Mexican Street Corn Salad (Esquites) -- This Mexican Street Corn Salad is the perfect side dish for your BBQs and summer parties. It's creamy, a little spicy, and so smoky! -- #mexicanstreetcorn #elotes #esquites #mexicanstreetcornsalad

Mexican Street Corn Salad (Esquites)

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 241 kcal
Author Brittany Hollie


  • Olive oil spray
  • 4 ears organic corn
  • 1/3 red bell pepper finely diced
  • 1/2 poblano pepper finely diced
  • 1 shallot finely diced
  • 1/4 cup organic cilantro chopped
  • 1/2 cup queso fresco or cotija cheese crumbled


  • 4 tablespoons Mexican crema or sour cream
  • 1 tablespoon mayonnaise
  • Zest and juice of 1 small organic lime
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon organic cumin
  • 1/4 teaspoon organic smoked paprika
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon organic granulated garlic



  1. Heat a large cast iron grill pan over medium high heat and spray with olive oil. Once the grill pan is hot, add the ears of corn and grill for 10 minutes, turning the corn every 2-3 minutes. Remove the corn from the grill pan when it’s done.
  2. While the corn is cooking, prepare your dressing. In a small bowl, combine all of the dressing ingredients and whisk until combined. Set the bowl aside.
  3. In a large bowl, add an inverted small bowl and then cut the corn off of the cob. Once all of the corn has been cut off of the cob remove the small bowl and then add in the red bell pepper, poblano pepper, and shallot.
  4. Stir in the dressing, ensuring that all of the corn and veggies are covered with the dressing. Next, add in the chopped cilantro and the crumbled cheese. Stir again and then serve immediately or store in the fridge until ready to serve.