Mexican Street Corn Salad Recipe (Esquites)
Mexican Street Corn Salad, also known as Esquites, is a delightful twist on the classic Mexican street food. Imagine the sweet, juicy crunch of corn, perfectly charred on the grill and tossed in a creamy, tangy dressing that’s laced with spices. This salad isn’t just a dish; it’s an experience. You’ll find layers of flavor in every bite, from the crispness of fresh vegetables to the bold kick of jalapeño, topped off with the richness of cotija cheese.
Table of Contents
I first stumbled upon this vibrant salad during a summer backyard barbecue. The enticing aroma of grilled corn wafted through the air, and I couldn’t resist diving in. The best part? It’s got that perfect balance of creamy and crunchy, while being super simple to make. Trust me, this Mexican Street Corn Salad Recipe (Esquites) will quickly become a go-to in your kitchen – whether it’s for summer picnics, cozy dinners, or even casual snacking. You’ll want to whip this up time and again!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in under 30 minutes; perfect for busy weeknights or last-minute gatherings!
- Irresistible Flavor: The sweet corn mingled with zesty lime and smoky paprika creates an unforgettable taste experience.
- Eye-Catching Appeal: Colorful and fresh, this salad brightens up any table!
- Flexible Serving: Enjoy it as a side dish, appetizer, or even as a main for a light meal – it works anytime!
- Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.
Ingredients You’ll Need
- 4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh corn brings a sweet crunch and the grilling enhances its natural sugars.
- 1/2 tablespoon olive oil: Used to lightly coat the corn for grilling, it helps achieve those lovely char marks.
- 1/2 cup full-fat plain Greek yogurt: This adds creaminess and a tangy flavor, serving as a base for the dressing.
- 3 tablespoons mayo: Enhances the creaminess while providing a rich flavor.
- 2 tablespoons lime juice: Fresh lime juice brightens the dish and balances the richness of the yogurt and mayo.
- 1/2 teaspoon smoked paprika: Gives a smoky depth that complements the sweetness of the corn.
- 1/2 teaspoon garlic powder: A sprinkle adds an extra layer of flavor without overpowering the dish.
- 1/2 cup cotija cheese (plus more for topping, 2 ounces): A crumbly cheese that’s salty, creamy, and perfect for this recipe.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): Adds a spicy kick; remove seeds for less heat.
- 1/2 cup finely diced red onion (60 grams): Provides a nice crunch and sharpness.
- 1/2 packed cup cilantro, roughly chopped: Fresh herbs brighten the salad and add a fresh aroma.
- 1/4 teaspoon salt: Enhances all the flavors in the salad.
- 1/4 teaspoon pepper: A hint of pepperiness rounds out the taste.
- For topping – cotija cheese, cilantro…: Just a sprinkle of additional cheese and cilantro goes a long way in presentation.
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Prepare the Grill: Heat your grill to medium-high heat, making sure it’s ready for that delicious grilling magic.
- Prep the Corn: Remove the husk and silk from the corn. Rub each ear with olive oil for a nice coating to help it grill perfectly.
- Grill the Corn: Place the oiled corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until you see lovely char marks. Once done, let it cool slightly, then use a sharp knife to cut the kernels off the cob.
- Make the Dressing: In a medium-large bowl, whisk together the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper until smooth and combined.
- Combine the Ingredients: Add the freshly cut corn kernels, cotija cheese, diced jalapeño, chopped cilantro, and additional salt and pepper to the bowl with your dressing. Mix everything well until fully coated. Taste and adjust seasoning if needed.
- Serve and Enjoy: Transfer to a serving dish, garnish with more cotija cheese and cilantro, and dig into this flavorful salad!
Storing & Reheating
Store your Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days. If you have leftovers, it’s best to keep it chilled. While reheating isn’t necessary as this salad is delicious cold, if you prefer it warm, gentle steaming for a few minutes should do the trick. Note that the texture may change slightly, so consider refreshing it with a squeeze of lime juice right before serving.
Chef’s Helpful Tips
- Avoid Overcooking the Corn: Keep an eye on your corn while grilling to ensure it doesn’t become tough. You want it crisp-tender with those nice char marks.
- Fresh Ingredients Make a Difference: Using fresh corn kernels elevates the dish’s flavor. If off-season, frozen corn can be a good substitute. Just thaw and drain before using.
- Adjust Spice Levels: If you prefer milder flavors, feel free to remove the jalapeño seeds or use less jalapeño altogether. You can also substitute it with a milder pepper if needed.
- Make-Ahead Magic: This salad can be made a few hours ahead of time. Just remember to add the cilantro just before serving to keep it fresh and vibrant.
Enjoying a bowl of this Mexican Street Corn Salad is like taking a flavorful miniature vacation to the streets of Mexico. You get that comforting crunch, a hint of smokiness from the grill, a whisper of tang, and creaminess that is simply satisfying. Not only does it taste amazing, but it also brightens up any table with its colors! Feel free to play around with the ingredients or adjust the levels of spice to suit your palate.
Recipe FAQs
Can I use canned or frozen corn instead of fresh?
Absolutely! If fresh corn is unavailable, canned or frozen corn is a convenient option. For canned corn, just drain and rinse it before adding it to the salad. If using frozen, thaw it and pat it dry to remove excess moisture before combining with the other ingredients.
How spicy is this salad, and can I adjust the heat level?
The level of heat mainly comes from the jalapeño. If you’re concerned about spice, consider removing the seeds and membranes before dicing it. Alternatively, you can use less jalapeño or switch it out for a mild pepper like a bell pepper for a sweeter touch.
How long can I store leftover Mexican Street Corn Salad?
You can store leftovers in the refrigerator for up to 3 days in an airtight container. Keep in mind that the salad is best enjoyed fresh, so it may lose some crunchiness over time.
Can I make this salad ahead of time?
Yes! You can prepare the salad a few hours in advance. Just keep it refrigerated, and consider adding the cilantro right before serving to maintain its freshness. Enjoy the vibrant flavors of this Mexican Street Corn Salad your way!
PrintMore Main Dishes Recipes
- Easy Chicken Street Tacos
- Slow Cooker Street Corn Chicken
- Sheet Pan Tacos
- Mexican Street Corn Pasta Salad
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📖 Recipe Card
Mexican Street Corn Salad Recipe (Esquites)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This delightful Mexican Street Corn Salad (esquites) is bursting with flavor from smoky grilled corn, creamy yogurt, and zesty lime. Perfect for gatherings or a quick and healthy meal!
Ingredients
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn by removing the husk and silk. Coat the ears of corn with olive oil.
- Place the corn on the heated grill. Cook for 10-15 minutes, turning occasionally until charred and tender. Let cool, then cut the kernels off the cob.
- While the corn is grilling, mix the dressing in a medium-large bowl with Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper.
- Combine the corn kernels, cotija cheese, diced jalapeno, chopped cilantro, salt, and pepper with the dressing. Stir thoroughly to blend flavors. Adjust to taste as needed.
- Serve and garnish with additional cotija cheese and cilantro.
Notes
For extra flavor, try adding a pinch of cayenne pepper to the dressing.
If you prefer a spicier salad, leave some of the jalapeño seeds in.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
