Mexican Street Corn Salad Recipe
Creamy and delicious Mexican Street Corn Salad recipe (aka Esquites) is the perfect 30 minute crowd pleaser at your next cookout.
Servings: 6 servings
Calories: 165kcal
Ingredients
- 6 large ears of corn shucked
- 1/2 cup red onion finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup cotija cheese or feta cheese crumbled
- 1/2 large lemon or 1 lime juice of
- 2 small garlic cloves grated
- 1/4 cup plain yogurt or Greek yogurt 2+% fat
- 3 tbsp mayo I used avocado oil mayo
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- Ground black pepper to taste
Instructions
- Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better, make Instant Pot corn on the cob in 2 minutes! Let cool until safe to handle.
- Using sharp chef's knife remove corn kernels off the cob by cutting lengthwise.
- In a large salad bowl, add corn, red onion, cilantro, cotija cheese, lemon or lime juice, garlic, yogurt, mayo, smoked paprika, salt, cayenne and black pepper to taste.
- Stir gently and serve warm or cold.
Notes
- Store: Refrigerate in an airtight container for up to 48 hours.
- Make ahead: For warm salad, refrigerate all ingredients in a bowl covered for up to 48 hours. Add warm cooked corn right before serving and toss. For cold salad, refrigerate salad assembled but not stirred for up to 48 hours.
- Frozen corn: You will need 3 (10 oz) bags of frozen corn. No need to thaw, add it frozen to a hot skillet with oil and cook for 7-9 minutes until charred, stirring occasionally.
- Yogurt and mayo: I use plain yogurt with just a little mayo to create a lighter sauce. Don't omit all the mayo though, for authentic taste.
- Cilantro: If you're not a cilantro fan, then parsley or green onion could work.
Nutrition
Calories: 165kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 396mg | Fiber: 2g | Sugar: 7g