Name: Mexican Street Corn Salad Recipe (Esquites)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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; for topping – cotija cheese, cilantro…

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Mexican street corn salad, or Esquites, is a vibrant, flavorful dish that captures the essence of Mexico’s beloved corn on the cob, but in a refreshing salad form. This delightful recipe incorporates grilled corn, creamy dressing, and zesty spices, creating a medley of flavors that dance on your palate. It’s not just your average salad; it provides a unique twist on the classic street food that many know and love. The combination of the smoky, sweet corn and the tangy creaminess makes each bite utterly irresistible.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mexican Street Corn Salad Recipe (Esquites)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mexican Street Corn Salad Recipe (Esquites)

Mexican Street Corn Salad Recipe (Esquites)

I first encountered this delightful twist on traditional Mexican elote (corn on the cob) at a local food festival. The bright colors and tantalizing aroma drew me in immediately. I decided to bring this experience home and recreate a simplified version that would be perfect for summer gatherings or even just a weeknight dinner. This Mexican street corn salad is incredibly easy to prepare, budget-friendly, and a guaranteed crowd-pleaser. I can’t wait for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy weeknights or last-minute parties.
Irresistible Flavor: The blend of smoky, creamy, and tangy flavors makes each bite a flavor bomb.
Eye-Catching Appeal: The colorful presentation will impress your guests and brighten any table.
Flexible Serving: Enjoy it as a side dish at BBQs, a snack, or even as a light lunch.
Diet-Friendly Options: Easily adapt to gluten-free or vegetarian diets by swapping out a few ingredients.

Ingredients You’ll Need

4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh, sweet corn is crucial for that authentic flavor. If corn is out of season, frozen and thawed corn can be a good substitute.
1/2 tablespoon olive oil: This helps with grilling and adds a subtle flavor. You can also use avocado oil for a different taste.
1/2 cup full-fat plain Greek yogurt: Adds creaminess and tang. If you prefer dairy-free, try coconut yogurt.
3 tablespoons mayo: For richness in the dressing; you can substitute with vegan mayo for a plant-based version.
2 tablespoons lime juice: Fresh lime juice brightens the flavors beautifully. Bottled can be used in a pinch, but fresh is best.
1/2 teaspoon smoked paprika: This gives a smoky flavor reminiscent of grilled corn. You can use regular paprika if you don’t have smoked.
1/2 teaspoon garlic powder: A flavor enhancer; consider fresh garlic for a more intense taste.
1/2 cup cotija cheese (plus more for topping, about 2 ounces): This crumbly cheese adds a salty, creamy element. Feta cheese can be a viable alternative.
1 jalapeño, diced (about 1/3 cup – 40 grams): Adds heat and crunch. Choose more mild peppers if you prefer less spice or omit it altogether.
1/2 cup finely diced red onion (60 grams): Adds crunch and sweetness; green onions are a lovely substitute.
1/2 packed cup cilantro, roughly chopped: Fresh cilantro gives this salad a bright flavor; parsley can be used if you’re not a cilantro fan.
1/4 teaspoon salt: For seasoning. Adjust to your taste.
1/4 teaspoon pepper: A touch for a gentle kick; feel free to increase if you like more spice.
For topping: cotija cheese, cilantro: Adds a lovely finishing touch before serving.

How to Make Mexican Street Corn Salad Recipe (Esquites)

Preheat the grill: Start by heating the grill to medium-high heat so it’s ready when the corn is prepped.
Prep the corn: Remove the husk and silk from the ears of corn. Lightly rub the corn with 1/2 tablespoon of olive oil, ensuring they’re covered.
Grill the corn: Once the grill is hot, place the corn directly on it. Cook for about 10-15 minutes, turning every few minutes until cooked and char marks are visible. Remove from heat and let it cool for a couple of minutes.
Make the dressing: In a medium-large bowl, mix together 1/2 cup of full-fat plain Greek yogurt, 3 tablespoons of mayo, 2 tablespoons of lime juice, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until smooth and creamy.
Prepare the salad: Once the corn has cooled, carefully cut the kernels off the cob and add them to the bowl with your dressing. Toss in 1/2 cup of cotija cheese, the diced jalapeño, and 1/2 cup of finely diced red onion. Mix well to combine, tasting to adjust seasoning if needed.
Serve and enjoy: Garnish with additional cotija cheese and cilantro on top before serving to create an inviting presentation.

Storing & Reheating

Store any leftover Mexican street corn salad in an airtight container in the refrigerator for up to 3 days. If you decide to freeze it, place the salad in a freezer-safe container and store for up to 3 months. When you’re ready to enjoy, simply let it thaw in the fridge overnight. Note that the texture may change slightly after freezing; a quick stir or a splash of lime juice will freshen it up!

Chef’s Helpful Tips

Avoid overcooking your corn to maintain that crunchy texture. You want it perfectly tender, not mushy!
If you like it spicy, keep the seeds and ribs in the jalapeño; otherwise, remove them for a milder flavor.
Letting the salad sit for at least 30 minutes after preparing allows the flavors to meld beautifully.
For more texture, consider adding diced bell peppers or chopped avocados just before serving.
Make the dressing a day in advance for even deeper flavors!

This Mexican street corn salad brings all the fun and excitement of street food to your dining table. With its sweet, smoky, and tangy notes, it’s perfect for warming summer nights, potlucks, or any occasion that calls for a delicious side or snack. Play around with the ingredients as you see fit, adding your twist to this culinary classic. You won’t regret diving into this vibrant dish!

Recipe FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance. Just keep it covered in the refrigerator. However, wait to add the cilantro and cotija cheese until right before serving to maintain freshness.

What can I use instead of cotija cheese?

Feta cheese is a great alternative if you can’t find cotija. It provides a similar salty creaminess that works well in this recipe.

Can this recipe be made vegan?

Absolutely! To make a vegan version of this salad, substitute the Greek yogurt and mayo with tofu-based alternatives or dairy-free yogurt and mayonnaise. Plus, use a vegan cheese substitute instead of cotija.

How do I select the best corn for grilling?

Look for ears with bright green husks, tightly packed kernels, and minimal blemishes. The fresher the corn, the sweeter it will taste, making your salad even more delightful!