Mexican Corn Salad, also known as Esquites, is a vibrant and flavorful dish that combines the sweetness of corn with tangy, creamy, and slightly spicy flavors. It’s a fantastic side dish for barbecues, potlucks, or any meal where you want to add a burst of color and taste. This salad is easy to make and brings the essence of Mexican street food to your table.
Why You’ll Love This Recipe
- Bold Flavors: Combines sweet, tangy, creamy, and spicy elements for a delicious balance.
- Versatile Side Dish: Perfect for grilled meats, tacos, or as a standalone snack.
- Easy to Make: Simple ingredients come together quickly.
- Customizable: Adjust spice levels or add toppings to suit your taste.
- Crowd-Pleaser: Loved by kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh corn kernels (or frozen, thawed)
- Mayonnaise
- Cotija cheese, crumbled (or feta as a substitute)
- Lime juice
- Fresh cilantro, chopped
- Chili powder
- Garlic powder
- Salt and pepper
- Jalapeño, finely diced (optional for heat)
- Optional toppings: diced red onion, diced avocado, or hot sauce
Directions
1. Cook the Corn
- Heat a large skillet over medium-high heat and add the corn kernels (no oil is needed if using fresh corn).
- Cook for 5–7 minutes, stirring occasionally, until the corn is slightly charred. Remove from heat and let cool slightly.
2. Prepare the Dressing
- In a large mixing bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
3. Combine Ingredients
- Add the cooked corn, crumbled Cotija cheese, chopped cilantro, and diced jalapeño (if using) to the bowl with the dressing. Mix until the corn is well coated.
4. Serve
- Transfer the salad to a serving dish and garnish with additional Cotija cheese, cilantro, and a sprinkle of chili powder. Serve immediately or chill for 15–20 minutes before serving.
Servings and Timing
- Servings: Serves 4–6
- Preparation Time: 10 minutes
- Cooking Time: 7 minutes
- Total Time: 17 minutes
Variations
- Grilled Corn: Grill whole ears of corn and cut the kernels off for a smoky flavor.
- Vegan Option: Substitute mayonnaise with vegan mayo and Cotija cheese with vegan cheese or nutritional yeast.
- Spicy Kick: Add diced serrano peppers or a dash of cayenne pepper.
- Creamier Salad: Mix in a tablespoon of sour cream or Greek yogurt.
- Add Veggies: Include diced red bell peppers, cherry tomatoes, or avocado for extra color and flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best enjoyed cold or at room temperature, so reheating is not necessary.
FAQs
1. Can I use canned corn?
Yes, drain and rinse canned corn before using. It won’t have the same charred flavor, but it still works well.
2. What can I use instead of Cotija cheese?
Feta cheese is a great substitute, or you can use Parmesan for a different flavor.
3. How do I make it less spicy?
Omit the jalapeño and use mild chili powder.
4. Can I make this salad ahead of time?
Yes, prepare it up to a day in advance and store it in the refrigerator. Add fresh cilantro and extra cheese before serving.
5. What pairs well with this salad?
It’s a great side dish for grilled meats, tacos, enchiladas, or even as a topping for nachos.
6. Can I use frozen corn?
Yes, thaw and pat the corn dry before cooking to achieve a good char.
7. How do I make it healthier?
Use Greek yogurt instead of mayonnaise for a lighter dressing.
8. What can I do with leftovers?
Use the salad as a filling for tacos or as a topping for baked potatoes.
9. Is this salad gluten-free?
Yes, as long as the ingredients you use (like chili powder and mayonnaise) are gluten-free.
10. Can I add protein to this salad?
Absolutely! Mix in shredded chicken, cooked shrimp, or black beans for a heartier dish.
Conclusion
Mexican Corn Salad is a delightful and easy-to-make dish that captures the vibrant flavors of Mexican street food. Whether you’re serving it as a side or enjoying it on its own, this salad will add a delicious twist to any meal. Try it today and enjoy a refreshing, zesty treat!
Print
Mexican Corn Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixed
- Cuisine: Mexican
Description
This Mexican Corn Salad, also known as Esquites, is a vibrant and zesty dish bursting with the flavors of sweet corn, tangy lime, creamy cheese, and bold spices. Perfect as a side dish or a party favorite, it’s easy to prepare and utterly delicious!
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen; about 5 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 teaspoon chili powder (or adjust to taste)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Optional Add-Ins:
- 1 jalapeño, finely diced (for heat)
- 1/4 cup diced red onion
- 1 avocado, diced
For Garnish:
- Additional cotija cheese
- Lime wedges
Instructions
- Cook the Corn:
- Grilled Corn: Grill the ears of corn on a hot grill or grill pan until slightly charred, about 2–3 minutes per side. Remove the kernels from the cob with a sharp knife.
- Stovetop Method: Heat a skillet over medium-high heat, add a drizzle of olive oil, and sauté the corn kernels until slightly golden, about 5–7 minutes.
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), cumin, salt, and pepper.
- Combine the Salad:
- Add the cooked corn kernels, cotija cheese, and cilantro to the bowl with the dressing. Stir to coat the corn evenly.
- If desired, mix in diced jalapeño, red onion, or avocado.
- Serve:
- Transfer the salad to a serving dish. Garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges on the side.
Notes
- This salad can be served warm, at room temperature, or chilled.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.