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This Mexican Street Corn Salad is Creamy, has a bold flavor to it and very easy to make. It is the perfect side dish recipe that you can enjoy with any meal. A great addition to your table when you are entertaining and can be served warm or cold.
Creamy Mexican Street Corn Salad – Esquites!
Whether you are having an annual Cinco de Mayo fiesta or just hosting a Mexican themed lunch or dinner, this Mexican Streer Corn Salad recipe will be a great alternative to serving ears of corn and less messy than the traditional street corn on the cob recipe. Some may disagree and still love the traditional Elotes! Tried to make this recipe a bit healthier and put a little twist to it by adding some black beans and giving it that SOUTHERN feel to it. I hope you like it.
What do you call Mexican Corn
Mexican corn on the cob is called Elotes. Elotes is an ear of traditional corn on the cob recipe that’s mostly sold street side by vendors or at Mexican restaurants. The roasted corn is smothered in a smokey and creamy mixture than garnished with more spices, crumbled cheese (A Mexican cheese called Cotija), and fresh cilantro or parsley.
What’s the difference between Elotes and Esquites?
As mentioned above, Elotes is the Mexican street corn on the cob. It becomes an Esquites when the street corn is off the cob and served in a bowl and eaten with a spoon. Esquites are also referred to as Vasito de Elotes (little corn-cup). Esquites is usually made by sauteeing corn in butter, onions, chilies, salt, and pepper. Then placed in a cup or bowl, topped with a combination of ingredients like crumbled Mexican cheese, spices, cilantro and so on. My version of a healthier Esquites recipe is this Mexican Street Corn salad recipe.
What can I substitute for Cotija Cheese?
Cotija cheese is basically the Mexican version of feta cheese and is less salty than feta cheese. Cotija Cheese is usually hard to find unless you have a Mexican store by you that always carries this. If you can’t find Cotija cheese you can use Feta Cheese. If using feta cheese, just be mindful of how much salt you add. My Mexican street corn salad recipe doesn’t call for cotija or fetta cheese. I used cheddar cheese instead.
Tips for this Street corn salad side dish recipe:
Keep in mind that I changed up the recipe for this street corn salad recipe. It is similar to the traditional Esquites recipe but made a few changes to the ingredients.
- I added black beans to this recipe to put a twist to it and give it a southern feel.
- Did not use Cotija or fetta cheese and used parmesan cheese instead. If you like the cotija cheese you can add about 1/4 as a topping towards the end along with the cilantro
- Skipped the butter and used olive oil.
- You can use any corn for this Mexican Street Corn salad recipe. Roasted fresh corn works best, but you can use canned or frozen.
- Use light or fat-free cream cheese to cut down on the calories if you prefer.
- This is more of a side dish recipe than an Esquites salad on its own.
- Use fresh cilantro for garnish as I feel it tastes best with it. But if you don’t like cilantro, you can use parsley.
Like this Mexican Salad recipe?
If you make this Mexican Street corn salad recipe and you like it, please take a moment to rate it and leave me a comment below. I would really love some feedback. The best part is when you guys tag me on Instagram, so please don’t forget to tag me and use my #healthyfitnessmeals hashtag.
Want more Mexican recipes? Check these out:
- Mexican Chicken Soup
- Bell Pepper Nachos Recipe
- Shrimp Tacos with Pineapple Salsa Recipe
- Mexican Shrimp Salad Recipe
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Creamy Mexican Street Corn Salad
Video
Ingredients
- 2 Tbsp Olive Oil
- 4-5 Garlic Cloves, pressed
- 3 1/2 Cup Corn, Fresh, canned or frozen
- 1 Cup Black Beans, drained and rinsed
- 1 Large Red Bell Pepper, diced
- 1 Medium Sweet Onion, finely diced
- 2-3 Jalapeños, diced, seeds, and veins removed for a mild taste
- 1/4 Cup Pickled Jalapeño
- 5 oz Cream Cheese, can use light or fat-free
- 1 Tsp Smoked Paprika
- 1 Cup Grated Cheddar Cheese
- Salt and pepper, to taste
- 2 Tbsp Fresh Chopped Cilantro, to garnish
Instructions
- Add olive oil in a large non-stick skillet over medium heat.
- Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook just until fragrant, then stir in corn, black beans, bell pepper, fresh and pickled jalapeños.
- Season with paprika, salt, and pepper to taste, and sauté for 3-4 minutes.
- Add cream cheese and stir until fully incorporated, then stir in Cheddar cheese. Continue to stir until all cheese is melted.
- Garnish with fresh cilantro and serve while hot. Enjoy!
Notes
- Cream cheese can be light or fat-free
- Olive or avocado oil
- Corn - fresh, frozen, or canned
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed your directions almost to the letter. I used fresh corn and fresh cooked black beans. The dish needed no salt or pepper. It is absolutely the best Mexican I’ve made, or tasted! This one goes to the top of my list of dishes to share with family and friends when the opportunity presents. Thank you for sharing!!
So glad you loved it.
Just made this and found it was dryer and too groupy with the cheddar and cream cheese. I added 3 spoonfuls of sour cream and 1/2 a cup of milk to thin it out and make it more creamy like the photo. I also added a teaspoon of chipotle chili powder to add some depth. Now it’s perfect!
I love how you improvised!
I must add I have made it and it came out so good was just wondering if anyone has tried it chilled as well. Thanks so much!
Hi. Its great both ways
Absolutely delicious!! I’ve read through so many of these recipes and this is the best one yet! I added diced tomatoes to it when I made it. Definitely be making it again
Amazing. So glad you liked it!
Super easy and so so so yummy!! Add extra spicy sauces or lime to your bowl to give it an extra kick!! 10/10
So glad you loved this faith!
I Tried this tonight with my husband and his two brothers, all are quite picky when it comes to vegetables. At first glance, they didn’t think they’d like it, but after trying this dish, they asked
to make sure to save the recipe!
I used a total of 9 cloves garlic, half a red pepper, half a jalapeno, and used ¼ cup of mixed pickled hot peppers instead of pickled jalapenos. Used ¾ extra old sharp cheddar and ¼ crumbled feta for the cheese portion.
Also, I couldn’t find smoked paprika, so I used ¾ tsp paprika, ¼ tsp cumin, and three drops of liquid smoke.
Glad it worked out and you loved it.
Delicious! I added zucchini to it to up the veggies and it was sooooo good!!
That sounds yummy. Thanks for the feedback
Tried this tonight with my husband and his two brothers, all are quite picky when it comes to vegetables. At first glance, they didn’t think they’d like it, but after trying this dish, they asked
to make sure to save the recipe!
I used a total of 9 cloves garlic, half a red pepper, half a jalapeno, and used ¼ cup of mixed pickled hot peppers instead of pickled jalapenos. Used ¾ extra old sharp cheddar and ¼ crumbled feta for the cheese portion.
Also, I couldn’t find smoked paprika, so I used ¾ tsp paprika, ¼ tsp cumin, and three drops of liquid smoke.