Mexican Street Corn Salsa

This Mexican corn sauce is a loaded cotija cheese, fresh coriander and an explosion of crazy lime, excellent as a dip or as a topper for tacos.

Mexican corn sauce

Smoky, creamy and seasoned with the bold flavors of my rubbing of Fiesta, this Mexican corn sauce is certainly a star to your next barbecue. With grilled corn, spicy cotija cheese and a lime zest kick, this sauce is the perfect balance of salty, spicy and refreshing. Whether you are gathering with Tortilla chips or that accumulate it at the top of the Tacos, this irresistible dish is guaranteed to be a favorite by the crowd. In addition, it meets in just 20 minutes. It is easy, delicious and perfect for the summer grid. Turn on the grill and start.

What is Mexican corn sauce?

Street Mexican corn sauce is a tasty and staggered version of Elotes or Street Mexican corn. Traditionally, the Eloti are intact of grilled corn ears spread in mayonnaise, cotija cheese, chilli powder and lime juice, creating a creamy, spicy and smoky flavor profile. When the same ingredients are mixed in a bowl with the corn cut by the cob, Esquiti is obtained, also known as Mexican corn salad.

This sauce takes inspiration from both, offering all the spicy flavors of the street corn in a tasty and shared dish. That you are using it as a dip, a seasoning or one side, this sauce brings the essence of Mexican road food directly to your grill.

(You can check This video On my YouTube channel in which I realize both Elote and Esquite, if you want to know more.)

Grilled corn on a round, wooden cutting board, surrounded by 7 white bowls of various seasonings and sliced vegetables.

Ingredients for this recipe

This recipe keeps simple things so that you can use fresh ingredients to offer maximum flavor. Here’s what you need when you are ready to do it:

2 ears Kernel of corn (peels and thirst removed)
½ cup Uva or cherry tomatoes (Quartered)
¼ cup Cotija cheese
¼ cup red onion (finely cut)
¼ cup mayonnaise
1 Jalapeños (sown and diced)
2 tablespoons Fresh coriander leaves (chopped)
1 tablespoon Hey Grill Hey Fiesta Rub
fresh lime juice (to taste)

The rubbing of Fiesta that I use in this recipe is a mixture of salt, garlic, cumin, pepper of cayenna, smoked paprika and other spices. You can take a bottle in the Hey Grill Hey store or make your right home following this recipe. You can also use any Taco dressing you love, if you don’t have any rubbing.

A large glass bowl filled with various chopped vegetables next to a bottle of sauce for barbecue, a small white bowl with oil and another small bowl with mayonnaise.

How to prepare the Mexican corn sauce

This corn sauce is as fast and easy to assemble as delicious. Follow these simple steps so that you can share some with the people you love:

Grill the grid. Set your grid at 450 degrees F. I love to make corn on a Coal grill For an extra smoked depth. Or a gas grid or the oven. Place the corn directly on the grids, close the lid, then cook it for 5 minutes. Turn up the corn, then grill for another 5 minutes. You are looking for beautiful signs of coal to improve the flavor. You can also freeze the corn if you don’t want to grill fresh corn. Just make sure to defrost the corn beans and drain them before adding to the sauce.
Prepare the sauce. Remove the corn from the grill and transfer it to a cutting boardSo use a file sharp knife To cut the beans and place them in a large bowl. Add the tomatoes in quarter, the cotija cheese, the diced red onion, the jalapeño and the chopped coriander.
Mix and season. Mix the mayonnaise, the rubbing of Fiesta and, of course, a fresh lime juice narrow. Give everything to a good mix with a rubber spatula to ensure that all the ingredients are uniformly covered. Taste and regulates the seasoning if necessary.
Serve and have fun. You can immediately enjoy this sauce for a warm and smoky bite or let it cool in the refrigerator for a couple of hours to let the flavors were merged. Serve with Tortilla chips, on Tacos with your favorite barbecue sauce.

A hand that uses a rubber spatula to mix the salad ingredients in a large glass bowl.

Tips for the best corn sauce

Although this recipe is simple, here some pro suggestions to help you bring your corn sauce to the next level:

Let it marinate. If you have time, let the sauce sit in the fridge for an hour or two before serving. The flavors will deepen, making it even more delicious.
Char is the key. Don’t be afraid to take a little character on the corn. That smoky flavor is what makes this sauce flavor like an authentic Mexican corn.
Customize the heat. If you like the hottest things, leave the seeds in your jalapeño or exchange it with a serno pepper.
Get extra creamy. For a richer consistency, add a little more mayonnaise or even a spoonful of sour cream.

Serve suggestions

This Mexican corn sauce is versatile and goes well with so many dishes. Here are some ways to enjoy them:

Immersion. If you are a crunchy tortilla sauce and chips, wait to try this version of corn.
Protein topper. Collect a little of this creamy sauce over the grilled chicken or steak.
Filling of tacos. Put this bold sauce at the top of shrimp or fish tacos.
Side. When you need something simple to serve together with the favor of the barbecue as ribs or pork, this sauce makes the perfect addition.

A large glass bowl full of corn sauce and a hand with a potato chip with a ball of the dip above the bowl.

Memorizing leftovers

Do you have leftovers? You are lucky! Keep your sauce in an airtight container in the refrigerator so you can have fun again later. If kept in this refrigerator, the sauce will remain fresh for a maximum of 3 days. The flavors will continue to develop, making it even tastier the next day. When you are ready to enjoy your sauce again, giving it a fresh lime juice and launch it, she will back up the flavors.

More sauce and diving recipes

If to make this Mexican corn sauce for the people who love made you feel a hero of the barbecue in the courtyard, you are ready for a surprise. I have more recipes for Salssas and sauces here on the website and in your HEY GRILL Hey app. For now, check some of my family’s favorites to try later:

Mexican corn sauce recipe

Try this Mexican corn sauce at your next cookout, And don’t forget to share your tasty results. Follow me Instagram AND FacebookThen tag @Heygrillhey with your photos worthy of Bava. We all inspire us to do something for the people we love and you feel like the hero of the barbecue in the courtyard you are. Win-Win!

Preheat the grid. Set the grid or oven at 450 degrees F.
Grill the corn. Place the corn directly on the grids, close the lid and cook for 5 minutes. Then, open the lid, give everything a launch and close the lid. Come on everything another 5 minutes.

2 corn ears kernels
Make the sauce. Remove the corn on a cutting board. Using a sharp knife, cut the corn grilled from the cob, then move to an average bowl. Add the tomatoes in quarter, the crumbs of the Cotija cheese, the jalapeños in slices and the red onions. Gently mix the coriander, the mayonnaise, the rubbing of Fiesta and the lime juice, until they are combined.

½ cup of grapes or cherry tomatoes, ¼ cup of cotija cheese, ¼ cup of red onion, 1 Jalapeños, 2 tablespoons of fresh coriander leaves, 1 tablespoon hey grill hey fiesta rubbing fresh lime juice, ¼ cup of mayonnaise
Serve and have fun. Enjoy this sauce immediately. Or let me continue to marinate for a couple of hours in the fridge for deeper levels of flavor. Serve it with chips of Tortilla or above some tacos or steaks.

Nutritional information is calculated automatically, so they should be used only as approximation.