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Mexican Street Corn Salad (Esquites)

A bowl of vibrant Mexican street corn salad with grilled corn, cotija cheese, cilantro, and lime.
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Enjoy the flavors of Mexican street corn off the cob. This salad features charred corn, a creamy dressing, chili, and lime, perfect for cookouts or taco night.

Ingredients

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  • 4 cups corn kernels (from 4–5 ears of corn, or 20 oz frozen corn)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: 1/4 cup finely diced red onion
  • Optional: 1 jalapeño, finely diced

Instructions

  1. If using fresh corn, grill or char the corn kernels in a dry skillet until lightly browned. If using frozen corn, thaw and pat dry.
  2. In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and smoked paprika.
  3. Stir well to combine all ingredients.
  4. If using, add the diced red onion and jalapeño.
  5. Season with salt and black pepper to your preference.
  6. Serve immediately or chill for later.

Notes

  • For a spicier salad, add more chili powder or a pinch of cayenne pepper.
  • Cotija cheese can be substituted with feta cheese if unavailable.
  • This salad is best served at room temperature or slightly chilled.

Nutrition

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