Mexican Street Corn Salad Recipe (Esquites)
Mexican Street Corn Salad, or Esquites, is a delightful dish that brings a taste of vibrant street food straight to your table. This salad showcases sweet, charred corn, complemented by creamy, tangy dressing and a hint of spice. Lively and colorful, it’s the perfect accompaniment to any summer meal or a refreshing dish to enjoy year-round. Whether you’re hosting a backyard barbecue or just looking for a delicious way to brighten up a weeknight dinner, this salad fits the bill perfectly.
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I first stumbled upon Esquites during a trip to Mexico, where vendors would serve it warm, brimming with flavor right off the cob. The way the smokiness of the grilled corn mingled with the creaminess of the sauce was nothing short of magical. I’ve been hooked ever since, and I think you will be too! This Mexican Street Corn Salad recipe is easy to whip up and truly budget-friendly, making it a great option to feed a crowd without breaking the bank. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With just a few steps, this salad comes together in no time, making it perfect for busy days or unexpected guests.
- Irresistible Flavor: The combination of grilled corn, creamy dressing, and tangy lime is simply mouthwatering.
- Eye-Catching Appeal: The bright colors of the ingredients make for a stunning presentation that will wow your guests.
- Flexible Serving: Ideal for summer barbecues, potlucks, or even a light lunch by itself, this salad is wonderfully versatile.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets, so everyone can enjoy it!
Ingredients You’ll Need
- 4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh corn gives the best flavor, but you can also use frozen corn if you’re in a pinch.
- 1/2 tablespoon olive oil: This adds some richness and helps the corn char nicely on the grill.
- 1/2 cup full-fat plain Greek yogurt: For creaminess and tang; feel free to use a dairy-free alternative if needed.
- 3 tablespoons mayo: Adds extra creaminess and depth to the dressing.
- 2 tablespoons lime juice: Fresh lime juice brightens up the salad beautifully.
- 1/2 teaspoon smoked paprika: Brings a subtle smokiness that enhances the charred corn flavor.
- 1/2 teaspoon garlic powder: Adds a touch of savory goodness without overwhelming the dish.
- 1/2 cup cotija cheese, plus more for topping (2 ounces): This crumbly cheese adds a savory, salty kick that’s essential for authentic flavor.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): For a bit of heat; adjust the amount to your taste!
- 1/2 cup finely diced red onion (60 grams): Provides a lovely crunch and slight sweetness.
- 1/2 packed cup cilantro, roughly chopped: Fresh herbs elevate this dish and add brightness.
- 1/4 teaspoon salt and 1/4 teaspoon pepper: To enhance all the flavors you’ve got going on here.
- For topping: Extra cotija cheese and cilantro for a beautiful finish.
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Prepare the Grill: Heat your grill to medium-high. This gives you the perfect conditions for that delicious char.
- Prep the Corn: Remove the husk and excess silk from the corn. Rub the ears of corn lightly with olive oil to coat.
- Grill the Corn: Place the corn directly on the grill and cook for about 10-15 minutes. Rotate it every few minutes to achieve nice char marks. When it’s done, let it cool slightly before slicing the kernels off the cob using a sharp knife.
- Make the Sauce: In a medium-large bowl, combine the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper. Mix well until you have a creamy dressing.
- Assemble the Salad: Add the grilled corn kernels, cotija cheese, diced jalapeño, chopped cilantro, and any extra salt and pepper to the bowl of dressing. Stir everything together until well combined. Taste and adjust seasoning as needed.
- Serve & Enjoy: Garnish with additional cotija cheese and cilantro before serving to create a beautiful presentation.
Storing & Reheating
To store your Mexican Street Corn Salad, keep it in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, you can do so in a tightly sealed container for up to 3 months, but remember that the texture may change a bit upon thawing. When you’re ready to enjoy, simply thaw it overnight in the fridge and serve cold, or warm it up lightly in the microwave, making sure not to overheat to retain its fabulous flavors.
Chef’s Helpful Tips
- Be careful not to overcook the corn on the grill; you want it tender but still crisp for that great texture contrast.
- For an added kick, include the seeds of the jalapeño when you chop it—but this is totally up to your spice preference!
- Use fresh cilantro for the best flavor, and if you’re not a fan, parsley is a great substitute.
- You can prepare the dressing ahead of time to save yourself a few minutes when assembling the salad.
- If you’re making it for a party, feel free to double the recipe to ensure there’s plenty to go around!
You’re going to love making this fresh, flavorful salad! Not only is it a wonderful way to enjoy vibrant seasonal ingredients, but it’s also the kind of dish that invites creativity. Maybe you’ll add diced avocado next time or swap out jalapeños for sweeter peppers! The key is to have fun with the recipe and make it your own. I can’t wait for you to dig in!
Recipe FAQs
Can I use canned or frozen corn instead of fresh corn?
Absolutely! Canned or frozen corn can be used in a pinch. If using frozen, just make sure to thaw and drain it well before adding it to the salad, and lightly sauté if desired.
How spicy is this salad?
The heat level largely depends on how much jalapeño you add. If you prefer a milder flavor, consider removing some seeds or using a smaller amount. Alternatively, you can omit the jalapeño entirely.
How do I make this salad vegan?
To make the salad vegan, substitute the Greek yogurt and mayonnaise for dairy-free alternatives. You can also replace the cotija cheese with crumbled tofu or a vegan cheese option for added flavor.
Can I prepare the salad ahead of time?
Yes! You can prepare the corn and dressing ahead of time, but I recommend mixing them just before serving to keep the salad fresh and the corn crisp. If you do have leftovers, they will keep in the fridge for a couple of days.
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📖 Recipe Card
Mexican Street Corn Salad Recipe (Esquites)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Salad (Esquites) is bursting with flavor, combining grilled corn, creamy dressing, and spicy jalapeño. Perfect for a quick dinner or a healthy side dish, it’s a delightful treat for any occasion.
Ingredients
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- for topping – cotija cheese, cilantro…
Instructions
- Heat the grill to medium-high heat.
- Prep the corn by removing the husk and excess silk. Rub the ears of corn with olive oil.
- Place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until charred. Let cool before cutting kernels off the cob.
- In a medium-large bowl, mix greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper to make the sauce.
- Add corn kernels, cotija cheese, jalapeño, cilantro, salt, and pepper to the bowl with the dressing and stir well to combine. Adjust to taste.
- Garnish with additional cotija cheese and cilantro before serving.
Notes
You can adjust the spiciness by adding more or less jalapeño.
For a smoky flavor, consider using smoked chili powder instead of smoked paprika.
This salad can be made ahead of time; just keep the dressing and salad components separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
