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Mexican Street Corn Salad (Esquites Style)

A close-up of a bowl filled with vibrant Mexican street corn salad, topped with crumbled cheese and fresh cilantro.
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A creamy, tangy Mexican street corn salad with cotija cheese, chili, and cilantro. Perfect for grilling or potlucks.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup lime juice
  • 1/4 cup crumbled cotija cheese (plus more for garnish)
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)
  • 1–2 teaspoons chili powder (or to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. If using fresh corn, grill or boil until tender. If using frozen corn, thaw and drain.
  2. In a large bowl, combine corn, mayonnaise, lime juice, cotija cheese, cilantro, chili powder, salt, and pepper.
  3. Stir until all ingredients are well combined and the corn is evenly coated.
  4. Taste and adjust seasonings as needed.
  5. Garnish with additional cotija cheese and cilantro before serving.

Notes

  • For a spicier salad, add a pinch of cayenne pepper or finely diced jalapeño.
  • If you can’t find cotija cheese, feta cheese is a good substitute.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition

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