Mexican Street Corn Salad Recipe (Esquites)
There’s something irresistibly delightful about a fresh, vibrant salad that can make any meal feel like a celebration. Enter Mexican Street Corn Salad, also known as Esquites, a delightful twist on the traditional elote. This dish captures the essence of summer with its sweet, charred corn mixed with a creamy, zesty dressing, and a sprinkle of cotija cheese that adds a delicious zing. Whether you’re enjoying a backyard barbecue, hosting a festive gathering, or just looking for a nutritious side dish, this salad is sure to bring smiles all around.
Table of Contents
I first encountered Mexican Street Corn Salad at a local street fair, and I was instantly smitten by its bright flavors and inviting presentation. The combination of bold spices, creamy ingredients, and fresh herbs left a lasting impression, and I knew I had to recreate it in my own kitchen. Making this salad doesn’t have to be complicated. It’s a straightforward recipe that anyone can master, and the best part is, it can be prepared ahead of time, freeing you up to enjoy the company of friends and family.
Why You’ll Love This Recipe
- Simple & Quick: Ready to serve in about 30 minutes, perfect for any occasion.
- Irresistible Flavor: The creamy dressing combined with charred corn makes each bite unforgettable.
- Eye-Catching Appeal: The bright colors and textures are as pleasing to the eye as they are to the palate.
- Flexible Serving: Enjoy it as a side dish, a snack, or even topped with grilled chicken for a hearty main.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with just a few tweaks.
Ingredients You’ll Need
- 4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh corn is essential for that sweet, juicy flavor. If fresh corn isn’t available, you can substitute with frozen corn; just be sure to sauté it until it’s heated through.
- 1/2 tablespoon olive oil: This helps to achieve that delicious char on the corn during grilling. You can also use avocado oil for a subtle twist.
- 1/2 cup full-fat plain Greek yogurt: This adds creaminess and a slight tang to the dressing. For a dairy-free alternative, try using coconut yogurt.
- 3 tablespoons mayo: It enhances the rich texture of the salad. A vegan mayo can be used if you prefer.
- 2 tablespoons lime juice: Freshly squeezed lime juice brightens all the flavors. Bottled lime juice can work in a pinch, but fresh is always best.
- 1/2 teaspoon smoked paprika: This brings a hint of smokiness that perfectly complements the grilled corn.
- 1/2 teaspoon garlic powder: A dash of garlic powder elevates the flavor profile without overpowering it.
- 1/2 cup cotija cheese (plus more for topping, approximately 2 ounces): This crumbly cheese adds a salty, savory element. Feta cheese can be a suitable substitute.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): For a spicy kick! If you prefer a milder taste, you can deseed it or skip it entirely.
- 1/2 cup finely diced red onion (60 grams): The sweetness and crunch of red onion add texture and a burst of flavor.
- 1/2 packed cup cilantro, roughly chopped: Fresh cilantro brings a bright, herbaceous flavor. If you’re not a cilantro fan, parsley can work as a substitute.
- 1/4 teaspoon salt: A little salt can elevate flavors, bringing all the taste elements together.
- 1/4 teaspoon pepper: Freshly cracked black pepper adds warmth and depth.
- For topping – cotija cheese and cilantro: The finishing touches that not only look good but taste great!
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Heat the grill: Preheat your grill to medium-high heat to create that desirable char on your corn.
- Prep the corn: Remove the husks and silk from the ears of corn. Brush the corn lightly with the olive oil for a nice coating; this helps with grilling.
- Grill your corn: Once the grill is ready, place the corn directly on it. Grill for about 10-15 minutes, turning every few minutes until the corn is tender and has char marks. After grilling, let it cool for a couple of minutes before cutting the kernels off the cob with a sharp knife.
- Make the sauce: While the corn cooks, grab a medium-large bowl. Combine the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper. Mix well until fully combined, creating a creamy dressing.
- Make the salad: Add the corn kernels, cotija cheese, diced jalapeño, and chopped cilantro to the bowl with the dressing. Stir until everything is well combined. Taste and adjust seasoning if necessary.
- Enjoy!: When serving, top with additional cotija cheese and cilantro for an extra burst of flavor and visual appeal.
Storing & Reheating
To store your Mexican Street Corn Salad, keep it in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold, but if you want to really savor those fresh flavors, serve it at room temperature after a quick 10-minute sit-out. It’s not ideal for freezing due to potential changes in texture, but if you really need to, it can last up to 3 months in the freezer; just remember to thaw it in the fridge for a few hours before serving.
Chef’s Helpful Tips
- Avoid overcooking the corn on the grill; you want it to be crisp-tender and not mushy.
- Make sure the corn is cool before cutting the kernels off; this helps prevent burns while cooking.
- If you find your salad is too thick, add a bit more lime juice or a splash of water to thin it out.
- Feeling adventurous? Experiment with different cheeses like feta or even a vegan cheese for a different flavor profile.
- This salad can be made a day in advance; it actually helps the flavors meld together nicely!
Mexican Street Corn Salad brings all the sweet, savory, and spicy elements that make for a memorable dish. From the first bite to the last, the creamy dressing hugging each kernel of corn is a culinary experience you won’t forget. The flexibility in serving, the ease of preparation, and the delightful taste make it a New favorite.
Recipe FAQs
Can I use canned corn instead of fresh?
Absolutely! While fresh corn provides the best flavor, canned corn is a convenient substitute. Just be sure to drain and rinse it well to remove excess salt and preservatives before adding it to your salad.
Can this salad be made ahead of time?
Yes! This salad tastes even better when made a few hours or the day before, as it allows the flavors to meld. Just keep it covered in the fridge, and give it a gentle stir before serving.
Is it okay to use frozen corn?
Certainly! If using frozen corn, cook it according to package instructions before mixing it in the salad. It should be tender and heated through.
What can I do if I don’t like spicy food?
If heat isn’t your thing, feel free to omit the jalapeño or cut down on the amount used. You can also add a pinch of sugar to balance the flavors without the spice.
PrintMore Main Dishes Recipes
- Street Corn Chicken Rice Bowls
- Elote | Grilled Mexican Street Corn with Cotija Cheese & Chili Lime
- Mexican Street Corn Pasta Salad
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mexican Street Corn Salad Recipe (Esquites)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Salad is bursting with flavor! It combines grilled corn, creamy dressing, and zesty ingredients for a delicious, homemade dish. Ideal for quick dinners or gatherings.
Ingredients
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn by removing the husk and excess silk. Rub the ears of corn with olive oil for coating.
- Place corn directly on the hot grill and cook for about 10-15 minutes, rotating occasionally until charred. Let cool and remove kernels from the cob.
- In a large bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to make the sauce.
- Add corn kernels, cotija cheese, diced jalapeño, cilantro, salt, and pepper to the bowl. Mix thoroughly to combine, adjusting seasoning as needed.
- Serve garnished with additional cotija cheese and cilantro.
Notes
Make sure to grill the corn until it gets char marks for enhanced flavor.
If you prefer a spicier salad, leave some seeds in the jalapeño or add more pepper.
This salad can be served warm or chilled, making it versatile for any occasion.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
