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A macro shot of a spoonful of Mexican Street Corn Salad, showing the texture of the creamy dressing, charred kernels, and fresh cilantro.

Mexican Street Corn Salad (Esquites) That Looks as Good as It Tastes

This authentic Mexican Street Corn Salad (Esquites) features perfectly charred corn, a creamy, tangy dressing, crumbly cotija cheese, and a hint of chili. An easy, visually stunning side dish that's perfect for any barbecue, taco night, or summer gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Sweet Corn (about 620g), from 4-5 fresh ears
  • 1 tbsp Vegetable Oil (15ml)
  • 1/2 cup Mayonnaise (115g)
  • 1/2 cup Mexican Crema or Sour Cream (120g)
  • 1/2 cup Cotija Cheese (60g), crumbled, plus more for garnish
  • 1/2 cup Red Onion (75g), finely diced
  • 1/2 cup Fresh Cilantro (20g), chopped
  • 1 clove Garlic minced
  • 2 tbsp Lime Juice (30ml), from 1-2 fresh limes
  • 1 tsp Chili Powder (2.5g), plus more for dusting
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Cast-Iron Skillet
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. If using fresh corn, slice the kernels off the cob. Heat vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers. Add corn in a single layer and cook undisturbed for 3-4 minutes, then stir and continue cooking for another 4-6 minutes until kernels are visibly charred. Remove from heat and let cool slightly.
  2. While the corn cools, whisk together mayonnaise, Mexican crema (or sour cream), fresh lime juice, minced garlic, and 1 teaspoon of chili powder in a large mixing bowl until smooth. Season with salt and pepper to taste.
  3. Add the slightly cooled, charred corn to the dressing bowl. Add the diced red onion, chopped cilantro, and crumbled cotija cheese. Gently fold everything together until well combined.
  4. Spoon the salad onto a serving plate. Garnish with an extra sprinkle of cotija cheese, a dusting of chili powder, and a fresh lime wedge. Serve immediately.

Notes

Don't Crowd the Pan: For the best char, cook the corn in batches if necessary.
Fresh is Best, But Frozen Works: If using frozen corn, thaw it completely and pat it very dry with paper towels before cooking.
Adjust Spice to Your Liking: For a spicier salad, add a finely minced jalapeño or a pinch of cayenne pepper to the dressing.
Let It Rest: Allowing the salad to sit for 10-15 minutes before serving can help the flavors meld.