A zesty, creamy salad version of Mexican street corn, made with charred corn kernels, red onion, jalapeño, cilantro, lime, and cotija cheese. Tossed in a spiced mayo-lime dressing, this vibrant side dish is perfect for barbecues, potlucks, or taco nights. It’s easy to make, full of bold flavor, and a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
Mexican Street Corn Salad offers all the delicious flavor of elote (Mexican street corn) in an easy-to-serve bowl. This recipe balances smoky, sweet, spicy, and tangy elements to create a well-rounded and refreshing side. It’s perfect for gatherings, adaptable to dietary preferences, and simple enough to prepare in under 30 minutes. Whether you’re serving tacos, grilled meats, or burgers, this dish will be a standout.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lime wedges, for serving
Directions
- Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper.
- Add the charred corn, red onion, jalapeño, cotija cheese, and cilantro to the dressing. Toss until everything is well coated.
- Chill for 10–15 minutes before serving, or serve immediately at room temperature.
- Garnish with additional cilantro and lime wedges if desired.
Servings and timing
This recipe makes approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 7 minutes
Total time: 17 minutes
Variations
- Spicy Version: Add more jalapeño or a dash of hot sauce for extra heat.
- Grilled Corn: For deeper flavor, grill the corn on the cob and cut off the kernels.
- Avocado Twist: Mix in diced avocado for a creamy, rich texture.
- Vegan Option: Use plant-based mayonnaise and omit or substitute the cheese with a vegan alternative.
- No Mayo: Substitute the mayo with plain Greek yogurt for a lighter version.
storage/reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
This dish is best served cold or at room temperature, so reheating is not recommended. Stir before serving to redistribute the dressing and toppings.
FAQs
Can I use canned corn for this recipe?
Yes, but be sure to drain it well and pat dry. For best flavor, lightly sauté to achieve some char.
Can I make Mexican street corn salad ahead of time?
Yes, prepare it up to a day in advance and store in the refrigerator. Add cheese and cilantro just before serving for freshness.
What can I serve with esquites?
It pairs wonderfully with tacos, grilled meats, burgers, or as a topping for nachos and rice bowls.
Can I use feta instead of cotija cheese?
Yes, feta is a good substitute with a similar texture and salty flavor.
How spicy is this salad?
The jalapeño adds mild heat. You can control the spice level by adjusting the amount or omitting it entirely.
Is this dish gluten-free?
Yes, all ingredients used are naturally gluten-free. Just verify store-bought items like mayonnaise.
Can I use frozen corn?
Absolutely. Just thaw and dry the corn before sautéing to achieve the proper texture.
How long can it sit out at a party?
It’s best served chilled or at room temperature. Keep it out for no more than 2 hours to ensure food safety.
How can I add more protein?
You can add black beans or grilled chicken for a protein boost and turn it into a main dish.
Can I make this dish dairy-free?
Yes, omit the cheese and use a dairy-free sour cream alternative.
Conclusion
Mexican Street Corn Salad (Esquites) is a bold, flavorful side dish that captures the essence of traditional Mexican street food in an easy, shareable form. With its creamy dressing, smoky corn, and fresh herbs, it elevates any meal it’s served with. Quick to prepare and endlessly customizable, this salad is sure to become a staple at your gatherings and family dinners alike.
Print
Mexican Street Corn Salad (Esquites)
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Description
Une salade de maïs mexicaine onctueuse et acidulée, composée de maïs grillé, d’oignon rouge, de jalapeño, de citron vert, de fromage cotija et d’une mayonnaise épicée. Parfaite en accompagnement pour les barbecues, les repas-partage ou les soirées tacos.
Ingredients
- 4 tasses de grains de maïs (frais ou surgelés)
- 1 cuillère à soupe d’huile d’olive
- 1/2 tasse d’oignon rouge, finement haché
- 1 jalapeño, épépiné et haché
- 1/3 tasse de mayonnaise
- 1/4 tasse de crème sure
- 1/2 cuillère à café de poudre de chili
- 1/2 cuillère à café de paprika fumé
- Jus d’un citron vert
- 1/2 tasse de fromage cotija émietté (ou feta)
- 1/4 tasse de coriandre fraîche, hachée
- Sel et poivre au goût
- Quartiers de citron vert, pour servir
Instructions
- Chauffer l’huile d’olive dans une grande poêle à feu moyen-vif.
- Ajoutez le maïs et faites-le cuire 5 à 7 minutes, jusqu’à ce qu’il soit légèrement carbonisé, en remuant de temps en temps. Retirez du feu et laissez refroidir légèrement.
- Dans un grand bol, mélanger la mayonnaise, la crème sure, la poudre de chili, le paprika fumé, le jus de citron vert, le sel et le poivre.
- Ajoutez le maïs carbonisé, l’oignon rouge, le jalapeño, le fromage cotija et la coriandre dans le bol.
- Mélangez le tout jusqu’à ce que le tout soit uniformément enrobé de vinaigrette.
- Laisser refroidir 10 à 15 minutes avant de servir ou servir immédiatement à température ambiante.
- Garnir avec plus de coriandre et de quartiers de citron vert si désiré.
Notes
- Faites griller des épis de maïs frais pour plus de saveur avant de couper les grains.
- Utilisez du fromage feta comme substitut si le cotija n’est pas disponible.
- Ajustez la poudre de chili et le jalapeño pour contrôler le niveau d’épices.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
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