This Mexican Street Corn Salsa is a deconstructed version or off-the-cob version of elotes, this is also known as “esquites”. Charred sweet corn tossed with a little mayo, freshly squeezed lime juice, cilantro, ancho chili powder and served topped with crumbled cotija cheese! Yields 2 cups and will serve about 8.
I love Cinco de Mayo just as much as St. Patrick’s Day (and I love St. Patrick’s Day). Why? Because the food is *chefs kiss*. I really don’t drink anymore, but the old me would’ve also included margaritas – because I do love me a good salty rimmed marg, but I digress. Any good Mexican feast (at least in our home) has to have some form of chips and salsa situation. Sometimes its pico de gallo, other times its my homemade salsa or guacamole and on an ambitious day it’s both.
As of recently, I’ve been really loving this Mexican street corn salsa.
The combination of charred corn, creamy mayo, fresh cilantro and salty cotija cheese has me in a chokehold. And I kept this recipe light by not adding a ton of mayo, but if you want it extra creamy go for it or add a dollop of sour cream.
Serve it with tortilla chips, in tacos, burritos or in your favorite rice bowl.
To Make This Elote Salsa You Will Need:
- avocado oil spray – Or use extra light olive oil spray.
- sweet corn – I use (thawed) Birdseye baby gold and white corn. (not sponsored)
- mayonnaise – Use any you prefer!
- lime juice – Adds flavor and a touch of acidity.
- cilantro – Lends a pop of bright herbaceous freshness.
- ancho chili powder – Adds delicious smoky flavor.
- kosher salt –Enhances the flavors intros salsa.
- cotija cheese (not pictured) – Or substitute with queso fresco or crumbled feta.
Lightly spray a nonstick skillet with ghee oil spray or extra light olive oil spray. Add in a 14 ounce bag of corn – thawed if frozen.
Spread in an even layer and leave it be for a few minutes until a golden char. Stir and repeat until charred and toasty.
Add the charred corn to a bowl with 2 tablespoons mayonnaise, juice of 1/2 a large lime (about 2 tablespoons), 2 tablespoons finely minced cilantro, 1/2 teaspoon ancho chili powder and a pinch or two of kosher salt.
Stir until combined.
Transfer to a serving bowl and top with 2 tablespoons crumbled cotija, queso fresco or feta cheese even. I also like to add a little extra cilantro and ancho chili powder to garnish.
Other Ways To Serve Mexican Street Corn Salsa:
- As a dip with tortilla chips.
- Add to your favorite rice bowls.
- Use in quesadillas.
- Top tacos or nachos.
- Lends a delicious layer in burritos.
- Adds flavor your favorite salad.
Mexican Street Corn Salsa (Esquites)
- avocado oil spray, or extra light olive spray
- 14 ounces baby sweet corn, thawed if frozen
- 2 tablespoons mayonnaise
- 1/2 lime, juiced or about 2 tablespoons
- 2 tablespoons minced cilantro
- 1/2 teaspoon ancho chili powder
- 1 pinch kosher salt, or to taste
- 2 tablespoons crumbled cotija, queso freso or feta cheese
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