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Authentic Mexican Esquites Corn Salad: The Ultimate Street Corn Off the Cob Recipe

Discover the vibrant flavors of Mexican street food with this authentic esquites corn salad recipe. This creamy, tangy, and slightly spicy salad combines sweet corn with chili powder, fresh lime juice, and crumbled cotija cheese for a side dish that's perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Prepare the corn by boiling fresh corn in salted water for 5-7 minutes until tender, then cutting kernels off the cob. If using frozen corn, simply thaw and pat dry.
  2. Make the creamy dressing by whisking together mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and smoked paprika until smooth and well combined.
  3. Combine the salad by pouring the creamy dressing over the corn kernels, then adding crumbled cotija cheese, chopped cilantro, red onion, and jalapeño (if using). Gently toss until corn is evenly coated.
  4. Season with salt and black pepper to taste, let sit for 10-15 minutes to allow flavors to meld, then serve with extra lime wedges and additional cotija cheese and chili powder.

Notes

For authentic street food taste, grill the corn instead of boiling. The salad can be made up to 2 days in advance and stored covered in the refrigerator. Adjust spice level by omitting or including jalapeño seeds.