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Authentic Mexican Esquites Corn Salad - Creamy Street Corn Recipe

This traditional Mexican street food transforms sweet corn into a creamy, tangy, and slightly spicy salad that's perfect for summer gatherings. The combination of charred corn, zesty lime, creamy dressing, and crumbled cheese creates an authentic flavor explosion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked
  • 2 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for extra heat)
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Preheat your grill to medium-high heat. Brush the corn with vegetable oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast corn in the oven at 400°F (200°C) for 20-25 minutes.
  2. Let the corn cool slightly, then carefully cut the kernels off the cob using a sharp knife. Place the kernels in a large mixing bowl.
  3. In a separate bowl, whisk together mayonnaise, Mexican crema, lime juice, minced garlic, chili powder, smoked paprika, and cayenne pepper if using.
  4. Pour the dressing over the corn and mix well to combine. Gently fold in the crumbled cotija cheese, reserving some for garnish.
  5. Add chopped cilantro and green onions, then season with salt and black pepper to taste. Mix gently until everything is well combined.
  6. Refrigerate for at least 30 minutes to allow flavors to meld together. Serve chilled or at room temperature, garnished with additional cotija cheese, cilantro, and lime wedges on the side.

Notes

For authentic flavor, grilling is preferred as it adds smoky notes. The salad tastes better when made a few hours ahead as flavors develop. Can substitute cotija with feta or queso fresco if unavailable.