Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful dish inspired by the classic street food found throughout Mexico. This salad features fresh corn kernels tossed with a zesty dressing and a variety of colorful vegetables and herbs, creating a refreshing and satisfying side dish or appetizer. Whether served at a summer barbecue, potluck, or as a light lunch, this Mexican Street Corn Salad is sure to be a crowd-pleaser.

Why Make Mexican Street Corn Salad

Mexican Street Corn Salad is a delicious way to enjoy the flavors of traditional street corn in a convenient and easy-to-eat salad form. It offers a perfect balance of sweet, savory, tangy, and spicy flavors, making it a versatile dish that pairs well with a wide range of main courses. Plus, it’s a great way to use up fresh corn when it’s in season, adding a burst of color and flavor to your table.

How to Make Mexican Street Corn Salad

Prep Corn: Cut the corn off the cob. If using frozen corn, no need to thaw. Brown the corn in a skillet with butter and garlic until nicely browned.
Make Dressing: Combine all dressing ingredients in a small bowl and whisk vigorously to combine. Refrigerate until serving time.
Assemble Salad: Finely chop the red onion, green onions, cilantro, and jalapeño. Add them to the cooled corn. Gently fold in the dressing until well combined.
Serve: Crumble cotija cheese over individual portions of the salad and serve immediately.

Serving Suggestions

Mexican Street Corn Salad is incredibly versatile and can be served in various ways:

As a side dish alongside grilled meats, seafood, or tacos.
As a topping for tacos, burritos, or nachos.
As a light and refreshing lunch or dinner option on its own.
As a dip for tortilla chips or vegetable sticks at parties and gatherings.

Storage Info

Any leftover Mexican Street Corn Salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it is best enjoyed fresh, as the flavors may intensify over time.

Techniques or Tips

For added smokiness, you can grill the corn on the cob instead of browning it in a skillet.
If you prefer a spicier salad, you can leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing.
Cotija cheese is traditional in Mexican Street Corn Salad, but you can also use queso fresco or feta cheese as a substitute.

FAQs about Mexican Street Corn Salad

Can I make this salad ahead of time? Yes, you can prepare the components of the salad ahead of time and assemble them just before serving to maintain the freshness of the ingredients.
Can I use frozen corn instead of fresh corn? Yes, you can use it as a convenient alternative to fresh corn. Simply thaw it before browning it in the skillet.
Can I omit the dairy from the dressing? Yes, if you prefer a dairy-free option, you can omit the mayo and sour cream from the dressing and use a dairy-free alternative such as vegan mayo or coconut yogurt. Adjust the seasonings as needed.

Mexican Street Corn Salad

This Mexican Street Corn Salad is bursting with flavor and texture. Fresh corn kernels are browned to perfection in butter and garlic, then combined with jalapeño, cilantro, green onions, and red onion. The creamy dressing, made with lime juice, mayo, sour cream, and spices, ties everything together for a delightful side dish or appetizer.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer, Side Dish

Cuisine Mexican

Servings 6 servings

Equipment

Large Skillet
Mixing Bowl
Whisk

Ingredients

4-5 large ears fresh corn
2 tablespoons unsalted butter
3 teaspoons minced garlic

1 tablespoon finely minced jalapeño, seeds removed
1 bunch coarsely chopped cilantro
1 bunch thinly sliced green onions
1/2 red onion, finely diced

3 tablespoons freshly squeezed lime juice
1/4 cup mayo
1/4 cup sour cream
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground cumin

Instructions

Cut the corn off the cob. If using frozen corn, no need to thaw. You should have about 5 cups kernels.
In a large skillet, melt butter over high heat. Add minced garlic and stir for 10 seconds. Add the corn and cook for 5-8 minutes, stirring occasionally, until the corn is nicely browned. Season corn to taste with salt and pepper. Transfer corn to a large bowl and let it cool to room temperature.
Meanwhile, combine all dressing ingredients in a small bowl and whisk vigorously to combine. Refrigerate until serving time.
Finely chop the red onion, green onions, cilantro, and jalapeño; add them to the cooled corn. Take the dressing from the fridge and gently fold it into the corn and vegetables. Taste and adjust seasoning and flavorings as needed. Serve, optionally crumbling cotija cheese over individual portions, and enjoy!

Notes

Note 1: If fresh corn is not available, you can use frozen corn kernels instead.
Note 2: Cotija cheese, queso fresco, or feta cheese can be used for added flavor.
Note 3: To speed up the cooling process, you can place the cooked corn in the refrigerator for a few minutes.

Keyword Appetizer, Corn Salad, Mexican Street Corn Salad, Side Dish