Delish Mexican Street Corn Salad

If summer had a flavor, it would be this: juicy, charred corn tossed in a creamy-limey, chili-dusted situation with salty cotija and a riot of cilantro. It’s the unapologetically messy, street-corn-in-a-bowl vibe that goes with everything from tacos to Tuesday night “I’m tired” dinners. It’s fast, it’s bright, it’s a little tangy and a little smoky, and you can eat it warm or cold straight from the fridge. I do both. Often.

My husband calls this “the corn one” and will hover behind me like a hopeful golden retriever until I hand him a bowl. The kids pick out the jalapeños (their loss) and fight over the crunchy browned kernels (our cast-iron does work). This salad has shown up at backyard hangs, game nights, and once, at 9 a.m. with scrambled eggs because I didn’t feel like making hash browns. No one complained.

How to Make It

Grab 5 cups of corn (about 4–6 ears if fresh, or a big bag of frozen—thaw it and pat it dry so it chars, not steams). Slick a hot cast-iron with a little oil and let the corn sit. Don’t babysit it too much—give it a minute to get those deep brown spots, then stir. You want confetti-level browning in 7–10 minutes.

While that’s happening, whisk up the sauce in a big bowl: 1/3 cup mayo + 1/3 cup sour cream (or just 2/3 cup crema), juice and zest of 1 big lime, 1 small grated garlic clove, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, a pinch of cumin if you’re into it, a drizzle of hot sauce, 1/2 to 1 teaspoon honey if you like a tiny sweet balance, and salt and pepper. It should taste punchy and a little salty—corn and cheese will mellow it.

Toss the warm corn right into that bowl so it drinks up the flavor. Fold in 1/2 cup crumbled cotija, a chopped jalapeño (seeded if you’re “meh” on heat), a handful of cilantro, and 2 sliced green onions. Taste. Squeeze more lime. Maybe hit it with Tajín if you have it. Eat warm, room temp, or tomorrow straight from the fridge with chips. No rules.

✔Ingredient Notes

– Corn: Fresh off the cob is dreamy; frozen totally works. Pat it dry so it chars instead of steaming into sadness.
– Mayonnaise: It’s the creamy backbone. If you hate mayo, use all crema or Greek yogurt—just add a pinch more salt.
– Sour Cream/Crema: Crema is silkier and a little tangier; sour cream is easy and great. Greek yogurt makes it brighter.
– Cotija: Salty crumbly magic. Feta is a fine stand-in. Queso fresco works but is milder—salt to taste.
– Lime: Juice and zest. The zest is where the perfume lives—don’t skip unless you forgot to buy a lime (been there).
– Chili Powder/Smoked Paprika: Chili powder for warmth; smoked paprika brings the grill vibes if you’re stovetop-ing it.
– Jalapeño: Seeds = more heat. If it’s a spicy batch, half it. Or swap in poblanos for gentle heat.
– Cilantro & Green Onion: Fresh, crunchy, poppy. If cilantro tastes soapy to you, try parsley or just add more scallions.
– Honey: Optional, just a whisper to balance the lime. Sugar works too. I’ve used maple in a pinch—no regrets.
– Tajín/Hot Sauce: Optional finishers that make it sing. Sprinkle, taste, smile.

✔Recipe Steps

1. Char corn in a hot, lightly oiled skillet (or on the grill), stirring occasionally, until browned in spots, 7–10 minutes.
2. Whisk mayo, sour cream/crema, lime juice and zest, garlic, chili powder, smoked paprika, honey, salt, and pepper in a large bowl.
3. Toss warm corn into the dressing so it absorbs the flavor.
4. Fold in cotija, jalapeño, cilantro, and green onions.
5. Taste and adjust with more lime, salt, hot sauce, or Tajín.
6. Serve warm or at room temp; garnish with extra cotija and cilantro.

What to Serve It With

– Grilled chicken, steak, or shrimp (it’s the zippy side that wakes up a plate).
– Tacos: carne asada, fish, cauliflower—scoop it right in the tortilla.
– Burgers or veggie burgers—swap your usual slaw for a pile of this.
– Breakfast eggs, honestly. Also great with tortilla chips as a “salad-dip.”

✔Tips & Mistakes

– Let the corn sit. If you stir constantly, it won’t char—give it contact time.
– Dry your corn. Water is the enemy of browning.
– Season boldly. Dressing should taste a little salty and lime-forward before it meets the corn and cheese.
– Don’t over-drench. Start with most of the dressing, then add more if needed.
– If it’s too spicy, add more crema or a pinch of sugar. If it’s flat, add more lime and salt.

✔Storage Tips

Fridge it in a sealed container up to 3 days. It’s awesome cold straight from the container—crunchy, tangy, dangerous in the best way. If it looks a little loose on day two, stir in extra cotija or a spoon of sour cream and hit it with fresh lime. I don’t reheat it (mayo gets weird), but warming it gently to take off the chill is fine.

✔Variations and Substitutions

– Add beans: Black beans or charred poblano for a heartier salad—season a touch more.
– Avocado: Dice and fold in right before serving for creamy bites.
– Extra heat: Minced serrano or a spoon of chopped chipotle in adobo.
– Lighter swap: Use Greek yogurt for some or all of the sour cream; thin with a splash of water if too thick.
– Dairy-free: Use vegan mayo and a crumbly vegan cheese (or skip the cheese and add roasted pepitas for crunch).
– No cotija: Feta or finely grated Parmesan works. Queso fresco is mild, so add more salt/lime.
– Sweetness: Honey ↔ sugar ↔ maple—use what you’ve got.
– If you like a soy-lime twist (not traditional but tasty), a tiny splash of soy sauce can be fun; use tamari ↔ soy sauce if you’re gluten-free.

Frequently Asked Questions

Delish Mexican Street Corn Salad

Crunchy, creamy Mexican street corn salad (Esquites) with charred sweet corn, tangy lime, cilantro, and Cotija—perfect as a side or scoopable dip.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cup corn kernels from about 6 ears of corn
• ▢ 1 tablespoon unsalted butter for charring the corn
• ▢ 0.5 cup mayonnaise
• ▢ 0.25 cup sour cream or Greek yogurt
• ▢ 0.25 cup fresh lime juice
• ▢ 0.75 cup Cotija cheese, crumbled plus more for garnish
• ▢ 0.5 cup fresh cilantro, chopped
• ▢ 0.5 cup red onion, finely diced
• ▢ 1 pepper jalapeño, seeded and minced use 2 for extra heat
• ▢ 2 clove garlic, minced
• ▢ 1.5 teaspoon chili powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.5 teaspoon ground cumin
• ▢ 1 teaspoon kosher salt to taste
• ▢ 0.5 teaspoon black pepper to taste
• ▢ 1 teaspoon Tajín seasoning for serving, optional

Instructions

Preparation Steps

• Char the corn: Heat a large skillet over high heat. Melt the butter, add the corn in an even layer, and cook, stirring every 1 to 2 minutes, until lightly charred in spots, 6 to 8 minutes. Transfer to a large bowl and cool 5 minutes.
• Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and black pepper.
• Combine: Add red onion, jalapeño, garlic, and cilantro to the warm corn. Pour the dressing over and toss until evenly coated.
• Finish: Fold in the Cotija. Taste and adjust seasoning with more lime, salt, or pepper as needed.
• Serve: Sprinkle with Tajín and extra Cotija. Serve warm or chilled with lime wedges and tortilla chips if desired.

Notes

If using frozen corn, thaw and pat very dry for better char. Grill method: grill whole ears, then cut kernels off. The salad keeps up to 3 days refrigerated.