Description
This Mexican Street Corn Salad is a zesty, creamy, and slightly smoky side dish inspired by esquites. Made with charred corn, cotija cheese, fresh herbs, and lime dressing — it’s perfect for summer cookouts and potlucks.
Ingredients
Scale
- 2 tablespoons mayonnaise
- 1 lime, juiced
- 1 garlic clove, pressed (optional)
- 4 cups corn kernels (about 5–6 ears fresh or frozen/canned)
- 1 tablespoon olive oil
- ½ cup cotija cheese, crumbled
- ¼ cup green onion, chopped
- ¼ cup cilantro, chopped
- 1 jalapeño, diced
- ⅓ teaspoon chili powder
- Salt, to taste
Instructions
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, lime juice, and pressed garlic (if using).
- Char the Corn: If using fresh corn, grill it and slice off the kernels. If using frozen or canned, thaw and drain well, then pan-sear in a hot skillet with olive oil until lightly charred.
- Assemble the Salad: Add the charred corn to the bowl with the dressing. Stir in cotija cheese, green onion, cilantro, jalapeño, and chili powder. Mix until well combined.
- Season and Serve: Add salt to taste. Serve immediately or chill in the fridge for 30 minutes before serving.
Notes
To lighten it up, swap mayo with Greek yogurt. For extra flavor, add a pinch of smoked paprika or hot sauce. This dish is best served fresh but can be stored chilled for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg