Zesty Mexican Corn Salad (With a Spicy Twist!)

This Mexican Street Corn Salad, also called Esquites, is full of fresh flavours and cotija cheese! It’s a delicious side dish that takes the tasty Mexican street food and turns it into an easy-to-make salad. Everybody loves this salad as a favourite summer side. It’s fresh, colourful, creamy, and a bit spicy—a perfect match for summer.

It’s one of my favourite ways to enjoy sweet summer corn—creamy, tangy, and with a little kick. Mexican Corn Salad is a fantastic addition to summer BBQs and Mexican meals! It’s like having a big salad version of Esquites, those yummy corn cups sold on the streets of Mexico. 

Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad is good. It's super easy to make and has lots of yummy flavours. You can throw it together in just a few minutes, and it'll impress you. It's a lighter version of the classic Mexican street corn salad that works with fresh or frozen corn. Creamy, delicious, and perfect for summer barbecues. Mexican Street Corn Salad is a dish you'll want to have all summer long, and you'll still be thinking about it in the winter! It's easy to make and makes any summer meal even better. Once you try it, you'll want to make it again and again.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Mexican

Servings 5

Calories 150 kcal

Equipment

• Cutting Board
• Knife
• Mixing bowl
• Large pot or grill  (for cooking the corn)
• Strainer or colander  (for draining the corn)
• Spoon or spatula (for mixing)

Ingredients

  

• 4 ears of Corn
• 1/2 Red Onion chopped
• 1 cup Cherry Tomatoes cut in half
• 1 Avocado diced
• 1/4 cup fresh cilantro chopped
• 1 Jalapeño pepper optional, finely chopped
• Juice of 1 lime
• 2 tbsp Olive oil
• Salt and pepper to taste
• 1/2 cup crumbled Cotija cheese or feta cheese
• Chili powder or Tajin seasoning optional, for extra flavor

Instructions

 

• Cook the corn until it’s ready, then let it cool down a bit.
• Cut the corn off the cob and put it in a big bowl.
• Chop the onion, tomatoes, avocado, and cilantro, and add them to the bowl.
• If you’re using jalapeño, chop it finely and toss it in too.
• Squeeze lime juice over everything and drizzle some olive oil.
• Sprinkle salt and pepper to your liking.
• Mix everything gently until it’s all combined.
• Sprinkle crumbled cotija cheese (or feta cheese) on top.
• If you want, add a bit of chilli powder or Tajin seasoning for extra flavour.
• Serve it up and enjoy your tasty Mexican street corn salad!

Notes

• If you can’t find frozen fire-roasted corn, cook frozen sweet corn in a pan with olive oil until it’s browned, about 10-12 minutes, no need to thaw.
• To make it dairy-free, use vegan mayo, plain coconut yoghurt, and dairy-free cheese.
• You can also add chopped bell peppers and onions if you like.
• Store any leftovers in the fridge in a sealed container for a few days.

Nutrition Facts:

What Can You Eat With Street Corn Salad?

You can enjoy street corn salad with anything you like! It tastes great with all kinds of food, but it’s especially delicious with ribs. So, go ahead and enjoy it with your favourite dishes!

How Do I Keep Leftover Salad Fresh?

You can keep this salad in the fridge, which is great for making it ahead for summer gatherings. Just put it in an airtight container and store it in the fridge. It will stay fresh for 3-4 days.

Can I Prepare Mexican Street Corn Salad in Advance?

If you have fresh corn, take it off the cob and store it covered in the fridge until you’re ready to cook. When you want to eat, just cook it quickly (about 10 minutes).

You can cook it without mayo first. Then when you’re ready to serve, warm it up in the microwave or on the stove, and add the mayo and cotija cheese.