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.

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