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Mexican Street Corn Salad

A creamy, smoky, tangy Mexican Street Corn Salad inspired by traditional esquites, perfect as a side dish for tacos, BBQs, and weeknight dinners.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican, Summer
Calories: 210

Ingredients
  

Salad
  • 4 cups corn kernels fresh or frozen
  • 2 tbsp oil
  • 0.5 cup cotija cheese crumbled
  • 0.25 cup cilantro chopped
  • 2 green onions sliced
  • 1 jalapeño minced, optional
Dressing
  • 0.33 cup mayonnaise
  • 0.33 cup sour cream or crema
  • 2 tbsp lime juice fresh
  • 1 tsp lime zest
  • 1 garlic clove minced
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • salt & black pepper to taste

Equipment

  • Mixing bowls
  • Skillet
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat oil in a skillet over medium-high heat. Add corn and cook until lightly charred, about 5–7 minutes.
  2. In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, garlic, chili powder, smoked paprika, salt, and pepper.
  3. Place charred corn into a mixing bowl. Stir in the prepared dressing until fully coated.
  4. Add cotija cheese, cilantro, green onions, and jalapeño. Toss gently to combine.
  5. Taste and adjust seasoning by adding more lime, salt, or chili powder as desired.
  6. Serve warm, room temperature, or chilled.

Notes

For extra flavor depth, grill the corn on the cob before cutting off the kernels.