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
- 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
- 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!