Inspired by the popular Mexican esquites, this Mexican street corn salad is an all-time favorite snack and a winner at any Mexican dinner table!
I don’t know about you, but I’m always excited when it comes to corn. Grilled corn with spicy miso, no-churn corn ice cream, and today I’m sharing a quick and super duper easy Mexican street corn salad, esquites. It’s so easy, deliciously creamy, and makes a perfect side dish or dips to compliment any Mexican dinner.
The ingredients
- Corn. You can use fresh or frozen corn
- Butter or olive oil to char the corn
- Mayonnaise to make the corn salad creamy or substitute with traditional Mexican Crema
- Lime, cilantro to add flavors
- Cheese. You can use cotija or crumbled feta cheese
- Salt, pepper, cumin, smoked paprika to add flavors
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How to make Mexican street corn salad
- Prepare the corn – cut the corn off the cob. Melt the butter in a skillet over medium-high heat. Add the corn and cook for 3-5 minutes or until the corn starts to char. Transfer to a bowl and let it cool
- Prepare the salad – add the rest of the ingredients to the bowl. Store everything until well combined and adjust the seasoning as necessary
- Garnish with more smoked paprika on top
Is Mexican esquites gluten-free
Yes, it is naturally gluten-free and perfect for those who suffer from a gluten allergy.
Using canned corn for Mexican corn salad
You can use canned corn although it won’t taste fresh. However, if you decide to use canned corn, be sure to drain the liquid. You can also use store-bought roasted corn.
Other ingredients to add to corn salad
Here’s the beauty of this salad. You can make it colorful by adding tomatoes or make it spicy with chopped jalapeno. Another fun option is adding crushed hot Cheetos!
Storing Mexican street corn salad
You can store this in an airtight container in the fridge for up to 3 days.
Best way to enjoy street corn salad
Here’s my favorite part…eating it! I like mine over pizza (yes, corn pizza), stuffed zucchini, with lettuce wraps, as filling for BLT sandwiches, soup, tacos, or with crackers or nachos for an appetizer.
This Mexican Street Food Corn Salad recipe is as simple as it is delicious. It is loaded with flavor from grilled corn, lime, mayo, cheese, and more.
Mexican street corn salad (Mexican Esquites)
Ingredients
- 4 cups corn from the cob
- 1 tablespoon butter
- ½ cup mayonnaise
- ½ cup cotija cheese or feta, crumbled
- ½ cup fresh cilantro chopped
- 1 lime zested and juiced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper ground
- Salt to taste
Instructions
- Cut the corn off the cob. Melt the butter in a skillet over medium-high heat. Add the corn and cook for 3-5 minutes or until the corn starts to char. Transfer to a bowl and let it cool
- Add the rest of the ingredients to the bowl. Store everything until well combined and adjust the seasoning as necessary
- Garnish with more smoked paprika on top
Mandy Applegate says
I love sweet corn and this was the perfect salad!
Lynn Polito says
This is such a refreshing and delicious salad!
Claire says
This was really delicious.
We used it on tortillas with some spicy chicken and lots of shredded lettuce.
SO GOOD!!!
Sherry says
I made your street corn salad recipe and took it to a family gathering. Everyone love, love, loved it!!!!
Rupali says
Delicious salad! We ate this with shrimps in tortillas.