Mexican Street Corn Salad, or “Esquites,” is refreshing dish that captures the flavors of traditional Mexican street corn. This salad features sweet corn kernels mixed with creamy dressing, lime juice, and a blend of spices.
Topped with crumbled cheese and fresh herbs, this dish makes a perfect side for barbecues, picnics, or any gathering.
Serving and Pairing Suggestions
Serve Mexican Street Corn Salad chilled or at room temperature, garnished with fresh cilantro and a sprinkle of cotija cheese for added flavor. It pairs beautifully with grilled meats, such as Grilled Chicken Tandoori or Tex-Mex Grilled Shrimp.
For a lighter meal, enjoy it alongside Cucumber Ribbon Salad or Chickpea, Arugula, and Pita Bread Salad to balance the richness.
Tips and Notes
- Corn: Use fresh corn on the cob for the best flavor. You can grill or boil the corn before cutting the kernels off, or use frozen corn if fresh is not available.
- Dressing: Combine mayonnaise, sour cream or Greek yogurt, lime juice, and chili powder for a creamy dressing. Adjust the ingredients to taste, adding more lime for acidity or more chili powder for heat.
- Cheese: Cotija cheese is traditional, but you can also use feta or Parmesan if desired. Crumble the cheese before adding it to the salad for easy mixing.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together, making it even more delicious.
Enjoy the fresh and flavorful Mexican Street Corn Salad as a delightful addition to your meal!
Mexican Street Corn Salad
Equipment
- 1 Large bowl
- 1 Grill or grill pan
- 1 Mixing spoon
- 1 Sharp knife
Ingredients
- 4 cups corn kernels - fresh or frozen, thawed
- 1/2 cup mayonnaise - for creaminess
- 1/3 cup crumbled cotija cheese - adds richness
- 1/4 cup cilantro - fresh, chopped for flavor
- 1 lime - juiced, for zest
- 1 teaspoon chili powder - for spice
- 1/2 teaspoon garlic powder - for depth of flavor
- Salt to taste - enhances overall flavor
Instructions
- Preheat the grill or grill pan over medium-high heat.
- If using fresh corn, grill the corn on the cob until slightly charred, about 10 minutes. If using frozen corn, sauté in a pan until heated through.
- In a large bowl, combine grilled corn kernels, mayonnaise, crumbled cotija cheese, chopped cilantro, lime juice, chili powder, garlic powder, and salt.
- Mix well until all ingredients are evenly combined.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate until ready to serve.