Mexican Street Corn Salad
Mexican Street Corn Salad, or esquites, is a delicious twist on the classic elote, combining smoky grilled corn with creamy mayo, tangy lime, and bold spices. Perfect as a side dish or potluck favorite, this salad captures the essence of Mexican street food in a quick and easy recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil (for brushing)
- 1½ tablespoons mayonnaise (or vegan mayo)
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup scallions, chopped
- ¼ cup Cotija cheese (or feta), crumbled
- ¼ cup fresh cilantro, finely chopped
- ¼ teaspoon smoked paprika (or chili powder)
- 1 jalapeño pepper, diced (seeded for less heat)
- ¼ teaspoon sea salt
Substitution Notes:
If Cotija isn’t available, feta or Parmesan works well. Vegan mayo makes this dish plant-based. Use chili powder for a spicier kick or cayenne for extra heat.
Instructions
- Grill the Corn: Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill for about 2 minutes per side until lightly charred. Set aside to cool slightly. Tip: Look for golden-brown char marks for that smoky flavor!
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, minced garlic, lime zest, and lime juice until smooth.
- Assemble the Salad: Slice the kernels off the cooled corn and add them to the bowl with the dressing. Toss in scallions, Cotija cheese, cilantro, smoked paprika, diced jalapeño, and sea salt. Mix gently to combine. Pro Tip: Avoid overmixing to preserve the texture of the corn kernels.
- Serve: Taste and adjust seasoning if needed. Serve immediately at room temperature or chill for up to an hour before serving.
Notes
Serving Suggestions: Pair this salad with grilled meats like chicken or steak tacos, or serve alongside guacamole and tortilla chips for a complete Mexican-inspired meal.
Tips & Tricks:
- For extra smokiness, add a pinch of chipotle powder or use fire-roasted frozen corn when fresh isn’t in season.
- To reduce heat, remove seeds from the jalapeño or skip it entirely.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or let it come to room temperature before serving—no reheating required!
Find it online: https://mexicanrecipe.info/mexican-street-corn-salad/