I love Mexican Street Corn which is also known as Esquites. What I do not love about it, is that it can be rather messy to enjoy. Along came this recipe in the form of a salad back in 2020. I started making Esquites Mexican Street Corn Salad when we were locked up in the house, wishing we could travel to Mexico to enjoy some of our favorite street foods such as tacos and street corn. It hit all the right notes from smoky charred corn, to citrusy creamy dressing with a bit of heat, and lots of cheese.
What makes our recipe so special? A few differences from other recipes that you may find online are that I grill some of the corn, and keep the other kernels raw which adds an unexpected crispness to each bite. I only use fresh corn, which means this is a salad to enjoy in summer, as I find canned or frozen corn can be a bit watery or soggy. For us that does not make for a favorable salad experience.
The other thing is that I do not use mayo or other added oils, I like to lighten the recipe up by only using sour cream along with fresh lime juice and serrano chili for the dressing. Note, I said fresh lime juice, not the kind that is already squeezed for you. A friend made this recently, and used the pre-squeezed lime juice that comes in that cute little green plastic container, you know the one. She wondered why her recipe didn’t taste like mine, and the only difference was the lime juice. Friends, it only takes a few seconds to squeeze your own lime juice, and it is cheaper. Make the extra effort for great!
This Esquites Mexican Street Corn Salad is going to be fantastic served alongside grilled chicken or steak at your next cookout. It would even be good served alongside some street tacos and cold margaritas for a Mexican inspired menu.
Enjoy!
Esquites Mexican Street Corn Salad
This easy to make Esquites Mexican Street Corn Salad recipe combines all the delights of Mexican Street Corn - smoky grilled corn along with tangy sour cream, serranos, cheese and tart lime juice. Perfect served with grilled chicken to make a complete meal.
Ingredients
- 6 ears of fresh corn, yellow, white or assorted
- 1/4 cup +1 tablespoon sour cream
- 3 tablespoons fresh lime juice, about 2 limes, I keep the squeezed limes
- 1 serrano chili (about .60 ounces), seeds removed, and cut into small pieces
- 6 ounces cotija cheese, crumbled (using your hands)
- 1 cup chopped fresh cilantro
- 6 green onions, thinly sliced
- 1/2 - 1 teaspoon ancho chili powder
- kosher salt to taste
- fresh cracked black pepper to taste
Instructions
- Preheat grill to 425.
- Remove husks and silk from corn.
- Place 4 of the corn onto the hot grill. The other 2 corn will be added to the salad raw.
- Grill until charred, rotating every few minutes, the entire process will take about 22 - 25 minutes. Once finished, remove from the grill and set aside to cool
- In a medium sized bowl, add the sour cream, lime juice and the serrano chili. Stir to combine.
- Using a bread knife, take a corn cob into your hand, and place one end onto a cutting board or into another bowl. Cut downward with the knife close to the cob to remove all of the kernals. Repeat this process with all of the grilled corn as well as the 2 raw ones.
- Add the corn kernals to the bowl with the dressing along with all of the cilantro except for 1 tablespoon, the green onions and cotija cheese. Fold to combine.
- Season to taste with some kosher salt and black pepper.
- Squeeze the leftover limes from juicing over the top of the salad to add a little extra brightness to the salad.
- Garnish with the remaining cilantro and the ancho chili pepper.
- Serve.
- Eat.
Notes
Use fresh corn as it makes or breaks this salad recipe. You can use 2 serrano chilies if you want more heat; we are comfortable using 1. I have also been known to toss in some diced red onion if I have leftover sitting in the fridge. Lastly do not use the pre-crumbled cotija cheese as it doesn't taste the same as the one you crumble yourself.