Mexican Street Corn Salad

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Mexican Street Corn Salad

This incredible Mexican Street Corn Salad has all the fantastic flavors of Mexican street corn deconstructed and served in a bowl. Great for summer potlucks or year-round, using fresh or frozen corn.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: Mexican

Keyword: corn salad recipe, Esquites recipe, Mexican Street Corn Salad, Mexican Street Corn Salad Recipe

Servings:

Ingredients

2 tbsp vegetable oil
4 ears fresh corn shucked, kernels removed (about 3-4 cups fresh corn kernels)
3 tbsp Mexican Crema
2 tbsp mayonnaise
1 clove garlic grated on a microplane grater (about 1 to 2 tsp)
2 tbsp fresh juice from 2 limes
¼ tsp chili powder
¼ tsp cumin
1/8 tsp smoked paprika
coarse salt and pepper to taste
2 oz. (¼ cup) Cotija cheese finely crumbled
¼ cup finely diced red onion
1/3 cup fresh cilantro leaves finely chopped
1 jalapeño pepper seeded and stemmed, minced

Instructions

Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)

Video

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