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Mexican Street Corn Salad Recipe
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Mexican Street Corn Salad

This Mexican Street Corn Salad (Esquites) is smoky, creamy, tangy, and packed with bold flavors. Perfect as a side dish, dip, or topping for tacos!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Keyword: Corn Salad, Esquites, Street Corn
Servings: 4 servings
Calories: 210kcal

Equipment

  • Grill or Skillet
  • Knife
  • Mixing Bowl

Ingredients

For the Corn

  • 4 ears fresh corn husked and cleaned
  • 2 tbsp butter melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Salad

  • 2 tbsp butter
  • 1/2 tsp cumin powder
  • 1/4 tsp cayenne pepper adjust to taste
  • 1/2 tsp paprika
  • 2 tbsp mayonnaise
  • 1/4 cup parmesan cheese grated
  • 1/4 cup sour cream
  • 1/4 cup red onion finely chopped
  • 1/4 cup spring onion chopped
  • 1 tbsp lime juice freshly squeezed
  • 1/4 cup tomato diced
  • 1/4 cup cilantro chopped

Instructions

  • Grill the corn with butter, salt, and pepper until charred. Let cool.
  • Cut the kernels off the cob into a large bowl.
  • Sauté the corn in butter for a few seconds until fragrant.
  • Reduce heat and mix in all remaining ingredients, stirring well.
  • Garnish with extra cotija, cumin, paprika, and lime wedges. Serve warm or chilled.

Notes

Adjust the spice level to taste. Add protein like shrimp or bacon for variation.