This grilled Mexican street corn salad, also known as elotes, is packed with smoky, spicy and tangy flavours and is the perfect way to use up all of that fresh summer corn.
In the peak of summer, there is nothing quite as delicious as the crispy, crunchy and sweet taste of fresh corn! Whether it’s off the cob, in a salad, soup or stew, there are so many different (and delicious) ways to eat it, and this Mexican street corn salad just happens to be one of my favourites.
What is Mexican Street Corn Salad?
Mexican street corn salad, traditionally known as esquites, is an off the cob version of elotes. Elotes is a dish of Mexican grilled corn that is eaten of the cob, loaded with mayonnaise, spices, lime juice and lots of cheese. Esquites are the salad version of elotes and a delicious (and easier to eat) version of corn on the cob. When corn is in season this Mexican street corn salad is the perfect dish to bring to any summer BBQ or backyard feast as its rich, creamy and smoky flavour will please everyone’s taste buds.
Corn is hands-down my favourite summer vegetable, so much so that I could probably eat 3 or 4 ears in one sitting. Loaded with butter and sea salt, it’s just so good! Although eating it right off the cob will always be my favourite way, it’s not for everyone and there are so many other ways to use this summer ingredient. Often considered a vegetable, corn is, in fact, a gluten-free grain, so it is an ideal source of complex carbohydrates that can provide energy for the day.
More Corn Recipes:
Mexican Street Corn Salad
This Mexican street corn salad recipe calls for fresh corn on the cob, however, you could also use frozen corn kernels and cook them in a pan with butter to create a grilled effect.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grilled
- Cuisine: Gluten-Free
- 5 ears sweet corn (about 4 cups)
- 1 tablespoon melted butter or olive oil
- 2 scallions, finely sliced
- 1/2 cup fresh cilantro, coarsely chopped
- 1 jalapeño, seeded and finely minced (optional)
- 1/4 cup Cotija cheese, crumbled (or Feta or Parmesan)
- 3 tablespoons mayonnaise
- 1 lime, juiced
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- Preheat a grill to medium-high heat.
- Begin by preparing the corn. Shuck the corn and remove as much of the silk as possible. (If any remains it is not a problem, they will burn off on the grill.)
- Coat each ear of corn with melted butter or oil, and place them on the grill. Cook for 10-12 minutes, rotating the ears every 2-3 minutes to ensure they do not burn. You want to create char marks on all sides, but do not want the entire cob to become entirely black.
- Once the corn is cooked, set aside and allow to cool slightly.
- While the corn is cooling, prepare the dressing. Whisk together homemade mayonnaise, lime juice, garlic, spices, salt and pepper.
- Once the corn is cool enough to handle, stand the corn, picked-side down, on a cutting board, and use a sharp knife to slice down along the cob to remove the kernels. Discard the ears.
- In a large bowl, combine the corn kernels, scallions, jalapeño, cilantro, Cojita cheese, coat with dressing, and toss well to combine.
- Season with extra salt and pepper to taste, and top with extra cheese and cilantro to serve.
- Serving Size: 1 serving
- Calories: 200 calories
- Sugar: 9 grams
- Fat: 10 grams
- Carbohydrates: 27 grams
- Fiber: 3 grams
- Protein: 6 grams
Keywords: grilled, creamy, easy, healthy