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Easy Mexican Street Corn Salad Recipe

Easy Mexican Street Corn Salad

This easy Mexican street corn salad features perfectly charred corn kernels tossed in a tangy lime crema with cotija cheese, Tajín seasoning, and fresh cilantro. Ready in 20 minutes, this authentic esquites recipe delivers smoky, sweet, and spicy flavors in every bite—perfect for summer cookouts, taco nights, or meal prep.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican, Mexican-American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients

For the Corn:
  • 4 cups fresh or frozen corn kernels 600g
  • 1 tablespoon butter Kerrygold preferred (14g)
  • 2 cloves garlic minced (6g)
  • 1 small jalapeño finely diced, optional (20g)
  • 1/2 teaspoon kosher salt 3g
  • 1/4 teaspoon black pepper 1g
For the Crema:
  • 1/2 cup mayonnaise Duke's or Hellmann's (120ml)
  • 1/4 cup sour cream 60ml
  • 3 tablespoons fresh lime juice 45ml
  • 1 teaspoon lime zest 5g
For Assembly:
  • 1/2 cup crumbled cotija cheese 60g
  • 1 tablespoon Tajín Clásico seasoning 8g
  • 1/4 cup fresh cilantro chopped (15g)
  • Extra lime wedges for serving

Equipment

  • 1 Large cast iron skillet or heavy-bottomed pan
  • 1 Rubber spatula
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Zester or microplane

Method
 

Instructions

    Step 1: Char the Corn
    1. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat with no oil. Add corn kernels in a single layer. Let sit undisturbed for 2-3 minutes until you hear popping and see the first char marks. Stir, then let sit again. Repeat until 30-40% of kernels show dark golden-brown spots, about 8-10 minutes total.
    Step 2: Add Aromatics
    1. Push corn to the edges of the pan. Add butter to the center and let melt. Add minced garlic and diced jalapeño. Sauté for 30-45 seconds until fragrant. Stir everything together. Season with salt and pepper. Transfer to a large bowl and let cool for 5-7 minutes.
    Step 3: Make the Crema
    1. In a small bowl, whisk together mayonnaise, sour cream, lime juice, and lime zest until smooth. Taste and adjust seasoning if needed.
    Step 4: Combine and Fold
    1. Once corn has cooled to room temperature, pour crema over the corn. Use a rubber spatula to gently fold until every kernel is coated. Add Tajín seasoning and half the cotija cheese. Fold again gently.
    Step 5: Garnish and Serve
    1. Transfer to a serving bowl. Top with remaining cotija, fresh cilantro, and an extra sprinkle of Tajín. Serve with lime wedges on the side. Best served at room temperature or slightly chilled.

    Notes

    Substitutions:
    • No cotija? Use crumbled feta or finely grated Parmesan
    • No Tajín? Mix 1 tsp chili powder + 1/2 tsp lime zest + pinch of cayenne
    • Dairy-free? Use vegan mayo and cashew cream; skip the cheese or use dairy-free alternative
    Make-Ahead Tips:
    • Store charred corn and crema separately in the fridge for up to 3 days
    • Combine 30 minutes before serving for best texture
    Shortcut:
    • Use Trader Joe's Frozen Roasted Corn—just thaw, pat dry, and give it a quick 2-3 minute sear to revive the char
    Food Safety:
    • This is a mayo-based salad. Do not leave out at room temperature for more than 1-2 hours, especially above 90°F (32°C)
    • Store leftovers in an airtight container in the refrigerator for up to 4 days
    Flavor Boost:
    • Add 1/2 teaspoon smoked paprika to the crema for extra smokiness
    • Top with crispy bacon bits or chicharrón for texture contrast