Mexican Street Corn Salad Recipe (Esquites)
Mexican Street Corn Salad, also known as Esquites, is a delightful fusion of flavors that captures the essence of summer gatherings and sunny barbecues. This vibrant dish features grilled corn mixed with creamy yogurt dressing, crumbled cotija cheese, fresh cilantro, and a pop of jalapeño heat. The combination results in a refreshing, slightly tangy salad that perfectly complements any meal or can stand alone as a savory snack.
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I first encountered Mexican Street Corn Salad at a local food festival and was instantly captivated by its bright colors and incredible aroma. The idea of combining grilled corn with a creamy, zesty dressing was simply too good to resist. Fast forward to today, this recipe has become a beloved staple in my kitchen. Whether we’re grilling steaks or preparing for a potluck, I always look forward to whipping up this crowd-pleaser.
Why You’ll Love This Recipe
- Simple & Quick: With just a few ingredients, you can throw this together in under 30 minutes.
- Irresistible Flavor: The contrast of smoky grilled corn with creamy dressing and a sprinkle of cotija cheese is mouthwatering.
- Eye-Catching Appeal: The vibrant colors from fresh veggies make it a visually stunning dish.
- Flexible Serving: Enjoy it as a side dish, a starter, or a light meal; it’s suitable for any occasion.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets; just swap ingredients as needed.
Ingredients You’ll Need
- 4 ears of corn (about 3 heaping cups off the cob/475 grams): Fresh corn is best for a sweet, juicy taste, but you can use frozen corn if necessary.
- 1/2 tablespoon olive oil: Helps achieve that beautiful grilled flavor; you can substitute with avocado oil.
- 1/2 cup full-fat plain Greek yogurt: Provides a creamy base; regular yogurt works, too, but avoid flavored varieties.
- 3 tablespoons mayo: Adds richness; feel free to use vegan mayo for a plant-based option.
- 2 tablespoons lime juice: Brightens the flavors; fresh lime juice is recommended for the best taste.
- 1/2 teaspoon smoked paprika: Adds a touch of smokiness; regular paprika can be used, but the flavor will differ.
- 1/2 teaspoon garlic powder: Offers a subtle garlic flavor; fresh minced garlic is a lovely alternative if you prefer.
- 1/2 cup cotija cheese, plus more for topping (2 ounces): This crumbly cheese enhances flavor; feta can be a good substitute.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): Adds a nice kick; remove the seeds for less heat or substitute with a mild pepper.
- 1/2 cup finely diced red onion (60 grams): Provides crunch and color; you can also use green onions or shallots.
- 1/2 packed cup cilantro, roughly chopped: Fresh herbs brighten the dish; parsley is an adequate substitute if cilantro isn’t your thing.
- 1/4 teaspoon salt: Enhances all the flavors; adjust based on dietary needs.
- 1/4 teaspoon pepper: A small amount adds depth; freshly cracked black pepper works best.
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Heat the grill: Preheat your grill to medium-high heat. This ensures the corn gets lovely char marks.
- Prep the corn: Remove the husk and silk from the corn. Rub the ears of corn with olive oil for a light coating. This helps the kernels toast nicely.
- Grill your corn: Place the corn directly on the grill once it’s hot. Cook for about 10-15 minutes, turning the ears every few minutes until you see beautiful char marks. When done, let the corn cool slightly before cutting the kernels off the cob with a sharp knife.
- Make the sauce: In a medium-large bowl, combine 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until smooth and well combined.
- Make the salad: Add the corn kernels, 1/2 cup cotija cheese, 1 diced jalapeño, and 1/2 packed cup roughly chopped cilantro to the bowl with your dressing. Stir gently to combine everything, then taste and adjust seasoning as necessary.
- Enjoy!: Garnish with additional cotija cheese and cilantro when serving to make it even more inviting.
Storing & Reheating
To store leftovers of this Mexican Street Corn Salad, place it in an airtight container in the refrigerator. It’s best enjoyed within 3 days for optimal freshness. If you need to keep it longer, you can freeze it for up to 3 months, but keep in mind that the texture may change upon thawing. To refresh it, simply stir in a splash of lime juice or a dollop of Greek yogurt before serving.
Chef’s Helpful Tips
- Don’t overcook the corn on the grill; you want a bit of crunch left in the kernels.
- If using frozen corn, quickly sauté it in a skillet until it’s warmed through and slightly toasted instead of grilling.
- For a richer flavor, let the salad sit for about 30 minutes in the refrigerator before serving to allow the flavors to meld.
- If you find the salad too thick after refrigeration, add a bit of extra lime juice or yogurt before serving.
Enjoying this Mexican Street Corn Salad means you’re embracing a burst of flavors perfectly suited for outdoor gatherings and family dinners alike. As you dig in, you’ll find that every bite is a delightful mix of textures and tastes.
Recipe FAQs
Can I use canned corn instead of fresh?
Absolutely! If you are short on time, canned corn can be conveniently used. Just be sure to drain it well and rinse it to remove excess sodium before adding it to your salad.
How can I make this salad ahead of time?
You can prepare the dressing and grill the corn in advance. Store each component separately in the fridge until you’re ready to assemble. This can help keep the salad fresh and tasty for gatherings.
Can this salad be served warm?
While Esquites is delightful cold, you can serve it warm if you prefer. Just make sure to eat it soon after mixing with the dressing to prevent sogginess. The warm corn gives an exciting twist to the entire experience!
What if I don’t like spicy food?
No problem! Simply omit the jalapeño, or replace it with a milder variety, such as a bell pepper. You can still enjoy the salad’s flavor without the heat.
PrintMore Main Dishes Recipes
- Mexican Street Corn Casserole
- Street Corn Chicken Rice Bowls
- Mexican Street Corn Pasta Salad
- Elote | Grilled Mexican Street Corn with Cotija Cheese & Chili Lime
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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 is bursting with flavor and simplicity! Made with grilled corn, creamy dressing, and topped with cotija cheese, it’s an ideal choice for a quick, tasty meal or a barbecue side dish.
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, then rub the ears with olive oil.
- Grill the corn directly on the hot grill for 10-15 minutes, turning occasionally until charred. Let it cool then cut the kernels off the cob.
- While the corn is grilling, prepare the dressing by mixing the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a bowl.
- In a large bowl, combine the corn kernels, cotija cheese, diced jalapeño, chopped cilantro, salt, and pepper. Stir everything together and adjust the seasoning to taste.
- Serve your salad garnished with extra cotija cheese and cilantro.
Notes
For added flavor, you can sprinkle more lime juice or chili powder on top while serving.
Pair this salad with grilled meats for a delicious barbecue side.
Leftovers can be stored in the fridge for up to 2 days. Give it a stir before serving again.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
