Mexican Street Corn Salad is so good in every way! Adding mayo, cotija cheese, and lime juice, plus several other toppings, you will have the best salad ever!
Are you craving something light and refreshing, but you aren’t sure what you’d like? Mexican Street Corn Salad is one of the boldest recipes you can make for supper! If you’ve had Mexican Street Corn, you know it’s really good. However, adding and creating a salad with this theme is something you’ll never regret doing. This side dish is great for a backyard BBQ or for taking to a friend’s house for a party. You’ll love all the flavors mixed together for the ultimate salad! If you love this recipe, try it out with our Fish Tacos and Black Bean Salsa!
Mexican Street Corn Salad (Esquites):
Mexican street corn served in a cup also known as Esquites, is a popular Mexican snack or side dish that consists of grilled or roasted corn on the cob that is slathered with a mixture of mayonnaise, sour cream, cotija cheese, chili powder, and lime juice. The corn is typically grilled until slightly charred and then coated with the flavorful sauce before being served hot. The reason I’ve titled mine “Mexican Street Corn Salad” instead of Esquites, is because it’s not completely authentic and it’s my version.Â
Some Mexican street corn variations include adding toppings such as cilantro, diced onions, and hot sauce. This dish is often sold by street vendors in Mexico and has also gained popularity in the United States. It is a delicious and unique way to enjoy corn on the cob, and the creamy and spicy flavors make it a favorite!
How to Make Mexican Street Corn Salad
Use a frying pan and add in oil and then the corn. You will allow the corn to sit there and get a nice char and smoky flavor. You’ll want to stir it a little.
Take the corn out of the pan and add it to a bowl. Let the corn cool, and while it’s cooling, you can make the dressing.
The dressing consists of sour cream, mayonnaise, lime juice, garlic powder, cumin, chili powder, and smoked paprika. Stir it all together and then set aside.
Once the corn is cooled, add it to a large bowl with the other major ingredients like peppers, onions, jalapenos, cilantro, and cheese.
Finally, add the dressing and stir. The longer you let it sit in the fridge, the better!
FAQs for Street Corn Salad
What kind of corn can I use for this Salad?
You can use any type of corn for this salad. You can use corn on the cob, frozen corn, canned corn, or any other type of corn you have!
Can I make the Mexican Street Corn Salad spicier?
The answer is yes, you can! If you like more heat, leave the ribs and seeds in the jalapeno, or add more.
Can I use a different type of cheese?
Cotija is a more authentic cheese for this salad. However, you can use other types of cheese if you’d like! This recipe is flexible, which means you can use what you have on hand. Cotija cheese is also known as queso fresco. It’s a Mexican white cheese that really crumbles quite easily.
What variations can I make of this salad?
For a variation, add chopped cherry tomatoes and/or avocado. If you use avocado, add it close to serving time as avocados discolor when exposed to air for a while.
Enjoy!
~Nichole
Mexican Street Corn Salad
Ingredients
- 1 Tablespoon Olive Oil
- 4 Cups Corn off the cob, canned, or frozen **see notes
- ¼ Cup Sour Cream
- ¼ Cup Mayonnaise
- ¼ Cup Lime Juice freshly squeezed
- ¼ teaspoon Garlic Powder
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Smoked Paprika
- 1 Medium Red Bell Pepper diced
- ½ Cup Red Onion diced
- 1 Jalapeno ribs and seeds removed, finely diced
- ½ Cup Cilantro roughly chopped
- ½ Cup Cotija Cheese finely crumbled
Instructions
- Using a frying pan or sauté pan, heat 1 tablespoon of oil on medium heat and add the corn. Allow it to sit undisturbed for a few minutes to enable a nice char and smoky flavor. Then stir occasionally. Keep a close eye, it will actually pop out of the pan.
- Remove the corn to a bowl and let it cool completely. While the corn is cooling, make the dressing. In a small mixing bowl add sour cream, mayonnaise, lime juice, garlic powder, cumin, chili powder and smoked paprika. Stir well to combine. Set aside.
- Once the corn is completely cooled, add it to a large bowl with the peppers, onions, jalapenos, cilantro and cheese.
- Add the dressing, and stir until the salad is coated. Chill for at least an hour so the flavors can meld.
Video
Notes
- You can use corn on the cob (sliced off), frozen corn, thawed, or canned corn, drained. If you start with corn on the cob, you want it cooked, then cut off the cob. For a nice char, spread a little olive oil on it and grill it for 3-5 minutes per side. If you’re starting with frozen or canned, pat the kernels dry with a towel or paper towel.
- Fresh squeezed lime juice is best! The amount of limes will depend on the size and juiciness of the lime. Buy 2 to be safe.
- If you like more heat, leave the ribs and seeds in the jalapeno, or add more.
- Cotija cheese is also known as queso fresco. It’s a Mexican white cheese that crumbles easily. I found it in the refrigerated section of my grocery store near the other blocks cheese.
