Authentic Mexican Esquites Corn Salad – Creamy Street Corn Off the Cob

Discover the vibrant flavors of traditional Mexican street food with this authentic esquites corn salad recipe. This creamy, tangy, and slightly spicy corn salad brings the beloved flavors of Mexican street corn right to your table, but served conveniently off the cob for easy sharing. Perfect for summer gatherings, BBQs, or as a flavorful side dish that will transport your taste buds to the bustling markets of Mexico.

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup finely chopped cilantro
• 2 tablespoons finely chopped red onion
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• Salt and pepper to taste
• Extra lime wedges for serving

Step-by-Step Instructions

Step 1: Prepare the Corn

Heat your grill to medium-high heat. Place the husked corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until the corn is tender and has some charred spots. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.

Step 2: Make the Creamy Dressing

While the corn is cooking, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and minced garlic in a large bowl. This creamy base will coat the corn perfectly.

Step 3: Combine the Salad

Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing bowl along with the crumbled cotija cheese, chopped cilantro, red onion, and jalapeño. Gently toss everything together until well combined.

Step 4: Season and Serve

Taste the salad and season with salt and pepper as needed. For best flavor, let the salad sit for 15-20 minutes to allow the flavors to meld together. Serve with extra lime wedges and a sprinkle of additional cotija cheese and chili powder on top.

Expert Tips for Perfect Esquites

• For extra smoky flavor, char the corn directly over an open flame on your stovetop if you don’t have a grill
• Make ahead tip: You can prepare the dressing and chop the vegetables in advance, then combine everything just before serving
• If cotija cheese is unavailable, feta cheese makes a good substitute with similar salty, crumbly texture
• For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper

This esquites recipe pairs beautifully with other Mexican-inspired dishes like our Mexican chicken with creamy cheese sauce or as a refreshing side to balance out rich main courses.

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn in a pinch. Thaw 4 cups of frozen corn kernels and sauté them in a hot skillet with a little oil until they develop some color before adding to the salad.

How long does esquites corn salad keep?

This salad is best served fresh but will keep in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious the next day.

What can I serve with esquites?

Esquites makes a fantastic side dish for grilled meats, tacos, or as part of a larger Mexican feast. Try it alongside our Cajun sausage rice skillet for a flavor-packed meal.

Is this salad suitable for vegetarians?

Yes, this esquites recipe is completely vegetarian-friendly. The creamy dressing and cotija cheese provide plenty of flavor without any meat products.

For more summer salad inspiration, check out our perfect avocado corn salad recipe or our refreshing feta strawberry cucumber salad for more warm-weather side dish options.

Authentic Mexican Esquites Corn Salad – Creamy Street Corn Off the Cob

This authentic Mexican esquites corn salad brings the vibrant flavors of traditional street food to your table with creamy, tangy, and slightly spicy corn served conveniently off the cob. Perfect for summer gatherings and BBQs, it features grilled corn, cotija cheese, and a zesty chili-lime dressing that transports your taste buds to Mexican markets.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup finely chopped cilantro
• 2 tablespoons finely chopped red onion
• 1 jalapeño, seeded and minced
• 1 clove garlic, minced
• Salt and pepper to taste
• Extra lime wedges for serving

Method

 

Instructions

1. Heat your grill to medium-high heat. Place the husked corn directly on the grill grates and cook for 10-15 minutes, turning occasionally, until the corn is tender and has some charred spots. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
2. While the corn is cooking, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and minced garlic in a large bowl. This creamy base will coat the corn perfectly.
3. Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife. Add the corn kernels to the dressing bowl along with the crumbled cotija cheese, chopped cilantro, red onion, and jalapeño. Gently toss everything together until well combined.
4. Taste the salad and season with salt and pepper as needed. For best flavor, let the salad sit for 15-20 minutes to allow the flavors to meld together. Serve with extra lime wedges and a sprinkle of additional cotija cheese and chili powder on top.

Notes

For extra smoky flavor, char the corn directly over an open flame on your stovetop if you don’t have a grill. Make ahead tip: You can prepare the dressing and chop the vegetables in advance, then combine everything just before serving. If cotija cheese is unavailable, feta cheese makes a good substitute.