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

Mexican street corn salad, known as esquites, transforms simple grilled corn into an unforgettable flavor experience with smoky grilled corn, creamy dressing, tangy lime, and savory cotija cheese. This vibrant dish captures all the magic of traditional elotes in an easy-to-serve salad format perfect for gatherings, BBQs, and summer meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 280
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
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn with a light coating of oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
  2. While the corn cools slightly, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper in a large bowl.
  3. Once the corn is cool enough to handle, carefully cut the kernels off the cobs. Add the corn kernels to the dressing along with cotija cheese, cilantro, red onion, and jalapeño. Gently toss to combine.
  4. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

Don't rush the grilling process for authentic smoky flavor. Authentic cotija cheese is essential. The salad tastes better when made a few hours ahead to allow flavors to meld. Can substitute feta if cotija is unavailable.