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Mexican Street Corn Salad (Esquites)

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A vibrant and zesty Mexican street corn salad, also known as esquites, made with roasted corn, creamy dressing, lime, chili, and cotija cheese.

Ingredients

Scale
  • 4 cups corn kernels (fresh or frozen)
  • 1 tbsp vegetable oil
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup cotija cheese, crumbled
  • 1 garlic clove, minced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp lime juice (about 1 lime)
  • 1/2 tsp chili powder (plus more for garnish)
  • Salt and pepper to taste
  • Optional: diced jalapeño or hot sauce for extra heat

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add corn and cook until charred in spots, about 7–10 minutes. Stir occasionally to avoid burning.
  2. Remove from heat and let the corn cool slightly.
  3. In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
  4. Add the charred corn to the bowl and toss to coat evenly.
  5. Stir in cotija cheese and chopped cilantro. Add jalapeño or hot sauce if using.
  6. Taste and adjust seasoning if needed. Serve warm or chilled, sprinkled with extra cheese, cilantro, and a dash of chili powder.

Notes

  • Use fresh corn on the cob for best flavor, but frozen works well too.
  • Char the corn on the grill for more smokiness if desired.
  • Substitute feta if cotija is unavailable.
  • Make ahead and refrigerate for up to 2 days for easy meal prep or gatherings.

Nutrition

Keywords: esquites, mexican street corn, corn salad, cotija, chili lime, summer salad, vegetarian

Find it online: https://yumcove.com/mexican-street-corn-salad-esquites/