Mexican Street Corn Salad - Easy and Flavorful
This Mexican Street Corn Salad (also known as Esquites) brings the bold flavors of Mexican street food straight to your kitchen. It's a vibrant and flavorful salad made with sweet charred corn, tangy lime, creamy mayo, and a sprinkle of chili powder. Perfect as a side dish, this salad pairs well with grilled meats or can be enjoyed on its own. It's easy to prepare and can be made ahead of time for a quick meal or picnic favorite.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled (or feta)
- 1 jalapeño, finely chopped (optional)
- 1 garlic clove, minced
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Lime wedges, for serving
Directions
Char the corn. Heat a large skillet over medium-high heat and add olive oil. Add the corn kernels and cook for 8-10 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool.
Make the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic, and chili powder. Season with salt and pepper to taste.
Mix the salad. Add the charred corn, chopped jalapeño (if using), cotija cheese, and cilantro to the bowl with the dressing. Stir until everything is well coated.
Serve the salad with lime wedges on the side and sprinkle some extra chili powder and cotija cheese on top if desired.
Recipe tips
Grilling or charring fresh corn on the cob adds an extra smoky flavor to the salad. Simply cut the kernels off the cob after grilling. If you prefer less heat, you can skip the jalapeño or use a mild chili powder. For more heat, add more chili powder or even a pinch of cayenne. This salad can be made a few hours ahead of time and stored in the fridge, making it a great option for parties or meal prep.
Nutrition Facts (per serving)
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