Nothing quite beats the bright, creamy zing of this Mexican Street Corn Salad Recipe. It perfectly captures those smoky, tangy, and spicy flavors that make every bite so addictive—a salad that feels like a festive street fair right in your own kitchen.
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Why You'll Love This Recipe
I’ve been hooked on this Mexican Street Corn Salad Recipe ever since I first tried esquites at a little food truck on a trip to Mexico City. It’s fresh, creamy, with that perfect kick of spice and smokiness that keeps me coming back for more. Plus, it’s a breeze to make any time at home!
- Vibrant Flavor Combination: The mix of lime, smoky paprika, and fresh cilantro gives it that tangy and fragrant punch you’ll crave.
- Quick and Easy: From skillet to table in about 20 minutes—ideal for last-minute gatherings or weeknight dinners.
- Textural Delight: Creamy mayo and cheeses paired with crisp onions and peppers make every bite interesting.
- Perfect Party Salad: It’s colorful, crowd-pleasing, and a guaranteed conversation starter.
Ingredients & Why They Work
Each ingredient in this Mexican Street Corn Salad Recipe plays a role in balancing fresh, smoky, creamy, and spicy elements that make this dish unforgettable. Here’s why I love the choices and a few tips for picking the best versions.
- Lime Juice: Freshly squeezed lime adds brightness and zest, cutting through the creaminess perfectly. Always opt for fresh—bottled just won’t do.
- Mayonnaise: This adds that smooth, rich base that ties everything together with a subtle tang.
- Ground Cumin: Brings warm earthiness and depth; a little goes a long way in balancing the sweet corn.
- Smoked Paprika: The secret smoky flavor punch—don’t skip or substitute with regular paprika.
- Kosher Salt & Black Pepper: Essential seasoning to bring out all the individual flavors.
- Sweet Corn Kernels: Use fresh corn off the cob if you can—it tastes so much sweeter and juicier than frozen.
- Olive Oil: For charring the corn to add crunch and that divine roasted flavor.
- Parmesan Cheese: Adds salty sharpness and a little creaminess once melted into the warm corn.
- Fresh Cilantro: Herbaceous pop that’s an authentic Mexican street food must-have.
- Red Bell Pepper: Adds crunch and a touch of sweetness, plus beautiful color contrast.
- Green Onions: Bring mild freshness and crunch without overwhelming the dish.
- Red Onion: A sharper punch of flavor that balances the creamy components.
- Jalapeño Pepper: For that fresh spicy kick—seeded to control heat without losing flavor.
- Garlic Powder: A subtle background layer of savoriness that rounds out the spices.
- Cojita Cheese: A crumbly, salty cheese that finishes the salad with classic Mexican flair—feta works in a pinch but cojita steals the show.
Make It Your Way
I love tweaking this Mexican Street Corn Salad Recipe depending on my mood or what’s in season. Don’t hesitate to make it your own—you can easily play with spice levels, swap cheeses, or add extra veggies for crunch.
- Variation - Add Avocado: I sometimes dice ripe avocado and fold it in last minute for extra creaminess and richness. It’s like a little luxe upgrade.
- Vegetarian-Friendly: This recipe is naturally vegetarian, just double-check your mayonnaise if you strictly avoid eggs.
- Spice it Up: For more heat, leave the jalapeño seeds in or toss in a pinch of cayenne powder.
- Make it Smokier: Grilling the corn on the cob before cutting the kernels adds even more authentic smoky flavor.
Step-by-Step: How I Make Mexican Street Corn Salad Recipe
Step 1: Whisk Up the Dressing
Start by combining the lime juice, mayonnaise, cumin, smoked paprika, salt, and black pepper in a small bowl. I use a hand whisk to really blend it until the mayo is mostly dissolved and the dressing is silky smooth. Pro tip: You can make this ahead and chill it, so the flavors have time to meld while you prepare the rest.
Step 2: Char the Corn
Heat olive oil in a large skillet over high heat—wait until it’s just starting to shimmer. Add your fresh corn kernels, and let them cook mostly undisturbed so they get a nice char on one side. After 3-5 minutes, you should see some lovely golden spots. This step is what gives the salad that toasty depth. Turn off the heat once done.
Step 3: Mix in Fresh Ingredients & Cheese
To the warm corn, add parmesan cheese, cilantro, diced red bell pepper, green onions, chopped red onion, jalapeño, and garlic powder. Stir it together so the heat from the corn slightly melts the parmesan and joins everything beautifully.
Step 4: Toss With Dressing & Serve
Pour your prepared dressing over the salad and toss until everything is evenly coated. Finally, sprinkle the crumbled cojita cheese on top. You can serve this salad at room temperature or chilled—both ways taste amazing.
Top Tip
From my own kitchen experiments, these small tweaks made a big difference in my Mexican Street Corn Salad Recipe results. If you want that authentic flavor everyone raves about, these tips will help you nail it the first time.
- Don’t Skip the Char: Resist stirring constantly. Let the corn kernels develop golden-brown spots for that smoky, slightly crispy texture.
- Fresh Cilantro is Key: Packaged or pre-chopped cilantro just doesn’t have the same brightness. Chop your own for better aroma and flavor.
- Make Dressing Ahead: Preparing the dressing early gives that lime-mayo mixture time to harmonize flavors, making the salad taste even fresher.
- Adjust Spice Carefully: Start with seeded jalapeño—if you want more heat, add the seeds gradually so you don’t overwhelm your palate.
How to Serve Mexican Street Corn Salad Recipe
Garnishes
I love topping this salad with a little extra crumbled cojita and a sprinkle of fresh chopped cilantro right before serving. Sometimes I’ll add a dash of smoky chili powder or a squeeze of extra lime to brighten it up further—simple flourishes that bring it to life.
Side Dishes
This salad pairs beautifully with grilled meats, tacos, or even as a refreshing side to a spicy chili. I often serve it alongside some warm corn tortillas and a colorful bean salad for a complete fiesta of flavors!
Creative Ways to Present
For special occasions, I’ve served this Mexican Street Corn Salad Recipe layered in clear glass cups as a fun, trendy appetizer or even as a topping on toasted baguette slices for a casual party bite—it’s always a hit and looks stunning!
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the refrigerator. I find it tastes best if eaten within 2 days since the fresh veggies keep their crunch and the dressing doesn’t separate.
Freezing
Because of the fresh veggies and creamy dressing, I don’t recommend freezing this salad—it tends to get watery and loses its crisp texture.
Reheating
If you want to enjoy warm flavors again, gently reheat the leftover corn kernels alone in a skillet before tossing with the fresh mix-ins and dressing just before serving. This keeps the salad fresh and vibrant without turning soggy.
Frequently Asked Questions:
Frozen corn works in a pinch, but fresh corn gives you that natural sweetness and juicy texture essential for this dish. If using frozen, thaw and dry it well before charring to avoid steaming instead of roasting.
If you can’t find Cojita cheese, feta is an excellent substitute because it offers a similar crumbly texture and salty tang. Just be sure to drain it well to avoid extra moisture in your salad.
The heat level is mild by default because the jalapeño seeds are removed. If you love spice, keep the seeds or add extra chili powder or cayenne to kick things up. Always taste as you go to suit your preferred spice tolerance.
Yes! You can prepare the dressing and char the corn a few hours ahead and store them separately in the fridge. Combine everything just before serving to keep the veggies crisp and the flavors fresh.
Final Thoughts
This Mexican Street Corn Salad Recipe is one of those dishes I always come back to when I want something simple yet unforgettable. It’s loaded with fresh ingredients, vibrant flavors, and that perfect hint of smoky charm. I hope you enjoy making it as much as I do—it’s an easy way to bring a little Mexican fiesta straight to your table any night of the week.
Print
Mexican Street Corn Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Street Corn Salad (Esquites) featuring charred sweet corn kernels tossed in a tangy, creamy dressing with fresh herbs and cheeses. Perfect as a party side dish or a refreshing addition to any meal.
Ingredients
Dressing
- ¼ cup freshly squeezed lime juice
- 2 tablespoons real mayonnaise
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 3 cups sweet corn kernels (cut off the cobs)
- 1 tablespoon olive oil
- 1 cup parmesan cheese (finely grated)
- 1 cup freshly chopped cilantro
- ½ cup red bell pepper (chopped)
- ½ cup green onions (thinly sliced)
- ¼ cup red onion (chopped)
- 1 jalapeño pepper (seeded and chopped)
- ½ teaspoon garlic powder
- ½ cup Cotija cheese (crumbled)
Instructions
- Prepare the Dressing: In a small bowl, combine lime juice, mayonnaise, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Whisk thoroughly until the mayonnaise is mostly dissolved and the dressing is smooth. Set aside or chill until ready to use.
- Char the Corn: Heat olive oil in a large skillet over high heat. When the oil is hot, add the sweet corn kernels and cook for 5 minutes, stirring only occasionally. Allow some kernels to develop a nice char for authentic smoky flavor, then remove the skillet from heat.
- Combine Salad Ingredients: To the warm corn, add finely grated parmesan cheese, freshly chopped cilantro, chopped red bell pepper, sliced green onions, chopped red onion, chopped jalapeño pepper, and garlic powder. Stir well to evenly incorporate all the ingredients.
- Toss with Dressing and Serve: Pour the prepared dressing over the corn mixture and toss to coat everything evenly. Finally, sprinkle crumbled Cotija cheese on top. Serve the salad at room temperature or chilled as preferred.
Notes
- The dressing can be prepared ahead and chilled to enhance the flavors.
- Use fresh sweet corn for the best taste and texture.
- For extra heat, leave some jalapeño seeds in or add more jalapeño.
- Can substitute Cotija cheese with feta if unavailable.
- This salad is great for potlucks, barbecues, or as a standalone light lunch.
- Serve chilled or at room temperature for best flavor experience.
Nutrition
- Serving Size: 1 serving
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 274 mg
- Fat: 2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
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