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+ servings
corn salad

Mexican Street Corn Salad (Esquites)

This delicious, vegetarian corn salad is basically street corn in a bowl, and a popular food you will see on many street corners and in restaurants in Mexico.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Salad, Sides
Cuisine Mexican
Servings 6 people


  • Outdoor grill, grill pan, or oven


  • 6 ears of corn, husks and silks removed
  • 1/4 cup 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


  • 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 mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and half of the cheese to combine.
  • Add reserved corn kernels and toss to coat.
  • Top with the remaining 1/4 cup cheese, scallion, and cilantro, and serve.
Keyword corn, summer, vegetarian
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