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Mexican Street Corn Salad Recipe

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This delicious Mexican Street Corn Salad (Esquites) bursts with bold Mexican flavors—charred corn, tangy lime, creamy mayo, cotija cheese, and a hint of spice. A perfect BBQ side dish or summer favorite, this salad is easy to prepare and irresistibly good.

Ingredients

Scale

  • 4 cups fresh or frozen corn kernels (about 5 ears of corn)

  • 1 tablespoon olive oil

  • ⅓ cup mayonnaise

  • 1 clove garlic, minced

  • 1 tablespoon lime juice (fresh)

  • ½ teaspoon chili powder

  • ½ teaspoon smoked paprika (optional)

  • ¼ cup chopped fresh cilantro

  • ¼ cup crumbled cotija cheese (or feta)

  • Salt and pepper to taste

Instructions

  1. Char the Corn: Heat olive oil in a large skillet over high heat. Add corn and cook, stirring occasionally, until slightly charred (about 5–7 minutes). Let cool.

  2. Make the Dressing: In a large bowl, mix mayonnaise, garlic, lime juice, chili powder, paprika, salt, and pepper.

  3. Combine: Add the cooled corn to the dressing. Stir to coat evenly.

  4. Finish: Stir in cilantro and cotija cheese. Chill before serving or serve immediately.

Notes

  • Use fresh corn for the best flavor, but frozen works well too.

  • Add diced jalapeño for extra spice.

  • Great served warm or chilled.

  • Cotija can be substituted with feta or parmesan if unavailable.

Nutrition

Find it online: https://camilarecipes.com/mexican-street-corn-salad-recipe/