Mexican Corn Salad

4.86 from 7 votes

This post may contain affiliate links. Please read our disclosure policy.

This Mexican corn salad (my take on Esquites) is brimming with flavor from charred fresh corn, spicy jalapeno, tart sour cream, zesty lime, and pungent Tajin seasoning; it may just become your next favorite summertime side dish. Although this recipe is not traditional, I tried to use similar ingredients that are prominent in Mexican culture. This recipe is also inspired by Elote, also known as Mexican Street Corn, which are smothered in mayo, topped with chili powder, Cotija cheese, and lime. This salad is refreshing and creamy and the smell of the charred corn reminds me of a tropical vacation. This salad is the perfect side to grilled seafood, topped on tacos, or even enjoyed as a salsa and scooped up with tortilla chips.

Table of Contents

If this dish is native to your culture, please be kind enough to share your recipes and traditions with me in the comments. I love bringing awareness to different cultures, so I hope you enjoy this delicious dish!

Mexican Corn Salad

This Mexican corn salad (my take on Esquites) is brimming with flavor from charred fresh corn, spicy jalapeno, tart sour cream, zesty lime, and pungent Tajin seasoning; it may just become your next favorite summertime side dish. It's the perfect side to grilled seafood, topped on tacos, or even enjoyed as a salsa and scooped up with tortilla chips.
4.86 from 7 votes
Servings: 4
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients 

  • 4 ears of corn, husks and silks removed
  • avocado oil, for the corn
  • 1 large jalapeno, seeded and finely chopped , (you can use more or less depending on your spice preference)
  • 1 scallion (green onion), finely chopped
  • parsley or cilantro, finely diced , (to taste)
  • ¼ cup sour cream
  • ¼ cup mayo
  • juice of 1 lime
  • Tajin seasoning, to taste
  • cotija or feta cheese, crumbled (optional)

Instructions 

  • Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
  • Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool before cutting off the kernels.
  • Remove the corn kernels from the cob: Using a Bundt pan is optional but really effective (working slow, steady, and firmly on a cutting board will also work). Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife, carefully shave the kernels off the cob. The kernels will fall into the pan. Repeat with all the corn. Transfer the corn to a serving bowl.
  • Add the jalapeno, scallions, and herbs to the bowl of corn. Give it a toss.
  • In a separate bowl or measuring cup, add the sour cream, mayo, lime juice, and Tajin. Mix well and pour the dressing on top of the corn. Mix again and enjoy!
  • If you want to crumble in some Cotija cheese (or feta) feel free to do so.

Notes

You can use the barbeque or air fryer to cook the corn. If you want to take a look at my air fryer corn, please check this recipe out: How To Make Air Fryer Corn
This salad keeps well in the fridge for a few days. I doubt it will even last that long (because it’s so irresistible), but make sure you cover it in the fridge and bring it to room temp before you want to enjoy it as the dressing can solidify a bit. 
To lighten things up: use plain yogurt instead of sour cream. 
I grilled the corn but it can also be boiled. Alternatively, you can also use frozen corn and fry it in a little bit of oil in a pan. 
Cotija cheese is totally optional in this recipe. I didn’t have any on hand but feel free to crumble it in at the end. 
If you don’t like cilantro feel free to use parsley instead as this recipe is so versatile and can be made accordingly to taste.
Tajín is a delicious chili lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can use chili powder with some lime zest. Please take a look at both my Amazon stores as I have it linked there as well. 
Tajin in Canada: Tajin Clasico Chili Lime Seasoning 14 oz 
Tajin in USA: Amazon.com : Tajin Clásico Chile Lime Seasoning
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. 5 stars
    Extremely delicious! I decreased the mayo to 1 tbsp and used 1 tbsp plain non-fat greek yogurt. And wow! So good. This is definitely going to be a staple. I will make it for every gathering from now on.

    1. Noelle, this makes me so happy. Glad you loved the Corn Salad. You can always make more dressing and store it in the fridge

  2. 5 stars
    When you shared this recipe I was so excited to try it. Wow!!! I made this today and it is beyond delicious!! All the ingredients come together so well and the dressing is something else. I can literally gulp it doen on its own. Thank you for sharing this recipe. You are amazing at what you do!!

    1. HI Maha! wow so kind, thank you so much and I am grateful for you. Appreciate the nice words

  3. Thanks for sharing the Mexican Corn Salad! It looks delicious. I will be using this recipe at my next cookout! My family enjoy the side dishes we prepare. I will send you the review for this dish, (always have critics at my dinners!). Have a great summer with your family! Kat Hodge ❤️