This Mexican Street Corn Salad recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad!
Friends, meet my new FFS... No, not FF Sake. Favorite Freakin' Salad: Mexican Street Corn Salad. Mexican Street Corn Salad, meet your new friends. Colorful. Flavorful. Fresh. What else could you ask for in a salad?
Recipe Video
Ingredients Needed
Fresh, that's the name of this salad. This salad is also known as an Esquites recipe, which is a Mexican corn salad.
Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necessary flavor to mimic the classic Street Corn.
What ties it all together? The dressing.
Also this is totally customizable. Like it cheesier? Add more cheese? Want a little more heat? Add a touch more chili powder? Want it creamier? Up the mayo and sour cream!
Did you know you can make your own Mayonnaise From Scratch?
Other Great Ways use Mayonnaise From Scratch
Step-by-Step Instructions
- The first thing that really is key to this salad and is what elevates this salad is a giving the corn a quick char by pan frying it.
- Then add all your fresh veggies into a large bowl.
- Mix all of your dressing ingredients (except the cheese) into another bowl.
- And then finally mix the dressing with the veggies and half of the cheese and give a good mix.
- Finally, add the rest of the cheese on top with some more fresh cilantro and serve!
This Mexican Street Corn Salad recipe is such a hit; I recently made this on a girls trip to the beach for a taco bar night and it received rave reviews. Thumbs up from 15 diverse women AND a 3 year old? Yup; this one's a keeper.
Other Favorite Side Salads
Other Mexican Inspired Dishes
Crock Pot Chicken Enchilada Tacos
Fresh Green Salsa From Scratch
Fresh Easy Pico de Gallo From Scratch
Crock Pot Chicken Carnitas Tacos
FAQs
It is a delicious salty, crumbly, Mexican cheese from cow's milk.
Totally! Parmesan, Romano, or feta are great substitutes (but Cotija is definitely the best).
No, not necessarily, but it really does make a difference.
Not only did all the women of my girls' trip love this esquites recipe, but my toddler inhaled it. So if that isn't a glowing review, I'm not sure what else is!
By the way, if you loved this recipe, try out our Mexican Street Corn Chicken Tacos, too!
Enjoy, friends! Don't forget if you make this salad or any other recipes from the site, please be sure to let me know on Facebook, Instagram, Pinterest, or Twitter. I love hearing from you!
Mexican Street Corn Salad
Ingredients
- 4 cups corn approximately 24 oz frozen
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1 bunch fresh cilantro minced, a few leaves left for garnish.
- 1 jalapeno diced
- 1/2 large red onion diced
- 2/3 cup cotija cheese shredded/crumbled
Dressing
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 4 tablespoons fresh lime juice approximately 2 limes
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
- Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
- In a small bowl, add all dressing ingredients and mix well until smooth.
- Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
- Add remaining cheese and some cilantro.
- Serve or cover and store in fridge for up to 8 hrs before serving.
Would it be weird to add black beans?
It would make it less like street corn, but I guess you could. I’d suggest making it without it first, trying it, and then see if it “needs” the black beans. I don’t think it does. 😊
I’d like to make this for a grad party. What is the serving size for the 8 people? I’m trying to figure out how much to make. Thanks!
Hi Dawn! I'd suggest making a double batch for 8 people - I find that people always wants seconds! 😉 This makes about a 6-7 cup bowl. Enjoy!!
my daughter in law wanted to try this for her bday dinner. I figured most of us would like it cause...Corn!! But I never imagined my husband, who doesn't care for cilantro or corn that has a char to it, would absolutely love it. Making it again tomorrow for Sunday dinner. Thanks for a keeper recipe!!
So great to hear Robin! Thanks so much for taking the time to share!
Real Mayo or Miracle Whip?
Real!
A friend of mine made the salad and brought it to a potluck we had. I could’ve eaten the whole bowl by myself. I made it again at home and mine wasn’t nearly as good. I used frozen corn, and I think too much of it. I did give it a little char in the pan before hand, but it was much better with fresh corn like my friend used.
I’m making it again today with hopefully irresistible results.
Hi!
I am planning on making this ahead of time for a party ( 1 day in advance) Would you recommend mixing everything together the night before ?
Hi Haleigh! I’d say mix everything separately- veggies and dressing and then assemble before serving, finishing with the cheese. Enjoy!!
I made the recipe as written and then adjusted for personal taste. The mix of vegetables, cilantro, and cheese is wonderful. However, I found the dressing too acidic as written, and I added more mayo (at least double if not more) and a little garlic powder to ground the flavor. This stabilized the dressing a bit so it didn't all drip to the bottom of the bowl and the creaminess balanced the generous lime.