- lime wedges for serving
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Cook the corn – on the grill, in a stock pot, or use bagged corn. Remove from cob and set aside.
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Place mayonnaise, greek yogurt, chili powder, cilantro, green onions, and lime juice into a large bowl; mix using a fork to combine.
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Add the corn; fold in to combine.
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Serve with lime wedges.
Recipe Video
Recipe adapted from Skinnytaste.
Megan says
I saw this on pinterest and it looks amazing! Thanks for the recipe!
arzea says
Thank you for coming by! I hope you enjoy it, let me know!
Glenn and Emily says
Just wanted to let you know I tried this recipe last night and we loved it–even our pickiest child said she liked it! I made some minor adjustments to incorporate items we had on hand. The flavors were dee-lish! Thank you for sharing. We will make it again.
arzea says
You are welcome!!! What kind of changes did you make? I would be interested in trying it some different ways as well. I am glad it was a hit for your guys!!
Glenn and Emily says
We used feta instead of cotija, parsley instead of cilantro, and kefir instead of Greek yogurt. We grew some sprouts recently too and have been adding them to recipes whenever the opportunity arises, so I added a handful of those too for nutritional value and a little different texture. Yum!
Lauren says
I just made this and it was delicious!
Cynthia Jaramillo says
Cotija is close to parmesan cheese, I add a couple drops Texas Pete to give it a little kick
Jane says
Looks delicious. Is this be made ahead. I like to have simple dishes ready the day before entertaining.
Allyson says
Yes for sure, just give it a good stir before serving!