Mexican Street Corn Salad: A Delicious & Easy Recipe

Mexican Street Corn Salad, or Esquites as it’s traditionally known, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Imagine sinking your teeth into sweet, grilled corn kernels bursting with smoky char, coated in a creamy, tangy sauce, and sprinkled with salty cheese and a kick of chili. Sounds divine, right?

This isn’t just any salad; it’s a celebration of fresh ingredients and bold flavors. Esquites originated as a convenient and portable way to enjoy the beloved flavors of Elote (grilled corn on the cob) without the mess. Vendors would skillfully shave the kernels off the cob and mix them with all the essential toppings, creating a delicious and easy-to-eat snack. Over time, this street food staple has evolved into the Mexican Street Corn Salad we know and love today, finding its way onto restaurant menus and into home kitchens worldwide.

What makes this salad so irresistible? It’s the perfect balance of textures and tastes. The sweetness of the corn is beautifully complemented by the creamy mayonnaise and sour cream, the zesty lime juice, and the salty Cotija cheese. A sprinkle of chili powder adds a touch of heat, while fresh cilantro provides a burst of freshness. Plus, it’s incredibly versatile! You can enjoy it as a side dish, a topping for tacos, or even as a light and satisfying meal. Get ready to experience a flavor explosion 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
• 1-2 jalapeños, seeded and finely minced (adjust to your spice preference)
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional garnishes: extra Cotija cheese, cilantro sprigs, lime wedges, hot sauce

Grilling the Corn:

Okay, let’s get started! The first and most important step is grilling the corn. This is where we get that amazing smoky flavor that makes this salad so special. You can use a gas grill, charcoal grill, or even a grill pan on your stovetop. I personally prefer the charcoal grill for the best flavor, but use whatever you have available.

1. Prepare the grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). If you’re using a charcoal grill, make sure the coals are evenly distributed and have a nice gray ash coating.
2. Oil the corn: Brush the husked corn with olive oil. This helps prevent the kernels from drying out and sticking to the grill grates. Make sure to get all sides of the corn.
3. Grill the corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning every 3-5 minutes, until the kernels are slightly charred and tender. You want a nice mix of char and cooked corn. Don’t be afraid to let some kernels get a little black – that’s where the flavor is!
4. Check for doneness: To check if the corn is done, use a fork to gently pierce a kernel. It should be tender and juicy. If it’s still hard, continue grilling for a few more minutes.
5. Remove from grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling. This will make it easier to cut the kernels off the cob.

Preparing the Dressing:

While the corn is cooling, let’s whip up the creamy, tangy dressing that brings everything together. This dressing is super easy to make and adds so much flavor to the salad.

1. Combine ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, Cotija cheese, cilantro, jalapeño, lime juice, chili powder, smoked paprika, salt, and pepper.
2. Adjust seasoning: Taste the dressing and adjust the seasoning as needed. You might want to add more lime juice for extra tang, more jalapeño for more heat, or more salt and pepper to taste. Remember, you can always add more, but you can’t take it away!
3. Set aside: Once the dressing is to your liking, set it aside until the corn is ready.

Cutting the Corn Kernels:

Now for the slightly tedious, but totally worth it, part: cutting the kernels off the cob. There are a few different ways to do this, but here’s my favorite method:

1. Stabilize the corn: Stand one ear of corn upright on a cutting board. You can use a small bowl or a bundt pan to help stabilize it. This will prevent the corn from rolling around while you’re cutting.
2. Cut the kernels: Using a sharp knife, carefully slice down the side of the cob, removing the kernels in strips. Try to get as close to the cob as possible without cutting into it.
3. Repeat: Rotate the corn and repeat the process until all the kernels have been removed.
4. Repeat for remaining ears: Repeat steps 1-3 for the remaining ears of corn.
5. Loosen the kernels: After cutting all the kernels, use your fingers to gently loosen them from each other. This will make them easier to mix with the dressing.

Assembling the Salad:

Alright, we’re in the home stretch! Now it’s time to combine everything and create our amazing Mexican Street Corn Salad.

1. Combine corn and dressing: In a large bowl, combine the grilled corn kernels and the prepared dressing.
2. Mix well: Gently toss the corn and dressing together until the corn is evenly coated. Be careful not to overmix, as this can make the corn mushy.
3. Chill (optional): For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, you can also serve it immediately if you’re short on time.

Serving and Garnishing:

Finally, it’s time to serve and enjoy your delicious Mexican Street Corn Salad! This salad is great on its own as a side dish, or you can use it as a topping for tacos, nachos, or grilled chicken or fish.

1. Serve: Spoon the salad into a serving bowl or individual dishes.
2. Garnish: Garnish with extra Cotija cheese, chopped cilantro, and lime wedges. You can also add a drizzle of hot sauce for extra heat.
3. Enjoy!: Serve immediately and enjoy! This salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.

Tips and Variations:

Here are a few tips and variations to make this recipe your own:

• Spice it up: If you like your salad extra spicy, add more jalapeño or a pinch of cayenne pepper to the dressing.
• Add some sweetness: For a touch of sweetness, add a tablespoon of honey or agave nectar to the dressing.
• Use different cheese: If you can’t find Cotija cheese, you can substitute it with feta cheese or queso fresco.
• Add black beans: For a heartier salad, add a can of drained and rinsed black beans.
• Make it vegan: To make this salad vegan, use vegan mayonnaise and sour cream, and omit the Cotija cheese or substitute it with a vegan cheese alternative.
• Grill the jalapeños: For an even smokier flavor, grill the jalapeños along with the corn.
• Use frozen corn: If fresh corn is not available, you can use frozen corn. Thaw the corn completely before grilling.
• Make it ahead: You can make the dressing and grill the corn ahead of time. Store them separately in the refrigerator until ready to assemble the salad.

Enjoy your homemade Mexican Street Corn Salad!

Conclusion:

This Mexican Street Corn Salad isn’t just another side dish; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street market. The sweetness of the grilled corn, the creamy tang of the dressing, the salty cotija cheese, and the spicy kick of chili powder all combine to create a truly unforgettable culinary experience. I truly believe this recipe is a must-try for anyone looking to add a little zest and excitement to their meals.

But why is it a must-try? Beyond the incredible taste, it’s incredibly versatile and easy to adapt to your own preferences. It’s perfect for summer barbecues, potlucks, or even a quick and satisfying weeknight meal. The recipe is also surprisingly simple to follow, even for beginner cooks. You don’t need any fancy equipment or hard-to-find ingredients. Everything is readily available at your local grocery store. Plus, it’s a guaranteed crowd-pleaser! I’ve made this salad countless times, and it’s always the first dish to disappear.

Serving Suggestions and Variations

The possibilities are endless when it comes to serving this delicious salad. I love serving it as a side dish with grilled chicken, fish, or steak. It also makes a fantastic topping for tacos, nachos, or even a simple grilled cheese sandwich. For a vegetarian option, try serving it with black beans and rice or as a filling for quesadillas.

If you’re feeling adventurous, there are plenty of ways to customize the recipe to your liking. For a spicier kick, add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the dressing. If you prefer a milder flavor, you can reduce the amount of chili powder or omit it altogether. You can also experiment with different types of cheese. Queso fresco or even a sharp cheddar would be delicious alternatives to cotija.

Another variation I enjoy is adding some chopped red onion or bell pepper for extra crunch and flavor. You could also throw in some diced avocado for added creaminess. If you’re short on time, you can even use canned corn instead of grilling it, although I highly recommend grilling it for the best flavor. Just be sure to drain the corn well before adding it to the salad.

Don’t Be Afraid to Experiment!

The beauty of this recipe is that it’s so forgiving. Don’t be afraid to experiment with different ingredients and flavors to create your own unique version. The most important thing is to have fun and enjoy the process.

I’m confident that you’ll love this Mexican Street Corn Salad as much as I do. It’s a vibrant, flavorful, and easy-to-make dish that’s perfect for any occasion. So, what are you waiting for? Grab your ingredients and get cooking!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think and any variations you tried. Did you add any special ingredients? Did you serve it with something unique? Your feedback is invaluable and helps me to improve my recipes and share even more delicious creations with the world. Happy cooking!