Description
If you’ve ever strolled through the lively streets of Mexico, you’re familiar with the vibrant, mouthwatering aroma of elotes—grilled corn slathered with creamy toppings, tangy lime, and a sprinkle of chili powder. It’s the kind of street food that stops you in your tracks, and it’s no surprise that it’s a cultural favorite. But what if you could capture all those bold flavors in an easy-to-eat salad that’s perfect for any occasion? Enter the Mexican Street Corn Salad, or “Esquites,” a dish that’s just as vibrant and irresistible, but served in a bowl for ultimate convenience.
This dish brings together the smoky sweetness of charred corn, the richness of a creamy dressing, and the zing of fresh lime juice, all topped off with the crunch of fresh veggies and a sprinkle of salty cheese. Whether you’re preparing it for a backyard barbecue, a potluck, or just a cozy family dinner, this salad is bound to be the star of the table. With every spoonful, you’ll taste the flavors of Mexican street food while savoring the ease of a one-bowl wonder. Let’s dive into this crowd-pleasing recipe!
Ingredients
- 4 cups corn kernels (about 6 ears of corn, grilled or boiled)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup fresh cilantro, chopped
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 2 garlic cloves, minced
- 1 jalapeño, finely diced (optional for heat)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice (freshly squeezed)
- Salt and black pepper to taste
- 1/4 cup diced red onion
Instructions
Step 1: Cook the Corn
Start by preparing your corn. If you’re using fresh corn on the cob, grill it until lightly charred for that signature smoky flavor. No grill? No problem—boiling or pan-frying the kernels works beautifully, too. Let the corn cool slightly, then cut the kernels off the cob.
Pro Tip: To avoid a mess, place the cob upright in the middle of a large bowl and slice downward. The bowl will catch all the kernels.
Step 2: Prepare the Creamy Dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, and a pinch of salt and pepper. This dressing is the heart of the salad, bringing all the creamy, tangy, and smoky flavors together.
Step 3: Combine the Ingredients
Add the cooled corn kernels to the bowl of dressing, followed by the diced red onion, jalapeño (if using), and half of the chopped cilantro. Mix everything together until the corn is well-coated in the creamy dressing.
Step 4: Add the Finishing Touches
Top the salad with crumbled cotija cheese, the remaining cilantro, and an extra sprinkle of chili powder for that final pop of color and flavor.
Step 5: Serve and Enjoy
Serve the salad warm or chilled, depending on your preference. Either way, it’s guaranteed to disappear quickly!
Notes
- Adjusting the Heat: If you’re serving a crowd and unsure about everyone’s spice tolerance, consider serving the diced jalapeños or chili powder on the side. That way, guests can customize their spice level.
- Corn Options: While fresh, charred corn delivers the best flavor, you can also use frozen or canned corn in a pinch. Frozen corn can be sautéed in a hot skillet for a lightly charred effect, and canned corn should be rinsed and drained thoroughly before using.
- Serving Temperature: This salad tastes amazing both warm and chilled. For a warm version, serve it right after mixing. For a chilled salad, prepare it a few hours in advance and refrigerate to allow the flavors to meld.
- Cheese Substitution: Cotija cheese is traditional for this recipe, but if it’s not available, feta cheese is a fantastic alternative with a similar salty tang.
- Make It Vegan: Swap the mayonnaise and sour cream with plant-based versions and omit the cheese (or use a vegan cheese alternative) for a completely dairy-free and vegan-friendly option.
- Add a Crunch: For a fun twist, sprinkle crushed tortilla chips or toasted pepitas (pumpkin seeds) on top for an extra layer of crunch and flavor.
- Fresh Lime Juice Is Key: Skip bottled lime juice for this recipe—freshly squeezed lime juice makes a noticeable difference in the overall flavor.