Grilled Mexican Street Corn Salad: What It Is and How to Make It Right

Grilled Mexican Street Corn Salad — sometimes called Esquites — takes everything you love about traditional Mexican elote (grilled corn on the cob slathered with mayo, cheese, lime, and chili) and turns it into a convenient, off-the-cob salad. It’s smoky, creamy, tangy, and spicy — but also easy to prep ahead and perfect for barbecues, potlucks, or weeknight meals.

Here’s a breakdown of what makes this dish so popular, how to make it, and how to get it right without cutting corners.

What Is Mexican Street Corn Salad?

At its core, Mexican Street Corn Salad is:

• Grilled corn kernels cut off the cob
  
• Mayonnaise and/or sour cream for creaminess
  
• Cotija cheese — a salty, crumbly cheese (can sub with feta in a pinch)
  
• Lime juice for acidity
  
• Chili powder or Tajín for heat and tang
  
• Cilantro for freshness
  

In some versions, you’ll also see garlic, scallions, jalapeños, or even diced red onions mixed in. Some people like a little smoked paprika or cayenne for extra kick.

The result? A bold, textured salad with serious flavor and just the right amount of heat.

Why Grill the Corn?

Grilling the corn matters. When you char corn over high heat — either on an outdoor grill or a cast iron pan — the sugars in the kernels caramelize. That adds a smoky-sweet depth you won’t get from canned or boiled corn.

Pro Tip:
If you don’t have a grill, use a dry cast iron skillet on high heat. Turn the corn frequently until it gets dark brown spots.

Simple Grilled Mexican Street Corn Salad Recipe (Serves 4–6)

Ingredients:

• 4–5 ears of fresh corn (or ~4 cups corn kernels)
  
• 1/4 cup mayonnaise
  
• 1/4 cup sour cream (or Greek yogurt)
  
• 1/2 cup crumbled Cotija cheese (or feta)
  
• Juice of 1–2 limes
  
• 1/2 teaspoon chili powder or Tajín
  
• 1 clove garlic, minced (optional)
  
• 1/4 cup chopped cilantro
  
• Salt and pepper to taste
  

Instructions:

1. Grill the Corn
   Husk and lightly oil the corn. Grill over medium-high heat until charred in spots, turning often — about 10 minutes total. Let cool slightly, then cut the kernels off the cob.
   
2. Mix the Dressing
   In a large bowl, whisk together mayo, sour cream, lime juice, chili powder, garlic (if using), and a pinch of salt and pepper.
   
3. Toss It Together
   Add the warm grilled corn to the bowl and mix well. Fold in the crumbled Cotija and chopped cilantro.
   
4. Chill or Serve Warm
   You can serve it warm, room temp, or chilled — all versions hit differently. If you’re prepping ahead, wait to add the cheese and cilantro until just before serving.
   

Variations That Work

• Add diced avocado for creaminess and richness
  
• Throw in grilled bell peppers or jalapeños for color and bite
  
• Top with crushed tortilla chips for crunch
  
• Use Greek yogurt instead of mayo/sour cream to lighten it up
  

This salad is also killer on tacos, as a side to grilled steak or chicken, or even on top of nachos. It holds up well in the fridge, too — one of the reasons it’s become a go-to for meal preppers and home cooks alike.

Is It Authentic?

Esquites is the authentic inspiration — a beloved Mexican street food where corn is sautéed or boiled, then mixed with mayo, cheese, lime, and chili and served in a cup. The grilled version is more of a modern twist popularized in the U.S., especially in food trucks and fusion restaurants. It keeps the soul of the dish intact but adds the texture and depth that grilling brings.

If you’re after true authenticity, stick to street vendors in Mexico — but for everyday cooking, this salad captures the essence in a way that fits most kitchens and palates.

 Frequently Asked Questions

1. What is Mexican Street Corn Salad?
Mexican Street Corn Salad, also known as Esquites, is a flavorful, creamy salad made with grilled corn, mayo, cheese, lime, chili, and other fresh ingredients. It’s inspired by the classic Elote (Mexican street corn on the cob), but served off the cob in a bowl.

2. Can I make this salad without grilling the corn?
Yes! While grilling gives a smoky flavor, you can also use boiled, steamed, or sautéed corn if you don’t have a grill. Canned or frozen corn works too—just sauté it in a skillet to get some char and extra flavor.

3. What kind of cheese is best for this salad?
Traditionally, Cotija cheese is used. It’s salty and crumbly, similar to feta. If you can’t find Cotija, feta or queso fresco are great substitutes.

4. Can I make this ahead of time?
Absolutely! This salad can be made a few hours ahead and stored in the fridge. Just hold off on adding the fresh herbs and lime juice until right before serving to keep it fresh and vibrant.

5. Is this recipe spicy?
It has a mild kick, typically from chili powder or jalapeños. You can adjust the spice level by adding more or less chili, or skipping the spicy ingredients altogether.

6. Is Mexican Street Corn Salad served hot or cold?
It’s usually served warm or at room temperature, but it’s also delicious cold—perfect for picnics or summer barbecues.

Final Thoughts

Grilled Mexican Street Corn Salad is bold, satisfying, and easy to make with simple ingredients. It’s just fancy enough to impress, but casual enough to bring to a cookout or make on a weeknight. Whether you’re 25 and experimenting in your first apartment kitchen or 40 with kids and looking for a side everyone will eat, this one delivers.

It’s not just a summer thing either — with frozen or canned corn and a good skillet, you can make a solid version year-round.