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Delish Mexican Street Corn Salad

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
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.