Street Corn Salad, Digi Product Reviews

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It’s the perfect summer side!

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I’ve said it before, and I’ll say it again: Vegetables make the BEST fast food, corn in particular! You can eat corn raw, grilled, boiled, steamed, or even microwaved. But the only thing better than plain ol’ corn has to be this Street Corn Salad! It’s slathered in a tangy, creamy, spicy dressing and chock-full of cotija cheese and fresh cilantro—just like eloté, or ‘street corn,’ but in an easy-to-eat form. Don’t feel like wearing street corn all over your face at your next cookout? This method has you shaving corn off the cob first so you can enjoy every bite nice and clean.

What is Mexican Street Corn Salad?

Street corn salad, or esquites, is essentially an off-the-cob version of authentic eloté. It’s also known as eloté en vaso (corn in a cup) and is a majorly popular Mexican street food or snack. But where eloté is cooked on a grill and served on a stick, corn esquites is served in a cup or bowl—perfect for snacking on the go!

For this recipe, I mimic the chargrilled flavor by quickly roasting the corn kernels in a hot skillet. The corn is then tossed with the easiest and YUMMIEST homemade dressing ever—a mix of mayo, Greek yogurt, lime juice/zest, smoked paprika, cayenne pepper, chili powder, and salt. This street corn salad recipe is tasty, budget-friendly, and SO simple to make!

Here’s what you’ll need to make street corn salad:

Mayonnaise: This is what traditional Mexican corn is usually covered in before adding the toppings. Use any brand you like, though regular, full-fat mayo will give the best flavor and texture.
Plain Greek Yogurt: Adds tang and creaminess to the dressing.
Lime: The juice and zest from one lime add a refreshing twist to balance out the other flavors.
Seasonings: A mix of smoked paprika, cayenne pepper, chili powder, and sea salt add the perfect amount of spice and smokiness.
Cotija Cheese: A crumbly, salty Mexican cheese that pairs perfectly with corn. If you can’t find cotija, feta, grated Parmesan, queso fresco, or goat cheese are great substitutes.
Corn: I use fresh ears of corn with the husks removed. The flavor of fresh corn is unbeatable, but you can also use frozen corn if that’s what you have on hand.
Cilantro: Adds freshness and a pop of color.
Optional Extras: You can leave these out if you’d like, but I love adding pickled red onions and pickled jalapeños to my street corn salad.

Serving Suggestions

I can’t think of any summery meal that this recipe for street corn salad wouldn’t pair well with! Grilled chicken, turkey burgers, or our Tajín shrimp tacos would be great options. I also serve it as a ‘dip’ with tortilla chips – try it out!

Storage Instructions

Street corn salad is delicious when served hot or cold. You can enjoy it right away or store any leftovers in the fridge for up to 3 days. An airtight container works best for keeping the salad fresh! Give everything a good mix to redistribute the dressing before serving.