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Ultimate Mexican Street Corn Salad Recipe (Esquites) - Creamy & Flavorful

This vibrant Mexican street corn salad (Esquites) takes the beloved street corn off the cob and transforms it into a sensational side dish perfect for summer gatherings. With creamy texture, zesty lime, and subtle heat, it features sweet charred corn, tangy lime juice, creamy dressing, and savory cotija cheese for authentic street food flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, shucked
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup finely chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • Salt and black pepper to taste

Method
 

Instructions
  1. Grill the Corn - Preheat your grill to medium-high heat. Grill the corn ears for 10-12 minutes, turning occasionally, until kernels are slightly charred and tender. Allow to cool slightly.
  2. Prepare the Dressing - In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
  3. Combine Ingredients - Cut the kernels off the cooled corn cobs and place them in a large bowl. Add chopped red onion, jalapeño, cilantro, and cotija cheese. Pour the dressing over the corn mixture and toss gently to combine.
  4. Season and Chill - Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

Let the salad rest for at least 30 minutes before serving to allow flavors to develop. For extra smoky flavor, use grilled corn. If cotija cheese is unavailable, feta cheese makes an excellent substitute. For a milder version, reduce or omit the jalapeño and cayenne pepper.