Flavorful Mexican Street Corn Salad (Esquites)
A quick and easy Mexican street corn salad featuring charred corn, creamy dressing, tangy lime, and crumbly cotija cheese. Perfect as a side dish or snack with a balance of sweet, smoky, creamy, and spicy flavors.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh corn kernels (from 4–5 ears of corn) or thawed frozen corn
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt as a substitute)
- Juice of 1–2 fresh limes
- 1 teaspoon chili powder (preferably ancho or chipotle)
- 1/2 teaspoon ground cumin
- 1/2 cup crumbled cotija cheese (feta can be used as a substitute)
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 teaspoon salt, or to taste
- Pinch of black pepper
Instructions
- Shuck the ears of corn and carefully cut the kernels off the cob using a sharp knife, holding the ear upright over a bowl to catch the kernels. You should have about 4 cups of kernels.
- Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to brown and get a little charred, about 6-8 minutes. Watch closely to avoid burning.
- While the corn cooks, combine 1/4 cup mayonnaise, 1/4 cup sour cream, juice of 1 lime, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, salt, and a pinch of black pepper in a bowl. Whisk until smooth. Adjust lime juice or chili powder to taste.
- Transfer the warm corn to a mixing bowl. Pour the dressing over the corn and stir gently to coat all kernels evenly.
- Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Stir gently. Add extra lime juice if desired for more brightness.
- Serve warm or at room temperature. Optionally chill for 20 minutes to let flavors meld.
Notes
For a smoky punch, char corn on a grill or under a broiler before mixing. Use fresh lime juice and good-quality cotija cheese for best flavor. Adjust spice levels by adding jalapeño or hot sauce. Can be made vegan by substituting mayo and sour cream with vegan versions and cotija with nutritional yeast or vegan cheese.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Fat: 15
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: Mexican street corn salad, esquites, corn salad, cotija cheese, lime, chili powder, easy Mexican recipe, summer salad, creamy corn salad