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Mexican Street Corn Salad

Mexican Street Corn Salad (Esquites)

A creamy, tangy, and slightly spicy Mexican Street Corn Salad featuring charred corn mixed with mayonnaise, lime, cotija cheese, and spices, perfect for summer barbecues and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (about 5-6 ears of corn or frozen/thawed corn)
  • 2 tablespoons olive oil or butter
  • ⅓ cup mayonnaise
  • ¼ cup sour cream (or Greek yogurt for a lighter version)
  • ½ cup crumbled cotija cheese (or feta as a substitute)
  • 2 tablespoons fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional for heat)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional for a smoky kick)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Salt and black pepper, to taste
Optional Garnishes
  • Extra cotija cheese
  • Lime wedges
  • A sprinkle of Tajín for extra spice and tang

Method
 

Char the Corn
  1. Heat olive oil or butter in a large skillet over medium-high heat.
  2. Add corn and cook, stirring occasionally, until it becomes slightly charred (about 7-10 minutes). You can also grill the corn on the cob and cut off the kernels afterward for an authentic smoky flavor.
Mix the Dressing
  1. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper.
Combine the Ingredients
  1. Add the cooked corn, crumbled cotija cheese, cilantro, and diced jalapeño (if using) to the bowl. Mix well until the corn is evenly coated with the creamy dressing.
Garnish and Serve
  1. Top with extra cotija cheese, fresh cilantro, and a sprinkle of Tajín if desired.
  2. Serve warm, at room temperature, or chilled with lime wedges on the side.

Notes

This salad can be made ahead for meal prep or gatherings. Store leftovers in an airtight container in the refrigerator for up to 3 days. Best served cold or at room temperature, but can be reheated gently in a skillet if desired.