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Flavorful Mexican Street Corn Salad Recipe Easy Homemade Esquites with Cotija Cheese

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A quick and easy Mexican street corn salad (esquites) featuring charred corn, creamy mayo-lime dressing, and salty Cotija cheese. Perfect for summer cookouts and casual get-togethers.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • Juice of 1 large lime
  • 1 teaspoon chili powder (ancho chili powder preferred)
  • 2 tablespoons fresh cilantro, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or Tajín seasoning

Instructions

  1. Husk the corn and remove all silk threads. Using a sharp knife, carefully cut the kernels off the cob into a bowl (about 5 minutes).
  2. Heat your grill or grill pan over medium-high heat. Spread the corn kernels evenly on the hot surface. Let them cook without stirring for 2-3 minutes until they develop a nice char. Stir and cook for another 2 minutes to get some darker spots. (If using a broiler, spread kernels on a baking sheet and broil for 5-6 minutes, stirring halfway.)
  3. While the corn chars, combine mayonnaise, Mexican crema or sour cream, lime juice, minced garlic, chili powder, salt, and pepper in a bowl. Stir well until smooth and creamy.
  4. Remove charred corn from heat and transfer to a mixing bowl. Add the dressing and toss gently to coat every kernel.
  5. Fold in the crumbled Cotija cheese and chopped cilantro. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.
  6. Serve immediately warm or at room temperature, or refrigerate for 30 minutes to let flavors meld.

Notes

Use fresh corn for best flavor and texture. If using frozen corn, thaw and pat dry before charring. Adjust chili powder to taste for desired spice level. For dairy-free version, substitute Cotija with nutritional yeast and use vegan mayo and crema alternatives. Avoid overcrowding the pan to get a good char on the corn. Let salad rest in fridge for 30 minutes for deeper flavor. If salad feels dry after chilling or reheating, add a splash of lime juice or a spoonful of crema.

Nutrition

Keywords: Mexican street corn salad, esquites, Cotija cheese, summer salad, easy side dish, grilled corn salad, creamy corn salad

Find it online: https://blairrecipes.com/flavorful-mexican-street-corn-salad-recipe-easy-homemade-esquites-with-cotija-cheese/