Mexican Street Corn Salad

History & Origin

Mexican Street Corn Salad (also known as Esquite Salad or Corn Salsa in Tex-Mex contexts) is the salad version of the prepared corn sold in the streets of Mexico for centuries. Esquite - shelled corn cooked in stock with epazote and served in a cup with soured cream, cheese, chilli and lime - and the corn on the cob (called elote loco or elote preparado) are two of the most beloved Mexican street snacks, present at markets, fairs and street corners throughout the country. Crossing the border into Texas and the rest of the United States, this snack was transformed into a salad: the kernels are stripped from the cob (or tinned or frozen for convenience), charred in a pan or on the barbecue to intensify the flavour, and mixed with mayonnaise, cotija cheese, chilli powder, lime and coriander. This version is popularly known as Elote Salad, Street Corn Salad or Mexican Corn Salad in Tex-Mex restaurants and is one of the most requested side dishes. The key to the authentic flavour lies in charring the kernels until they develop some dark, carbonised spots that lend a gentle smokiness, and in using real cotija cheese - not Parmesan, as some American recipes suggest. The mixture of mayonnaise with lime juice, chilli powder and garlic creates a dressing similar to the esquite sauce but in a version that works perfectly as a salad or dip.