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Easy Mexican Street Corn Salad (Esquites Style)

Close-up of a white bowl filled with vibrant yellow street corn salad topped with crumbled white cheese and fresh cilantro.
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Capture the authentic, smoky, creamy, and zesty flavor of Mexican street corn in this simple salad, perfect for your next barbecue or gathering. This esquites recipe is quick to make and always a crowd-pleaser.

Ingredients

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  • 4 cups corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 jalapeño, finely minced (optional, for heat)
  • Lime wedges, for serving

Instructions

  1. If using frozen or canned corn, cook it first. If you want a smoky flavor, char the corn kernels in a dry skillet over medium-high heat until lightly browned in spots. Remove from heat and let cool slightly.
  2. In a medium bowl, whisk together the mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth. This is your creamy dressing.
  3. Add the slightly cooled corn kernels and the minced jalapeño (if using) to the dressing. Stir gently to coat everything evenly.
  4. Fold in half of the crumbled Cotija cheese and most of the chopped cilantro. Mix until just combined.
  5. Taste the salad and adjust salt, pepper, or lime juice as needed.
  6. Transfer the Mexican street corn salad to a serving bowl. Sprinkle the remaining Cotija cheese and cilantro over the top for garnish.
  7. Serve immediately with lime wedges on the side, or chill for at least 30 minutes to let the flavors blend.

Notes

  • For the best smoky flavor, charring the corn in a skillet is key. If you prefer, you can use corn that has been grilled on the cob and then cut off.
  • You can substitute Greek yogurt for sour cream to make a slightly lighter dressing.
  • This salad works well as a dip with tortilla chips or as a topping for tacos or grilled chicken.

Nutrition

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