Mexican Street Corn Salad Recipe (Esquites with Lime); Looking for a tangy and flavorful salad recipe? Try my Mexican Street Corn Salad (Esquites) with Lime! This twist on a classic Mexican street food features charred corn kernels tossed in a creamy and zesty dressing. Perfect as a side dish or a standalone vegetarian option. Get the recipe now!
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Hi beauties! Are you looking for a unique and flavorful side dish to impress your friends at your next BBQ? Look no further than this delicious Mexican Street Corn Salad (Esquites) recipe! This salad is a twist on a traditional Mexican street food, elotes, which is grilled corn coated in a mixture of mayonnaise, cheese, and spices.
In this version, the corn is cut off the cob and cooked on a stovetop for a charred, smoky flavor. The result is a creamy and tangy salad perfect for accompanying any grilled meat or as a standalone vegetarian dish.
In this post, I'll walk you through the steps to create this delectable salad and share some tips and tricks along the way. Get ready to impress your guests with this crowd-pleasing dish!
What Makes this Mexican Street Corn Salad Recipe Great
A combination of garlic, mayonnaise, cheese, lime, and chile in the sauce ensures the salad comes out incredibly flavorful. Cutting the kernels off the cob first, then cooking them over high heat, allows you to get a nice char on the corn without having to use the grill.
How to Make Mexican Street Corn Salad
If you need a quick and easy recipe for a delicious Mexican street corn salad, you're in the right place. This recipe is a spoon-ready version of elotes and is known as Esquites. This salad is creamy, cheesy, and has a sweet and smoky flavor, with a hint of spice and tanginess, all combined in one bite.
Ingredients:
- Olive Oil
- Minced garlic clove
- Mayonnaise
- Lime juice
- Chile powder
- Fresh corn kernels
- Feta cheese (finely crumbled)
- Finely sliced scallions (green parts only)
- Fresh cilantro (finely chopped)
- Jalapeño pepper (remove seeds/steams, then finely chopped)
- Kosher salt
Directions:
- Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering.
- Add corn kernels and cook without moving until charred on one side (about 2 minutes). Toss corn, stir, and repeat until charred on the second side. Cook for a total of 10 minutes. Transfer to a large bowl.
- Add the feta cheese, jalapeño, scallions, cilantro, garlic, mayonnaise, lime juice, and chile powder to the bowl and toss to combine.
- Taste and adjust seasoning with salt and more chile powder to preference.
- Serve immediately or chill in the fridge for 1 hour before serving!
Tips
- For more spice, you can leave the jalapeño seeds intact while chopping.
If you want to make this dish vegetarian, try substituting the mayonnaise with Greek yogurt or sour cream. - You can also serve this salad with tortilla chips or on top of tacos.
Mexican street corn salad is the perfect summer dish to enjoy with friends and family. It's easy to make, delicious and pairs well with any summer occasion. So go ahead and give this recipe a try, and let us know what you think in the comments.
More Salad Side Dishes:
- Cranberry and Walnut Spinach Salad with Honey Ginger Dressing
- Curried Chickpea and Broccoli Salad
- Beet and Quinoa Summer Salad
- Greek Avocado Quinoa Salad
If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it! If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
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Until next time,
MEXICAN STREET CORN SALAD RECIPE
Ingredients
- 2 tablespoon Olive Oil
- 2 Garlic Cloves (minced)
- 2 tablespoon Mayonnaise
- 1 tablespoon Lime Juice (I prefer fresh here)
- Chile Powder to taste
- 3 cups Fresh corn kernels
- 3 oz Feta cheese (finely crumbled)
- ½ cup Finely sliced scallions (green parts only)
- ½ cup Fresh cilantro (finely chopped)
- 2 small Jalapeño pepper (remove seeds/steams, then finely chopped)
- Kosher salt to taste
Instructions
- Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering.
- Add corn kernels and cook without moving until charred on one side (about 2 minutes). Toss corn, stir, and repeat until charred on the second side. Cook for a total of 10 minutes. Transfer to a large bowl.
- Add the feta cheese, jalapeño, scallions, cilantro, garlic, mayonnaise, lime juice, and chile powder to the bowl and toss to combine.
- Taste and adjust seasoning with salt and more chile powder to preference.
- Serve immediately or chill in the fridge for 1 hour before serving!
Notes
- For more spice, you can leave the jalapeño seeds intact while chopping but this will make it SPICYYYYYY.
- If you want to make this dish vegetarian, try substituting the mayonnaise with Greek yogurt or a vegan mayo
- You can also serve this salad with tortilla chips or on top of tacos.
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