Can I use frozen corn for this Mexican Street Corn Salad Recipe?

Yes! Frozen corn works well if fresh corn is out of season. Just thaw it completely and pat dry before cooking to avoid extra moisture that can make the salad watery.

How spicy is this salad?

The spiciness mainly comes from the jalapeño pepper. You can adjust the heat by removing the seeds or omitting the jalapeño altogether for a milder salad, making it perfect for any heat preference.

What cheese can I substitute if I can't find Cojita?

Feta cheese is a great substitute for Cojita; it has a similar crumbly texture and tangy flavor. Parmesan in the mix complements it well, but you can double the feta if you prefer.

Can I make this salad ahead of time for a party?

Absolutely! You can prepare the corn and dressing ahead, then combine everything shortly before serving. This keeps the salad fresh and crunchy. If you mix it too early, the corn may soften, so timing matters.

Mexican Street Corn Salad: Flavorful & Easy Guide

Name: Mexican Street Corn Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup freshly squeezed lime juice; 2 tablespoons real mayonnaise; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 cups sweet corn kernels (cut off the cobs); 1 tablespoon olive oil; 1 cup parmesan cheese (finely grated); 1 cup freshly chopped cilantro; 1/2 cup red bell pepper (chopped); 1/2 cup green onions (thinly sliced); 1/4 cup red onion (chopped); 1 jalapeño pepper (seeded and chopped); 1/2 teaspoon garlic powder; 1/2 cup Cojita cheese (crumbled)

Description

A vibrant and flavorful Mexican Street Corn Salad (Esquites) featuring charred sweet corn kernels tossed with a zesty lime-mayo dressing, fresh herbs, and a blend of cheeses. Perfect as a side dish or snack with bold, exciting flavors.

Ingredients

Scale

Dressing

1/4 cup freshly squeezed lime juice
2 tablespoons real mayonnaise
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salad

3 cups sweet corn kernels (cut off the cobs)
1 tablespoon olive oil
1 cup parmesan cheese (finely grated)
1 cup freshly chopped cilantro
1/2 cup red bell pepper (chopped)
1/2 cup green onions (thinly sliced)
1/4 cup red onion (chopped)
1 jalapeño pepper (seeded and chopped)
1/2 teaspoon garlic powder
1/2 cup Cojita cheese (crumbled)

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Instructions

Make the Dressing: In a small bowl, combine lime juice, mayonnaise, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Whisk together thoroughly until mostly smooth and well incorporated. Set aside or chill until ready to use.
Char the Corn: Heat olive oil in a large skillet over high heat. Once hot, add the sweet corn kernels and cook for 5 minutes, stirring occasionally, until some kernels develop a nice char and are slightly golden brown. Remove from heat.
Combine Salad Ingredients: Add parmesan cheese, chopped cilantro, red bell pepper, green onions, red onion, jalapeño, and garlic powder to the skillet with the corn. Stir well to combine all ingredients evenly.
Toss with Dressing: Pour the prepared dressing over the corn mixture and toss gently to coat everything evenly.
Finish & Serve: Sprinkle crumbled Cojita cheese over the salad. Serve at room temperature or chilled for best flavor.

Notes

This salad is quick and easy to prepare, making it perfect for parties and potlucks.
For a spicier version, leave the jalapeño seeds in or use a hotter pepper.
Coating the corn well with dressing ensures maximum flavor in each bite.
Grilling the corn on the cob before cutting kernels off can add extra smoky flavor.
Cojita cheese can be substituted with feta if unavailable.

Nutrition

Serving Size: 1 serving
Calories: 95 kcal
Sugar: 4 g
Sodium: 274 mg
Fat: 2 g
Saturated Fat: 0.4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 5 mg