This Mexican Street Corn Salad, or Esquites, has completely stolen my heart and transformed my summer gatherings! It captures all the smoky, creamy, tangy, and spicy flavors of classic Mexican street corn in a vibrant, easy-to-serve bowl. The charred corn kernels burst with sweetness, perfectly balanced by the zesty lime, creamy dressing, and a kick of chili powder. Whether it’s a barbecue, potluck, or weeknight side, this salad delivers a fiesta of flavors that’s both refreshing and indulgent. After perfecting the char and tweaking the spice levels, I’m excited to share this crowd-pleasing recipe that’s sure to become your new favorite!
Ingredients
- Corn: 4 cups fresh or frozen kernels (about 5-6 ears if using fresh).
- Olive Oil: 2 tablespoons, for cooking corn.
- Mayonnaise: ¼ cup, for creamy texture.
- Sour Cream or Mexican Crema: ¼ cup, for richness.
- Lime: Zest and juice of 1 large lime (about 2 tablespoons juice).
- Garlic: 1 clove, minced.
- Chili Powder: 1 teaspoon (adjust to taste).
- Smoked Paprika: ½ teaspoon, for smoky flavor.
- Cotija Cheese: ½ cup, crumbled (feta can substitute).
- Fresh Cilantro: ¼ cup, chopped.
- Red Onion: ¼ cup, finely diced.
- Jalapeño: 1 small, seeded and finely diced (optional, for heat).
- Salt: ½ teaspoon (or to taste).
- Black Pepper: ¼ teaspoon (or to taste).
- Optional Toppings: Extra cotija cheese, lime wedges, chopped green onions, or hot sauce.
Instructions
- Cook the Corn: If using fresh corn, remove kernels from cobs. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, for 8-10 minutes until charred and golden in spots. If using frozen corn, cook for 5-7 minutes. Set aside to cool slightly.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or crema), lime zest, lime juice, minced garlic, chili powder, smoked paprika, salt, and black pepper until smooth.
- Combine Ingredients: Add charred corn, crumbled cotija cheese, chopped cilantro, red onion, and jalapeño (if using) to the dressing. Toss gently to coat evenly.
- Taste and Adjust: Taste the salad and adjust seasoning with additional salt, lime juice, or chili powder as needed.
- Serve: Transfer to a serving bowl or platter. Garnish with extra cotija, cilantro, or a sprinkle of chili powder. Serve warm or at room temperature with lime wedges on the side.
Nutrition Facts
This Mexican Street Corn Salad offers a balanced mix of carbohydrates from corn, healthy fats from olive oil and crema, and a touch of protein from cotija cheese. Packed with vitamin C from lime and fiber from corn, it’s a flavorful side that complements any meal.
- Servings: 6
- Calories per serving: 180-220 kcal
- Protein: 4-5g
- Fat: 12-15g
- Saturated Fat: 4-5g
- Carbohydrates: 15-18g
- Fiber: 2-3g
- Sugar: 3-4g (naturally occurring)
- Sodium: 300-400mg (varies with cheese and salt)
Preparation Time
This salad comes together quickly, making it ideal for busy days or last-minute gatherings. Prepping the corn and chopping ingredients while the skillet heats streamlines the process.
- Prep time: 10-15 minutes (cutting corn, chopping)
- Cook time: 10-12 minutes (charring corn)
- Total time: 20-25 minutes
How to Serve
- BBQ Side: Serve alongside grilled chicken or steak for a vibrant summer meal.
- Taco Topping: Use as a topping for tacos or burrito bowls for extra flavor.
- Party Platter: Present in a colorful bowl with tortilla chips for scooping.
- Spicy Twist: Add hot sauce or extra jalapeño for a fiery kick.
- Light Lunch: Pair with a simple green salad or grilled shrimp for a complete meal.
Additional Tips
- Perfect Char: Don’t stir the corn too often in the skillet; let it sit to develop deep, smoky char marks.
- Cheese Swap: If cotija is unavailable, feta or queso fresco works well, but crumble finely for even distribution.
- Make Ahead: Prepare the salad a day in advance and store in the fridge; add cilantro and extra lime juice before serving to refresh.
- Grill Option: For extra smokiness, grill fresh corn cobs before cutting off kernels, about 3-4 minutes per side.
- Spice Control: Adjust chili powder and jalapeño to taste; start with less and add more for sensitive palates.
Budgeting the Recipe
This Mexican Street Corn Salad is budget-friendly, using affordable ingredients like corn and pantry staples. Buy fresh corn in season or use frozen to save money. Cotija cheese can be pricey, so opt for feta or buy in small quantities. Bulk spices like chili powder and paprika are economical, and a little goes a long way. This dish serves a crowd, making it a cost-effective side for gatherings.
Frequently Asked Questions
Q: Can I use canned corn?
A: Yes, but drain and pat dry before cooking. It won’t char as well as fresh or frozen, so expect a milder flavor.
Q: How can I make this vegan?
A: Use vegan mayonnaise and sour cream, and omit cotija or use a plant-based cheese alternative.
Q: Why is my salad watery?
A: Excess water can come from undercooked corn or wet vegetables. Ensure corn is well-cooked and pat veggies dry before adding.
Q: Can I serve this cold?
A: Yes, it’s delicious chilled, especially for picnics. Add fresh herbs just before serving to maintain flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Stir well and add a squeeze of lime before serving.
PrintMexican Street Corn Salad
- Total Time: 20-25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Bring the vibrant flavors of Mexican street corn to your table with this easy and delicious **Mexican Street Corn Salad**! Sweet corn kernels are charred to perfection, then tossed in a creamy, tangy dressing with fresh lime, a hint of garlic, chili, smoked paprika, and a generous sprinkle of salty Cotija cheese. It’s a perfect side dish for any meal, especially barbecues and gatherings!
Ingredients
**Corn:** 4 cups fresh or frozen kernels (about 5-6 ears if using fresh).
**Olive Oil:** 2 tablespoons, for cooking corn.
**Mayonnaise:** ¼ cup, for creamy texture.
**Sour Cream or Mexican Crema:** ¼ cup, for richness.
**Lime:** Zest and juice of 1 large lime (about 2 tablespoons juice).
**Garlic:** 1 clove, minced.
**Chili Powder:** 1 teaspoon (adjust to taste).
**Smoked Paprika:** ½ teaspoon, for smoky flavor.
**Cotija Cheese:** ½ cup, crumbled (feta can substitute).
**Fresh Cilantro:** ¼ cup, chopped.
**Red Onion:** ¼ cup, finely diced.
**Jalapeño:** 1 small, seeded and finely diced (optional, for heat).
**Salt:** ½ teaspoon (or to taste).
**Black Pepper:** ¼ teaspoon (or to taste).
**Optional Toppings:** Extra cotija cheese, lime wedges, chopped green onions, or hot sauce.
Instructions
1. Cook the Corn: If using fresh corn, remove kernels from cobs. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, for 8-10 minutes until charred and golden in spots. If using frozen corn, cook for 5-7 minutes. Set aside to cool slightly.
2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream (or crema), lime zest, lime juice, minced garlic, chili powder, smoked paprika, salt, and black pepper until smooth.
3. Combine Ingredients: Add charred corn, crumbled cotija cheese, chopped cilantro, red onion, and jalapeño (if using) to the dressing. Toss gently to coat evenly.
4. Taste and Adjust: Taste the salad and adjust seasoning with additional salt, lime juice, or chili powder as needed.
5. Serve: Transfer to a serving bowl or platter. Garnish with extra cotija, cilantro, or a sprinkle of chili powder. Serve warm or at room temperature with lime wedges on the side.
Notes
**Charring the Corn is Key:** Don’t skip charring the corn! This step adds a crucial smoky depth and sweetness that mimics grilled elote and elevates the flavor profile of the entire salad.
**Squeeze that Lime!** Fresh lime juice provides essential brightness and tang that cuts through the richness of the mayonnaise and sour cream, balancing the flavors beautifully. Zest it first for an extra citrusy punch!
**Cotija vs. Feta:** Cotija cheese is the traditional choice for its salty, crumbly texture. If you can’t find it, crumbled feta cheese is a great substitute that offers a similar briny, salty profile.
**Adjust Spice to Your Preference:** The chili powder and optional jalapeño offer a customizable kick. Start with a smaller amount and add more to taste, especially if you’re sensitive to heat or serving a diverse crowd.
- Prep Time: 10-15 minutes
- Cook Time: 10-12 minutes
- Category: Side Dish, Salad, Mexican
- Method: Sautéing, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180-220 kcal
- Sugar: 3-4 g
- Sodium: 300-400 mg
- Fat: 12-15 g
- Saturated Fat: 4-5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 15-18 g
- Fiber: 2-3 g
- Protein: 4-5 g
- Cholesterol: N/A
