Mexican Street Corn Salad

4.54 from 882 votes

Mexican Street Corn Salad

This easy Mexican Street Corn Salad, also called esquites, is smoky, creamy, and tangy. Charred corn, lime dressing, and salty cotija, ready in 20 minutes and perfect for barbecues, potlucks, and taco night.

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Main Course, Salad

Cuisine: Mexican

Keyword: corn salad, mexican recipes, mexican street corn salad

Servings:

Calories: 350kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

Ingredients

4 cups corn about 5 ears, cut from the cob
1 tablespoon olive oil
½ medium red bell pepper chopped
½ small red onion finely chopped
½ cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
½ avocado chopped
4 tablespoons lime juice from about 2 limes
½ teaspoon cumin ground
½ teaspoon smoked paprika
¼ teaspoon black pepper ground
¼ teaspoon salt
2 tablespoons sour cream or yogurt
2 tablespoons mayonnaise
½ cup cotija cheese or feta, crumbled

US Customary - Metric

Instructions

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a couple minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve garnish with additional cheese and cilantro, if preferred.

Video

Notes

Corn: Fresh gives the best texture and sweetness. One 16 ounce bag of frozen kernels or two 15 ounce cans, drained and patted dry, both get you to about 4 cups.
Charring: High heat, don't crowd the pan, and resist stirring. Those dark spots are the flavor.
Cooling: Give the corn 5 minutes off the heat before it meets the dressing, or you'll end up with soup.
Dressing: Start with what's listed. Add lime or mayo from there. The corn should stay the star.
Cheese: Cotija is traditional. Feta is the easiest substitute and works beautifully.
Avocado: Chop and add it right before serving. Lime slows the browning but nothing stops it.
Make ahead: Char the corn and prep the vegetables up to a day ahead and keep them separate. Toss everything together within an hour of serving.
Scaling: Double or triple freely, but char the corn in batches or use the grill.

Nutrition