Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Imagine sinking your teeth into sweet, grilled corn kernels bursting with smoky char, tossed in a creamy, tangy sauce, and sprinkled with salty cheese and a kick of chili. Are you drooling yet? I know I am!

This isn’t just a salad; it’s an experience. Esquites, the deconstructed version of Elote (grilled corn on the cob slathered in deliciousness), has a rich history rooted in Mexican street food culture. For generations, vendors have perfected this simple yet incredibly satisfying snack, offering a taste of authentic Mexican flavors to locals and tourists alike. It’s a dish that embodies the spirit of community and celebration.

What makes Mexican Street Corn Salad so irresistible? It’s the perfect balance of textures and tastes. The sweetness of the corn is beautifully complemented by the creamy coolness of the mayonnaise and sour cream, the zesty lime juice, and the salty cotija cheese. Plus, it’s incredibly easy to make! Whether you’re looking for a crowd-pleasing appetizer, a flavorful side dish for your next barbecue, or a quick and satisfying lunch, this Esquites recipe is guaranteed to be a hit. Get ready to experience a fiesta in your mouth!

this Recipe

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional toppings: Tajin seasoning, hot sauce, extra lime wedges

Grilling the Corn:

Okay, let’s get started! The first thing we need to do is grill our corn. This is what gives the salad that amazing smoky flavor that’s characteristic of Mexican street corn. You can also roast the corn in the oven if you prefer, but grilling is my favorite method.

1. Prepare the grill: Preheat your grill to medium-high heat. Make sure the grates are clean so the corn doesn’t stick.
2. Oil the corn: Brush the corn with olive oil. This will help it char nicely and prevent it from drying out. Don’t be shy with the oil, but don’t soak it either.
3. Grill the corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning every few minutes, until the kernels are slightly charred and tender. You want some nice color on all sides. Keep a close eye on it to prevent burning. The sugars in the corn will caramelize, giving it a wonderful sweetness.
4. Check for doneness: To check if the corn is done, you can pierce a kernel with a fork. It should be tender and juicy. If it’s still hard, continue grilling for a few more minutes.
5. Remove from grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling.

Preparing the Salad:

Now that our corn is grilled and cooled enough to handle, we can move on to preparing the rest of the salad. This is where all the delicious flavors come together!

1. Cut the kernels: Using a sharp knife, carefully cut the kernels off the cob. Hold the cob upright and slice downwards, being careful not to cut yourself. I find it easiest to do this over a large bowl to catch all the kernels.
2. Combine the ingredients: In a large bowl, combine the grilled corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, and jalapeño (if using).
3. Add the lime juice and spices: Pour in the lime juice and sprinkle in the chili powder and smoked paprika.
4. Season to taste: Season with salt and freshly ground black pepper to taste. Don’t be afraid to taste as you go and adjust the seasonings to your liking. You might want a little more lime juice for tanginess, or more chili powder for heat.
5. Mix well: Gently mix all the ingredients together until everything is well combined. Be careful not to overmix, as this can make the salad mushy.

Chilling and Serving:

While you can serve the salad immediately, I find it tastes even better after it’s been chilled for a bit. This allows the flavors to meld together and the salad to cool down.

1. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours.
2. Serve: When ready to serve, give the salad a quick stir.
3. Garnish: Garnish with extra cotija cheese, a sprinkle of Tajin seasoning (if desired), and a few sprigs of fresh cilantro.
4. Optional additions: Serve with hot sauce and extra lime wedges on the side for those who like a little extra heat and tang.

Tips and Variations:

This Mexican Street Corn Salad is incredibly versatile, and there are so many ways to customize it to your liking. Here are a few ideas:

• Roasting the corn: If you don’t have a grill, you can roast the corn in the oven. Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
• Using canned or frozen corn: In a pinch, you can use canned or frozen corn. Drain the canned corn well, and thaw the frozen corn before using. You can still char the corn in a skillet with a little oil to get some of that smoky flavor.
• Adding other vegetables: Feel free to add other vegetables to the salad, such as diced red onion, bell peppers, or avocado.
• Making it spicier: If you like a lot of heat, add more jalapeño or a pinch of cayenne pepper. You can also use a spicier chili powder.
• Using different cheeses: If you can’t find cotija cheese, you can substitute queso fresco or feta cheese.
• Making it vegan: To make this salad vegan, use vegan mayonnaise and sour cream substitutes. You can also omit the cheese or use a vegan cheese alternative.
• Serving suggestions: This salad is delicious on its own, but it’s also great as a topping for tacos, nachos, or grilled chicken or fish. You can also serve it as a side dish at your next barbecue or potluck.

Make Ahead Instructions:

This salad is a great make-ahead dish! You can grill the corn and cut the kernels off the cob up to a day in advance. Store the corn kernels in an airtight container in the refrigerator. You can also prepare the dressing ahead of time and store it separately. When you’re ready to serve, simply combine the corn kernels, dressing, and other ingredients.

Storage Instructions:

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, but it will still taste delicious.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 250-300 per serving
• Fat: 15-20g
• Protein: 5-7g
• Carbohydrates: 25-30g

Enjoy!

I hope you enjoy this delicious and easy Mexican Street Corn Salad as much as I do! It’s the perfect side dish for any summer gathering, and it’s sure to be a crowd-pleaser. Let me know in the comments if you try it and what variations you make!

Conclusion:

This Mexican Street Corn Salad isn’t just another salad; it’s a vibrant explosion of flavor that will transport you straight to a sunny street corner in Mexico! The combination of sweet corn, creamy dressing, tangy lime, and spicy chili powder creates a symphony of tastes and textures that’s simply irresistible. I truly believe this recipe is a must-try because it’s incredibly easy to make, requires minimal cooking, and is guaranteed to be a crowd-pleaser. Forget boring side dishes – this salad is a star in its own right!

But the best part? It’s incredibly versatile! Serve it as a side dish at your next barbecue, potluck, or taco night. It pairs perfectly with grilled chicken, fish, or steak. Or, for a vegetarian option, try it alongside black bean burgers or stuffed bell peppers. Feeling adventurous? Spoon it over nachos for an extra layer of flavor and texture. You can even use it as a topping for tacos or quesadillas!

Serving Suggestions and Variations:

* Spice it up: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing.
* Make it creamy: For an even richer flavor, use full-fat mayonnaise and sour cream.
* Add some protein: Toss in some grilled shrimp, shredded chicken, or black beans for a heartier salad.
* Get cheesy: Crumble some cotija cheese or queso fresco on top for an extra salty and tangy kick.
* Go green: Add some chopped cilantro, green onions, or avocado for a fresh and vibrant touch.
* Make it ahead: You can prepare the salad a few hours in advance, but I recommend adding the lime juice and cotija cheese just before serving to prevent the corn from becoming soggy.

I’ve made this Mexican Street Corn Salad countless times, and it’s always a hit. I’ve experimented with different variations, and I’m constantly amazed at how adaptable it is. Whether you’re a seasoned cook or a beginner, I’m confident that you’ll be able to whip up this recipe with ease.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I promise you won’t be disappointed. This recipe is more than just a set of instructions; it’s an invitation to experience the vibrant flavors of Mexico in your own kitchen.

I’m so excited for you to try this recipe and experience the magic of Mexican Street Corn Salad for yourself! Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? What did your friends and family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I hope you enjoy this recipe as much as I do. Don’t forget to rate the recipe and share it with your friends! Let’s spread the love for this amazing salad!