Street Corn Salad for Chips, Tacos & More 🌽
A zesty, creamy, and flavor-packed twist on the classic elote — this Mexican Street Corn Salad is a must-have at BBQs, potlucks, or taco nights!
🕒 Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min
🍽️ Yield: 4 cups
🍽️ Ingredients
- 1 (16-ounce) bag frozen corn (thawed and patted dry) or 5 ears fresh corn
- ½ red bell pepper, diced (about 1 cup)
- ½ small onion, diced (about 1 cup)
- 1 jalapeño pepper, seeded and finely chopped
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- 2 limes, zested and juiced
- Salt and pepper, to taste
- Optional garnish: Tajín seasoning or paprika
👩🍳 Step-by-Step Instructions
- Char the corn (optional but tasty!):
- Skillet method: Heat a skillet over medium-high heat. Add corn and cook until slightly charred, stirring occasionally.
- Grill method: Lightly oil fresh corn ears and grill until charred. Cool and cut off kernels.
- You can also steam or air fry the corn, then slice off kernels once cooled.
- Mix the base:
In a large bowl, combine the corn kernels, red bell pepper, onion, jalapeño, and crumbled cotija cheese. 🌶️ - Dress it up:
In a small bowl, whisk the mayo and lime juice/zest together. Pour over salad and stir well to combine. - Season:
Add salt and pepper to taste. Chill before serving for best flavor, or enjoy right away! - Garnish & serve:
Sprinkle with Tajín or paprika for a kick of color and spice. Serve as a side, dip, or taco topper! 🧀
Mexican Street Corn Salad (Esquites Style!)
- Total Time: 20 min
- Yield: 4 cups 1x
Description
Creamy, zesty, and a little spicy — this Mexican Street Corn Salad is the perfect scoopable side dish or chip dip. Made in just 20 minutes!
Ingredients
- 1 (16-ounce) bag frozen corn (thawed and patted dry) or 5 ears fresh corn
- ½ red bell pepper, diced (about 1 cup)
- ½ small onion, diced (about 1 cup)
- 1 jalapeño pepper, seeded and finely chopped
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- 2 limes, zested and juiced
- Salt and pepper, to taste
- (Optional) Tajín or paprika for garnish
Instructions
1. Char the corn in a skillet or on a grill until slightly blackened and cooked through. Cool to room temperature.
2. In a large bowl, mix corn kernels, red bell pepper, onion, jalapeño, and cotija cheese.
3. In a small bowl, whisk together mayonnaise and lime juice/zest.
4. Pour dressing into corn mixture and stir to combine thoroughly.
5. Season with salt and pepper to taste.
6. Garnish with Tajín or paprika if desired. Chill before serving or enjoy immediately.
Notes
Use feta or parmesan if you can’t find cotija.
Lasts up to 5 days refrigerated in an airtight container.
Chilling the salad before serving helps meld the flavors.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Salad, Side Dish
- Method: Mixing, Grilling
- Cuisine: Mexican, TexMex
Nutrition
- Serving Size: 0.5 cups
- Calories: 164
- Sugar: 2g
- Sodium: 304mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.03g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 23mg
💡 Pro Tips
- No cotija? Use feta or parmesan for a similar salty bite.
- Make it ahead: This salad lasts up to 5 days in the fridge.
- Want it spicier? Add serrano peppers or a dash of hot sauce.
📊 Nutrition Info
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ½ cup | 164 | 3g | 6g | 15g | 2g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
