Mexican Street Corn Salad (Esquites) is a vibrant dish bursting with flavor that combines sweet corn, tangy lime, and creamy cheese. Imagine biting into a bowl of sunshine, where each forkful dances on your palate with zesty goodness. It’s the perfect treat to enjoy during summer barbecues, picnics in the park, or just because it’s Tuesday and you deserve something delicious.
This dish reminds me of that one summer I spent in Mexico, where the streets were alive with the sound of sizzling corn carts and laughter. The aroma of roasted corn wafted through the air like an irresistible invitation. Each bite of this Mexican Street Corn Salad (Esquites) transports me back to those sun-soaked days filled with joy and flavor. Trust me; once you try this salad, you’ll be daydreaming about it too!
Why You'll Love This Recipe
- This Mexican Street Corn Salad (Esquites) is a breeze to prepare, making it perfect for any occasion.
- You will love its bold flavors that awaken your taste buds with every bite.
- Its vibrant colors make it visually stunning and a true crowd-pleaser at gatherings.
- Enjoy this versatile salad as a side dish or a light meal on its own!
Ingredients for Mexican Street Corn Salad (Esquites)
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use about 4 ears of sweet corn for the best flavor; fresh is always best!
- Red Onion: One small red onion adds crunch and a zesty kick; finely chop it for even distribution.
- Cilantro: Fresh cilantro brings that quintessential herbaceous note; feel free to adjust based on your love for greens.
- Lime Juice: Two tablespoons of freshly squeezed lime juice brighten up the flavors—don’t skimp on this!
- Mayonnaise: About half a cup gives creaminess; you can substitute Greek yogurt for a lighter option.
- Queso Fresco: Crumbled queso fresco or feta adds salty richness; sprinkle generously!
- Chili Powder: A teaspoon adds warmth and depth; adjust based on your spice tolerance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mexican Street Corn Salad (Esquites)
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Corn
Start by shucking the corn and removing all those pesky silk strands. Once that’s done, grill or boil the corn until tender—this usually takes around 5-7 minutes if boiling.
Step 2: Cool and Cut
Let the corn cool down completely after cooking. Once cool enough to handle, cut the kernels off the cobs using a sharp knife—try not to take off your fingers while doing it!
Step 3: Mix It Up
In a large mixing bowl, combine the grilled corn kernels with chopped red onion, cilantro, lime juice, mayonnaise, chili powder, and crumbled queso fresco. Stir gently until everything is well mixed.
Step 4: Season
Taste your delightful mixture! Add salt and extra lime juice if needed; remember that balance is key!
Step 5: Chill
Cover your bowl with plastic wrap or transfer it into an airtight container. Refrigerate for at least half an hour to let those flavors meld together beautifully.
Step 6: Serve
When ready to serve, give it another gentle stir. Transfer to plates or bowls and sprinkle some additional queso fresco on top for that extra wow factor!
Now grab a fork and dig in! This Mexican Street Corn Salad (Esquites) makes any meal feel like a fiesta in your mouth! Whether you’re enjoying it on taco night or simply indulging in a solo snack session while binge-watching your favorite show, it’s sure to bring joy to your taste buds.
You Must Know
- This delightful Mexican Street Corn Salad (Esquites) is a fiesta for your taste buds.
- It’s super easy to whip up and can be enjoyed warm or cold, making it perfect for any occasion.
- Vibrant flavors and textures will make your gathering unforgettable!
Perfecting the Cooking Process
To make this Mexican Street Corn Salad (Esquites) shine, start by grilling or boiling the corn until tender. While the corn cools, prepare the dressing and chop your veggies. Toss everything together just before serving for maximum freshness.
Add Your Touch
Feel free to customize your Mexican Street Corn Salad (Esquites) by adding diced avocado for creaminess or swapping feta cheese for cotija for a tangy twist. A splash of lime juice or extra chili powder can amp up the flavor!
Storing & Reheating
Store any leftovers of your Mexican Street Corn Salad (Esquites) in an airtight container in the fridge for up to three days. For best results, enjoy it cold; reheating may change its texture.
Chef's Helpful Tips
Use fresh corn on the cob for that authentic taste; frozen corn can’t compete with its crunch!
- Always let the cooked corn cool before mixing to prevent wilting greens.
- Adjust seasoning gradually; you can always add more but can’t take it out!
Sometimes, my friends rave about this Mexican Street Corn Salad (Esquites) after tasting it at barbecues, claiming they could eat it every day. Their enthusiasm makes my heart sing and inspires me to experiment more with flavors!
FAQs:
What is Mexican Street Corn Salad (Esquites)?
Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish made from fresh corn, typically grilled or boiled, mixed with lime juice, chili powder, and creamy ingredients like mayonnaise or cotija cheese. It’s often garnished with cilantro and served as a refreshing side dish or snack. This salad captures the essence of traditional Mexican street food and is perfect for summer gatherings or barbecues.
How do I make the best Mexican Street Corn Salad (Esquites)?
To create the best Mexican Street Corn Salad, start by selecting fresh corn kernels. You can grill them for a smoky flavor or boil them for tenderness. Combine the kernels with lime juice, chili powder, and your choice of mayonnaise or sour cream. Stir in crumbled cotija cheese and chopped cilantro for added depth. Adjust seasoning to taste, ensuring a balance between tangy, spicy, and creamy flavors that highlight the corn’s sweetness.
Can I make Mexican Street Corn Salad (Esquites) ahead of time?
Yes, you can prepare Mexican Street Corn Salad ahead of time! However, it’s best to mix all the ingredients just before serving to maintain freshness. If you need to make it in advance, cook the corn and prepare the dressing separately. Store them in airtight containers in the refrigerator. When ready to serve, combine everything and add fresh herbs for optimal flavor and texture.
What can I serve with Mexican Street Corn Salad (Esquites)?
Mexican Street Corn Salad pairs wonderfully with various dishes. It’s an excellent side for grilled meats such as chicken, beef, or shrimp. You can also serve it alongside tacos or burritos to enhance your meal’s flavors. Taco Bell-inspired burrito Additionally, this salad makes a great addition to potlucks or picnics due to its refreshing taste and colorful presentation. For more inspiration, check out this easy chicken fajitas recipe.
Conclusion for Mexican Street Corn Salad (Esquites):
In summary, Mexican Street Corn Salad (Esquites) is a delightful blend of sweet corn with zesty flavors that make it an irresistible dish. It’s easy to prepare and can be customized according to your tastes. satisfying beef enchiladas Whether enjoyed at home or at a gathering, this salad brings the vibrant essence of Mexico right to your table. cheesy potato burritos creamy beef pasta skillet Try making this delicious recipe today; it will surely impress your family and friends!

Mexican Street Corn Salad (Esquites)
- Total Time: 22 minutes
- Yield: Serves approximately 4 people 1x
Description
Mexican Street Corn Salad (Esquites) is a vibrant and refreshing dish that captures the essence of summer. This easy-to-make salad features sweet corn, zesty lime, and creamy cheese, creating a delightful burst of flavors in every bite. Perfect for barbecues, picnics, or any casual gathering, this colorful salad is sure to impress your guests and elevate your meals!
Ingredients
- 4 ears fresh sweet corn
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp freshly squeezed lime juice
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/2 cup crumbled queso fresco
- 1 tsp chili powder
Instructions
- Shuck the corn and remove silk. Grill or boil for 5-7 minutes until tender.
- Allow corn to cool, then cut kernels off the cobs.
- In a large bowl, combine corn, red onion, cilantro, lime juice, mayonnaise, chili powder, and queso fresco. Mix gently.
- Taste and adjust seasoning with salt or additional lime juice as needed.
- Refrigerate for at least 30 minutes to meld flavors.
- Serve chilled with extra queso fresco on top.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Grilling/Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 225
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg