Mexican Street Corn Salad (Esquites)
This Mexican Street Corn Salad recipe is quick, simple, and epically delicious! Mexican street corn salad brings big, bold, exciting flavors to the table. Great for parties, potlucks, and lunch.
Servings: 8 servings
Ingredients
For the Dressing:
- ¼ cup freshly squeezed lime juice
- 2 tablespoons real mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Salad:
- 3 cups sweet corn kernels, cut off the cobs
- 1 tablespoon olive oil
- 1 cup parmesan cheese, finely grated
- 1 cup freshly chopped cilantro
- ½ cup red bell pepper, chopped
- ½ cup green onions, thinly sliced
- ¼ cup red onion, chopped
- 1 jalapeño pepper, seeded and chopped
- ½ teaspoon garlic powder
- ½ cup Cojita cheese, crumbled
Instructions
- In a small bowl, combine all dressing ingredients. Use hand whisk to incorporate well; try to get mayo mostly dissolved. Set aside (dressing can be made ahead of time and chilled until ready to use)
- In a large skillet, heat olive oil over high heat. Once hot, add corn kernels and cook 3-5 minutes, stirring only occasionally. Once some of the kernels are nicely charred, turn off the heat.
- Add in parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder, stirring well to combine.
- Toss with dressing and sprinkle with crumbled cojita (or feta) cheese. Serve at room temp or chilled.
Notes
- Use fresh corn on the cob when it’s in season for the best flavor and texture. Slice the kernels off and char them in a hot skillet for that signature smoky flavor.
- If using frozen corn, do not thaw it first. Add it straight to a hot pan to get that ideal charred edge without making the salad soggy.
- Char the corn over high heat and stir only occasionally. This helps develop those golden, slightly blackened bits that give the salad its signature taste.
- Freshly grated parmesan might not be traditional, but it adds a rich, savory depth that blends beautifully with the smoky, tangy dressing. Don’t skip it.
- The homemade dressing is bold and flavorful. You can make it up to 2 days in advance and store it covered in the fridge until ready to use.
- Cojita cheese adds a salty, crumbly finish. If you can’t find it, crumbled feta makes a great substitute.
- This salad is great served at room temperature or chilled. Let it sit for a bit after tossing to allow the flavors to meld before serving.
- This recipe is part of our Mexican & Tex Mex Recipes Collection.
- We love spooning it over tacos, scooping it with chips, or piling it onto Grilled Chicken Breast or Grilled Shrimp.
Nutrition (per serving)
Serving: 1g | Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 274mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 0.5mg