Print

Easy Mexican Street Corn Salad (Esquites)

Close-up of a white bowl filled with vibrant street corn salad topped with crumbled white cheese and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this vibrant Mexican street corn salad, inspired by traditional elote. It is creamy, tangy, and packed with smoky flavor. This recipe is quick to prepare and perfect for summer cookouts or as a flavorful side dish.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, minced (remove seeds for less heat)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (optional, for charring corn)

Instructions

  1. If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are lightly charred, about 5 to 7 minutes. If using canned corn, skip the charring step or lightly toast the drained corn in the dry skillet for 3 minutes. Transfer corn to a large bowl.
  2. In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), minced jalapeño, chili powder, smoked paprika, cumin, salt, and pepper.
  3. Add the lime juice to the dressing mixture and whisk until smooth.
  4. Pour the dressing over the corn in the large bowl. Toss gently until all the corn is evenly coated.
  5. Stir in half of the chopped cilantro and half of the crumbled Cotija cheese. Mix well.
  6. Taste the salad and adjust salt, pepper, or lime juice as needed.
  7. Transfer the street corn salad to a serving dish. Top with the remaining cilantro and Cotija cheese before serving.

Notes

  • For an extra smoky flavor, you can grill the corn on the cob first and then cut the kernels off.
  • Serve this salad warm, at room temperature, or chilled. It works well as a side dish, a dip with tortilla chips, or a topping for tacos.
  • If you cannot find Cotija cheese, use feta cheese as a substitute for a similar salty, crumbly texture.

Nutrition

Find it online: https://cookerycommand.com/street-corn-salad-recipe-easy-quick/