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Ultimate Creamy Mexican Street Corn Salad (Esquites Style)

Close-up of a vibrant corn salad topped with crumbled white cheese, cilantro, and chili powder.
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Make this creamy, vibrant Mexican Street Corn Salad, inspired by Esquites. It is a perfect, crowd-pleasing side dish for your summer BBQs, potlucks, or casual weeknight dinners.

Ingredients

Scale
  • 4 cups fresh or frozen (thawed) sweet corn kernels
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup crumbled Cotija cheese (or feta as a substitute)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional garnish: extra chili powder, lime wedges, or smoked paprika

Instructions

  1. If using fresh corn, cut the kernels from the cobs. If using frozen, ensure the corn is fully thawed.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook for 5 to 7 minutes, stirring occasionally, until the corn is lightly charred in spots. Remove from heat and let cool slightly.
  3. In a medium bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chili powder, cumin, lime juice, salt, and pepper until smooth. This is your creamy dressing.
  4. In a large mixing bowl, combine the slightly cooled corn, minced red onion, minced jalapeño (if using), and half of the chopped cilantro.
  5. Pour the creamy dressing over the corn mixture. Gently fold everything together until the corn is evenly coated.
  6. Stir in half of the crumbled Cotija cheese.
  7. Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to blend. This salad is best served cold or at room temperature.
  8. Before serving, taste and adjust salt or lime juice if needed. Transfer the corn salad to a serving dish. Garnish the top with the remaining Cotija cheese, remaining cilantro, and a light dusting of chili powder or smoked paprika. Serve with lime wedges on the side.

Notes

  • For an authentic smoky flavor, grill the corn cobs before cutting off the kernels, then proceed with the recipe.
  • If you are preparing this ahead of time for a potluck side dish, keep the cheese garnish separate and add it just before serving to maintain texture.
  • This recipe works well as a healthy salad idea, especially if you use Greek yogurt instead of all mayonnaise.

Nutrition

Find it online: https://cookingbycarla.com/ultimate-creamy-corn-salad-recipe/