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Mexican Corn Salad (Esquites)

A vibrant and flavorful Mexican street corn salad made with fresh corn, lime, and spices.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 ears fresh corn grilled or boiled
  • 1 cup mayonnaise
  • 1 cup cotija cheese crumbled
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 2 tablespoons fresh cilantro chopped

Method
 

Prepare the Corn
  1. Grill or boil the corn until tender, about 10 minutes. Let cool slightly, then cut the kernels off the cob.
Mix the Salad
  1. In a mixing bowl, combine the corn kernels, mayonnaise, lime juice, chili powder, salt, and black pepper. Mix well.
Add Cheese and Cilantro
  1. Fold in the cotija cheese and chopped cilantro. Adjust seasoning if necessary.
Serve
  1. Serve chilled or at room temperature, garnished with additional cotija cheese and cilantro if desired.

Notes

This salad can be served as a side dish or a light meal. It is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.