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Authentic Mexican Esquites Corn Salad - Creamy Street Corn Off the Cob

This authentic Mexican esquites corn salad brings the vibrant flavors of street food to your table with fresh corn, creamy cotija cheese, and zesty chili lime seasoning. Perfect for summer gatherings and BBQs, this easy-to-serve salad transforms traditional street corn into a delicious side dish that's creamy, tangy, and slightly spicy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1 cup crumbled cotija cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • Salt and black pepper to taste
  • 1 jalapeño, seeded and finely chopped (optional)
  • Additional cotija cheese and chili powder for garnish

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn with a little oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
  2. Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels. Place the corn kernels in a large mixing bowl.
  3. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.
  4. Pour the dressing over the corn kernels and mix well. Add the crumbled cotija cheese, red onion, cilantro, and jalapeño (if using). Gently toss everything together until well combined.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional cotija cheese and a sprinkle of chili powder.

Notes

For best flavor, use fresh corn when in season. The salad tastes better when made a few hours ahead to allow flavors to develop. Adjust spice level by omitting or adding cayenne pepper and jalapeño. Store covered in refrigerator for up to 2 days.