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Mexican Street Corn Salad (Esquites)

A white bowl filled with creamy Mexican Street Corn Salad, topped with chili powder and cilantro.
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Make a simple and flavorful Mexican Street Corn Salad, known as Esquites, featuring grilled corn mixed with a creamy, tangy, and spicy dressing.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup crumbled cotija cheese, plus more for topping
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder (like Tajin or ancho)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped cilantro
  • 1/2 jalapeño, minced (optional)

Instructions

  1. If using fresh corn, cut kernels from the cobs.
  2. Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 8 to 10 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the mayonnaise or crema, cotija cheese, lime juice, chili powder, salt, and pepper until smooth.
  4. Add the slightly cooled corn, chopped cilantro, and minced jalapeño (if using) to the dressing. Mix well to coat all the corn.
  5. Taste the salad and adjust seasoning, adding more lime juice or chili powder as desired.
  6. Serve the salad warm or chilled, topped with extra crumbled cotija cheese.

Notes

  • For a smoky flavor, grill the corn cobs before cutting off the kernels.
  • You can substitute sour cream for mayonnaise if you prefer a tangier base.
  • This salad works well as a topping for tacos or nachos.

Nutrition

Find it online: https://savorsensations.com/mexican-street-corn-salad-recipe-esquites/