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A handheld smartphone photo of a white shallow bowl containing Mexican street corn salad with seared kernels and cotija cheese. (Mexican Street Corn Recipe)

Mexican Street Corn Recipe: The Ultimate Creamy Elote Salad (Esquites)

This Mexican Street Corn Recipe delivers perfectly seared yellow kernels coated in a velvety white cream sauce, topped with salty cotija cheese, fresh cilantro, and a dusting of smoky chili powder for an authentic street-food experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Mexican Street Corn Ingredients
  • 4 cups yellow corn kernels Fresh or thawed and dried frozen corn
  • 2 tbsp avocado oil Or other high-smoke point oil
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema Or sour cream
  • 1 tbsp lime juice Freshly squeezed
  • 1/2 tsp garlic powder
  • 1/2 cup cotija cheese Crumbled into irregular pieces
  • 1/4 cup fresh cilantro Finely minced
  • 1/2 tsp chili powder Deep red ancho or chipotle
  • 1 wedge lime For serving

Equipment

  • 1 Cast Iron Skillet Used for achieving a high-heat sear.
  • 1 Shallow Serving Bowl White bowl preferred for visual contrast.

Method
 

Searing the Corn
  1. Add oil to a large skillet over medium-high heat until shimmering and just starting to smoke.
  2. Add corn kernels in an even layer. Let sit undisturbed for 2-3 minutes until golden brown, then stir and cook for another 5 minutes until blistered.
Assembly
  1. Whisk mayonnaise, crema, lime juice, and garlic powder until a thick, velvety white sauce forms.
  2. Toss the warm seared corn in the sauce until evenly coated and glistening.
  3. Top with crumbled cotija, a heavy sprinkle of minced cilantro, and a fine dusting of chili powder. Serve with a lime wedge on the rim.

Notes

Always dry your corn kernels thoroughly with a paper towel before searing to ensure they brown instead of steaming.
Use a high-smoke point oil like avocado oil to prevent the kitchen from getting too smoky during the high-heat sear.