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! Forget everything you thought you knew about corn salad; this is a flavor explosion waiting to happen. Imagine biting into sweet, charred corn kernels, bursting with juicy goodness, perfectly complemented by creamy cotija cheese, zesty lime, and a hint of smoky chili powder. Are you drooling yet?

Esquites, unlike its on-the-cob counterpart Elote, is served in a cup or bowl, making it incredibly easy to eat on the go. This beloved street food has deep roots in Mexican culture, with variations found throughout the country. It’s a testament to the ingenuity of Mexican cuisine, transforming simple ingredients into something truly extraordinary. The combination of sweet, savory, spicy, and creamy elements is what makes Mexican Street Corn Salad so irresistible. It’s the perfect side dish for your next barbecue, a delicious topping for tacos, or even a satisfying snack all on its own. Get ready to experience a taste of Mexico with every bite!

this RECIPE

Ingredients:

• 6 ears of fresh corn, husks and silk removed
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema)
• 1/4 cup crumbled Cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional, for heat)
• 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, extra lime wedges

Grilling the Corn:

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

1. Prepare the Corn: Make sure your corn is clean and free of any remaining silk. You can leave the ears whole, or cut them in half for easier handling on the grill. I usually leave them whole because I think it looks nicer in the final salad, but it’s totally up to you!
2. Preheat the Grill: Preheat your grill to medium-high heat. You want it hot enough to get a nice char on the corn, but not so hot that it burns before it cooks through. If you’re using a charcoal grill, make sure the coals are evenly distributed.
3. Oil the Corn: Brush the corn with olive oil. This will help it to char nicely and prevent it from sticking to the grill grates. Don’t be shy with the oil, but you don’t want it dripping either.
4. Grill the Corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. You’re looking for a nice golden-brown color with some black spots. The exact time will depend on the heat of your grill, so keep an eye on it. I usually turn the corn every 2-3 minutes to ensure even cooking.
5. Remove from Grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling. You don’t want to burn your fingers!

Preparing the Dressing:

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

1. Combine the Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream (or Mexican crema), Cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, and smoked paprika.
2. Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. Don’t be afraid to taste it and adjust the seasonings as needed. You might want to add a little more lime juice for extra tang, or a pinch of chili powder for more heat.
3. Mix Well: Whisk everything together until it’s smooth and creamy. The dressing should be thick enough to coat the corn kernels, but not so thick that it’s difficult to mix.
4. Adjust Consistency (Optional): If the dressing is too thick, you can add a tablespoon or two of milk or water to thin it out. If it’s too thin, you can add a little more mayonnaise or sour cream.

Cutting the Corn and Assembling the Salad:

Now for the fun part – putting it all together! This is where we transform grilled corn and a delicious dressing into a vibrant and flavorful Mexican Street Corn Salad.

1. Cut the Corn Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and using a sharp knife to slice down the sides. Be careful not to cut yourself! I find it easiest to use a bundt pan – the hole in the middle helps stabilize the corn while you cut.
2. Combine Corn and Dressing: Place the corn kernels in a large bowl and pour the dressing over them.
3. Mix Well: Gently toss the corn and dressing together until the kernels are evenly coated. You want every kernel to be covered in that creamy, flavorful goodness.
4. Adjust Seasoning (Again!): Taste the salad and adjust the seasoning as needed. You might want to add a little more salt, pepper, lime juice, or chili powder.
5. Chill (Optional): For the best flavor, I recommend chilling the salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to cool down. However, it’s also delicious served immediately!

Serving and Garnishing:

Almost there! Now it’s time to serve your amazing Mexican Street Corn Salad. Here are some ideas for serving and garnishing:

1. Serve Cold or at Room Temperature: As I mentioned before, this salad is delicious served cold or at room temperature. It’s perfect for picnics, potlucks, barbecues, or any other occasion.
2. Garnish Generously: Garnish the salad with extra crumbled Cotija cheese, chopped fresh cilantro, and a sprinkle of Tajin seasoning (if using). You can also add a drizzle of hot sauce for extra heat.
3. Serve with Lime Wedges: Serve the salad with lime wedges so that people can add extra lime juice to their liking.
4. Get Creative with Toppings: Feel free to get creative with your toppings! Some other ideas include diced avocado, chopped red onion, crumbled bacon, or a dollop of Greek yogurt.
5. Enjoy! Most importantly, enjoy your delicious Mexican Street Corn Salad! It’s a crowd-pleaser that’s sure to be a hit at any gathering.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

• 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). Place the corn on a baking sheet and roast for 20-25 minutes, turning occasionally, until the kernels are tender and slightly browned.
• Using Frozen Corn: If fresh corn is not available, you can use frozen corn. Thaw the corn completely before using. You can either grill it in a grill pan, roast it in the oven, or sauté it in a skillet.
• Adding Black Beans: For a heartier salad, add a can of drained and rinsed black beans.
• Making it Vegan: To make this salad vegan, use vegan mayonnaise and sour cream. You can also substitute the Cotija cheese with a vegan cheese alternative or nutritional yeast.
• Spice it Up: If you like your food spicy, add more jalapeño or a pinch of cayenne pepper to the dressing.
• Make it Ahead: You can make the salad ahead of time and store it in the refrigerator for up to 2 days. However, the corn may lose some of its crispness over time.

Storage Instructions:

Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 2 days. The corn may lose some of its crispness over time, but the salad will still be delicious.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 250-300 per serving
• Fat: 15-20 grams
• Protein: 5-7 grams
• Carbohydrates: 25-30 grams

Enjoy your homemade Mexican Street Corn Salad! I hope you love it as much as I do!

Conclusion:

This Mexican Street Corn Salad isn’t just another side dish; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street market. The creamy, tangy, and slightly spicy combination is simply irresistible, and the fresh corn kernels offer a delightful sweetness that perfectly balances the other elements. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste sensation that’s far greater than the sum of its parts. It’s the kind of dish that gets people talking and coming back for seconds (and thirds!).

But the best part? It’s incredibly versatile! While I love serving it as a side dish alongside grilled chicken, fish tacos, or even a simple burger, the possibilities are truly endless. Imagine scooping it onto crispy tortilla chips for a fun and flavorful appetizer. Or, how about adding some grilled shrimp or black beans to transform it into a satisfying and light lunch? For a heartier meal, consider mixing it with quinoa or rice.

If you’re feeling adventurous, you can easily adapt the recipe to suit your own taste preferences. Want to kick up the heat? Add a pinch of cayenne pepper or a few drops of your favorite hot sauce. Prefer a milder flavor? Reduce the amount of chili powder or omit it altogether. You can also experiment with different types of cheese. Cotija is traditional, but crumbled feta or even a sharp cheddar would work beautifully. And for a vegan version, simply substitute the mayonnaise with a plant-based alternative and omit the cheese or use a vegan cheese substitute.

Another variation I love is grilling the corn before cutting it off the cob. This adds a smoky char that elevates the flavor profile to a whole new level. Just brush the corn with a little olive oil and grill it over medium heat until it’s lightly charred on all sides. Let it cool slightly before cutting off the kernels.

This Mexican Street Corn Salad is also a fantastic make-ahead dish. You can prepare it a few hours in advance and store it in the refrigerator until you’re ready to serve. In fact, I often find that the flavors meld together even better after it’s had a chance to chill. Just be sure to give it a good stir before serving.

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s perfect for summer barbecues, potlucks, or even a simple weeknight meal. Once you taste the magic of this salad, I promise you’ll be making it again and again.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience! I’d love to hear how you adapted the recipe to your own taste and what you served it with. Leave a comment below and let me know what you think. Happy cooking! I can’t wait to see your creations and hear all about your Mexican Street Corn Salad adventures!