Mexican Street Corn Salsa

This Mexican street corn salsa brings authentic street food flavors right to your table in just minutes. I discovered this recipe during a summer cookout and it quickly became my signature party dish that everyone requests. The bright flavors of sweet corn, tangy lime, and salty cotija cheese create that classic elote experience without the mess of eating corn on the cob.

I first made this salsa for a Cinco de Mayo gathering where it disappeared within minutes. Now I always make a double batch knowing how quickly friends and family will devour it.

Ingredients

• Fresh corn kernels: Provide the sweet base and authentic texture essential for real esquites
• Jalapeño: Adds the perfect amount of heat that can be adjusted to your preference
• Chili powder: Brings that classic Mexican street corn flavor with a hint of smokiness
• Salt: Enhances all the flavors and balances the sweetness of the corn
• Fresh lime juice: Adds brightness and helps preserve the salsa
• Cilantro: Provides a fresh herbal note that complements the corn beautifully
• Cotija cheese: Delivers the authentic salty finish that makes esquites so craveable

Step-by-Step Instructions

Prepare the jalapeño:

Carefully dice the jalapeño into very small pieces. For milder heat, remove all seeds and white membrane using a small spoon. For a spicier version, leave some or all of the seeds and membrane intact. Always wash hands thoroughly after handling hot peppers.

Combine ingredients:

Place corn kernels in a medium bowl. Add the diced jalapeño, chili powder, salt, and lime juice. Stir gently to combine all ingredients evenly. The lime juice will begin to slightly "cook" the corn, softening it slightly.

Add finishing touches:

Fold in the chopped cilantro and crumbled cotija cheese, distributing evenly throughout the mixture. The cheese should be incorporated throughout but still visible as distinct crumbles for texture and bursts of flavor.

Chill before serving:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld together while the salsa chills to the perfect temperature for serving.

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My family goes crazy for the cotija cheese in this recipe. I discovered this crumbly, salty cheese years ago at a local Mexican market and now keep it stocked in my refrigerator for everything from salads to soups. The way it softens slightly without melting completely gives this salsa its authentic street food character.

Make Ahead Tips

While this salsa is best enjoyed fresh, you can prepare most components ahead of time. Cut corn and jalapeño and store separately in the refrigerator. Mix all ingredients except the cotija cheese up to 4 hours before serving, adding the cheese just before serving to maintain its texture. If the salsa seems dry after refrigeration, simply add a small splash of fresh lime juice or a teaspoon of water to refresh it.

Corn Options Explained

Fresh corn cut directly from the cob provides the best flavor and texture for authentic esquites. In summer months when corn is at its peak, this is definitely the way to go. If using fresh corn, you can either use it raw for a crisp texture or quickly blanch it for 1 minute in boiling water for a slightly softer result.

Frozen corn makes this recipe accessible year round. Thaw completely and pat dry with paper towels before using to remove excess moisture. Canned corn will work in a pinch, but be sure to drain and rinse it thoroughly to remove the canned flavor.

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Serving Suggestions

This versatile salsa works beautifully in multiple contexts. Serve it as a dip with sturdy tortilla chips for a party appetizer. Spoon it over grilled chicken or fish for a fresh and flavorful topping. Use it as a taco filling component alongside seasoned meat and avocado. For a light lunch, serve a generous scoop over mixed greens with a simple olive oil dressing.

Cultural Significance

Esquites is a beloved Mexican street food typically served in cups with a spoon, while its close relative elote is served on the cob. Both celebrate the sweetness of corn enhanced with creamy, spicy, and tangy elements. This salsa version makes the traditional street food flavors more accessible and easier to share. In Mexico, street vendors often prepare esquites in large metal pots, cooking the corn kernels with epazote leaves before adding the traditional toppings.

Frequently Asked Questions

→ Can I use canned or frozen corn instead of fresh?

Yes, you can substitute fresh corn with canned or frozen corn. Just ensure it's well-drained and thawed before mixing to maintain the right texture.

→ How spicy is this salsa?

The heat level depends on how you prepare the jalapeno. Removing the ribs and seeds results in a mild salsa, while keeping them adds more heat.

→ How long can I store this salsa?

This salsa is best served the same day, as the corn can dry out. If storing, keep it refrigerated and refresh with lime juice or a small amount of water before serving.

→ What can I serve with this salsa?

This salsa pairs perfectly with tortilla chips, tacos, grilled meats, or as a topping for salads and bowls.

→ Can I make this salsa dairy-free?

Yes, you can skip the cotija cheese or replace it with a dairy-free alternative for a vegan-friendly version.