Mexican Street Corn Salad Recipe (Esquites)
Mexican Street Corn Salad, also known as Esquites, is a dish that truly embodies summer vibes with its bright flavors and colorful presentation. This salad takes the beloved street food of grilled corn and transforms it into a deliciously creamy and textural delight, packed with smoky, spicy, and tangy notes. Freshly grilled corn is the star here, paired perfectly with zesty lime, creamy Greek yogurt, and the distinct crunch of cotija cheese.
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My first experience with Esquites was during a sunny day at a local street fair, where the air was filled with the smoky aroma of grilled corn, mixed with the chatter of friends and laughter. I remember taking that first bite, and the explosion of flavors was a revelation. I knew I had to recreate this heavenly combination at home. This Mexican Street Corn Salad Recipe (Esquites) manages to capture those sunny, carefree days and bring them to your kitchen, minus the hassle of the grill at an outdoor event.
Why You’ll Love This Recipe
- Simple & Quick: In just about 30 minutes, you can whip up this delightful salad.
- Irresistible Flavor: Each bite bursts with a perfect balance of smoky, creamy, and tangy flavors that are absolutely addictive.
- Eye-Catching Appeal: Vibrant colors and textures make this salad a showstopper for any gathering.
- Flexible Serving: Perfect as a side dish at barbecues, a snack at home, or even topped on tacos for a flavorful twist.
- Diet-Friendly Options: Easily adaptable for those looking for gluten-free or vegetarian dishes.
Ingredients You’ll Need
- 4 ears corn (about 3 heaping cups off the cob/475 grams): Fresh corn creates the best taste. Frozen corn works in a pinch, but nothing beats the sweetness of fresh.
- 1/2 tablespoon olive oil: This helps achieve a lovely char on the corn. Can substitute with avocado oil for a similar flavor.
- 1/2 cup full-fat plain Greek yogurt: Adds creaminess and tang. For a dairy-free option, use coconut yogurt.
- 3 tablespoons mayo: It provides a rich texture; you may use vegan mayo for a plant-based version.
- 2 tablespoons lime juice: Freshly squeezed lime juice gives the dish its signature zing. Bottled lime juice lacks the freshness.
- 1/2 teaspoon smoked paprika: This adds a subtle smokiness reminiscent of grilled corn. Regular paprika can be substituted if needed.
- 1/2 teaspoon garlic powder: Enhances flavor with a hint of savory goodness; fresh garlic can also be used for more intensity.
- 1/2 cup cotija cheese, plus more for topping (2 ounces): Its salty, crumbly texture is essential. Feta cheese can serve as a good alternative.
- 1 jalapeño, diced (about 1/3 cup – 40 grams): Adds a nice kick; adjust the amount to your heat preference.
- 1/2 cup finely diced red onion (60 grams): Brings a crunchy bite; can swap with green onions for a milder flavor.
- 1/2 packed cup cilantro, roughly chopped: Brings freshness; you can leave it out if you’re not a fan.
- 1/4 teaspoon salt: Enhances overall flavor, adjust according to your taste.
- 1/4 teaspoon pepper: Adds a slight kick to elevate the dish.
- For topping – cotija cheese, cilantro…: These finishing touches elevate the presentation and flavor.
How to Make Mexican Street Corn Salad Recipe (Esquites)
- Heat the grill: Set your grill to medium-high heat, which should be around 400-450°F (200-230°C).
- Prep the corn: Start by removing the husk and any excess silk from the corn. Rub the ears with 1/2 tablespoon olive oil to coat lightly.
- Grill your corn: Place the corn directly on the hot grill. Cook for about 10-15 minutes, turning every few minutes until you notice nice char marks and the kernels are tender. Let the corn cool for a couple of minutes, then use a sharp knife to cut the kernels from the cob.
- Make the sauce: In a medium-sized bowl, whisk together 1/2 cup full-fat plain Greek yogurt, 3 tablespoons mayo, 2 tablespoons lime juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper until smooth and creamy.
- Make the salad: Fold the grilled corn kernels into the dressing along with 1/2 cup cotija cheese, the diced jalapeño, chopped cilantro, and any additional salt and pepper to taste. Mix gently but thoroughly.
- Enjoy: Serve the salad in a bowl, garnished with extra cotija cheese and cilantro for that finishing touch.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the salad, but it’s best enjoyed fresh and may lose some texture when thawed. Reheat in a pan on low heat or enjoy cold, as the flavors meld beautifully after chilling. If reheating, add a splash of lime juice to refresh.
Chef’s Helpful Tips
- Avoid crowding the grill. If you have more corn than space, grill in batches for even cooking.
- Use a serrated knife for cutting corn off the cob; it helps prevent the kernels from flying everywhere.
- Let the grilled corn cool slightly before cutting; it makes handling easier and safer.
- For a smoky flavor boost, try adding a few drops of liquid smoke to the dressing.
- This salad can be made ahead of time; just hold off on adding the avocado or dressing until you’re ready to serve for the best texture.
With its vibrant flavors and whisper of smoky char, this dish is not just a salad; it’s a whole experience to relish. With the warmth of toasted corn mingling with tangy lime and the crunch of fresh vegetables, you have a treat that’s hard to resist. Play around with flavors, switch up the ingredients based on your preference, and don’t hesitate to serve it alongside your favorite grilled proteins. Trust me, each bite is a celebration of summer!
Recipe FAQs
How can I make this salad spicier?
To amp up the heat, consider adding more diced jalapeño or even a splash of hot sauce to the dressing. For an extra kick, mix in diced serrano peppers for a fiery boost.
Can I prepare this salad in advance?
Yes, you can prepare the dressing and grill the corn a few hours ahead of time. Mix everything together just before serving to maintain the fresh flavors and textures.
What can I use instead of cotija cheese?
If cotija cheese isn’t available, feta cheese is a great alternative with a similar salty flavor and crumbly texture. You could also use Parmesan cheese if you’re in a pinch.
Is Mexican Street Corn Salad suitable for vegetarian diets?
Absolutely! All of the ingredients in this Mexican Street Corn Salad Recipe (Esquites) are vegetarian-friendly, making it a perfect dish for any plant-based diet.
PrintMore Main Dishes Recipes
- Mexican Street Corn Casserole
- Grilled Corn Elote Style | Smoky Mexican Street Corn for Summer Cookouts
- Mexican Street Corn Pasta Salad
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📖 Recipe Card
Mexican Street Corn Salad Recipe (Esquites)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Description
This Mexican Street Corn Salad (Esquites) features sweet grilled corn, tangy lime, and creamy cotija cheese, making it a delightful dish perfect for quick meals or gatherings. It is easy to prepare, packed with flavor, and bound to impress!
Ingredients
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn by removing the husk and silk, then rub the ears with olive oil.
- Place the corn on the grill and cook for 10-15 minutes, turning every few minutes until charred. Allow to cool and remove kernels from the cob.
- In a mixing bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to create the dressing.
- Incorporate the corn kernels, cotija cheese, diced jalapeño, and cilantro into the bowl with the dressing. Mix well and season to taste.
- Serve the salad garnished with additional cotija cheese and cilantro.
Notes
Feel free to adjust the lime juice and seasoning to suit your taste.
For a spicier kick, consider adding more diced jalapeño.
This salad is best served fresh, but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
