Amazing Mexican Street Corn Salad: 3 Secrets for a Perfect Bowl

Why Make This Recipe

Mexican street corn salad, also known as "Esquites," is a delicious and vibrant dish that brings the flavors of traditional Mexican street food right to your home. It is perfect for gatherings, barbecues, or even as a side dish for your weekday meals. The combination of sweet corn, creamy dressing, and fresh herbs creates a refreshing taste that everyone will love. Plus, it’s easy to make and can be enjoyed warm or cold.

How to Make Amazing Mexican Street Corn Salad

Ingredients:

• 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice (from 1-2 limes)
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional, for heat)
• Salt to taste
• Freshly ground black pepper to taste

Directions:

1. Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat.
2. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.
3. Remove the skillet from heat and let the corn cool for a few minutes.
4. In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
5. Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
6. Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt cautiously.
7. Transfer the Mexican street corn salad to a serving bowl.
8. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.
9. Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.

How to Serve Amazing Mexican Street Corn Salad

You can serve this salad as a side dish for grilled meats or tacos. It also works well at picnics or potlucks. For an added twist, serve it in taco shells or alongside tortilla chips for a fun appetizer.

How to Store Amazing Mexican Street Corn Salad

Store any leftovers in an airtight container in the refrigerator. It will keep well for 2-3 days. Before serving the leftovers, give it a gentle stir, and you may want to add a splash of lime juice to freshen it up.

Tips to Make Amazing Mexican Street Corn Salad

• For extra flavor, use fresh corn when it’s in season. It has the sweetest taste.
• If you like things spicy, add more jalapeño or even some hot sauce.
• Allow the salad to chill for at least 30 minutes before serving. This helps the flavors develop and mingle.

Variation

You can experiment with different cheeses, such as feta or goat cheese, if you can’t find cotija. You can also add diced avocado for creaminess or black beans for extra protein.

FAQs

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

Yes, you can use canned corn, but make sure to drain it well and rinse it to reduce the sodium content.

Is this salad gluten-free?

Yes, this Mexican street corn salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this salad ahead of time?

Absolutely! You can make it a day ahead and store it in the refrigerator. Just mix it well before serving.

Mexican Street Corn Salad (Esquites)

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• Author: jena
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Mexican street corn salad, perfect for gatherings or as a side dish, made with sweet corn, creamy dressing, and fresh herbs.

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Ingredients

Scale 1x2x3x

• 4 cups fresh or frozen corn kernels
• 2 tablespoons unsalted butter or olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder, plus more for garnish
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup finely chopped fresh cilantro, plus more for garnish
• 1 small jalapeño, seeded and minced (optional)
• Salt to taste
• Freshly ground black pepper to taste

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Instructions

1. Heat butter or olive oil in a skillet over medium-high heat.
2. Add corn and cook for 5-7 minutes until tender and charred.
3. Remove from heat and cool for a few minutes.
4. In a bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika.
5. Add corn, cilantro, and jalapeño to the dressing and stir gently.
6. Season with salt and pepper as needed.
7. Transfer to a serving bowl and garnish with cotija cheese, chili powder, and cilantro.
8. Serve immediately or chill for at least 30 minutes.

Notes

Best served cold and can last for 2-3 days in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Sauteing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 20mg

Keywords: Mexican street corn, esquites, corn salad, side dish, summer recipe