Mexican Street Corn Salad Recipe (Esquites)
Mexican street corn salad, or esquites, is a vibrant, fresh side dish that brings the flavors of Mexico right to your table. Think of sweet, grilled corn mingling with creamy textures and zesty lime—a perfect summer dish. Whether you’re hosting a barbecue, enjoying a picnic, or simply craving something delicious, this Mexican street corn salad is sure to satisfy. It’s quick to prepare and bursting with flavor, making it a fantastic addition to any meal.
Table of Contents
I first discovered esquites at a lively festival in Mexico, where vendors served it up with a smile and a sprinkle of cheese. The combination of smoky, sweet corn paired with the tang of lime and creamy dressing was unforgettable. This recipe captures those same beautiful flavors with a few simple ingredients you probably already have in your kitchen. So, roll up your sleeves and get ready to make a dish that everyone will talk about!
Why You’ll Love This Recipe
- Simple & Quick: Whip this salad up in under 30 minutes, perfect for those busy days.
- Irresistible Flavor: The smokiness of grilled corn blends beautifully with the creamy dressing and zesty lime juice, creating a flavor explosion.
- Eye-Catching Appeal: Its vibrant colors make it a delightful addition to any table setting.
- Flexible Serving: Ideal for barbecues, parties, or as a refreshing snack during the summer months.
- Diet-Friendly Options: Easily adaptable; you can make it vegan by substituting the yogurt and mayo with plant-based alternatives.
Ingredients You’ll Need
- 4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh corn brings a natural sweetness and crunchy texture; if corn isn’t in season, frozen corn could be a good alternative.
- 1/2 tablespoon olive oil: A light coating helps prevent the corn from sticking to the grill and adds a hint of flavor.
- 1/2 cup full-fat plain Greek yogurt: This gives the salad creaminess and a nice tang. You can also use sour cream, but for a healthier option, Greek yogurt is perfect.
- 3 tablespoons mayo: Adds richness and enhances the creaminess of the dressing; consider using vegan mayonnaise for a dairy-free version.
- 2 tablespoons lime juice: Freshly squeezed lime juice brightens the salad and balances the flavors beautifully.
- 1/2 teaspoon smoked paprika: This adds a lovely smoky flavor reminiscent of grilling; regular paprika can work in a pinch.
- 1/2 teaspoon garlic powder: A subtle hint of garlic that elevates the overall taste without being overpowering.
- 1/2 cup cotija cheese, plus more for topping (2 ounces): This crumbly cheese adds a salty kick. Just like feta cheese, it’s a fine substitute if you can’t find cotija.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): For a bit of heat and crunch; remove the seeds if you prefer a milder flavor.
- 1/2 cup finely diced red onion (60 grams): Provides a sharp bite that pairs wonderfully with the sweetness of the corn.
- 1/2 packed cup cilantro, roughly chopped: Adds a fresh, herbal note; for those who aren’t fans of cilantro, parsley can work nicely.
- 1/4 teaspoon salt: Essential for enhancing all the flavors of the salad.
- 1/4 teaspoon pepper: Just enough to add a slight kick.
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Heat the grill: Preheat your grill to medium-high heat. This is important for getting those beautiful char marks on the corn.
- Prep the corn: Remove the husk and any excess silk from the corn. Rub the ears with olive oil, ensuring they are lightly coated.
- Grill your corn: Once the grill is hot, place the corn directly on it. Grill for about 10-15 minutes, turning every few minutes until the corn is cooked through and has char marks. Let it cool for a couple of minutes before cutting the kernels off the cob with a sharp knife.
- Make the sauce: In a medium-large bowl, mix together the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create a smooth dressing.
- Make the salad: Add the corn kernels, cotija cheese, diced jalapeño, chopped cilantro, additional salt, and pepper into the bowl with the dressing. Stir well until everything is evenly combined. Adjust seasoning according to your taste.
- Enjoy: Serve immediately, garnishing with more cotija cheese and cilantro on top for an added special touch.
Storing & Reheating
To store, keep the salad in an airtight container in the refrigerator; it will remain tasty for up to 3 days. If you need to reheat it, use a microwave for about 30-45 seconds, but be aware that the texture and flavor may change. For longer storage, this salad can be frozen for up to three months in an airtight container; just remember to enjoy it fresh when you’re ready, as freezing can alter its crispness.
Chef’s Helpful Tips
- Don’t over-grill the corn: Keep an eye on it; a few char marks are beautiful, but you want to avoid burning it.
- Fresh ingredients make a difference: Use fresh lime juice and high-quality corn for a vibrant flavor.
- Cutting the corn off the cob: Use a bundt pan to keep the kernels contained and prevent messiness.
- Taste as you go: Always adjust the seasoning to your preference for a perfectly balanced flavor.
Delight in the refreshing flavors of summer with this Mexican street corn salad recipe. Esquites offers something truly unique with its creamy dressing and fresh ingredients. Feel free to experiment with toppings or mix-ins; perhaps try adding some diced avocado or a sprinkle of chili powder for an extra kick. It’s a dish that encourages creativity and the joy of sharing with friends and family.
Recipe FAQs
Can I make Mexican street corn salad ahead of time?
Yes, you can prepare it a few hours in advance and store it in the refrigerator. Just note that the corn might lose a bit of its crunch over time, so it’s best enjoyed fresh.
What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese works as an excellent substitute. It offers a similar crumbly texture and salty flavor that complements this salad nicely.
Is there a way to make this salad vegan?
Absolutely! You can use vegan mayonnaise and substitute Greek yogurt with a plant-based yogurt alternative to create a delicious vegan version without sacrificing flavor.
Can I add other vegetables to this salad?
Certainly! Feel free to toss in diced bell peppers, cherry tomatoes, or even black beans for added texture and flavor. The beauty of esquites is in its versatility!
PrintMore Main Dishes Recipes
- Street Corn Chicken Rice Bowls
- Street Corn Chicken Casserole
- Mexican Street Corn Pasta Salad
- Easy Chicken Street Tacos
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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: Salad
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Salad (Esquites) features vibrant flavors with grilled corn, creamy dressing, and fresh ingredients. Perfect for a quick meal or gathering, it’s sure to please everyone!
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.
- Remove the husk and silk from the corn, then rub the ears with olive oil.
- Place the corn directly on the grill and cook for about 10-15 minutes, rotating occasionally, until charred. Let cool and cut the kernels off the cob.
- In a medium-large bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Add the corn kernels, cotija cheese, diced jalapeño, and chopped cilantro to the dressing. Stir to combine and adjust seasoning to taste.
- Serve topped with additional cotija cheese and cilantro.
Notes
For extra flavor, try adding crumbled bacon or diced avocado.
You can prepare the corn beforehand and store it in the fridge for a quicker assembly.
Adjust the spice level by adding more or less jalapeño according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
