Mexican Street Corn Salad, or Esquites, is about to become your new favorite side dish! Imagine all the vibrant, smoky, and tangy flavors of classic Elote, but served in a convenient, spoonable salad. Forget wrestling with a cob this recipe delivers all the deliciousness without the mess.
Esquites, derived from the Nahuatl word “Ízquitl” meaning “toasted corn,” has been enjoyed in Mexico for centuries. It’s a beloved street food staple, often sold by vendors pushing carts overflowing with freshly grilled corn, ready to be transformed into a flavorful masterpiece. This vibrant dish represents the heart of Mexican cuisine: simple, fresh ingredients combined to create an explosion of taste.
What makes Mexican Street Corn Salad so irresistible? It’s the perfect balance of sweet corn, creamy mayonnaise, tangy lime juice, salty cotija cheese, and a kick of chili powder. The textures are equally delightful the juicy kernels of corn, the smooth dressing, and the crumbly cheese create a symphony in your mouth. Plus, it’s incredibly easy to make and perfect for potlucks, barbecues, or a quick weeknight side. Get ready to experience a taste of Mexico with every bite!
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:
- Prepare the grill: Preheat your grill to medium-high heat. You want it hot enough to char the corn nicely, but not so hot that it burns before it cooks through. If you don’t have a grill, you can also roast the corn in the oven (see alternative instructions below).
- Oil the corn: Brush the husked corn ears with olive oil. This will help them char and prevent them from sticking to the grill grates. Make sure to coat all sides of the corn.
- Grill the corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning every few minutes, until the kernels are tender and slightly charred. The charring is what gives the corn that delicious smoky flavor that’s characteristic of Mexican street corn. Don’t be afraid to let it get a little black!
- Check for doneness: To check if the corn is done, insert a fork into a kernel. It should be tender and release a milky juice. If it’s still hard, continue grilling for a few more minutes.
- Remove from grill: Once the corn is cooked through, remove it from the grill and let it cool slightly before handling.
Roasting the Corn (Alternative Method):
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the corn: Brush the husked corn ears with olive oil.
- Roast the corn: Place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
- Check for doneness: Similar to grilling, check for doneness by inserting a fork into a kernel.
- Remove from oven: Once cooked, remove from the oven and let cool slightly.
Preparing the Salad:
- Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and using a sharp knife to slice downwards. Try to get as close to the cob as possible to maximize the yield.
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed. I like mine with a little extra lime juice for a bit of tang!
- Combine corn and dressing: Add the corn kernels to the bowl with the dressing and toss gently to coat. Make sure all the kernels are evenly coated with the creamy mixture.
- Chill (optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. However, you can also serve it immediately if you’re short on time.
Serving and Garnishing:
- Serve: Spoon the Mexican street corn salad into a serving bowl or individual dishes.
- Garnish: Garnish with extra crumbled cotija cheese, chopped cilantro, and a sprinkle of Tajin seasoning (if desired). You can also add a drizzle of hot sauce or serve with lime wedges for squeezing.
- Enjoy!: Serve immediately and enjoy the delicious flavors of this vibrant and flavorful salad! It’s perfect as a side dish for barbecues, potlucks, or any summer gathering.
Tips and Variations:
- Spice it up: If you like your Mexican street corn salad extra spicy, add more jalapeño or a pinch of cayenne pepper to the dressing.
- Add other vegetables: Feel free to add other vegetables to the salad, such as diced red onion, bell pepper, or avocado.
- Use canned or frozen corn: If fresh corn is not available, you can use canned or frozen corn. Just make sure to drain the canned corn well and thaw the frozen corn before using. You may want to saute the canned or frozen corn in a little butter or oil to give it a bit more flavor.
- Make it vegan: To make this salad vegan, use vegan mayonnaise and sour cream alternatives. You can also substitute the cotija cheese with a vegan feta cheese or nutritional yeast for a cheesy flavor.
- Serve it as a dip: This salad can also be served as a dip with tortilla chips.
- Make it ahead: You can make the salad ahead of time and store it in the refrigerator for up to 2 days. However, the corn may lose some of its crispness over time.
- Grilling without a grill: If you don’t have a grill or oven, you can also char the corn kernels in a cast iron skillet on the stovetop. Heat the skillet over medium-high heat and add the corn kernels. Cook, stirring occasionally, until the kernels are slightly charred.
- Adjusting the sweetness: If your corn is particularly sweet, you might want to add a pinch of sugar to the dressing to balance the flavors. Conversely, if your corn isn’t very sweet, you can omit the sugar.
- Experiment with herbs: While cilantro is the traditional herb for Mexican street corn, you can also experiment with other herbs, such as parsley or chives.
- Serving suggestions: This salad is delicious on its own, but it also pairs well with grilled chicken, fish, or tacos. You can also use it as a topping for burgers or salads.
Detailed Ingredient Notes:
- Corn: Fresh corn on the cob is the best choice for this recipe, as it has the sweetest and most flavorful kernels. Look for ears of corn with bright green husks and plump, juicy kernels. Avoid ears of corn with dry or discolored husks.
- Olive Oil: Use a good quality olive oil for grilling the corn. The olive oil will help the corn char and prevent it from sticking to the grill grates.
- Mayonnaise: Use a full-fat mayonnaise for the best flavor and texture. Light mayonnaise can be used, but it may not have the same richness.
- Sour Cream: Full-fat sour cream will give the salad a creamy and tangy flavor. You can also use Greek yogurt as a substitute, but it will be slightly tangier.
- Cotija Cheese: Cotija cheese is a hard, salty Mexican cheese that is similar to Parmesan cheese. It adds a salty and cheesy flavor to the salad. If you can’t find cotija cheese, you can use feta cheese or Parmesan cheese as a substitute.
- Cilantro: Fresh cilantro adds a bright and herbaceous flavor to the salad. If you don’t like cilantro, you can use parsley or chives as a substitute.
- Jalapeño: Jalapeño adds a spicy kick to the salad. If you don’t like spicy food, you can omit the jalapeño or use a milder pepper, such as poblano.
- Lime Juice: Fresh lime juice adds a tangy and acidic flavor to the salad. Use freshly squeezed lime juice for the best flavor.
- Chili Powder: Chili powder adds a warm and slightly spicy flavor to the salad.
- Smoked Paprika: Smoked paprika adds a smoky flavor to the salad. If you don’t have smoked paprika, you can use regular paprika as a substitute.
- Salt and Pepper: Salt and pepper are essential for seasoning the salad. Use sea salt or kosher salt for the best flavor.
- Tajin Seasoning: Tajin seasoning is a Mexican spice blend that contains chili peppers, lime, and salt. It adds a tangy and spicy flavor to the salad.
Nutritional Information (Approximate):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 250-350 per serving
- Fat: 15-
Conclusion:
This isn’t just another salad; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street corner. 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 Mexican street corn salad is a must-try for anyone who loves bold, fresh flavors and wants to add a little fiesta to their meal.
But the best part? It’s incredibly versatile! Serve it as a side dish at your next barbecue, bring it to a potluck, or even enjoy it as a light lunch. It pairs perfectly with grilled chicken, fish tacos, or even just some crispy tortilla chips. For a heartier meal, try adding some black beans or grilled shrimp.
Serving Suggestions and Variations:
* Spice it up: If you’re a fan of heat, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the dressing. You could even use a spicier chili powder.
* Make it creamy: For an extra decadent touch, substitute some of the mayonnaise with sour cream or Mexican crema.
* Add some protein: Grilled chicken, shrimp, or black beans are all excellent additions that will turn this salad into a complete meal.
* Get creative with toppings: Consider adding crumbled cotija cheese, chopped cilantro, or even some diced avocado for extra flavor and texture.
* Grill the corn: For an even smokier flavor, grill the corn on the cob before cutting it off. This will add a delicious char that complements the other ingredients perfectly.
* Make it ahead: This salad can be made ahead of time, which makes it perfect for parties and potlucks. Just be sure to store it in an airtight container in the refrigerator.
* Vegan option: Easily make this salad vegan by using vegan mayonnaise and omitting the cotija cheese, or substituting it with a vegan alternative.I’ve made this Mexican street corn salad countless times, and it’s always a crowd-pleaser. It’s the perfect dish to bring to a summer gathering, and it’s also a great way to add some flavor to your weeknight meals. I’m confident that you’ll love it as much as I do.
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 easy to follow, and the results are absolutely delicious.
I’m so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends 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, and enjoy your delicious Mexican street corn salad! I can’t wait to see what you create!
Mexican Street Corn Salad: A Delicious & Easy Recipe
Elote-inspired salad with grilled corn, creamy dressing, cotija cheese, cilantro, and a spicy kick.
Ingredients
- 6 ears 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
Instructions
- Grill the Corn: Preheat grill to medium-high heat. Brush husked corn with olive oil. Grill for 15-20 minutes, turning frequently, until kernels are tender and slightly charred. Remove from grill and let cool slightly.
- Roast the Corn (Alternative): Preheat oven to 400°F (200°C). Brush husked corn with olive oil. Roast on a baking sheet for 20-25 minutes, turning halfway through, until kernels are tender and slightly browned. Remove from oven and let cool slightly.
- Cut the Kernels: Once cool enough to handle, cut the kernels off the cob.
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, cilantro, jalapeño (if using), lime juice, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasonings.
- Combine: Add corn kernels to the bowl with the dressing and toss gently to coat.
- Chill (Optional): Cover and refrigerate for at least 30 minutes for best flavor.
- Serve: Spoon into a serving bowl or individual dishes.
- Garnish: Garnish with extra crumbled cotija cheese, chopped cilantro, and Tajin seasoning (if desired). Add a drizzle of hot sauce or serve with lime wedges.
Notes
- Spice it up: Add more jalapeño or cayenne pepper.
- Add other vegetables: Diced red onion, bell pepper, or avocado.
- Use canned/frozen corn: Drain canned corn well; thaw frozen corn. Sauté in butter/oil for more flavor.
- Make it vegan: Use vegan mayonnaise, sour cream, and feta cheese alternatives or nutritional yeast.
- Serve as a dip: Serve with tortilla chips.
- Make ahead: Store in the refrigerator for up to 2 days.
- Grilling without a grill: Char the corn kernels in a cast iron skillet on the stovetop.
- Adjusting the sweetness: Add a pinch of sugar to the dressing to balance the flavors.
- Experiment with herbs: Parsley or chives.
- Serving suggestions: Pairs well with grilled chicken, fish, or tacos.