Esquites, or Mexican Street Corn Salad, is a colorful and savory meal that transports the spirit of Mexican street cuisine to your table. This recipe makes the ideal side dish for any event by combining creamy mayonnaise, sweet corn, tart lime, and a mixture of spices.

Mexican Street Corn Salad – Esquites!

Friends, get ready for this Mexican street corn salad to blow your taste buds! With all the vibrant colors and strong flavors, it tastes like a carnival in your tongue. It’s also so simple to create that you’ll think you’re cheating on cooking. I will keep your secret secure, so don’t worry.

Let’s now discuss the corn, which is the show’s star! Perfectly cooked and devoid of the cob, it resembles a little golden nugget full of flavor. Not to be overlooked is the creamy dressing, which is flavored with paprika and cumin and created with mayonnaise and sour cream. You get something like a positive flavor explosion in your tongue. Finally, fresh cilantro and crumbled Cotija cheese are added.because cheese and herbs make everything great. Now that you’ve tried it, you can see why this Mexican street corn salad is the talk of the town. Your palate will appreciate it!

Why You’ll Love This Mexican Street Corn Salad

Simple to prepare: This dish is ideal for last-minute get-togethers or hectic worknights because it’s quick and simple to put together. You won’t need to spend hours in the kitchen or worry about creating a big grocery list because there are just a few items needed.
Flavor-packed: The tangy cotija cheese, the zesty lime dressing, and the smokey grilled corn all contribute to this dish’s powerful and delectable tastes. It has precisely the correct amount of spice and the ideal ratio of savory to sweet.
It’s flexible: This Mexican street corn salad is perfect as a side dish for a cookout, a light lunch alternative, or a vibrant and savory complement to any main preparation. It’s also a fantastic way to use up any maize that’s left in the refrigerator.

Ingredients You’ll Need

4 cups of corn kernels (fresh, frozen, or canned)
1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of crumbled Cotija cheese
1 jalapeño, finely chopped
1/4 cup of chopped cilantro
2 tablespoons of lime juice
1 teaspoon of chili powder
Salt and pepper to taste

How To Make Mexican Street Corn Salad

Making this salad couldn’t be simpler. Just sear the corn, assemble the salad by adding red bell pepper, onion, cilantro, green onions, jalapeño pepper, and avocado, then blend everything together with the dressing. Add some cheese and cilantro as garnish, and you’re set to savor!

1. Prepare the Corn

We have to roast the corn first. Remove the corn cobs and place them aside. You may omit this step if your corn is canned or frozen. Add the olive oil to a large skillet that has been heated to high heat. Stir in the corn after adding it. This is why we’re using high heat: cook the corn for around three to five minutes, or until it begins to sear. It will take a few more minutes to produce the desired amount of char on frozen corn. After that, move the corn to a big bowl and give it some time to cool.

2. Mix the Dressing

Mix the sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a separate bowl. Stir well until all of the ingredients are combined.

3. Combine and Toss

Toss in the chopped cilantro and jalapeño with the corn. Once the corn is evenly coated, pour the dressing over the mixture and toss again. Last but not least, add the crumbled Cotija cheese and gently stir.

4. Garnish and serve

Finally, let’s garnish the salad with extra cheese and cilantro, if preferred. And that’s it, folks! Your delicious Mexican street corn salad is ready to be enjoyed.

FAQs About Mexican Street Corn Salad

1. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Just make sure to thaw and drain it before charring.

2. What if I can’t find Cotija cheese?

Feta cheese is a good substitute if Cotija cheese is unavailable.

3. How spicy is this salad?

The jalapeño adds a mild heat. If you prefer it spicier, add more jalapeño or a dash of hot sauce.

4. Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. Store it in the refrigerator, and add the cheese just before serving to keep it fresh.

5. Is there a vegan version of this salad?

To make it vegan, use vegan mayonnaise and sour cream, and replace Cotija cheese with a dairy-free alternative.

6. What are equites?

“Elotes” or “esquites” are Mexican street food snacks made with corn. “Elotes” refers to corn on the cob, while “esquites” are made with kernels cut off the cob and usually served in a cup with mayonnaise, cotija cheese, chili powder, lime juice, and other toppings. In this recipe, we’re making a Mexican street corn salad, which is similar to “esquites” but with some additional ingredients like red bell pepper, avocado, and cilantro.

Storage

This salad can be stored in the refrigerator for up to 2 days. Store the salad in an airtight container, and hold off on adding the avocado until you’re ready to serve, so it doesn’t brown. When you’re ready to eat the salad, give it a good stir and adjust the seasoning as necessary.