Name: Mexican Street Corn Salad Recipe (Esquites)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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

Jump to Recipe·Print Recipe·Leave a Review

Mexican Street Corn Salad, also known as Esquites, is a delightful take on the beloved street food popular throughout Mexico. Imagine biting into juicy, charred corn kernels tossed with creamy goodness, zesty lime, and a medley of fresh flavors. Each bite brings together a playful combination of textures — the crunch of fresh vegetables, the softness of queso, and the creaminess of yogurt — making it a perfect companion to any meal or even as a satisfying snack on its own.

Mexican Street Corn Salad Recipe (Esquites)

I first stumbled upon this dish at a local Mexican fair, where vendors grilled corn to perfection and mixed it with tangy toppings right before my eyes. The vibrant colors and intoxicating aromas captured my senses, and I knew I had to recreate this magic in my kitchen. This Mexican Street Corn Salad Recipe (Esquites) is easy to whip up and oh-so-flavorful — it will quickly become a family favorite!

Why You’ll Love This Recipe

Simple & Quick: You can throw this salad together in about 25 minutes — perfect for last-minute gatherings!
Irresistible Flavor: The combination of smoky paprika, zesty lime, and creamy ingredients creates a mouthwatering flavor explosion.
Eye-Catching Appeal: Its vibrant colors make it as visually appealing as it is delicious, brightening up your dinner table.
Flexible Serving: Whether as a side dish at a summer barbecue, part of taco night, or a refreshing lunch, this salad fits any occasion.
Diet-Friendly Options: Easily made gluten-free or modified to suit various dietary preferences!

Ingredients You’ll Need

4 ears corn: Fresh corn on the cob is best for a sweet flavor. If fresh is unavailable, use frozen or canned corn.
1/2 tablespoon olive oil: Helps achieve a nice char on the corn while grilling. You can substitute with avocado oil for a different flavor.
1/2 cup full-fat plain Greek yogurt: Provides a rich creaminess to the salad. For a dairy-free option, use coconut yogurt or cashew cream.
3 tablespoons mayo: Adds an extra layer of creaminess; you can opt for vegan mayo if needed.
2 tablespoons lime juice: Fresh lime juice is essential for that bright flavor. Bottled lime juice works in a pinch but use fresh when possible.
1/2 teaspoon smoked paprika: This gives a lovely smokiness that complements the corn. Regular paprika can be used but will lack that extra depth.
1/2 teaspoon garlic powder: Adds a touch of savoriness to the dish. Fresh minced garlic can also be used for a more robust flavor.
1/2 cup cotija cheese: A crumbly, salty cheese that enhances the salad beautifully. Feta can be a great substitute if cotija is hard to find.
1 jalapeño, diced: Adds a touch of heat. Remove the seeds if you prefer a milder flavor, or feel free to skip it altogether if you’re sensitive to spice.
1/2 cup finely diced red onion: For a sharp, refreshing bite. You can substitute with green onions if desired.
1/2 packed cup cilantro, roughly chopped: Fresh cilantro adds a burst of herbaceous flavor. If you’re not a fan, parsley can work too.
1/4 teaspoon salt: Enhances all the other flavors in the salad.
1/4 teaspoon pepper: A little ground pepper adds zing.

How to Make Mexican Street Corn Salad Recipe (Esquites)

Heat the grill: Preheat your grill to medium-high heat, aiming for around 400°F (200°C).
Prep the corn: Strip the ears of corn of their husks and silk. Lightly coat each ear with olive oil to help with grilling.
Grill the corn: Lay the corn directly on the grill and cook for 10-15 minutes. Remember to rotate them every few minutes to get that gorgeous char and ensure they cook evenly. Once they’re done, let them cool a bit before carefully slicing the kernels off the cob with a sharp knife.
Make the sauce: In a sizeable mixing bowl, combine 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until everything is blended well and creamy.
Mix the salad: Add the grilled corn kernels, 1/2 cup cotija cheese, 1 jalapeño, 1/2 cup finely diced red onion, and 1/2 packed cup chopped cilantro into the bowl with the sauce. Toss everything together thoroughly, ensuring that the corn is well-coated with the dressing. Taste and adjust the seasoning if necessary.
Enjoy!: Serve in a large bowl, and sprinkle extra cotija cheese and cilantro on top for garnish.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. Esquites are best enjoyed cold or at room temperature, so there’s no need for reheating. If you want to freeze it, consider that the texture may change slightly, but you can freeze it for up to 3 months in a freezer-safe container. To refresh the flavor and texture upon thawing, just mix in a little extra lime juice and fresh herbs.

Chef’s Helpful Tips

When grilling the corn, allow the kernels to caramelize a bit for added sweetness and depth—resist the urge to fuss with them too much.
If you’re short on time, grill your corn on a grill pan or under the broiler in your oven for a similar effect.
Adjust the heat level according to your preference—add more jalapeño if you like it spicy, or even throw in some red pepper flakes.
Make your salad in advance for better flavor development. Just toss in the cilantro and cheese right before serving to keep everything fresh.

Mexican Street Corn Salad is not just a recipe but an invitation to explore the wonderful vibrancy of Mexican flavors right in your kitchen. It’s a versatile dish that adapts easily to your palate. Don’t hesitate to adjust the ingredients, play with flavors, and add your own touch. Enjoy every vibrant, zesty bite of this delightful salad!

Recipe FAQs

Can I use frozen corn for this recipe?

Yes! While fresh corn gives the best flavor and texture, frozen corn also works well. Just thaw it first and give it a quick toss in a hot skillet to deepen the flavors before adding it to your salad.

Is there a way to make this salad vegan?

Absolutely! You can substitute the Greek yogurt and mayo with plant-based alternatives like coconut yogurt and vegan mayo. Swap the cotija cheese with vegan cheese or even omit it altogether.

How spicy is the salad?

The heat level depends on the jalapeño. If you’re cautious about spice, be sure to remove the seeds and membranes or reduce the amount used. You could also explore mild chili powders or skip the jalapeño entirely for a milder version.

What meals does this salad pair well with?

This salad makes a fantastic side for tacos, grilled meats, or even as a refreshing topping on burrito bowls. It works great at barbecues, picnics, or simply as a light lunch on its own!

Mexican Street Corn Salad Recipe (Esquites)

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Mexican Street Corn Salad Recipe (Esquites)

Storing & Reheating

Chef’s Helpful Tips