Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Imagine sinking your teeth into sweet, charred corn kernels, bursting with the creamy richness of mayonnaise, the tangy zest of lime, and the spicy kick of chili powder. This isn’t just a salad; it’s an experience.

Esquites, unlike its on-the-cob counterpart Elote, offers a more convenient and less messy way to enjoy the same incredible flavors. While Elote is traditionally enjoyed grilled and slathered in toppings, Esquites presents a deconstructed version, perfect for serving at parties, potlucks, or as a delightful side dish to any meal. Its roots trace back to pre-Columbian Mexico, where corn held immense cultural and spiritual significance. Today, it remains a beloved street food staple, enjoyed by locals and tourists alike.

People adore Mexican Street Corn Salad for its irresistible combination of textures and tastes. The sweetness of the corn is perfectly balanced by the creamy, tangy, and spicy elements, creating a symphony of flavors that dance on your palate. It’s incredibly easy to make, requiring minimal cooking and preparation time, making it a perfect choice for busy weeknights or impromptu gatherings. Plus, it’s endlessly customizable – you can adjust the spice level, add different cheeses, or even incorporate other vegetables to create your own unique twist. Get ready to experience a taste of Mexico with every delicious bite!

this RECIPE

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce

Grilling the Corn:

Okay, let’s get started! The first thing we need to do is grill our corn. This is what gives the salad that amazing smoky flavor that’s characteristic of Mexican street corn.

1. Prepare the Corn: Make sure your corn is husked and any silk is removed. You want just the kernels exposed.
2. Brush with Oil: Brush each ear of corn with olive oil. This will help them char nicely on the grill and prevent them from drying out. Don’t be shy with the oil, but don’t soak them either.
3. Preheat the Grill: Preheat your grill to medium-high heat. You want it hot enough to get a good char, but not so hot that the corn burns before it cooks through. If you’re using a charcoal grill, make sure the coals are evenly distributed.
4. Grill the Corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning every few minutes, until the kernels are tender and slightly charred. You’re looking for a nice mix of golden brown and black spots. The turning is important to ensure even cooking and charring on all sides.
5. Check for Doneness: To check if the corn is done, you can pierce a kernel with a fork. It should be tender and juicy. If it’s still hard, continue grilling for a few more minutes.
6. Remove from Grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling.

Preparing the Dressing:

While the corn is cooling, let’s whip up the creamy, tangy dressing that will bring everything together. This is where the magic happens!

1. Combine the Base Ingredients: In a medium-sized bowl, combine the mayonnaise and sour cream. Whisk them together until they are smooth and creamy. The sour cream adds a nice tang that balances the richness of the mayonnaise.
2. Add the Cheese: Stir in the crumbled cotija cheese. Cotija is a salty, crumbly Mexican cheese that adds a ton of flavor. If you can’t find cotija, you can substitute feta cheese, but it won’t be quite the same.
3. Incorporate the Cilantro and Jalapeño: Add the chopped fresh cilantro and minced jalapeño (if using). The cilantro adds a fresh, herbaceous note, while the jalapeño adds a little bit of heat. If you’re sensitive to spice, you can omit the jalapeño or use a milder pepper.
4. Add the Lime Juice and Spices: Pour in the lime juice, chili powder, and smoked paprika. The lime juice adds a bright, citrusy flavor that cuts through the richness of the dressing. The chili powder and smoked paprika add warmth and depth of flavor.
5. Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. Be sure to taste it and adjust the seasonings as needed. You might want to add a little more lime juice for extra tang, or a little more chili powder for extra heat.
6. Mix Well: Whisk all the ingredients together until they are well combined. The dressing should be smooth, creamy, and flavorful.
7. Refrigerate (Optional): If you’re not ready to assemble the salad right away, you can refrigerate the dressing for later. This will allow the flavors to meld together even more.

Cutting the Corn Kernels:

Now that the corn has cooled down enough to handle, it’s time to cut the kernels off the cob. This can be a little messy, so be prepared!

1. Stabilize the Corn: Stand each ear of corn upright on a cutting board. You can use a small bowl or a clean kitchen towel to help stabilize it.
2. Cut the Kernels: Using a sharp knife, carefully cut the kernels off the cob, working from top to bottom. Try to get as close to the cob as possible without cutting into it. You can use a sawing motion if that works better for you.
3. Repeat: Repeat this process for all the ears of corn.
4. Loosen the Kernels: Once you’ve cut all the kernels off, use your fingers to loosen them up and separate them. This will make them easier to mix into the salad.

Assembling the Salad:

Alright, we’re in the home stretch! Now it’s time to put everything together and create our delicious Mexican Street Corn Salad.

1. Combine Corn and Dressing: In a large bowl, combine the grilled corn kernels and the prepared dressing.
2. Mix Gently: Gently toss the corn and dressing together until the corn is evenly coated. Be careful not to overmix, as this can make the corn mushy.
3. Adjust Seasonings (Again!): Taste the salad and adjust the seasonings as needed. You might want to add a little more salt, pepper, lime juice, or chili powder.
4. Chill (Optional): For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to cool down.

Serving and Garnishing:

Finally, it’s time to serve and enjoy your amazing Mexican Street Corn Salad! Here are a few ideas for serving and garnishing:

1. Serve Cold or at Room Temperature: This salad is delicious served cold or at room temperature.
2. Garnish: Garnish with extra crumbled cotija cheese, chopped fresh cilantro, and a sprinkle of chili powder or Tajin seasoning. Tajin is a Mexican seasoning blend made with chili peppers, lime, and salt. It adds a delicious tangy and spicy kick.
3. Optional Toppings: Offer optional toppings such as hot sauce, avocado slices, or a dollop of sour cream.
4. Serving Suggestions: Serve as a side dish at a barbecue, potluck, or picnic. It’s also great as a topping for tacos, nachos, or grilled chicken or fish. You can even eat it straight out of the bowl – I won’t judge!

Tips and Variations:

• Roasting the Corn: If you don’t have a grill, you can roast the corn in the oven. Preheat your oven to 400°F (200°C). Toss the husked corn with olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly charred.
• Using Frozen Corn: If fresh corn is not available, you can use frozen corn. Thaw the corn completely and pat it dry before grilling or roasting. You may need to adjust the cooking time slightly.
• Adding Black Beans: For a heartier salad, add a can of drained and rinsed black beans.
• Adding Bell Peppers: For extra flavor and color, add some diced bell peppers (red, yellow, or orange).
• Making it Vegan: To make this salad vegan, use vegan mayonnaise and sour cream, and omit the cotija cheese. You can substitute a vegan feta cheese or nutritional yeast for a cheesy flavor.
• Spice Level: Adjust the amount of jalapeño to your liking. If you want a milder salad, remove the seeds and membranes from the jalapeño before mincing it. If you want a spicier salad, leave the seeds in or add a pinch of cayenne pepper.

Enjoy!

I hope you enjoy this recipe for Mexican Street Corn Salad! It’s one of my favorites, and I think it’s the perfect side dish for any summer gathering. Let me know in the comments if you try it and what you think!

Conclusion:

This isn’t just another salad; it’s a vibrant fiesta in a bowl, and trust me, you absolutely need to try this Mexican Street Corn Salad! The explosion of flavors – the sweetness of the corn, the tang of the lime, the creamy coolness of the cotija cheese, and that subtle kick from the chili powder – it all comes together in a way that’s utterly irresistible. It’s the perfect side dish for your next barbecue, a fantastic light lunch, or even a surprisingly satisfying snack. I’ve made this for countless gatherings, and it’s always the first thing to disappear.

But what truly makes this recipe a must-try is its versatility. Feel free to experiment and make it your own! Looking for a heartier meal? Add some grilled chicken or black beans for extra protein and substance. Want to dial up the heat? A pinch of cayenne pepper or a finely diced jalapeño will do the trick. For a vegan version, simply substitute the cotija cheese with a plant-based alternative or nutritional yeast for that cheesy flavor. You could even use vegan mayonnaise.

Serving suggestions are endless! I love to serve this salad chilled, straight from the fridge, especially on a hot summer day. It’s fantastic alongside grilled steak, fish tacos, or even just a simple burger. You can also use it as a topping for nachos or quesadillas for an extra layer of flavor and texture. For a fun twist, try grilling the corn on the cob before cutting it off – the smoky char adds a whole new dimension to the salad. Another variation I enjoy is adding diced avocado for extra creaminess and healthy fats. It complements the other ingredients beautifully.

Don’t be intimidated by the ingredient list; this recipe is surprisingly easy to put together. Most of the ingredients are pantry staples, and the preparation is quick and straightforward. You can even prep the corn and dressing ahead of time to save even more time when you’re ready to assemble the salad.

I truly believe that this Mexican Street Corn Salad will become a staple in your recipe repertoire. It’s a crowd-pleaser, it’s adaptable to your preferences, and most importantly, it’s incredibly delicious. I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I’m confident that you’ll love this salad as much as I do.

And now for the best part: I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please, please, please share your thoughts and photos in the comments below. I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you to enjoy. Happy cooking! I can’t wait to hear from you!