Quick and easy Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad, known as “Esquites” in Mexico, brings the irresistible flavors of traditional Mexican street corn (elote) to a convenient, fork-friendly format. This vibrant dish combines sweet charred corn kernels with tangy lime, creamy mayo, salty cotija cheese, and a kick of chili powder. Perfect for summer barbecues, potlucks, or as a colorful side dish to accompany your favorite Mexican entrées, this salad captures the essence of Mexican street food in every bite. It’s quick to prepare, packed with flavor, and versatile enough to complement almost any meal.

Ingredients

For the base salad:

• 6 ears fresh corn, husked (about 4-5 cups of kernels) or 4 cups frozen corn, thawed
• 2 tablespoons vegetable oil (if using fresh corn)
• 1/3 cup red onion, finely diced
• 1 jalapeño pepper, seeds removed and finely diced
• 1/3 cup fresh cilantro, chopped (plus extra for garnish)
• 2 cloves garlic, minced

For the dressing:

• 1/4 cup mayonnaise
• 2 tablespoons Mexican crema or sour cream
• 3 tablespoons fresh lime juice (about 2 limes)
• 1 teaspoon lime zest
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder, plus extra for garnish
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

For garnish:

• 1/2 cup cotija cheese, crumbled (substitute with feta if unavailable)
• 1 tablespoon tajín seasoning (optional)
• Lime wedges for serving
• Additional cilantro leaves

Instructions

If using fresh corn:

1. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
2. Working in batches, add corn kernels to the hot skillet in a single layer (avoid overcrowding). Allow corn to char without stirring for 1-2 minutes until golden brown spots appear.
3. Stir the corn and continue cooking for another 2-3 minutes until kernels are tender-crisp with charred spots throughout. Transfer to a large bowl.
4. Repeat with the remaining corn kernels and oil.

If using frozen corn:

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
2. Add thawed corn kernels and cook without stirring for 3-4 minutes until they begin to char.
3. Stir and continue cooking for another 2-3 minutes until corn is lightly charred. Transfer to a large bowl.

Assemble the salad:

1. Allow charred corn to cool for about 10 minutes.
2. Add diced red onion, jalapeño, cilantro, and minced garlic to the bowl with corn.
3. In a separate small bowl, whisk together mayonnaise, crema or sour cream, lime juice, lime zest, cumin, chili powder, smoked paprika, salt, and pepper until smooth.
4. Pour the dressing over the corn mixture and toss gently to combine.
5. Fold in half of the cotija cheese, reserving the remainder for topping.
6. Taste and adjust seasoning as needed with additional salt, pepper, or lime juice.

To serve:

1. Transfer the salad to a serving bowl.
2. Sprinkle with remaining cotija cheese, a light dusting of chili powder or tajín, and additional chopped cilantro.
3. Serve with lime wedges on the side for an extra tangy kick.

Servings and Timing

• Yield: 6 servings as a side dish
• Preparation Time: 15 minutes
• Cooking Time: 10-15 minutes
• Total Time: 25-30 minutes

Variations

Creamy Avocado Version: Add 1 diced ripe avocado just before serving for extra creaminess and a buttery flavor.

Roasted Pepper: Replace jalapeño with a roasted poblano pepper for a smokier, less spicy alternative.

Grilled Corn: For an enhanced smoky flavor, grill corn on the cob until charred, then cut off kernels instead of pan-charring.

Vegan Option: Substitute mayonnaise and crema with vegan mayo and coconut yogurt. Replace cotija cheese with a vegan feta alternative or nutritional yeast.

Spicy Kick: Add 1/4 teaspoon of cayenne pepper to the dressing or serve with your favorite hot sauce on the side.

Protein Addition: Turn this side dish into a main course by adding 1 cup of black beans and/or 2 cups of diced cooked chicken.

Storage and Reheating

Storage: Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. The flavors often intensify and meld together when left overnight, making it even more delicious the next day.

Before Serving: Give the salad a good stir before serving, as the dressing may settle at the bottom. You might need to refresh it with a squeeze of lime juice and a sprinkle of salt.

Reheating: This salad is traditionally served cold or at room temperature. If you prefer it warm, gently heat it in a skillet over medium-low heat just until warmed through, being careful not to overcook the corn.

Make Ahead: You can prepare the components in advance – char the corn, chop the vegetables, and make the dressing separately. Store in the refrigerator and combine up to 4 hours before serving for the best texture and freshness. Find out more recipes for corn

FAQs

Q: Can I use canned corn instead of fresh or frozen? A: Yes, though the flavor won’t be quite the same. Drain and pat dry 2 cans (15 oz each) of corn before charring in a hot skillet with oil.

Q: I can’t find cotija cheese. What’s a good substitute? A: Feta cheese makes an excellent substitute, though it’s slightly tangier. Crumbled queso fresco or even grated Parmesan can work in a pinch.

Q: How spicy is this salad? A: With the jalapeño seeds removed, it’s mildly spicy. Adjust the heat by keeping some seeds for more spice or omitting the jalapeño entirely for a mild version.

Q: Can this be made ahead for a party? A: Yes! You can prepare it up to a day ahead, but reserve the cotija cheese and cilantro garnish until just before serving for the best presentation.

Q: Is there a way to make this lighter? A: Replace half or all of the mayonnaise with Greek yogurt for a lighter, tangier version with less fat.

Conclusion

Mexican Street Corn Salad is a celebration of fresh, vibrant flavors that brings the experience of Mexican street food to your home table. Serve it alongside grilled meats, tucked into tacos, or as part of a festive Mexican-inspired spread. The balance of sweet corn, tangy lime, creamy dressing, and salty cheese makes this dish irresistible for both everyday meals and special occasions.

For a complete meal, pair this salad with grilled chicken marinated in lime and cilantro, warm tortillas, and a side of black beans. It also makes an excellent topping for tostadas or a flavorful addition to burrito bowls. However you serve it, this colorful salad is sure to become a staple in your recipe collection.