Creamy Mexican Street Corn Salad (Esquites)

Name: Creamy Mexican Street Corn Salad (Esquites)
Prep time: 10 min
Cook time: 12 min
Total time: PT-489772H44M55S
Cuisine: Mexican
Ingredients: Ears of corn (5 ears | about 675g); Olive oil (1 tbsp | 15ml); Chili powder (1 tsp); Smoked paprika (½ tsp); Salt (½ tsp); Cotija cheese (½ cup | 60g), crumbled; Mayonnaise (⅓ cup | 80g); Fresh lime juice (2 tbsp | 30ml); Fresh cilantro (¼ cup), chopped

This Mexican Street Corn Salad recipe combines grilled corn, creamy lime dressing, fresh cilantro, and salty Cotija cheese for a bold, flavorful side dish. Made with simple ingredients like chili powder, olive oil, and lime juice, it's quick to prepare and perfect for BBQ's, taco night or Summer potlucks.

Bowl of Mexican street corn salad topped with crumbled cheese, chopped cilantro, green onions, and a sprinkle of chili powder, served with lime wedges on the side.

New favorite Summer side! So easy and the flavor is insane. I'm bringing it to every BBQ from now on. Everyone wanted the recipe.

- Marisa G.

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Ingredients
Instructions
Top Tip
Variations
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Recipe
Comments

Bailey pouring a green smoothie into a glass in her white kitchen.

Bailey's Thoughts ...

The best part about this Mexican Street Corn Salad recipe is that it feels like cheating. All the flavor of grilled corn from the street vendors, none of the work of balancing a cob while the dressing drips down your arm. Just a large bowl of sweet corn, salty Cotija cheese, and a little bit of heat from chili powder that somehow tastes even better the next day.

You'll start with ears of corn, fresh if possible, and give them a quick turn on the grill or in a large nonstick skillet until they've got that nice char. Slice the kernels into a large bowl and toss them with chili powder, smoked paprika, and a pinch of salt so the warm corn soaks in all that flavor. Crumble in plenty of Cotija cheese, then whisk together the mayo and fresh lime juice to make a bright, tangy, creamy dressing and pour it over the top. A quick toss, a final sprinkle of fresh cilantro and you're done!

If you are in a rush, you can make this with frozen corn or even canned corn and it will still be delicious, though fresh corn will always give the best flavor. Can't find Cotija cheese? Feta or parmesan work as a good substitute. The salad actually gets better as it sits, so make it earlier in the day, store in an airtight container, and enjoy for the next 3-4 days.

-Bailey

Ingredients

Ears of corn: Fresh Summer corn has the best flavor and texture. Frozen or canned corn can be used in a pinch.

Olive oil: Helps the corn develop a char while grilling. Melted butter works as a substitute.

Chili Powder: Adds a smoky flavor and a little warmth. Chile powder blends or taco seasoning can be used instead.

Smoked paprika: Enhances the sweetness of the corn. Regular paprika or a pinch of chipotle powder can work in its place.

Cotija cheese: Look for it in the cheese section near the other Mexican cheeses at most grocery stores. Feta or parmesan make decent substitutes.

Mayonnaise: Creates the creamy base for the dressing. Plain Greek yogurt or sour cream can be used for a tangier flavor.

Lime juice: Brightens the salad and provides acidity. Fresh lemon juice is the best substitute.

Fresh cilantro: Adds fresh, herbal flavor and color. Flat-leaf parsley is a mild substitute.

Instructions

Grilled Mexican street corn on the cob, charred to perfection and garnished with fresh herbs, served on a rustic wooden cutting board with scattered corn kernels.

Step 1: Remove husks and silk from the corn, brush with olive oil, and place onto grill grates. Turn occasionally until lightly charred on all sides.

Close-up of grilled corn kernels in a white mixing bowl, sprinkled with chili powder, smoked paprika, and salt, being stirred with a wooden spoon.

Step 2: Cut the kernels from the cob and place them in a large bowl. Sprinkle with chili powder, smoked paprika, and salt, tossing until evenly coated.

Block of half-crumbled Cotija cheese on a wooden cutting board, with loose crumbles scattered in front, white counter background, bright natural lighting.

Step 3: Add the cheese. Crumble Cotija cheese over the seasoned corn and gently stir to distribute.

White ceramic bowl of creamy mayonnaise with a metal whisk resting inside, surrounded by whole and halved limes on a white counter, bright natural lighting.

Step 4: In a small bowl, whisk together mayonnaise and fresh lime juice until smooth.

Close-up of grilled corn kernels in a white bowl, topped with crumbled Cotija cheese and spices, as creamy white dressing is poured over the top.

Step 5: Pour the dressing over the corn mixture and toss until everything is evenly coated.

Bowl of Mexican street corn salad topped with crumbled cheese, fresh cilantro, green onions, chili powder, and a lime wedge, with scattered lime pieces and herbs in the background.

Step 6: Garnish and serve. Sprinkle with fresh cilantro and serve immediately or refrigerate until ready to serve.

Top Tip

Let the salad rest for at least 2 hours before serving to allow the flavors to meld.

Variations

Gluten-Free: Already is.

Higher Protein: Add shredded rotisserie chicken. Black beans are another option if you want more of a burrito bowl style salad. You an also replace half of the mayo with plain Greek yogurt to increase protein while keeping the creamy texture.

Nut-Free: No adjustments needed.

Dairy-Free: Omit the Cotija cheese or replace it with a plant based alternative.

Vegetarian: Compliant as written.

Storage

Refrigerate: Transfer to an air tight container and store in the fridge for up to 3-4 days. Stir before serving to redistribute the dressing.

Freeze: Not recommended. The mayonnaise based dressing and fresh herbs will lose their texture and flavor once thawed.

FAQ's

How spicy is this recipe?

It has mild heat from the chili powder and smoked paprika. Reduce or omit the chili powder for a milder version.

What’s the difference between elote and esquites?

Elote is served on the cob with the toppings spread over the corn. Esquites, like this recipe, are served off the cob in a bowl for easier eating.

Can I serve this warm instead of chilled?

Yes. The salad can be served warm right after mixing, though the flavors develop more as it chills.

Looking for other delicious side dishes like Mexican Street Corn Salad? Try these:

Pairings

This Mexican Street Corn Salad makes the perfect side dish for these recipes.

Recipe