Go Back

Mexican Street Corn Salad

Mexican street corn salad (esquites/elote salad) with charred corn kernels tossed in a smoky chili-lime mayo crema and finished with cotija, jalapeño, and cilantro. Scoopable like classic elote, with a chili-lime flavor and crunchy cotija topping for a summer corn salad vibe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 cup corn kernels Cut from about 5-6 ears fresh corn, or use thawed frozen corn.
Char and season
  • 1 tbsp butter For blistering and caramelization in the hot pan.
  • 1 count jalapeño Seeded and finely diced.
Chili-lime crema dressing
  • 3 tbsp fresh lime juice Juice plus more if needed for brightness.
  • 1 tbsp lime zest Zest only, not grated peel.
  • 0.333 cup mayonnaise
  • 3 tbsp Mexican crema or sour cream Use Mexican crema for closest flavor.
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
Toppings and garnish
  • 0.75 cup cotija cheese, crumbled About 3/4 cup total; reserve some for topping.
  • 0.25 cup fresh cilantro, chopped Plus extra for finishing.
  • 1 count Tajin for topping Optional dusting level to taste.
  • 1 count lime wedges for serving For squeezing at the table.

Equipment

  • 1 cast iron skillet
  • 1 grill pan

Method
 

Char the corn
  1. Melt butter in a cast iron skillet or grill pan over high heat; add corn and cook undisturbed for 3-4 minutes until blistered and charred, then spread into an even layer again if needed for best browning.
  2. Stir and cook another 3-4 minutes until deep golden with maximum caramelization, then cool completely before mixing to keep the salad texture from turning watery.
Make the chili-lime dressing
  1. Whisk together fresh lime juice, lime zest, mayonnaise, Mexican crema or sour cream, chili powder, smoked paprika, and garlic powder in a large bowl until smooth and creamy.
Toss and serve
  1. Add charred corn, jalapeño, and chopped cilantro to the dressing and toss to coat so every kernel is glossy.
  2. Fold in half the cotija cheese so it blends lightly through the salad while leaving some for a generous top.
  3. Transfer to a serving bowl and top with remaining cotija, a generous dusting of Tajin, and extra cilantro for a classic elote look.
  4. Serve with lime wedges for squeezing right before eating to brighten the flavors.

Notes

Pro tip: cool the charred corn before tossing so the dressing stays thick and scoopable. Store in an airtight container in the fridge up to 3 days; for best texture, add a fresh pinch of Tajin and extra cotija when serving. Freezing isn’t recommended because the corn and crema dressing can soften and separate. For a lighter option, use light mayonnaise and Mexican crema/sour cream labeled reduced-fat.