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Easy & Creamy Mexican Street Corn Salad (Authentic Esquites Flavor)

A close-up bowl filled with vibrant yellow Mexican street corn salad, topped generously with crumbled white cotija cheese and fresh cilantro.
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Make this easy Mexican Street Corn Salad, inspired by authentic Esquites. It combines charred corn, a creamy chili-lime dressing, and salty Cotija cheese for a flavorful side dish perfect for BBQs or taco nights.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 jalapeño, finely minced (optional, for heat)

Instructions

  1. If using fresh corn, cut kernels from the cobs. If using frozen, thaw them first.
  2. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred in spots, about 5 to 7 minutes. Remove corn from heat and let it cool slightly.
  3. In a medium bowl, whisk together the mayonnaise (or Greek yogurt), sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth. This is your creamy dressing.
  4. In a large mixing bowl, combine the slightly cooled charred corn, the creamy dressing, chopped cilantro, and minced jalapeño (if using). Toss gently to coat all the corn evenly.
  5. Gently fold in most of the crumbled Cotija cheese, reserving some for garnish.
  6. Taste the salad and adjust salt, pepper, or lime juice as needed.
  7. Serve the Mexican Street Corn Salad immediately while slightly warm, or chill for at least 30 minutes for flavors to blend. Garnish with the remaining Cotija cheese before serving.

Notes

  • For the best smoky flavor, char the corn in a dry cast-iron skillet over high heat without moving it too much initially.
  • You can substitute feta cheese for Cotija cheese if you cannot find it, though the flavor profile will change slightly.
  • This salad works well as a dip with tortilla chips or as a topping for tacos or grilled chicken.

Nutrition

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