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Top-down view of Mexican Street Corn Salad with golden charred corn and pale green avocado chunks. (Mexican Street Corn Salad)

Mexican Street Corn Salad (The Ultimate Charred Esquites Recipe)

A vibrant Mexican Street Corn Salad featuring smoky charred corn, creamy avocado, and a zesty lime-crema dressing. This easy, high-protein side dish is topped with salty cotija cheese and fresh cilantro for the ultimate BBQ favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) Sweet Corn Fresh or frozen/thawed
  • 2 large Avocados Ripe, cubed into large chunks
  • 1 tablespoon (15ml) Neutral Oil Avocado or vegetable oil
  • 1/3 cup (80ml) Mexican Crema Or sour cream
  • 2 tablespoons (30ml) Mayonnaise
  • 2 limes Lime Juice Freshly squeezed
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/2 cup (15g) Fresh Cilantro Chopped
  • 1 teaspoon Chili Powder For dusting
  • 2 Lime Wedges For serving

Equipment

  • 1 Cast-Iron Skillet Essential for high-heat charring.
  • 1 Large Ceramic Bowl For a rustic presentation.

Method
 

Prepare the Charred Corn
  1. Heat oil in a large cast-iron skillet over high heat until shimmering.
  2. Add corn in a single layer. Let sit for 2-3 minutes undisturbed to develop dark charred spots. Toss and cook for 2 more minutes.
Assemble the Salad
  1. Whisk crema, mayo, and lime juice in a small bowl until it forms a thin, creamy sauce.
  2. Gently fold charred corn, cubed avocado, and dressing in a rustic bowl.
  3. Top with crumbled cotija, a heavy sprinkle of cilantro, a dusting of chili powder, and lime wedges.

Notes

Use a high-smoke point oil to avoid burning while charring.
Add avocado immediately before serving to prevent browning.