Mexican Street Corn Salad
Mexican Street Corn Salad captures the essence of esquites in a vibrant side dish. Smoky corn, fresh veggies, creamy dressing, chile, and Cotija come together for a fresh, flavorful twist on a beloved street food that fits perfectly at the table.
This salad is packed with texture—crunchy totopos (bite-sized fried corn tortilla pieces) add the perfect crunch, giving each bite a delightful crunch.
My husband often teases me because of my love for corn—and honestly, why wouldn’t I? I grew up around cornfields and enjoyed some of the best meals during corn season.
Cooked corn on the cob was often smothered with most of the ingredients in this salad, which includes a few extra add-ons for a hearty, flavorful result—yet the same feeling hits once you take that first bite.
Elote vs. Esquites
Elote (Spanish for “corn on the cob”) is the classic version served on the cob, typically grilled or boiled, then coated with mayonnaise or Mexican crema, sprinkled with Cotija cheese, chile powder, and finished with a squeeze of lime. It’s a hands-on, festive way to enjoy corn, commonly found at markets, festivals, and street food stands across Mexico.
Esquites, on the other hand, are the off-the-cob version, with kernels sautéed or boiled and mixed with butter, chile, lime, herbs, then topped with cheese and crema. Served in a cup or bowl, esquites are easier to eat while walking or sharing, offering the same rich, tangy flavors as elote in a convenient form.
Both dishes shine during corn season, when fresh, sweet corn is at its peak. With Mexican Street Corn Salad, you can enjoy these classic flavors any time of the week, right at home.
Ingredients
- Corn: Sweet and smoky, the star of the dish, adding both volume and vibrant color.
- Butter: Adds richness and helps bring out the corn’s sweetness.
- Jalapeños: Brings gentle heat and a fresh, grassy bite.
- Red onion: Adds a sharp, slightly sweet crunch for balance.
- Red bell pepper: Provides sweetness and color.
- Cilantro: Fresh, herbal brightness.
- Mexican Crema & Mayonnaise – Creamy base that binds the salad, adds sweetness, and softens the spice.
- Garlic: Adds depth and savory warmth.
- Lime juice: Brightens and balances richness with acidity.
- Chile
- Ground Ancho Chile – Mild, smoky, slightly sweet heat.
- Ground Chile de Árbol – Adds sharper, more intense spice for depth.
- Cotija cheese: Salty, crumbly, and tangy; enhances richness and layers of flavor.
- Corn tortillas: Cut into totopos for crunch and traditional texture.
How to Make Mexican Street Corn Salad
Roast the Corn
Preheat the oven to 425°F. Coat each ear of corn evenly with softened butter. Line a sheet pan with aluminum foil, place a rack on top, and arrange the corn over it.
Transfer the pan to the lower third rack of the oven (from the top) and roast for 15 minutes, or until the kernels are tender.
Switch the oven to broil on high. Broil one side for 3–6 minutes until lightly charred, then turn and broil the other side until evenly charred and golden in spots.
Remove from the oven and let the corn cool completely.
Make the Totopos
Heat about 1 inch of oil in a deep pot for frying. Cut the corn tortillas into strips, then into bite-sized squares. Fry in batches to avoid overcrowding, cooking until golden and crispy.
Remove the totopos and drain on a wire rack or paper towels. While still hot, season lightly with salt. Let them cool completely.
Salad
Cut the kernels off the cooled corn cobs and transfer them to a large bowl. Add the jalapeño, onion, bell pepper, and cilantro, reserving some cilantro for topping.
Mix the Dressing
Whisk together all dressing ingredients until smooth.
Assemble de Salad
Pour the dressing over the corn mixture and add most of the Cotija cheese, leaving some for topping. Toss gently until everything is evenly coated.
Taste and adjust salt if needed. You can cover and refrigerate the salad for at least 30 minutes, or serve immediately.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Mexican Street Corn Salad.
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Substitutions
- Sour cream can replace Mexican crema—reduce lime juice slightly as sour cream is naturally sweeter.
- Swap jalapeño for Serrano or habanero for more heat.
- White onion works in place of red onion.
- Choose any color bell pepper; riper peppers are sweeter.
- For a milder spice, replace Chile de Árbol with ½ tsp smoked paprika.
- Queso fresco can replace Cotija cheese for a softer, less salty option.
Tips
- Use unsalted butter to control the saltiness of the dish.
- Season with salt carefully, keeping in mind the natural saltiness of Cotija and salted totopos.
- Allow all ingredients to cool individually before combining to keep textures intact.
- Remove seeds from peppers for a milder kick, or omit the Chile de Árbol entirely.
Store
This salad is best served fresh. Refrigeration is not recommended, as the totopos will get soggy.
More Salads:
Pairings
This salad can be enjoyed in many ways. One of my favorites is alongside carne asada, jalapeño chicken, or chicken fajitas, or simply as a flavorful side dish for holidays and fiestas.
Mexican Street Corn Salad
Ingredients
Corn
- 6 ears of corn
- 2 tbsp unsalted butter, softened
Veggies
- 1 jalapeño, seeded, small diced
- 1/2 red onion, diced
- 1 red bell pepper, seeded, diced
- 1/2 bunch cilantro, chopped
Dressing
- 1/2 cup Mexican crema
- 1/2 cup mayonnaise
- 1 garlic clove, minced or pressed
- Zest of a lime
- 2 tbsp lime juice
- 1 tsp ground ancho chile
- 1/4 tsp ground chile de arbol
- 1/2 tsp kosher salt
- To taste ground black pepper
Totopos
- 4 corn tortillas
- Avocado oil, for frying
Additional
- 2/3 cup cotija cheese, crumbled
- To taste kosher salt, as needed
Instructions
Roast the Corn
- Preheat the oven to 425°F. Coat each ear of corn evenly with softened butter. Line a sheet pan with aluminum foil, place a rack on top, and arrange the corn over it.
- Transfer the pan to the lower third rack of the oven (from the top) and roast for 15 minutes, or until the kernels are tender.
- Switch the oven to broil on high. Broil one side for 3–6 minutes until lightly charred, then turn and broil the other side until evenly charred and golden in spots.
- Remove from the oven and let the corn cool completely.
Make the Totopos
- Heat about 1 inch of oil in a deep pot for frying.
- Cut the corn tortillas into strips, then into bite-sized squares. Fry in batches to avoid overcrowding, cooking until golden and crispy.
- Remove the totopos and drain on a wire rack or paper towels. While still hot, season lightly with salt. Let them cool completely.
Salad
- Cut the kernels off the cooled corn cobs and transfer them to a large bowl. Add the jalapeño, onion, bell pepper, and cilantro, reserving some cilantro for topping.
Make the Dressing
- Whisk together all dressing ingredients until smooth.
Assemble de Salad
- Pour the dressing over the corn mixture and add most of the Cotija cheese, leaving some for topping. Toss gently until everything is evenly coated.
- Taste and adjust salt if needed. You can cover and refrigerate the salad for at least 30 minutes, or serve immediately.
Serve
- Just before serving, fold in most of the totopos, reserving some for topping. Transfer the salad to a serving platter if desired. Finish with the remaining Cotija, totopos, and chopped cilantro for color and crunch.
Notes
- Use unsalted butter to control the saltiness of the dish.
- Season with salt carefully, keeping in mind the natural saltiness of Cotija and salted totopos.
- Allow all ingredients to cool individually before combining to keep textures intact.
- Remove seeds from peppers for a milder kick, or omit the Chile de Árbol entirely.
Nutrition
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