This Mexican street corn salad, or esquites, is filled with a tangy, creamy, salty, slightly spicy bite that’s totally addicting. Esquites is the perfect summertime side dish for any BBQ or Mexican-inspired meal.
Can you believe we’re approaching Labor Day? It’s usually the last weekend of trekking to the beaches and enjoying cookouts before kids head back to school and summer comes to an end. As much as I love the fall season, I’m trying to soak in every last drop of sun, being outside and eating the abundance of yummy summer produce.
The sweetness of the corn, creamy yogurt, salty cheese, smoky spices, burst of fresh lime and cilantro come together in one incredible flavor combination. Everyone you serve this Mexican street corn salad to will be wanting more and this salad is perfect to make this Labor Day weekend! I promise you won’t be disappointed.
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Difference Between Elote Versus Esquites
You’ve probably been in a Mexican restaurant and seen elote on the menu. Elote, or Mexican street corn, is a traditional way to eat corn on the cob and is a popular street vendor food in Mexico. Elote is grilled corn on the cob that is smothered in mayo, then topped with crumbly cheese, chili powder, and lime juice.
If you love elote, then you’re going to love esquites. Why? Because they’re the same thing except elote is eaten right off the cob whereas esquites is served in a cup. Esquites is way less messy to eat but just as delicious!
Mexican Street Corn Salad
While I can’t claim that this Mexican street corn salad is quite authentic, I can say for certain it is absolutely amazing! I personally don’t love mayonnaise, so I substitute plain Greek yogurt for the creamy texture. If you like mayonnaise you can certainly use it instead in this recipe.
What Ingredients Do You Need to Make Mexican Street Corn Salad
- Corn- fresh corn on the cob when in season is best. However, you can easily make this with frozen corn or canned corn.
- Greek yogurt- I use plain 2% Greek yogurt, I would use 2% of full fat Greek yogurt for extra creaminess. You can also substitute mayonnaise.
- Broth- low sodium vegetable or chicken broth just to get the right consistency
- Cotija cheese- this is a sharp, salty cheese and can be found in most grocery stores. If you can’t find it, you can substitute queso fresco (though slightly different flavor) or feta cheese
- Chili powder- for some smoky spice. Add as much or as little as you like for heat
- Lime juice- fresh lime juice adds acidity and balances the spice
- Cilantro- fresh cilantro is best as it adds so much flavor to the salad.
- Cholula- hot sauce is totally optional if you want a little extra kick. I think Cholula is a milder hot sauce and I like a little just for some added flavor. Feel free to kick the heat up a notch with your favorite hot sauce or spice.
What To Serve With Esquites
This corn salad is a great option for barbecues or an accompaniment to any Mexican meal. Here are a few entrees that would go well with esquites:
- Loaded Sweet Potato Nachos
- Stuffed Mexican Sweet Potato
- Vegetarian Enchiladas
- Lemon Garlic Marinated Chicken
How To Serve Mexican Street Corn
Esquites is best served warm but you can certainly eat it cold as well. I typically zap it in the microwave right before serving. This Mexican corn salad is great as a side dish or I have even eaten it with chips (like a dip) and it was so delicious!
If you haven’t tried esquites before, I know that you’re going to love this salad. It’s super easy to make and full of vibrant flavors!
Looking for more delicious recipes to make this holiday weekend? Here are some of my favorites:
- Peach Caprese Salad
- Pesto Pasta Salad
- Roasted Tomato Salsa
- Chicken Burgers With Spinach & Feta
- Chocolate Peanut Butter Nice Cream
- Brownie Ice Cream Sandwiches
Mexican Street Corn Salad (Esquites)
Ingredients
- 4 ears corn husked
- 1 jalapeño deseeded, diced small (optional)
- 3 Tablespoons cotija cheese crumbled, plus more for garnish
- ½ cup packed cilantro chopped, plus additional for garnish
Sauce Ingredients
- ½ cup plain Greek yogurt 2% or full fat
- ½ Tablespoon cholula hot sauce optional
- 2 Tablespoons fresh lime juice
- 2 Tablespoons low sodium chicken or vegetable stock add until desired consistency
- Ground black pepper to taste
- Salt to taste
- ¼ teaspoon chili powder
Instructions
- Bring a large pot of water to a rapid boil. Add the husked corn to the water and boil for 8 minutes. Remove corn and let cool at room temperature or if you’re in a rush you can run under cold water.
- Once corn is cool enough to handle, cut the kernels off the cob and break the kernels apart. Place in a medium mixing bowl.
- Meanwhile, as the corn is cooking you can prepare the sauce. In a small bowl, mix together all the sauce ingredients until blended well.
- In the medium bowl with corn, add the jalapeño (if using), cotija cheese, cilantro, and the sauce. Stir well. Taste and adjust seasoning to your liking. Right before serving I like to heat in the microwave to serve warm (not hot). Garnish with chili powder, cotija, and cilantro for presentation! Serve as a side or with tortilla chips as an appetizer. Enjoy!
Nutrition Facts
If you don’t like a lot of spice, don’t use the jalapeño and skip the hot sauce. I recommend adding just a little chili powder just for the flavor. If you want more spice, add more to your liking. You can also leave the jalapeño seeds in for additional heat. You can substitute mayonnaise for the Greek yogurt. I would definitely use 2% or higher fat Greek yogurt for the creaminess. Substitute 4-5 cups of frozen or canned corn for fresh. You can grill the corn or sauté in a hot pan to char the kernels for smokier flavor.
What’s your favorite dish to use summer corn? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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