Mexican Street Corn Salad Recipe
Creamy Mexican Street Corn Salad (Esquites)—grilled corn in a chili-lime dressing with cotija and cilantro. Easy side for tacos, BBQ, and cookouts.
Servings: 6
Calories: 249kcal
Ingredients
- 6 ears fresh sweet corn husked and cleaned
- ¼ cup olive oil
- 1 jalapeño pepper seeds removed and diced
- ½ cup red onion finely chopped
- ½ avocado chopped
- ½ cup fresh cilantro finely chopped
- 2 ounces Cotija cheese finely crumbled, plus more for serving if desired
Dressing
- 2 Tablespoons mayonnaise
- 1 Tablespoon fresh lime juice about 1 lime
- 2 cloves garlic minced
- ¼ teaspoon ground cumin
- Salt and ground black pepper to taste
Instructions
- Preheat grill to medium heat and lightly oil grill grates.
- Brush olive oil on corn. Place on oiled grill grates.
- Cook corn, turning occasionally until tender and char marks are visible.
- Remove cooked corn from grill and allow to cool until you can easily handle the corn on the cob.
- Cut corn kernels from cob and add to a large bowl.
- Add diced jalapeño and diced red onion to bowl, stir to combine.
- Cut avocado and gently stir into salad.
- In a small bowl, whisk together mayonnaise, lime juice, garlic, cumin, salt and ground black pepper.
- Pour dressing over salad and stir until well combined.
- Season with more salt and pepper if necessary.
- Chill until ready to serve, add crumbled Cotija cheese and fresh cilantro, if desired.
Notes
Fridge: Mexican street corn salad will keep well in an airtight container in the for up to four days.
Nutrition
Calories: 249kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 154mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 352IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 1mg