Mexican Street Corn Salsa
On March 14, 2025
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This Mexican Street Corn Salsa is loaded Cotija cheese, fresh cilantro, and a blast of zesty lime, great as a dip or as a topper for tacos.
Mexican Street Corn Salsa
Smoky, creamy, and seasoned with the bold flavors of my Fiesta Rub, this Mexican Street Corn Salsa is a sure to become the star at your next BBQ. With grilled corn, tangy Cotija cheese, and a kick of lime zest, this salsa is the perfect balance of savory, spicy, and refreshing. Whether you’re scooping it up with tortilla chips or piling it high on tacos, this irresistible dish is guaranteed to be a crowd favorite. Plus, it comes together in just 20 minutes. It’s easy, delicious, and perfect for summer grilling. Fire up the grill and get started.
What is Mexican street corn salsa?
Mexican Street Corn Salsa is a flavorful, scoop-able version of elotes, or Mexican street corn. Traditionally, elotes are whole ears of grilled corn slathered in mayonnaise, cotija cheese, chili powder, and lime juice, creating a creamy, tangy, and smoky flavor profile. When the same ingredients are mixed into a bowl with the corn cut off the cob, you get esquites, also known as Mexican corn salad.
This salsa takes inspiration from both, delivering all the zesty flavors of street corn in a tasty, shareable dish. Whether you’re serving it as a dip, a topping, or a side, this salsa brings the essence of Mexican street food straight to your grill.
(You can check out this video on my YouTube channel where I make both elotes and esquites, if you want to learn more.)
Ingredients for this Recipe
This recipe keeps things simple so you can use fresh ingredients to deliver maximum flavor. Here’s what you’ll need when you’re ready to make it:
- 2 ears corn kernels (husks and silks removed)
- ½ cup grape or cherry tomatoes (quartered)
- ¼ cup Cotija cheese
- ¼ cup red onion (finely diced)
- ¼ cup mayonnaise
- 1 jalapeños (seeded and diced)
- 2 Tablespoons fresh cilantro leaves (minced)
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- fresh lime juice (to taste)
The Fiesta Rub I use in this recipe is a blend of salt, garlic, cumin, cayenne pepper, smoked paprika, and other spices. You can grab yourself a bottle in the Hey Grill Hey Store, or make your own right at home following this recipe. You can also use any taco seasoning you love, if you don’t have any Fiesta Rub handy.
How to Make Mexican Street Corn Salsa
This corn salsa is as quick and easy to whip up as it is delicious. Just follow these simple steps so you can share some with the people you love:
- Grill the grill. Set your grill to 450 degrees F. I love making the corn on a charcoal grill for an extra smoky depth. or a gas grill or your oven. Place the corn directly on the grill grates, close the lid, then let it cook for 5 minutes. Flip the corn, then grill for another 5 minutes. You’re looking for nice char marks to enhance the flavor. You can also frozen corn if you don’t want to grill fresh corn. Just make sure you thaw the corn kernels and drain them before adding to your salsa.
- Prepare the salsa. Remove the corn from the grill and transfer it to a cutting board, then use a sharp knife to slice off the kernels and place them in a large bowl. Add the quartered tomatoes, Cotija cheese, diced red onion, jalapeño, and minced cilantro.
- Mix and season. Stir in the mayonnaise, Fiesta Rub, and of course, a squeeze of fresh lime juice. Give everything a good mix with a rubber spatula so you ensure all the ingredients are coated evenly. Taste and adjust seasoning if needed.
- Serve and enjoy. You can enjoy this salsa right away for a warm, smoky bite or let it chill in the fridge for a couple of hours to let the flavors meld. Serve with tortilla chips, on tacos with your favorite BBQ sauce.
Tips for the Best Corn Salsa
Even though this recipe is simple, here a few pro tips to help you take your corn salsa to the next level:
- Let it marinate. If you have time, let the salsa sit in the fridge for an hour or two before serving. The flavors will deepen, making it even more delicious.
- Char is key. Don’t be afraid to get a little char on the corn. That smoky flavor is what makes this salsa taste just like authentic Mexican street corn.
- Customize the heat. If you like things spicier, leave the seeds in your jalapeño or swap it for a serrano pepper.
- Get extra creamy. For a richer texture, add a little extra mayo or even a dollop of sour cream.
Serving Suggestions
This Mexican Street Corn Salsa is versatile and pairs well with so many dishes. Here are a few ways to enjoy it:
- Dip. If you’re a fan of salsa and crispy tortilla chips, wait until you try this corn version.
- Protein topper. Scoop some of this creamy salsa on top of your grilled chicken or steak.
- Tacos filling. Pile this bold salsa high on shrimp or fish tacos.
- Side dish. When you need something simple to serve alongside BBQ favorites like ribs or pulled pork, this salsa makes the perfect addition.
Storing Leftovers
Got leftovers? Lucky you! Store your salsa in an airtight container in the fridge so you can enjoy it again later. When kept this way in your refrigerator, you salsa will stay fresh for up to 3 days. The flavors will continue to develop, making it even tastier the next day. When you’re ready to enjoy your salsa again, giving it a fresh squeeze of lime and tossing it will liven the flavors back up.
More Salsa and Dip Recipes
If making this Mexican street corn salsa for the people you love made you feel like a Backyard BBQ Hero, you’re in for a treat. I’ve got dozens more recipes for salsas and dips here on the site as well as in your Hey Grill Hey App. For now, check out some of my family’s favorites to try next:
Mexican Street Corn Salsa Recipe
Give this Mexican Street Corn Salsa a try at your next cookout, and don’t forget to share your tasty results. Follow me on Instagram and Facebook, then tag @heygrillhey with your drool-worthy photos. We all get inspired to make something for the people we love, and you get to feel like the Backyard BBQ Hero you are. Win-win!
Mexican Street Corn Salsa
Ingredients
- 2 ears corn kernels husks and silks removed
- ½ cup grape or cherry tomatoes quarterted
- ¼ cup Cotija cheese
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 jalapeños seeded and diced
- 2 Tablespoons fresh cilantro leaves minced
- 1 Tablespoon Hey Grill Hey Fiesta Rub
- fresh lime juice to taste
Instructions
- Preheat the grill. Set your grill or oven to 450 degrees F.
- Grill the corn. Place the corn directly on the grill grates, close the lid, and cook for 5 minutes. Then, open the lid, give everything a flip, and close the lid. Give everything 5 more minutes.2 ears corn kernels
- Make the salsa. Remove the corn to a cutting board. Using a sharp knife, cut the grilled corn off the cob, then transfer to a medium bowl. Add in the quartered tomatoes, Cotija cheese crumbles, sliced jalapeños, and red onions. Gently stir in the cilantro, mayonnaise, Fiesta Rub, and lime juice, until combined.½ cup grape or cherry tomatoes, ¼ cup Cotija cheese, ¼ cup red onion, 1 jalapeños, 2 Tablespoons fresh cilantro leaves, 1 Tablespoon Hey Grill Hey Fiesta Rub, fresh lime juice, ¼ cup mayonnaise
- Serve and enjoy. Enjoy this salsa right away. or let it continue to marinate for a couple hours in the fridge for deeper levels of flavor. Serve it with tortilla chips, or on top of some tacos or steak.
Notes
- Purchase in the Hey Grill Hey Store here
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
