A hot, cheesy Mexican Corn Salad adapted from the popular Mexican street corn, elote.
A few weeks ago I got stuck without eggs and made a run to our closest grocery store. I typically avoid this particular because their prices are crazy and they only have what I need half the time. It happened to be a Friday when they were running one of their TGIF specials and corn on the cob was 10 cents an ear.
Yep TEN CENTS!
I decided to take my chances and loaded up on fresh corn.
I am so glad I bought so many ears because this was some of the sweetest corn I’ve ever tasted. We roasted a few ears and slathered them in a traditional cheesy Mexican corn spread of mayo, chili powder, cilantro and Parmesan cheese. The dish is called elote in Mexico.
I grew up with street vendors selling this corn on a stick and have never been able to get enough. This is the kind of corn you eat with your whole face and end up dripping with amazingly delicious sauce hoping that everyone else is doing the same so they don’t judge you.
I still had a lot of corn and spread left over, but I knew I couldn’t eat corn like that at my desk at work, so I combined them into this cheesy, tangy, hot Mexican corn salad.
Upon further digging into my cookbooks, I discovered this Mexican Corn Salad already had a Spanish name, esquites. I guess I wasn’t the fist one to realize that corn on a stick was quite messy for eating in public.
Either way, I promise you and your family will love this dish on its own, topping some nachos, inside your favorite burrito, on a tortilla chip, or anywhere else you can think of to eat this. Once you get a taste, you won’t be able to help yourself.
Mexican Corn Salad (Esquites)
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
Description
A hot salad adapted from the popular Mexican street corn, elote.
Ingredients
- 6 ears of corn, shucked and silk removed (or 4.5 cups canned or frozen corn)
- 1 Tablespoon mayonnaise
- 2 Tablespoon plain Greek yogurt or sour cream
- 1/2 cup shredded Parmesan cheese
- 1 jalapeno, seeded, stemmed, and finely chopped
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup cilantro, chopped
- Juice from 1 lime (2 Tbsp)
Instructions
If using fresh ears of corn
- Grill corn over medium heat, turning frequently until corn is cooked through and begins to show char marks (8-10 minutes). Cut kernels off of the cob into a medium bowl.
If using canned or frozen
- Drain or defrost corn.
- Heat 2 Tablespoons vegetable oil in a large skillet over high heat.
- Add corn kernels and heat stirring occasionally until nicely charred (8-10 minutes).
- Remove from heat into a medium bowl.
For dressing
- While corn cooks, combine mayo, yogurt, cheese, jalapeno, chili powder, garlic powder, salt, and pepper in a small bowl.
- Pour over corn kernels and stir until well-coated.
- Sprinkle with cilantro and a lime juice and lightly stir to combine again.
- Serve hot.
Notes
- Gluten-free: This should already be gluten-free!
- Vegetarian: It’s vegetarian too!
- Vegan: Some of the best parts of this dish are the cheese, greek yogurt, and mayo, so you can sub those with vegan versions, but I’m not sure it would be as incredible.
Nutrition
- Serving Size: 5
Looks really good!
Thanks Jillian!
Oh… yum! Totally looks like the perfect side dish for the summer. Loving all the flavors and the pictures!
It totally is the perfect side dish for summer. Especially an outdoor picnic or dinner on the patio. Add in a few margaritas and some fajitas and I’m in heaven!
Oh yum. This corn salad looks amazing, Stephanie! The super sweet ears of corn are always the best. 🙂
Thanks Julie! I’m kind of wishing I had even more ears left in my fridge because none has been as sweet since.
Hello from another Colorado blogger! Your recipe looks so good! I am going to pin so I can remember to make it later. Thanks for sharing it on our Bloggers Brags pinterest party. Hope to see more of you.
Thanks for the pin Misty! And yay for Colorado bloggers! Are you also in Denver? (I’d guess so since your blog is Denverista)
This is one of my favorite Mexican-style dishes. YUM!!! Found you over at The Yuck Stops Here 🙂
Mine too. We’ve made it 7 times now I think? In the last 3 weeks. I think I may need an intervention.
Ooo…there have been lots of fresh corn on sale lately and I might have to pick up a few ears to try this recipe out. Thanks so much for sharing it on Merry Monday…it sounds delicious and pinned it.
You should definitely get some. Fresh corn is so sweet this year!
I’ve never heard of Mexican Corn Salad, it sounds yummy. I have pinned and stumbled. I’m happy to see you joined us this week on The Yuck Stops Here recipe link party! I hope to see you again next week! HUGS
It doesn’t tend to travel much north of the Mexican border, but its popularity is growing. (and you can see why!) Thanks for the pin and stumble!
This looks amazing-every summer, when my family goes to the US a stop at “The Mexican Market” has us all lined up for roasted corn with all the fixings. My husband has always talked about esquites, Perhaps one night I’ll have to make this for him and see his face light up!
Awesome! Depending on the region where his favorite is from, you may need to use powdered parmesan or cotija cheese and real mayo to get the “authentic” street corn flavor. I fancied this up a bit.
hi do you happen to know the nutritional value for this recipe? please and thank you
Hi Manuel,
I’m sorry, but I don’t know the nutritional information for this recipe. There are many free calculators available online that would help you figure it out based on the ingredients list. I suggest you try this one from Spark People: http://recipes.sparkpeople.com/recipe-calculator.asp
Hi! Visiting from Summer Salads Party and a new follower. This corn salad sounds amazing! Can’t wait to try it. Have a lovely weekend!
Thank you! And thank you for stopping by and following! It’s definitely on my “most requested” by friends recipes list, so I hope you’ll love it too.
This made my mouth water! LOVE fresh corn!
YUM, how am I just finding this recipe now? Corn is one of my favorite foods haha!
Better late than never!! Corn is the best food. You’ll LOVE this recipe.