Mexican Street Corn Salad Recipe | How to Keep It Creamy & Fresh?
Experience the vibrant flavors of Mexico with this easy-to-make Mexican Street Corn Salad, also known as Esquites. This delightful dish captures the essence of traditional elotes (grilled street corn) in a convenient, shareable salad form.
It’s a perfect blend of smoky, sweet, spicy, and tangy, making it an ideal side for barbecues, picnics, or any meal that needs a burst of flavor. Enjoy this crowd-pleasing recipe that brings the festive spirit of a Mexican street market right to your kitchen.
Ingredients Required
Here’s what you’ll need to create this mouthwatering salad.
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups)
- Kosher salt to taste
- 2 ounces feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1-2 medium cloves garlic, pressed or minced
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Chili powder or hot chili flakes, to taste
How to cook Mexican Street Corn Salad?
Follow these simple steps to make the perfect Mexican Street Corn Salad.
Step 1: Char the Corn
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season with salt, and cook without moving until charred on one side, about 2 minutes.
Step 2: Continue Cooking
Toss the corn and continue to cook, stirring occasionally, until it’s well-charred on all sides. This should take about 10 minutes in total. Once done, transfer the corn to a large bowl.
Step 3: Combine Ingredients
To the bowl with the charred corn, add the crumbled cheese, sliced scallions, chopped cilantro, jalapeño, minced garlic, mayonnaise, lime juice, and a pinch of chili powder. Toss everything together until well combined.
Step 4: Serve and Enjoy
Taste the salad and adjust the seasoning with more salt or chili powder if needed. Serve immediately and enjoy the delicious flavors!
Your Questions Answered
Can I use frozen or canned corn for this recipe?
Yes, you can! If using frozen corn, there’s no need to thaw it first. For canned corn, make sure to drain it well before using. The charring process might take a little longer with frozen corn.
What can I use instead of Cotija cheese?
If you can’t find Cotija cheese, Feta cheese is a great substitute as it has a similar salty and crumbly texture. You could also use queso fresco for a milder flavor.
How can I adjust the spiciness of the salad?
The spiciness comes from the jalapeño and the chili powder. To make it less spicy, you can remove the seeds and membranes from the jalapeño, or use less of it. You can also control the heat by adjusting the amount of chili powder or using a milder variety like ancho chili powder.
How long can I store this salad?
This salad is best served fresh. However, you can store it in an airtight container in the refrigerator for up to 2 days. The dressing might get absorbed by the corn, so you may want to add a fresh squeeze of lime juice before serving again.
Pro Tips for the Perfect Salad
For an extra layer of smoky flavor, you can grill the corn on the cob before cutting off the kernels. Also, for a creamier dressing, you can add a spoonful of Mexican crema or sour cream. Don’t be afraid to experiment with other spices like smoked paprika or cumin to give the salad your own personal touch.
