Mexican Street Corn Salad (Esquites)
This easy, refreshing, and creamy Mexican Street Corn Salad is the perfect appetizer or side dish. It goes well with any Mexican main dish and is so quick and easy to make!
Servings: 6 people
Calories: 396kcal
Equipment
- Large cast iron skillet to char corn
Ingredients
- 4 cups frozen or fresh corn kernels
- ¾ cup mayonnaise plus more to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- Juice of 1 lime, or to taste
- ¼ cup finely chopped cilantro
- ¼ cup small diced red onions
- 1 cup cherry tomatoes, quartered
- Diced jalapeños (optional)
- 1 medium avocado, diced
- ½ cup crumbled cotija cheese or queso fresco plus more for garnish
- Salt and pepper to taste
Instructions
- Char corn: Heat a large skillet over high heat, no need to add oil (I’d recommend cast iron). In batches, char the corn kernels over the hot skillet. Let it char undisturbed for a few minutes, then give it a stir to char the other side. Let cool. Tip: The fastest way to let the corn cool down is by spreading it over a sheet pan.
- Make the dressing: In a large bowl, mix mayonnaise, paprika, chili powder, garlic powder, and fresh lime juice.
- Combine ingredients: Add corn, onions, cilantro, tomatoes, and diced jalapeños (if using) to the prepared dressing. Stir to combine. Season with salt and pepper to taste. Then, carefully stir in avocado and cotija cheese.
- Top with more crumbled cheese for garnish. Enjoy warm or cold.
Notes
- Use fresh or frozen corn kernels for best results. Canned corn may be too wet and sweet, but it will work too if needed.
- It’s easiest to char corn kernels on a skillet, rather than grilled corn on the cob and then cutting it.
- Char the corn kernels in batches on a large skillet over high heat, on a single layer. For best results, let the corn char undisturbed for a few minutes, then give it a stir to char the other side.
- The fastest way to let the charred corn cool down is spreading into a single layer on a sheet pan.
- Serve it warm or cold. It’s great either way!
- Make ahead: The ingredients can be prepared in advance and refrigerated, including charring the corn. However, wait until ready to serve to toss with the dressing and crumbled cheese so that it doesn't get soggy. The avocado should always be added at the very end, or it will turn brown if stored.
- Corn: Use fresh or frozen corn kernels for best results. Canned corn may be too wet and sweet.
- Mayonnaise: Sour cream or Greek yogurt (add extra seasoning)
- Cherry tomatoes: Diced roma or large tomatoes.
- Cotija cheese: Queso fresco. Try not to use feta cheese (not the same flavor profile).
Red onions: shallots, green onions (the white part).
Nutrition
Calories: 396kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 333mg | Potassium: 583mg | Fiber: 6g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 1mg