Irresistible Mexican Street Corn Salad Recipe (Esquites)
Irresistible Mexican Street Corn Salad Recipe (Esquites)
Transform traditional Mexican street corn into the ultimate party-ready salad! This creamy, tangy Esquites salad captures all the vibrant flavors of authentic elotes but in an easy-to-serve bowl format. Perfect for summer BBQs, potlucks, or as a refreshing side dish that will have everyone asking for the recipe.
Ingredients
- 6 ears fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Lime wedges for serving
Step-by-Step Instructions
Step 1: Prepare the Corn
Heat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can roast corn in a 400°F oven for 20-25 minutes.
Step 2: Cool and Cut
Let the grilled corn cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth and well combined.
Step 4: Combine Ingredients
Add the chopped red onion, cilantro, jalapeño, and half of the cotija cheese to the corn. Pour the dressing over the mixture and toss gently to coat everything evenly.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with remaining cotija cheese and garnish with extra cilantro. Serve with lime wedges on the side.
Expert Tips
- Grill for Flavor: Grilling the corn adds smoky depth that elevates the entire dish
- Make Ahead: This salad tastes even better when made a few hours ahead
- Spice Control: Adjust jalapeño amount based on your heat preference
- Fresh is Best: Use fresh corn when in season for optimal sweetness
- Storage: Keep refrigerated and consume within 3 days
Frequently Asked Questions
Can I use frozen corn?
Yes! Thaw frozen corn and sauté in a hot skillet with a little oil until slightly charred for similar flavor.
What can I substitute for cotija cheese?
Feta cheese or queso fresco make excellent substitutes with similar salty, crumbly texture.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free when using certified gluten-free ingredients.
How long does it keep?
Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight!
Irresistible Mexican Street Corn Salad Recipe (Esquites)
Ingredients
Method
- Heat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can roast corn in a 400°F oven for 20-25 minutes.
- Let the grilled corn cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
- In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth and well combined.
- Add the chopped red onion, cilantro, jalapeño, and half of the cotija cheese to the corn. Pour the dressing over the mixture and toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with remaining cotija cheese and garnish with extra cilantro. Serve with lime wedges on the side.
