My husband declared this “Maybe the best salad I’ve ever made.” And I make a LOT of salads.
Granted, it’s basically Mexican Street Corn in a bowl, and a popular dish in Mexico called Esquites. It is easy to make, filled with rich flavors that play so well off of the sweetness of peak summer corn, and keeps well in the fridge. Not that I’d know that, because when we make it there is never any left.
How To Make My Mexican Street Corn Salad (Esquites)
Step 1. Soak husked corn in water for 30 minutes. I do this in my kitchen sink. It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you.
Step 2. Prepare a grill on medium-high heat. You can also use a grill pan if you don’t have an outdoor grill, or even an oven at 450 degrees. Adjust cooking time appropriately.
Step 3. Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes.
Step 4. Transfer to a platter and let it sit until cool enough to handle.
Step 5. Slice off the kernels and reserve. You should have about six cups.
Step 6. Make the dressing: In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine.
Step 7. Add reserved corn kernels and toss to coat.
Step 8. Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.
Step 9. Enjoy!
What Else Can I Use?
- If you don’t have an outdoor grill, you can use either a grill pan or an oven. roast your corn at 400 or 425 degrees f until browned and cooked through.
- Cotija is available at many grocery stores today, including Stop & Shop and Trader Joe’s but if you can’t fine it, try parmesan or feta instead.
- If you are one of those people who doesn’t like cilantro, feel free to use parsley to top instead.
This Mexican Street Corn Salad is special because:
There’s nothing better than delicious summer corn, grilled to perfection
It’s light and bright and a little bit moreish
More Delicious Summer Salads
Italian Cucumber and Tomato Salad (Gluten Free, Vegan)
Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)
Vegetarian Chopped Antipasto Salad
Quinoa Glow Salad (Gluten Free, Vegetarian)
If you make my Mexican Street Corn Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Mexican Street Corn Salad (Esquites)
Equipment
- Outdoor grill, grill pan, or oven
Ingredients
- 6 ears of corn, husks and silks removed
- 2 tbsp plain yogurt
- 2 tbsp mayonnaise
- 1/2 cup Cotija cheese, crumbled can sub parmesan or feta
- 1/2 cup scallions, sliced, green parts only
- 1/2 cup fresh cilantro, finely chopped
- 2 medium cloves garlic, finely minced
- 1/2 tsp chili powder or paprika
- 1/2 tsp Kosher salt
- 1 lime, juiced and zested
Instructions
- Soak husked corn in water for 30 minutes. I do this in my kitchen sink. It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you.
- Prepare a grill on medium-high heat. You can also use a grill pan if you don't have an outdoor grill, or even an oven at 450 degrees. Adjust cooking time appropriately.
- Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes.
- Transfer to a platter and let it sit until cool enough to handle.
- Slice off the kernels and reserve. You should have about six cups.
Make dressing:
- In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine.
- Add reserved corn kernels and toss to coat.
- Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.
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