Mexican Street Corn Salad
I love the creamy, sweet, and slightly spicy flavors of Mexican Street Corn with a squeeze of lime — it’s the perfect side dish for any Mexican-inspired meal. It has become a staple in our home and a go-to appetizer when I need a quick dish.
Recipe Steps
Back around 2016, a couple of my sisters and I had dinner at Bien Trucha in Geneva, IL, and I absolutely fell in love with their Elote Dip. That meal sent me on a mission to recreate something similar at home. My search led me to a Serious Eats recipe for Mexican Street Corn (Esquites), which quickly became a staple at our taco nights — so much so that friends started requesting I make it whenever we got together!
Later, at a dinner with coworkers, my former boss served his version of Mexican Street Corn — cold — and it was the first dish completely gone that night. He shared the GypsyPlate recipe with me, and after a little experimenting, I found that a combination of both recipes is what we love best. It’s delicious warm or cold (though we prefer it chilled), and when I made a big bowl for my son’s graduation party, it disappeared fast!
Mexican Street Corn Salad
Ingredients
- 10-12 oz. Organic frozen sweet corn
- 2-3 Cloves garlic minced
- 1 Tbsp. Avocado oil
- ½ - ¾ Medium red onion diced
- ¾ C Cilantro chopped
- 1 Jalapeno finely chopped
- 1½ Tbsp. Mayonnaise
- 1½ Tbsp. Sour cream
- 2-3 Limes juiced
- ½ C Grated cotija cheese
- ¼ tsp. Chili powder
- 1 tsp. Garlic salt
- 1 tsp. Cumin
- Salt & pepper to taste
Instructions
- Heat avocado oil in a cast iron pan or skillet over medium-high heat for about 30 seconds.
- Add the corn and cook until some kernels are blackened, stirring occasionally.
- When the corn is charred to your liking, add the minced garlic and sauté for 1–2 minutes.
- Turn off the heat and stir in the remaining ingredients until well combined.
- Taste and adjust the seasoning as needed.
- This salad can be served warm, but we love it best chilled and served as a dip with chips!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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This is the best street corn I have ever had. So delicious!