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Easy Mexican Street Corn Salad (Esquites)

A close-up view of vibrant street corn salad featuring charred corn kernels, cotija cheese crumbles, red onion slices, and cilantro.
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You can make this vibrant Mexican Street Corn Salad, inspired by classic elote, quickly. It combines charred corn, a creamy lime dressing, cotija cheese, and spices for a flavorful side dish perfect for summer cookouts or weeknight meals.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned, drained)
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • Optional: 1 jalapeño, seeded and minced

Instructions

  1. If using frozen or canned corn, pat it dry. Heat the olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove the corn from the heat and let it cool slightly.
  2. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper until smooth. This is your creamy dressing.
  3. Add the slightly cooled charred corn, red onion, cilantro, and minced jalapeño (if using) to the dressing.
  4. Gently fold all ingredients together until the corn and vegetables are evenly coated in the dressing.
  5. Taste the salad and adjust salt, pepper, or lime juice as needed.
  6. Transfer the Mexican Street Corn Salad to a serving bowl. Sprinkle extra Cotija cheese over the top before serving.

Notes

  • For the best smoky flavor, char the corn in a dry cast-iron skillet over high heat without crowding the pan.
  • You can prepare the dressing up to one day ahead and store it in the refrigerator.
  • Serve this salad warm, at room temperature, or chilled. It is great as a dip with tortilla chips.

Nutrition

Find it online: https://miameal.com/street-corn-salad-recipe-easy-mexican-esquites/