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Mexican Street Corn Salad (Esquites) with creamy cotija cheese sauce coating golden roasted corn kernels in white ceramic bow

Mexican Street Corn Salad (Esquites)

A vibrant and flavorful salad featuring grilled corn, creamy mayo, tangy lime, and a sprinkle of cotija cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn husked
  • 2 tbsp olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese crumbled
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro chopped
  • Salt and pepper to taste

Method
 

  1. Preheat grill or grill pan to medium-high heat.
  2. Brush corn ears with olive oil and grill for 8-10 minutes, turning occasionally, until charred and tender.
  3. Let corn cool slightly, then cut kernels off the cob and transfer to a large bowl.
  4. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika.
  5. Pour the dressing over the corn and toss to coat evenly.
  6. Add cotija cheese and cilantro, then gently mix to combine.
  7. Season with salt and pepper to taste.
  8. Serve immediately or chill for 30 minutes for a cooler salad.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Substitute cotija cheese with feta if unavailable.