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.

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
3½ cups fresh corn kernels (see note)
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
⅛ tsp smoked paprika
coarse salt and pepper to taste
¼ cup Cotija cheese finely crumbled
¼ cup finely diced red onion
⅓ 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

Notes

Yield from an ear of corn. 1 ear of corn usually renders about 1 cup corn kernels.

Nutrition