Go Back
mexican-street-corn-salad-esquites-corn-salad-chili-lime_feature

Authentic Mexican Esquites Corn Salad Recipe

Bring the vibrant flavors of Mexican street food to your table with this authentic esquites corn salad recipe. This creamy, tangy, and slightly spicy side dish transforms simple corn into an unforgettable culinary experience that's perfect for summer gatherings, BBQs, or as a colorful addition to any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 jalapeño, seeded and finely chopped
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn with a light coating of oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
  2. In a large bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and minced garlic until smooth and well combined.
  3. Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing mixture along with the cotija cheese, cilantro, red onion, and jalapeño.
  4. Gently toss everything together until well coated. Season with salt and black pepper to taste. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Transfer the esquites to a serving bowl and garnish with extra cotija cheese, chili powder, and fresh cilantro. Serve with lime wedges on the side for squeezing over individual portions.

Notes

This salad tastes better when made a few hours ahead as flavors develop. Store covered in refrigerator for up to 2 days. Can substitute feta for cotija cheese if unavailable.