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Close-up of golden charred corn kernels in a Mexican Street Corn Salad with cilantro and chili powder.

Mexican Street Corn Salad: The Ultimate Creamy and Charred Esquites Recipe

This Mexican Street Corn Salad features charred golden corn kernels tossed in a zesty lime-crema sauce, topped with salty cotija cheese and smoky chili powder for the perfect 20-minute summer side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups Corn Kernels Freshly cut from cob (approx. 600g)
  • 1 tbsp Neutral Oil Avocado or vegetable oil
  • 1/2 cup Mayonnaise 120g
  • 1/4 cup Sour Cream 60g, or Mexican Crema
  • 1 each Lime Juice 30ml
  • 1/2 cup Cotija Cheese 60g, finely crumbled
  • 1/4 cup Red Onion 40g, finely diced
  • 1/2 cup Fresh Cilantro 15g, finely chopped
  • 1 tsp Chili Powder Ancho or Guajillo preferred
  • 1/2 tsp Sea Salt To taste

Equipment

  • 1 Cast Iron Skillet Essential for getting the perfect char on the corn.
  • 1 Large Mixing Bowl

Method
 

Cooking and Assembly
  1. Heat oil in a cast iron skillet over medium-high heat. Add corn in an even layer and cook undisturbed for 2-3 minutes until charred brown spots appear. Stir and cook for another 2-3 minutes.
  2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and salt until smooth and creamy.
  3. Place charred corn in a white ceramic bowl. Add diced red onion and half the cilantro. Pour the dressing over the corn and toss to coat lightly.
  4. Top with a heavy layer of crumbled cotija cheese, a generous dusting of chili powder, and the remaining cilantro flakes.

Notes

For a smokier flavor, use smoked paprika in place of chili powder.
If using frozen corn, ensure it is completely thawed and patted dry before charring to avoid steaming.