The Ultimate Creamy Mexican Street Corn Salad (Esquites-Style!)
This vibrant and creamy Mexican Street Corn Salad (Esquites-Style) brings all the delightful flavors of summer into an easy-to-make side dish. Featuring charred corn, juicy tomatoes, zesty lime, and a kick from jalapeños, all bound together in a tangy, spiced dressing, it's a crowd-pleasing dish perfect for any occasion.
Equipment
- Grill or Hot Skillet/Grill Pan
- Large Salad Bowl
- Small bowl
- Whisk
Ingredients
- 3 ears fresh corn or frozen (thawed and patted dry)
- 1 tbsp olive oil
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 2 tbsp jalapeños finely chopped (remove seeds/membranes for less spice)
- 1/3 cup Cotija cheese crumbled (or feta)
For the Creamy Dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream (Greek yogurt can also work)
- 1 tbsp fresh cilantro chopped (or parsley/chives)
- 1/2 tsp ancho chili powder
- 1/2 tsp ground cumin
For Serving
- 1 lime cut into wedges
Instructions
- Step 1: Char the Corn. Brush fresh ears of corn lightly with olive oil. Grill or use a hot skillet/grill pan on the stovetop, turning occasionally, until kernels are tender with lovely charred spots. Let cool, then carefully cut the kernels off the cobs.
- Step 2: Combine Vegetables. In a large salad bowl, combine the freshly cut corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped jalapeños.
- Step 3: Prepare the Dressing. In a separate, smaller bowl, whisk together the mayonnaise, sour cream, fresh chopped cilantro, ancho chili powder, and ground cumin until smooth and well blended.
- Step 4: Dress the Salad. Pour the creamy dressing over the vegetable mixture in the large bowl. Give it a gentle stir, ensuring all ingredients are thoroughly coated.
- Step 5: Add Cheese. Gently fold in the crumbled Cotija (or feta) cheese until dispersed throughout.
- Step 6: Serve. Serve your Mexican Corn Salad with fresh lime wedges on the side. Encourage guests to squeeze a generous amount of lime juice over their portion just before eating to elevate the flavors.
Notes
Substitutions & Additions: If fresh corn isn't available, thawed and drained frozen corn works well, just ensure it's charred. For cheese, queso fresco or even grated Parmesan can be used. Add smoked paprika for extra smokiness. For a heartier meal, toss in grilled chicken or shrimp, diced bell peppers, creamy avocado, or black beans. A dash of hot sauce or crumbled tortilla chips can add extra texture.
Tips for Success: Don't skip charring the corn; it adds incredible smoky depth. Adjust the heat of the jalapeños by removing seeds and membranes for milder spice, or adding cayenne pepper for more heat. Allowing the salad to chill in the fridge for at least 30-60 minutes lets the flavors meld and deepen. You can prep all veggies and dressing a day in advance, storing them separately and combining just before serving. Cotija cheese is traditional, but feta is a great substitute.
Storage: Store leftovers in an airtight container in the refrigerator for about 3-4 days. Freezing is not recommended as the creamy dressing can separate and vegetables lose their crisp texture upon thawing.
FAQs:
- Can I use frozen corn? Yes, thaw completely and pat dry before charring.
- How spicy is it? Mild to medium; adjust by removing jalapeño seeds/membranes for less heat or adding more jalapeño/cayenne for more.
- What to serve with it? Perfect with tacos, grilled chicken, carne asada, burgers, or tortilla chips.
- Can it be vegan? Yes, use vegan mayo, vegan sour cream/yogurt, and omit/substitute Cotija cheese with vegan crumbled feta.