This is the best Mexican street corn salad recipe for people who don’t like cilantro. It’s packed full of the classic flavors, and is always popular!
This post is sponsored by BUBBL’R.
Street Corn Salad Without Cilantro
With summer in full swing, I’m loving all the different salad sides. This Mexican Street Corn Salad is the perfect light dish to pair with your favorite grilled meats. It’s been a huge hit with everyone I’ve made it for, and I’m sure you’ll love it, too!
I’ve partnered up with BUBBL’R to bring you this perfect summer side dish. I love having a bowl of this with a can of their twisted elix’r flavor (one of my favorite flavors). You can find out where to buy BUBBL’R here.
Mexican-Inspired Street Corn Salad
This corn salad is inspired by Mexican Street Corn, but it’s not an authentic Esquites recipe. It has a lot of similar flavors, though, so if you like Esquites, you’ll probably like this! Instead of cayenne and chili powder, we’re using smoked paprika, and we’re also adding in some diced pickled jalapenos. This is a great take on Mexican Street Corn Salad for people who don’t like cilantro.
What’s The Difference Between Elotes and Esquites?
Elote is grilled corn on the cob, and it’s generally topped with mayonnaise, chili powder, lime juice, and Cotija cheese. Esquites is corn that’s been removed from the cob and served in a cup, typically with the same toppings, and it’s best served hot.
Can You Make It Ahead Of Time?
Yes! Many people prefer to eat this while it’s still warm, but it’s still delicious cold. That makes it a great make-ahead option for potlucks, grilling season, or picnics.
Can You Use Frozen Corn or Canned Corn?
Yes, you can! Fresh corn is best in this recipe, but either frozen or canned corn will also work.
What Kind Of Cheese To Use
Cotija cheese would be the best cheese to use, but if you can’t find that, you can substitute it with crumbled feta.
What To Serve It With
This is a great side dish that’s perfect with Mexican-inspired recipes. I love serving it with the chili lime chicken shown in the pictures, but it’s also great with skirt steak tacos.
You could omit the pickled jalapeños and add fresh cilantro and green onions for a fresher and less spicy flavor. You could also add in black beans, cucumber, bacon, or avocado.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
If you like this recipe, be sure to check out our entire Mexican recipe section! Some reader favorites are:
- 3 cups corn (about 4 ears of corn)
- 1/2 cup chopped onion
- 1/2 teaspoon fine sea salt
- 1/2 cup cotija cheese (or you can substitute feta)
- 2 - 4 Tablespoons pickled jalapeños (chopped, amount depending on spice preference)
- 3 Tablespoons mayonnaise
- 1 Tablespoon lime juice
- 1 medium garlic clove (minced)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Toss the onions in the salt, and set to the side to rest for at least 5 minutes, but preferably 20 minutes.
- Shuck the corn, then grill or boil for 5 - 7 minutes. After the corn has cooled enough to handle, cut the kernels off the cub.
- In a small bowl, mix together the mayonnaise, lime juice, garlic, smoked paprika, and cumin.
- To a large bowl, add the corn, onion, cotija, and pickled jalapenos. Add the dressing and mix to evenly coat the salad.
Amount Per Serving: Calories: 119Total Fat: 6.5gCarbohydrates: 13.8gNet Carbohydrates: 12gFiber: 1.8gSugar: 2.5gProtein: 3.3g
Nutrition information isn’t always accurate.
Bring a batch of this delicious Mexican Street Corn Salad without Cilantro to your next potluck!