Mexican Street Corn Salad

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This Mexican Street Corn Salad, also known as Esquites, is spicy, tangy, and incredibly delicious. Packed with fresh flavors and cotija cheese! This is the perfect side dish!

Goes great with this slow cooker version of the Mexican classic, Tacos Al Pastor. Made with pork shoulder simmered in a tangy mixture of beer, pineapple, chipotles, garlic, and spices.

Mexican Corn Salad

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Cuisine Mexican
Servings 5

Ingredients
  

Salad ingredients:

  • 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
  • 2 tablespoons olive oil or unsalted butter
  • 1 bunch fresh cilantro minced, a few leaves left for garnish.
  • 1 small yellow onion, diced
  • 1 medium jalapeño, finely chopped (optional)
  • 2/3 cup cotija cheese, crumbled

Dressing ingredients:

  • 3 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • 1 teaspoon paprika
  • 1/2 tablespoon chili powder
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • sriracha (optional)
  • salt and pepper to taste
  • lime wedges for garnish

Instructions
 

  • Heat olive oil or butter in a saute pan on medium-high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.
    Add jalapeno, cilantro, and onion to the large bowl with corn and mix well.
    In a small bowl, add all dressing ingredients and mix well until smooth.
    Add dressing to a large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
    Add remaining cheese and some cilantro.
    Serve or cover and store in the fridge for up to 4 days.