This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night because it’s muy sabroso!
Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice. As a salad (esquites), this is a little easier to serve and prepare in advance, but has all the same delicious ingredients. You can also try adding the optional ingredients for a couple more flavors and textures or squeeze some lime over the top for a little extra zest!
Where can I purchase cotija cheese?
Cotija is carried in many grocery stores in the United States and can be found near the cheeses or deli section. It’s a Mexican-style cheese so it can also be found in Latin grocery stores or in the Latin section of a well-stocked supermarket.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, you can substitute with parmesan cheese or feta cheese. For a vegan option, you can also use vegan feta cheese.
Substitues for Mayonnaise:
Mayonnaise is the traditional ingredient used in making Mexican Street Corn and Mexican Street Corn Salad, but we recognize not everyone likes to use mayo. Instead of using mayonnaise in this recipe you can use one of the following substitutes in this recipe:
- 1/4 cup sour cream + 1 tablespoon olive oil
- 1/4 cup plain greek yogurt
- 1/4 cup cashew cream
- 1/4 cup vegan mayonnaise
What kind of hot sauce should I use? Can I use something else?
This recipe calls for topping with a Mexican-style hot sauce. Common brands we recommend include Tapatio and Cholula. Another option is to add in finely minced jalapeno to bring up the heat level. If you don’t want your salad to be spicy, you can always leave out the hot sauce.
Can I use canned corn or frozen corn?
If you’re in a pinch, you can use canned corn, however, fresh corn is always best. If you need to use an alternative, frozen corn is a better option as it was removed from the cob and flash frozen. Be sure to thaw it and drain it thoroughly of all excess moisture if you choose to go this route. You’ll need 4 cups of corn total, which is approximately three 15-ounce cans of corn, drained well, or a little over one 16 ounce bag of frozen corn. The exact amount of corn you use is flexible.
You may also be interested in these other delicious Mexican recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Don’t bother with foil. Just brush the cobs with EVOO and use a bit of salt and pepper. Place the cobs right on the grill grate. Cook over medium heat, turning several times, about 10 minutes. When cooled enough to handle use a large bowl and cut the kernels off the cob and right into the bowl. The flavor is a game changer!
Wonderfully tasty side dish. The flavors were good the first day, but the second day leftovers were even better!
I think next time I’m going to add in the optional ingredients just to try a twist.
Thanks for a very good recipe.
So easy and so good!
My mayo hating husband loved this corn! (I just conveniently didn’t tell him about the mayo till after). He can’t wait for me to make it again. It’s pretty fantastic.