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This creamy Mexican street corn salad brings all the flavor of elotes but without the mess of the classic corn on the cob. I gave it a healthy twist by swapping butter for olive oil, adding in black beans, and using cream cheese for richness. It’s bold, tasty, and easy enough to whip up for weeknight dinners or BBQ sides.
Whether you are having an annual Cinco de Mayo fiesta or just hosting a Mexican-themed lunch or dinner, this Mexican Street 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. My kids love this as a side dish, and I make it all the time for them.
Recipe Overview
Why you will love it
- Easy to Make: Ready in just 20 minutes with simple ingredients.
- Creamy but Light: No mayo or butter needed. It just needs a touch of cream cheese for richness.
- Versatile: Serve as a side, dip, or taco topping.
- Crowd Favorite: Always disappears fast at BBQs, picnics, and potlucks!
Tips before you get started
- Roast or char fresh corn if possible for a smoky flavor. Frozen or canned works too when you’re short on time.
- Use light or reduced-fat cream cheese if you want a lighter version.
- You can add fresh lime juice at the end to brighten flavors and cut through the creaminess.
- Drain excess liquid from beans/corn or blot with paper towels to prevent it from being watery.
How to make Street corn salad (Esquites)
- Add 2 tablespoons Olive Oil to a large non-stick skillet over medium heat.
- Add 1 Medium Sweet Onion and cook until translucent, about 3-4 minutes. Add 4-5 Garlic Cloves (minced) and cook just until fragrant, then stir in 3 1/2 Cups Corn, 1 Cup Black Beans, 1 Large Red Bell Pepper, 2-3 Fresh Jalapeños, and 1/4 Cup Pickled Jalapeño.
- Season with 1 teaspoon Smoked Paprika, Salt and pepper, to taste, and sauté for 3-4 minutes.
- Add 5 ounces of Cream Cheese and stir until fully incorporated, then stir in the 1 cup of Grated Cheddar Cheese. Continue to stir until all cheese is melted.
- Garnish with 2 tablespoons of Fresh Chopped Cilantro and serve while hot. Enjoy!
Variations
- Spicy: Add some chili flakes or a few dashes of hot sauce to make it spicy.
- No-dairy: Swap cream cheese for avocado or vegan mayo.
- More veggies: Add tomatoes or roasted zucchini if you like.
- Taco twist: Spoon into tortillas for quick street corn tacos!
Common Questions
Yes! Just make sure to drain well and pat dry. Frozen corn should be thawed before sautéing to prevent it from having too much liquid.
Yes. You can make it up to a day in advance and store it in the fridge. Just reheat on the stove with a splash of water or in the microwave.
Perfect alongside grilled chicken, tacos, burgers, or as a dip with tortilla chips!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to recombine.
You may also like
- Mexican Chicken Soup
- Bell Pepper Nachos Recipe
- Shrimp Tacos with Pineapple Salsa Recipe
- Mexican Shrimp Salad Recipe
- Tomato Basil Pasta
- Instant Pot Mashed Potatoes
- Creamy Vegetarian Tortilla Soup
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Creamy Mexican Street Corn Salad
Video
Ingredients
- 2 tablespoons Olive Oil, or avocado oil
- 4-5 Garlic Cloves, fresh, pressed or minced
- 3 1/2 Cups 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 Fresh Jalapeños, diced, seeds, and veins removed for a mild taste
- 1/4 Cup Pickled Jalapeño
- 5 ounces Cream Cheese, can use light or fat-free
- 1 teaspoon Smoked Paprika
- 1 Cup Grated Cheddar Cheese
- Salt and pepper, to taste
- 2 tablespoons Fresh Chopped Cilantro, to garnish
Instructions
- Add 2 tablespoons Olive Oil to a large non-stick skillet over medium heat.
- Add 1 Medium Sweet Onion and cook until translucent, about 3-4 minutes. Add 4-5 Garlic Cloves (minced) and cook just until fragrant, then stir in 3 1/2 Cups Corn, 1 Cup Black Beans, 1 Large Red Bell Pepper, 2-3 Fresh Jalapeños, and 1/4 Cup Pickled Jalapeño.
- Season with 1 teaspoon Smoked Paprika, Salt and pepper, to taste, and sauté for 3-4 minutes.
- Add 5 ounces Cream Cheese and stir until fully incorporated, then stir in the 1 Cup Grated Cheddar Cheese. Continue to stir until all cheese is melted.
- Garnish with 2 tablespoons Fresh Chopped 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.