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Authentic Mexican Street Corn Salad (Esquites) | Quick & Creamy Recipe

Close-up of a white bowl filled with charred corn kernels, topped with crumbled white cheese, red onion, and fresh cilantro for Mexican street corn salad.

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Make this creamy, smoky Mexican Street Corn Salad, known as Esquites, quickly. It features charred corn, tangy lime, chili spice, and salty Cotija cheese, perfect for any gathering.

Ingredients

Scale
  • 4 cups frozen or fresh corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon chili powder (or Tajin seasoning)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • Salt and black pepper to taste

Instructions

  1. Char the corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer. Cook without stirring for 3-4 minutes until kernels begin to blacken and char slightly. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
  2. Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, and cayenne pepper, if using.
  3. Combine ingredients: Add the charred corn, Cotija cheese, cilantro, and red onion to the dressing mixture. Stir gently until everything is coated.
  4. Season: Taste the salad and add salt and black pepper as needed.
  5. Serve: Transfer the salad to a serving bowl. Top with extra crumbled Cotija cheese and a sprinkle of chili powder or Tajin before serving warm or chilled.

Notes

  • To achieve a smoky flavor without grilling, use a broiler: Spread corn on a baking sheet and broil for 3-5 minutes, watching closely until charred.
  • If you cannot find Cotija cheese, use feta cheese as a substitute, though the flavor will change slightly.
  • This salad tastes best when allowed to sit for 15 minutes for the flavors to meld.

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