The ingredients between the two dishes are essentially the same. The primary difference is that elote is served as whole corn on the cob covered with a creamy Cotija mixture. Meanwhile, for an esquites recipe, the corn kernels are removed from the cob. Then, all the ingredients are combined and served in a cup or bowl.

What goes with Mexican street corn salad?

This esquites recipe pairs well with just about any Mexican-inspired or summer main course. If you’re looking for inspiration, some of our favorite options include Mexican chicken , spicy shrimp tacos , grilled chicken tacos , and grilled chicken thigh sliders .

Do you eat Mexican street corn salad hot or cold?

This Mexican corn salad is best served warm or at room temperature. The heat enhances the flavor of the ingredients and allows the sweetness of the corn to shine through.

Mexican Street Corn Salad Recipe

Name: Mexican Corn Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 Tbsp. olive oil or avocado oil; 3 cups fresh corn (from about 4 large ears); 1 jalapeno, seeded and diced; ¼ cup finely chopped red onion; 2 Tbsp. mayonnaise; 2 Tbsp. sour cream; 2 cloves garlic, minced; Zest and juice of 1 lime; 1/2 tsp. chili powder; ¼ tsp. ground cumin; 1/3 cup grated Cotija cheese; ¼ cup finely chopped fresh cilantro; Kosher salt and fresh black pepper

Description

This bold and creamy Mexican Corn Salad is bursting with smoky charred corn, zesty lime, and a kick of chili, all tossed in a luscious mayo-sour cream dressing and finished with Cotija cheese and fresh cilantro. It’s the perfect summer side!

Ingredients

Scale

1 Tbsp. olive oil or avocado oil
3 cups fresh corn (from about 4 large ears)
1 jalapeno, seeded and diced
1/4 cup finely chopped red onion
2 Tbsp. mayonnaise
2 Tbsp. sour cream
2 cloves garlic, minced
Zest and juice of 1 lime
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/3 cup grated Cotija cheese
1/4 cup finely chopped fresh cilantro
Kosher salt and fresh black pepper

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Instructions

Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add oil to the skillet and let it heat up for a couple of minutes until it’s hot.
Add the corn to the skillet and spread it out into an even layer. Let the corn sit undisturbed for about 2 minutes until it starts to develop a golden-brown char. Stir and continue cooking, stirring occasionally, for another 2-4 minutes until most of the kernels have a nice roasted color. Remove from heat and transfer to a large mixing bowl to cool slightly while you prepare the rest of the ingredients.
To the bowl with the corn, add the jalapeño, red onion, mayonnaise, sour cream, garlic, lime zest, lime juice, chili powder, and cumin. Stir well to coat the corn evenly in the creamy dressing.
Fold in the Cotija cheese and cilantro. Taste and adjust seasoning if needed, adding more lime juice or a pinch of salt if desired.
Serve immediately or let the flavors meld together in the fridge for about 15 minutes before serving. Bring to room temperature before serving.

Notes

Leftovers: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition

Serving Size: 1/2 cup
Calories: 199
Sugar: 7.4 g
Sodium: 173.9 mg
Fat: 11.4 g
Carbohydrates: 23.8 g
Protein: 5.5 g
Cholesterol: 12 mg