Easy Mexican Street Corn Salad

Mexican Street Corn Salad, or "Esquites," is a vibrant and delicious dish that brings the spirit of Mexican street food right to your table. Originating from the bustling streets of Mexico, this salad captures the essence of summertime with its bright flavors and colorful ingredients. Street vendors across the country have long served corn dishes, and this salad is an ode to that cherished tradition. It combines the sweetness of corn with zesty lime, creamy cheese, and a sprinkle of spices, creating a taste that embodies the warmth and vibrancy of Mexican culture.

Dive into the vibrant flavors of Mexico with Mexican Street Corn Salad, also known as Esquites. This delicious dish combines sweet corn, zesty lime, creamy cotija cheese, and fresh veggies to create a colorful and satisfying salad. Perfect for barbecues or as a quick snack, it captures the essence of street food culture. With simple preparation tips and ingredient options, this salad is easy to customize for any occasion. Experience a taste of summer with every bite!

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Ingredients

4 ears of fresh corn (or 2 cups of frozen corn, thawed)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup crumbled cotija cheese (or feta cheese)

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and finely chopped (optional, for heat)

1/4 cup mayonnaise

1 tablespoon lime juice (freshly squeezed)

1 teaspoon chili powder

Salt and pepper to taste

Instructions

Prepare the Corn:

- If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for about 5 minutes until tender. Remove and let cool before cutting the kernels off the cob. If you’re using frozen corn, simply thaw and set aside.

Mix the Base:

- In a large mixing bowl, combine the corn kernels, cherry tomatoes, red onion, crumbled cotija cheese, chopped cilantro, and jalapeño (if using).

Make the Dressing:

- In a small bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.

Combine:

- Pour the dressing over the corn mixture and gently toss until all ingredients are well-coated. Be careful not to mash the corn or tomatoes too much.

Chill and Serve:

- Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature, garnished with extra cilantro or cheese if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6