This charred Mexican Corn Salad is sweet, tangy, and creamy with just a tiny kick. It's perfect for a summer cookout, barbeque, potluck, or any type of gathering. Since it's summer right now, I used fresh corn on the cob, and it was the most delicious thing ever. If it's not summer where you are, feel free to use frozen or canned corn.
Looking for more delicious salad recipes? Try my creamy shrimp pasta salad or quinoa salad next!
About This Recipe
Mexican corn salad (or "esquites") is a popular street food in Mexico. It's basically the salad version of "elote", which is Mexican grilled corn on the cob. It's sweet, tangy, spicy, and creamy all in one bite!
If you love corn, then you need to try this recipe! It's one of my favorite ways to enjoy corn. Traditionally, the corn is grilled to impart a bit of smokiness, but you can make it on the stovetop for a similar effect. Cotija cheese is the most authentic cheese, but I usually use feta because Cotija is quite hard to find here unless you go to a specialty Mexican shop.
I highly recommend using fresh corn on the cob because it's way tastier, but frozen or canned will work as well. If you opt for frozen corn, look for the "peaches and cream" variety- it's super sweet and delicious. You can find it at Walmart under their Great Value brand or from Green Giant.
Key Ingredients
Corn: The base of the salad. I used about 6 medium cobs of corn. We'll need to char the kernels on the stovetop to impart some smokiness.
Olive oil: I used olive oil, but you can use any high-smoke-point oil, like canola or vegetable as well.
Vegetables: Green onions, jalapeno, and as much cilantro as you want!
Cotija cheese: Cotija is a type of Mexican cheese, and is authentic for this dish. It is very similar to feta but milder in flavor. I usually just use feta cheese because it's hard to source here without going to a specialty Mexican grocery store.
Mayonnaise & sour cream: Provide the richness, creaminess, and some tanginess.
Lime juice: Brightens up the whole salad. I add anywhere from 2-3 tablespoons.
Seasonings: Chili powder (like the one you would use in a chili recipe) and salt.
Instructions
STEP 1: Heat the oil in a large skillet over medium-high heat. Add the corn and cook for 7โ9 minutes, stirring only once or twice. Let the corn sit undisturbed for a few minutes at a time so it can char and develop a smoky flavor.
STEP 2: Add the corn and the rest of the ingredients to a large bowl.
STEP 3: Toss and serve immediately.
๐ Recipe
Mexican Corn Salad
Ingredients
- 2 tablespoons olive oil
- 5 cups corn (5-6 ears)
- ยฝ cup crumbled Cotija cheese (or feta)
- ยผ cup chopped fresh cilantro
- 2 tablespoons sliced green onions
- 1 jalapeno (finely chopped)
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons lime juice (to taste)
- ยฝ teaspoon chili powder
- salt (to taste)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the corn and cook for 7โ9 minutes, stirring only once or twice. Let the corn sit undisturbed for a few minutes at a time so it can char and develop a smoky flavor. Transfer the corn to a large bowl.
- Add the remaining ingredients and toss to combine.
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