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Amazing Mexican Street Corn Salad
Flona

Amazing Mexican Street Corn Salad (Esquites)

This Amazing Mexican Street Corn Salad features charred sweet corn tossed in a creamy, tangy dressing with cotija cheese, lime, and cilantro. An easy esquites recipe that brings authentic Mexican street food flavors to your table in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Latin American, Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh corn kernels from 6-8 ears, or frozen corn
  • 2 tablespoons unsalted butter or olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup crumbled cotija cheese plus more for garnish
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 1/2 teaspoon chili powder plus more for garnish
  • 1/4 teaspoon smoked paprika optional
  • 1/4 cup finely chopped fresh cilantro plus more for garnish
  • 1 small jalapeño seeded and minced, optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lime wedges for serving

Equipment

  • Large cast-iron skillet or heavy pan
  • Large mixing bowl
  • Sharp knife
  • Whisk
  • Wooden spoon or spatula

Method
 

  1. If using fresh corn, cut kernels off cobs. If using frozen, thaw and pat dry with paper towels.
  2. Heat large cast-iron skillet over medium-high heat. Add butter or oil and let it melt. Add corn kernels in an even layer. Cook undisturbed 3 to 4 minutes until charred on bottom.
  3. Stir corn and cook another 3 to 4 minutes, stirring occasionally, until golden-brown bits appear throughout. Remove from heat and let cool 5 minutes.
  4. In large mixing bowl, whisk together mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
  5. Add cooled charred corn, cilantro, and jalapeño (if using) to dressing. Fold together until all corn is coated. Season with salt and black pepper to taste.
  6. Serve immediately or refrigerate at least 30 minutes for flavors to meld. Before serving, garnish with extra cotija cheese, chili powder, and cilantro. Serve with lime wedges.

Notes

  • For extra smoky flavor, grill whole ears of corn first, then cut kernels off.
  • Mexican crema is thinner and tangier than sour cream. Thin regular sour cream with milk if needed.
  • Cotija cheese is essential for authentic flavor. Feta is the best substitute.
  • Don't overcrowd the pan when charring corn—work in batches if needed.
  • Adjust chili powder and jalapeño to control spice level.
  • Store covered in refrigerator for up to 3 days. Flavors improve overnight.