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Esquites salad in a white bowl

Mexican Street Corn Salad (Esquites)

  • Author: Emily Dixon, One Lovely Life
  • Total Time: 25 minutes
  • Yield: 5 cups salad 1x
  • Diet: Gluten Free


This Mexican Street Corn Salad is loaded with all the flavors of elote and esquites. You’ll love the fresh flavors of this salad–tangy crema dressing, cotija cheese, cilantro, chili and lime!



For The Salad:

  • 45 cups sweet corn (46 ears of corn)
  • 1/3 cup chopped cilantro
  • 1/4 cup finely minced red onion
  • 1/4 cup cotija cheese or queso fresco, crumbled
  • 12 Tbsp. finely minced jalapeño

For The Crema Dressing:

  • 1/3 cup mayonnaise
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. chili powder
  • 1/4 tsp. kosher salt

Optional extras:

  • black pepper, cayenne pepper, or additional cilantro or cotija, for garnish


  1. Prep The Corn. If you haven’t already, boil or grill the corn to cook it through, then cut the corn off the cob. (You can also cut the corn off the cob and cook it in a pan with a little butter for 4-5 minutes.)

  2. Mix Up The Dressing. In a small bowl, whisk together mayonnaise, fresh lime juice, and chili powder. Taste the dressing and add salt and pepper or more chili powder, to taste.

  3. Combine The Salad. Add the corn to a large mixing bowl, along with jalapeño, red onion, cotija cheese, and cilantro. Pour the dressing over the salad, and gently toss to combine. (For a pretty finish, garnish with a little extra cilantro, some lime zest, and cotija cheese)

  4. Serve & Store. Enjoy the salad right away, or cover and store in an airtight container in the fridge up to 3 days. (The salad will continue to soften over time.)

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: mexican corn salad, mexican street corn salad, equites, corn salad