Name: Mexican Street Corn Salad (Esquites-Style)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 4 cup corn (fresh or frozen, thawed); 0.5 cup mayonnaise; 0.5 cup cotija cheese (crumbled); 2 pcs lime (juiced); 0.25 cup cilantro (fresh, chopped); 1 pcs jalapeno (seeded and minced (optional, for heat)); 0.5 tsp chili powder; 0.25 tsp salt (or to taste); 0.125 tsp black pepper (or to taste); 1 tbsp olive oil

A colorful bowl of Mexican street corn salad, with bright yellow corn kernels, creamy white cotija cheese, and flecks of red chili, is ready to be enjoyed.

Experience the vibrant flavors of Mexico with this esquites-style corn salad, a delightful and refreshing twist on classic street food. This vegetable salad features tender, sweet corn kernels, a creamy dressing made with mayonnaise, tangy lime juice, and a hint of chili powder for a subtle kick. Crumbled cotija cheese adds a salty, savory depth, while fresh cilantro and a touch of minced jalapeño brightens the entire dish, making it a perfectly balanced side or light main. It’s a fantastic way to elevate a simple vegetable into a complex and satisfying salad.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 4

Instructions

1If using fresh corn, carefully cut the kernels from the cobs. If using frozen, ensure it is fully thawed and pat dry.
2Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred and tender. Remove from heat and let cool slightly.
3In a large mixing bowl, combine the cooled corn, mayonnaise, crumbled cotija cheese, lime juice, chopped cilantro, minced jalapeño (if using), chili powder, salt, and black pepper.
4Stir all ingredients together until well combined and the corn is evenly coated.
5Taste and adjust seasoning if necessary, adding more salt, lime juice, or chili powder to your preference.
6Serve immediately or chill for at least 30 minutes for a more refreshing salad. Garnish with extra cilantro or cotija cheese if desired.

Instructions

1If using fresh corn, carefully cut the kernels from the cobs. If using frozen, ensure it is fully thawed and pat dry.
2Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred and tender. Remove from heat and let cool slightly.
3In a large mixing bowl, combine the cooled corn, mayonnaise, crumbled cotija cheese, lime juice, chopped cilantro, minced jalapeño (if using), chili powder, salt, and black pepper.
4Stir all ingredients together until well combined and the corn is evenly coated.
5Taste and adjust seasoning if necessary, adding more salt, lime juice, or chili powder to your preference.
6Serve immediately or chill for at least 30 minutes for a more refreshing salad. Garnish with extra cilantro or cotija cheese if desired.

Nutrition Information

Calories: 281 kcal
Protein: 6 g
Fat: 19 g
Carbs: 21 g

Nutrient	Per serving
Calories	281 kcal
Protein	6 g
Fat	19 g
Carbs	21 g

Tips

For extra smoky flavor, grill the corn on the cob before cutting off the kernels. This adds another layer of street food authenticity.
Avoid overcooking the corn; you want it tender with a slight char, not mushy. High heat and quick cooking are key.
This salad is wonderful chilled, allowing the flavors to meld. Serve it as a side dish for tacos, grilled meats, or as a light appetizer.