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Authentic Mexican Esquites Corn Salad - Creamy Street Corn Off The Cob Recipe

This authentic Mexican esquites corn salad transforms traditional street corn into an easy-to-serve salad with creamy cotija cheese, zesty lime, and chili spice. Perfect for summer gatherings and BBQs, it delivers vibrant street food flavors with minimal effort.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 2 tablespoons vegetable oil
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons mayonnaise
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Heat your grill to medium-high heat. Brush the corn ears with vegetable oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
  2. Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Transfer the kernels to a large mixing bowl.
  3. In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Season with salt and black pepper to taste.
  4. Pour the dressing over the corn kernels and toss to coat evenly. Add the chopped red onion, cilantro, and half of the cotija cheese. Gently mix everything together until well combined.
  5. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with the remaining cotija cheese and additional cilantro. Serve with lime wedges on the side.

Notes

This salad tastes better when made a few hours ahead - the flavors have time to develop. For a quicker version, use high-quality frozen corn kernels sautéed in a skillet. If you can't find cotija cheese, feta cheese makes an excellent substitute.