Last Updated on May 14, 2021
This Mexican Street Corn Salad, also known as Esquites, is fresh, lightly creamy, spicy, & incredibly delicious.
What is Esquites (Mexican Street Corn Salad)?
Elotes are the more familiar Mexican street food, it’s typically grilled corn topped with mayonnaise, hot sauce or chile powder, lime, and Cotija cheese.
Esquites is grilled corn that has been cut from the cob then served in a cup and topped with a variation of the same toppings you find with the on-the-cob version.
My version of Mexican Street Corn Salad is my own take on it. I like to add a few extra ingredients to my corn salad to bulk it up while still sticking to the flavour profile that makes Esquites so good.
About the Ingredients for Mexican Street Corn Salad
Corn – To make things easier we use canned or frozen roasted style corn. You can also pan roast corn kernels in a little butter or oil if you can’t find any.
Lime – Adds some freshness and zing!
Olive oil – Helps create a bit of a dressing.
Jalapenos – If you aren’t a fan of spice, stick to the jalapenos and omit the powdered spices.
Cherry tomatoes – You can substitute with grape tomatoes or standard salad tomatoes chopped.
Chili powder – Add a hint of spice.
Tajin seasoning – Tajin seasoning is aMexican spice blend made with a combination of salt, chili peppers, and dehydrated lime. It adds a bit more zing but if you can’t find any, just add a touch more of the individual ingredients since this flavour profile is already present.
Cayenne – Add a touch more spice!
Sea salt – Ties everything together.
Cotija – If you can’t find Cotija, you can use Queso Fresco or even Feta Cheese.
Garnishes – Garnish with cilantro and lime slices if desired.
Looking for more Easy Summer Salads?
Check out some of my favourite salads for summer bbqs and backyard parties.
This Watergate Salad is a popular choice for picnics and summer bbq parties. It’s a classic recipe for the whole family to enjoy!
This Honeydew Cucumber Salad is the perfect summer side salad – cool and refreshing it pairs well with so mean meals!
How to Make Mexican Street Corn Salad
Yield: 5-6 Servings | Prep Time: 5 mins | Total Time: 5 mins
3 cups fire roasted canned corn
1 tbsp Lime juice
1 tbsp lime zest
2 tbsp olive oil
2 Jalapenos, diced, seeds removed
1 cup cherry tomatoes, halved
1 tsp chili powder
1 tsp Tajin seasoning
½ tsp cayenne
1/4 tsp Sea Salt
¼ cup cotija
In a large bowl add all of the ingredients except cotija.
Toss to combine
Toss in the cotija and gently toss to combine
This Mexican Street Corn Salad, also known as Esquites, is fresh, lightly creamy, spicy, and incredibly delicious. If you love Mexican corn on the cob then you will love this salad.
- 3 cups fire roasted canned corn
- 1 tbsp Lime juice
- 1 tbsp lime zest
- 2 tbsp olive oil
- 2 Jalapenos, diced seeds removed
- 1 cup cherry tomatoes, halved
- 1 tsp chili powder
- 1 tsp Tajin seasoning
- ½ tsp cayenne
- 1/4 tsp Sea Salt
- ¼ cup cotija
In a large bowl add all of the ingredients except queso fresco.
Toss to combine
Toss in the queso fresco and gently toss to combine
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Serving Size:1/2 Cup
Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 267mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g