Go Back
Grilled Street Corn Salad Recipe (Mexican Esquites Off the Cob), easy Mexican street corn salad, homemade esquites salad recipe, best grilled corn salad recipe, how to make Mexican esquites off the cob
Print Recipe

Grilled Street Corn Salad Recipe (Mexican Esquites Off the Cob)

This vibrant Grilled Street Corn Salad Recipe (Mexican Esquites Off the Cob) brings the smoky, tangy flavors of Mexican street food to your lunch table. Perfect for warm days, this easy salad combines charred corn, creamy cotija cheese, and a zesty lime dressing for a dish that's both satisfying and refreshing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch
Cuisine: American, Mexican
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 4 ears fresh corn, husks removed
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 2 stalks green onions, thinly sliced

Instructions

  • Prep the Corn: Brush the corn ears lightly with 1 tablespoon of olive oil. Preheat a grill or grill pan over medium-high heat.
  • Grill the Corn: Place the corn on the grill and cook for 12-15 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and let cool slightly.
  • Cut the Corn: Once the corn is cool enough to handle, cut the kernels off the cob using a sharp knife. Place the kernels in a large bowl.
  • Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, black pepper, lime juice, and lime zest. Adjust seasoning to taste.
  • Combine Salad: Pour the dressing over the corn kernels and toss to coat evenly. Add the cotija cheese, cilantro, and green onions. Gently mix until all ingredients are well combined.
  • Serve: Taste and adjust seasoning if needed. Serve immediately or chill for 10 minutes to let the flavors meld.

Notes

Pro Tips: For extra smokiness, grill the corn directly over high heat until slightly charred. If you can't find cotija cheese, feta makes a great substitute. Let the salad sit for 10 minutes before serving to allow the flavors to meld. For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper. Storage: Store in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature. Variations: Add black beans and diced avocado for a heartier salad. Swap the cotija for queso fresco if preferred. For a vegan version, omit the cheese and use a dairy-free mayo or yogurt in the dressing.