Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Imagine sinking your teeth into sweet, charred corn kernels, bursting with lime juice, creamy mayonnaise, salty cotija cheese, and a spicy kick of chili powder. Are you drooling yet? I know I am!

This isn’t just any salad; it’s a celebration of fresh, simple ingredients transformed into something truly extraordinary. Esquites, the deconstructed version of Elote (grilled Mexican street corn on the cob), has a rich history rooted in Mexican culinary tradition. For generations, street vendors have perfected this iconic snack, offering a delicious and affordable treat to locals and tourists alike. The beauty of Mexican Street Corn Salad lies in its versatility and convenience. It’s incredibly easy to make at home, perfect for potlucks, barbecues, or a quick and satisfying weeknight side dish.

People adore this dish for its incredible combination of textures and flavors. The sweetness of the corn is perfectly balanced by the tangy lime, the richness of the mayonnaise, and the salty, crumbly cheese. The chili powder adds a delightful warmth that keeps you coming back for more. Whether you’re a seasoned foodie or a novice cook, this recipe is guaranteed to be a crowd-pleaser. So, let’s get started and bring a little bit of Mexico to your kitchen!

this Recipe

Ingredients:

• 6 ears of fresh corn, husks and silk removed
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1-2 jalapeños, seeded and minced (adjust to your spice preference)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional: Hot sauce, to taste

Grilling the Corn:

Okay, let’s get started! The first thing we need to do is grill our corn. This is where we get that amazing smoky flavor that really makes this salad sing. You can use a gas grill, charcoal grill, or even a grill pan on your stovetop. I personally prefer the charcoal grill for the best flavor, but use whatever you have available.

1. Prepare the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are evenly distributed and have a nice gray ash coating. For a gas grill, preheat with the lid closed for about 10-15 minutes.
2. Prepare the Corn: While the grill is heating, lightly brush the corn with olive oil. This will help prevent the kernels from drying out and will also promote even grilling. Make sure to get all sides of the corn.
3. Grill the Corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning every few minutes, until the kernels are slightly charred and tender. You want to see some nice grill marks, but be careful not to burn the corn. The kernels should be slightly softened when you press on them.
4. Check for Doneness: To check if the corn is done, you can carefully insert a fork into a kernel. If it’s tender and juicy, it’s ready. If it’s still hard, continue grilling for a few more minutes.
5. Remove from Grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling. This will make it easier to cut the kernels off the cob.

Preparing the Dressing:

While the corn is cooling, let’s whip up the dressing. This is where all the magic happens! The combination of mayonnaise, sour cream, lime juice, and spices creates a creamy, tangy, and slightly spicy dressing that perfectly complements the sweetness of the corn.

1. Combine Ingredients: In a medium-sized bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, jalapeños, lime juice, chili powder, and smoked paprika.
2. Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. Don’t be afraid to taste and adjust the seasonings as needed. If you like a little extra heat, you can add a dash of your favorite hot sauce.
3. Adjust Consistency: If the dressing is too thick, you can add a tablespoon or two of water or lime juice to thin it out. The consistency should be creamy and easily pourable.
4. Refrigerate (Optional): If you’re not ready to assemble the salad right away, you can cover the dressing and refrigerate it for later. This will allow the flavors to meld together even more.

Cutting the Corn Kernels:

Now that the corn has cooled slightly, it’s time to cut the kernels off the cob. There are a few different ways to do this, but I find this method to be the easiest and most efficient.

1. Stabilize the Corn: Stand one ear of corn upright on a cutting board. You can use a small bowl or a damp kitchen towel to help stabilize it.
2. Cut the Kernels: Using a sharp knife, carefully slice down the side of the corn, removing the kernels in strips. Try to get as close to the cob as possible without cutting into it.
3. Repeat: Repeat this process for all sides of the corn, rotating the ear as you go.
4. Loosen Remaining Kernels (Optional): Once you’ve removed the majority of the kernels, you can use the back of your knife to scrape the cob and loosen any remaining kernels. This will help you get the most corn possible.
5. Repeat for Remaining Ears: Repeat the entire process for the remaining ears of corn.

Assembling the Salad:

Alright, we’re in the home stretch! Now it’s time to combine everything and create our delicious Mexican Street Corn Salad. This is where all your hard work pays off!

1. Combine Corn and Dressing: In a large bowl, combine the grilled corn kernels and the prepared dressing.
2. Mix Well: Gently toss the corn and dressing together until the corn is evenly coated. Be careful not to overmix, as this can make the corn mushy.
3. Adjust Seasonings (Again!): Taste the salad and adjust the seasonings as needed. You may need to add a little more salt, pepper, or lime juice to balance the flavors.
4. Chill (Optional): For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to cool down.

Serving and Garnishing:

Finally, it’s time to serve and enjoy your amazing Mexican Street Corn Salad! This salad is delicious on its own, but it’s also a great side dish for grilled meats, tacos, or even as a topping for nachos.

1. Serve: Spoon the salad into a serving bowl or individual bowls.
2. Garnish: Garnish with additional crumbled cotija cheese and chopped fresh cilantro. You can also add a sprinkle of chili powder or a drizzle of hot sauce for extra flavor and heat.
3. Enjoy! Serve immediately and enjoy! This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño to your liking. If you prefer a milder salad, use only 1/2 jalapeño or omit it altogether. For a spicier salad, use 2 jalapeños or add a pinch of cayenne pepper to the dressing.
• Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
• Vegetarian/Vegan: To make this salad vegetarian, simply ensure your mayonnaise is vegetarian-friendly. To make it vegan, use vegan mayonnaise and omit the cotija cheese or substitute it with a vegan cheese alternative.
• Grilled Peppers: For an extra layer of flavor, you can grill a bell pepper along with the corn. Dice the grilled pepper and add it to the salad.
• Black Beans: Add a can of drained and rinsed black beans to the salad for added protein and fiber.
• Off the Cob: If you don’t have access to fresh corn on the cob, you can use frozen corn kernels. Simply thaw the corn and sauté it in a pan with a little olive oil until it’s slightly browned.
• Make it a Dip: This salad can also be served as a dip with tortilla chips.

I hope you enjoy this recipe as much as I do! It’s a crowd-pleaser and perfect for summer barbecues, potlucks, or any occasion where you want to impress your friends and family with a flavorful and vibrant dish.

Conclusion:

This Mexican Street Corn Salad isn’t just another side dish; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street market. The sweetness of the corn, the creamy tang of the dressing, the spicy kick of the chili powder, and the fresh burst of cilantro all combine to create a truly unforgettable culinary experience. Trust me, once you try it, you’ll be making it again and again!

But why is this recipe a must-try? It’s simple: it’s incredibly easy to make, uses readily available ingredients, and delivers a massive punch of flavor that will elevate any meal. Forget boring salads; this is a dish that will have everyone asking for seconds (and the recipe!). It’s the perfect way to add a little sunshine to your day, no matter the weather.

Beyond its incredible taste, this salad is also incredibly versatile. Serve it as a side dish at your next barbecue, potluck, or family gathering. It pairs perfectly with grilled chicken, fish, or steak. Or, for a vegetarian option, try it with black bean burgers or grilled halloumi.

Looking for some variations? I’ve got you covered! For a spicier kick, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the dressing. If you’re not a fan of mayonnaise, you can substitute Greek yogurt for a lighter, tangier flavor. Want to add some extra crunch? Toasted pepitas (pumpkin seeds) or crumbled tortilla chips are a fantastic addition. You could even grill the corn on the cob before cutting it off for an extra smoky flavor. Another great variation is to add some diced red bell pepper for a pop of color and sweetness. And if you’re feeling adventurous, try adding some crumbled cotija cheese for an extra salty and savory element.

Here are some serving suggestions to get you started:

* Taco Tuesday Upgrade: Use this Mexican Street Corn Salad as a topping for your tacos or nachos. It adds a burst of freshness and flavor that will take your taco night to the next level.
* Grilled Feast Companion: Serve it alongside grilled meats or vegetables for a complete and satisfying meal. The creamy, tangy dressing complements the smoky flavors of the grill perfectly.
* Potluck Superstar: Bring this salad to your next potluck and watch it disappear! It’s always a crowd-pleaser and a guaranteed hit.
* Lunchtime Delight: Pack it in your lunchbox for a healthy and delicious midday meal. It’s a great way to add some variety to your routine.
* Dip it Good: Serve it with tortilla chips as a delicious and flavorful dip.

I truly believe that this recipe is a winner. It’s quick, easy, delicious, and adaptable to your own personal tastes. So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this Mexican Street Corn Salad a try.

I’m confident that you’ll love it as much as I do! And when you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you served it. Your feedback is invaluable and helps me continue to create and share delicious recipes that everyone can enjoy. Happy cooking!