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Mexican Corn Salad

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  • Author: clara
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://recipe.ukfinda.com/mexican-corn-salad.htm