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Mexican Street Corn Salad (Esquites)

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Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor!


I’ve never enjoyed eating corn off the cob, so I made it into a simple salad and served in a less messy way.  Mexican Street Corn Salad (Esquites in Spanish), is a simple dish, with pops of vibrant flavors. It only takes a few minutes to whip up, and is majorly delicious. Bring this to your next BBQ and it will be the star dish of the day.

This Mexican Street Corn Salad recipe only calls for a few simple ingredients (which means it’s inexpensive too!), corn, greek yogurt, chili powder, lime juice, cilantro, green onions, and cotija cheese. You can easily grab all of these at your local grocery store, and while I encourage you to grill the corn for this salad, if you don’t have time, frozen corn works just as well. 

Mexican Street Corn Salad Recipe
Mexican Street Corn Salad is a take on the popular Elotes recipe; delicious corn smothered in a spicy dressing and topped with vibrant pops of flavor!


Ingredients

  • 4 large fresh cobs of corn **or just use a package of frozen corn - about 4 cups
  • 2 TBS light mayonnaise
  • 2 TBS fat-free Greek yogurt
  • 1/2 tsp chili powder
  • 1/2 lime , juiced
  • 1 TBS cilantro , minced
  • 2 green onions , chopped
  • 1/2 cup cotija cheese
  • lime wedges for serving

Instructions

  1. Cook the corn - on the grill, in a stock pot, or use bagged corn. Remove from cob and set aside. 
  2. Place mayonnaise, greek yogurt, chili powder, cilantro, green onions, and lime juice into a large bowl; mix using a fork to combine.
  3. Add the corn; fold in to combine.
  4. Serve with lime wedges.

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