Mexican Street Corn Salad

What Even Is This Deliciousness?

So you know that amazing grilled corn on the cob that street vendors in Mexico slather with mayo, lime, cotija cheese, and chili powder? The kind that makes you forget all manners as you devour it? Well, this is basically that, but in a bowl form that won’t leave you with kernels stuck in your teeth at a dinner party. It’s called Esquites (es-KEE-tays) in Mexico, and it’s basically summer in a bowl – charred sweet corn tossed with tangy lime, creamy mayo, salty cheese, and a kick of heat. It’s stupid easy to make but tastes like you put in way more effort than you actually did.

Why You’ll Love This Recipe

• It’s the perfect “I totally have my life together” dish to bring to a cookout that’ll have everyone asking for the recipe.
• You can prep most of it ahead of time, which is clutch for parties.
• It works hot, room temp, or cold – basically impossible to mess up.
• That perfect balance of sweet, tangy, spicy, and creamy that makes your taste buds do a little happy dance.
• Way less embarrassing to eat than corn on the cob in front of people you’re trying to impress.
• It’s somehow both authentic AND crowd-pleasing for even picky eaters.
• Legit takes like 15 minutes to throw together.

The Good Stuff You’ll Need

The Star Players:

• 6 ears fresh corn (or about 4-5 cups frozen corn kernels if you’re lazy or it’s winter)
• 2 Tbsp vegetable oil (for charring the corn – butter works too but burns easier)
• 1/3 cup mayonnaise (the real stuff, not that diet nonsense)
• 2 Tbsp Mexican crema or sour cream (adds tangy richness)
• 1/2 cup crumbled cotija cheese (feta works in a pinch if your grocery store is lame)
• 1/4 cup finely chopped cilantro (double it if you’re a cilantro freak like me)
• 1 jalapeño, seeds removed and finely diced (leave some seeds if you want actual heat)
• 2 cloves garlic, minced (or more, I don’t judge)
• Juice from 2 limes (plus extra wedges for serving)
• 1 tsp chili powder (preferably Mexican, but regular works)
• 1/2 tsp smoked paprika (the secret ingredient that makes people go “whoa”)
• Salt and pepper to taste

Delicious Add-ins (Optional but Why Wouldn’t You?):

• 1/4 red onion, finely diced
• 1 avocado, diced
• 1/4 cup chopped fresh Mexican oregano or epazote (if you can find it)
• A few dashes of your favorite hot sauce

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Let’s Do This

If Using Fresh Corn:

1. Shuck your corn and remove all those annoying silk strands. (Pro tip: use a clean dish towel to rub them off.)
2. You’ve got options here:
   • BEST OPTION: Char the corn directly over a gas stove flame or grill, turning occasionally until you get nice black spots all over. It should smell amazing and slightly smoky. Let it cool enough to handle.
   • LAZY OPTION: Cut the kernels off first, then char them in a cast iron skillet with a bit of oil over high heat. Don’t stir too much – you want them to actually char.
3. Once your corn is charred and cooled a bit, cut the kernels off the cob. The easiest way is to stand the corn upright in a large bowl and slice downward with a sharp knife. The bowl catches all the kernels instead of having them fly all over your kitchen.

If Using Frozen Corn:

1. Heat a large cast iron skillet over high heat until it’s smoking hot.
2. Add your oil, then dump in the frozen corn (no need to thaw). Spread it out in a single layer and DON’T TOUCH IT for like 2 minutes. You want it to actually char, not steam.
3. Stir it around a bit, then let it char again. Keep doing this until you’ve got nice brown/black spots on a lot of the kernels and it smells all toasty and delicious.

Putting It All Together:

1. In a large bowl, whisk together the mayo, crema/sour cream, lime juice, garlic, chili powder, smoked paprika, and a pinch of salt and pepper.
2. Add the charred corn and any optional add-ins to the bowl. Toss everything together until well coated.
3. Fold in most of the cotija cheese and cilantro, saving a little of both for topping.
4. Taste it and adjust seasonings. Usually needs more lime juice or salt in my experience.
5. Transfer to a serving bowl and top with the remaining cheese, cilantro, and an extra sprinkle of chili powder if you’re feeling fancy.
6. Serve with lime wedges on the side for people to add more zing if they want.

Serving Suggestions

• This is KILLER alongside grilled meats, especially carne asada or chili-lime chicken.
• Spoon it over fish tacos and prepare for your mind to be blown.
• Throw it on top of a green salad with some grilled chicken and avocado for a full meal.
• It makes an amazing topping for nachos (seriously, try it).
• Serve it in little cups as an individual appetizer with a cute little spoon.
• Use it as a dip with tortilla chips if you’re feeling lazy (we’ve all been there).
• Makes a great filling for lettuce wraps if you’re pretending to be healthy.

Switch It Up

Got the basic idea but want to get creative? Try these twists:

• Street Corn Pasta Salad: Toss with cooked and cooled small pasta like orzo or farfalle. Add some diced bell peppers and black beans. Boom – perfect potluck dish.
• Grilled Veggie Version: Add grilled zucchini, poblano peppers, and cherry tomatoes to the mix for a more substantial side dish.
• Chipotle Lime: Add a tablespoon of adobo sauce from canned chipotles for a smoky kick.
• Elote Bowl: Serve it over rice with some grilled chicken or shrimp for a full meal.
• Tex-Mex Style: Add black beans, diced bell peppers, and swap the cotija for pepper jack cheese.
• Summer Succotash: Add diced zucchini, cherry tomatoes, and lima beans for a heartier side dish.

Make-Ahead Tips

• You can char the corn and prep all the mix-ins a day ahead and store separately in the fridge.
• The dressing (mayo, crema, spices) can be whisked together and refrigerated for up to 2 days.
• I wouldn’t mix everything together more than 4 hours before serving for best texture and flavor.
• If making ahead, add the avocado (if using) at the last minute so it doesn’t brown.
• The finished salad keeps in the fridge for about 2-3 days but is best enjoyed within 24 hours. The corn starts to get a little soggy after that.

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Questions People Actually Ask

Q: Can I use canned corn if I’m really desperate?
A: Look, I’m not the food police, but the charring is kinda the whole point here. If you absolutely must use canned, drain it super well and try to char it in a very hot skillet. Add a tiny drop of liquid smoke if you have it.

Q: I hate cilantro. It tastes like soap. Can I leave it out?
A: You poor thing. Yes, you can skip it or substitute with some fresh parsley or even a little basil. It won’t be traditional, but it’ll still taste good.

Q: Can I make this dairy-free?
A: Yep! Use vegan mayo and skip the cotija/crema or use plant-based alternatives. There are some pretty decent vegan feta cheeses out there that would work.

Q: How spicy is this really?
A: As written, it’s more flavorful than actually spicy. The heat level is totally in your control – leave some jalapeño seeds in, add a diced serrano pepper, or throw in some cayenne if you want to crank up the heat.

Q: My grocery store doesn’t have cotija cheese. Now what?
A: Feta is the closest substitute. Queso fresco works too but is milder. In a real pinch, use finely grated parmesan mixed with a little crumbled feta.

Q: Can I grill the corn in the husk instead?
A: Absolutely! Soak the whole ears in water for about 15 minutes first, then grill in the husks for about 15-20 minutes, turning occasionally. The corn will steam inside the husks. You won’t get as much char this way, though, so I’d still recommend finishing with a few minutes of direct flame after removing the husks.

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