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Best Mexican Street Corn Salad: Secrets for Perfect Flavor Elotes Recipe

This esquites recipe captures all the magic of traditional Mexican street corn in an easy-to-serve salad format perfect for gatherings, BBQs, or weeknight dinners. The combination of smoky grilled corn, creamy dressing, and zesty seasonings creates a flavor explosion that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1 cup crumbled cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn ears lightly with olive oil and season with salt. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
  2. While the corn cools slightly, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, smoked paprika, and cayenne pepper in a large bowl. This creamy base is what gives the salad its signature texture and flavor.
  3. Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing bowl along with cotija cheese, chopped cilantro, and minced jalapeño. Gently toss everything together until well combined.
  4. Taste the salad and adjust seasoning with additional salt, pepper, or lime juice as needed. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

For maximum flavor, get a good char on your corn. The salad tastes better the next day as flavors develop. Can substitute feta for cotija cheese if needed. Adjust spice level by leaving jalapeño seeds in or omitting cayenne pepper.