Why You’ll Love This Recipe
- Bursting with Flavor: The combination of sweet corn, zesty lime, and savory spices creates a harmonious blend that delights the palate.
- Quick and Easy: With minimal preparation and cooking time, this salad is ready in under 30 minutes.
- Versatile: Enjoy it as a side dish, a topping for tacos, or even as a dip with tortilla chips.
- Customizable: Adjust the level of spiciness, add your favorite herbs, or incorporate additional vegetables to suit your taste.
- Nutritious: Packed with fresh ingredients, this salad offers fiber, vitamins, and minerals essential for a balanced diet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups fresh corn kernels (from about 5-6 ears) or 2 cans (15 ounces each) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and minced (optional, for added heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Directions
- Prepare the Corn:
- If using fresh corn: Grill or boil the corn on the cob until tender, approximately 10-15 minutes. Allow it to cool, then carefully cut the kernels off the cob.
- If using canned corn: Drain and rinse the corn thoroughly.
- Combine the Salad Ingredients:
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, and crumbled queso fresco or feta cheese.
- Prepare the Dressing:
- In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and cayenne pepper (if using) until smooth and well combined.
- Assemble the Salad:
- Pour the dressing over the corn mixture. Toss gently to ensure all ingredients are evenly coated.
- Season with salt and black pepper to taste.
- Serve:
- Transfer the salad to a serving dish. For the best flavor, let it sit for about 10 minutes to allow the flavors to meld.
- Garnish with additional cilantro and a sprinkle of chili powder, if desired.
- Serve at room temperature or chilled, as per your preference.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Protein: Incorporate black beans or grilled shrimp to make the salad more substantial.
- Cheese Options: Substitute queso fresco with cotija cheese or a mild feta for a different flavor profile.
- Herb Substitutions: If cilantro isn’t to your liking, fresh parsley or basil can be used as alternatives.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the heat according to your preference.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently heat it in a skillet over low heat until just warmed through, being careful not to overcook the corn.
FAQs
What is Mexican Street Corn Salad?
Mexican Street Corn Salad, or Esquites, is a popular Mexican dish that features corn kernels mixed with creamy, tangy, and spicy ingredients, often served in a cup and enjoyed as a street food snack.
Can I use frozen corn for this recipe?
Yes, frozen corn can be used. Thaw and drain it before proceeding with the recipe. For added flavor, you can sauté the thawed corn in a skillet to achieve a slight char.
Is there a dairy-free alternative for the dressing?
To make a dairy-free version, substitute the mayonnaise and sour cream with plant-based alternatives. Ensure that the cheese is also dairy-free or omit it entirely.
How can I make this salad ahead of time?
Prepare all the components separately and store them in the refrigerator. Combine the salad ingredients and dressing just before serving to maintain freshness and texture.
Mexican Street Corn Salad
Mexican Street Corn Salad (Esquites) is a vibrant and flavorful dish featuring sweet corn, a creamy lime dressing, and a hint of spice. This easy and refreshing side is perfect for barbecues, tacos, or as a delicious dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Salad:
- 4 cups fresh corn kernels (from 5–6 ears) or 2 cans (15 oz each) of corn, drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- ½ cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- ¼ tsp salt
- ¼ tsp black pepper
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
Prepare the Corn:
- Fresh Corn: Grill or boil the corn for 10–15 minutes, let cool, then cut off the kernels.
- Canned Corn: Drain and rinse thoroughly.
2. Combine Salad Ingredients:
- In a large bowl, mix corn, bell pepper, red onion, jalapeño, cilantro, and queso fresco.
3. Make the Dressing:
- Whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
4. Assemble the Salad:
- Pour dressing over the corn mixture and toss gently to coat evenly.
- Season with salt and black pepper to taste.
5. Serve:
- Let sit for 10 minutes for flavors to meld.
- Garnish with extra cilantro and chili powder if desired.
- Serve chilled or at room temperature.
Notes
- Protein Boost: Add black beans or grilled shrimp.
- Cheese Swap: Use cotija or mild feta instead of queso fresco.
- Spice Control: Adjust jalapeño and cayenne to taste.
- Dairy-Free: Use plant-based mayo and sour cream.
