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Mexican Corn Salad: A Fresh, Flavor-Packed Favorite

Mexican Corn Salad

Charred fresh corn is tossed with a creamy lime dressing, cotija cheese, cilantro, and chile for a fresh, flavorful esquites-style salad. Serve it warm, at room temperature, or lightly chilled.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 ears or 4 1/2 ears or cups Fresh corn, husked, or corn kernels
  • 1 tablespoon Neutral oil
Creamy Lime Dressing
  • 1/3 cup Mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 2 tablespoons, plus more to taste Fresh lime juice
  • 1 clove Small garlic clove, finely grated or minced
  • 1/2 teaspoon, plus more as needed Kosher salt
  • 1/2 teaspoon Ancho chile powder or regular chili powder
  • 1/4 teaspoon, optional Smoked paprika
Finishing Ingredients
  • 3/4 cup, divided Cotija cheese, crumbled
  • 1/3 cup Fresh cilantro, chopped
  • 1 small jalapeño, optional Small jalapeño, seeded and finely chopped
  • as needed for serving Lime wedges

Method
 

Step-by-Step
  1. Heat a grill or grill pan over medium-high heat. Brush the husked corn evenly with the neutral oil.
  2. Grill the corn for 8 to 12 minutes, turning regularly, until tender and browned or lightly charred in spots. If using kernels, sauté them in a hot skillet for 6 to 8 minutes instead.
  3. Let grilled corn cool briefly, then cut the kernels from the cobs and transfer them to a large bowl. Take care when slicing so the kernels fall into the bowl rather than scattering across the counter.
  4. In a separate bowl, whisk together the mayonnaise, crema or sour cream, lime juice, garlic, salt, chile powder, and smoked paprika. The dressing should be smooth, creamy, and bright.
  5. Add the dressing to the warm corn and stir in about 1/2 cup of the cotija, the cilantro, and the jalapeño if using. Toss gently until the kernels are evenly coated.
  6. Taste and adjust with more lime juice, salt, or chile powder as needed. Finish with the remaining cotija and serve with lime wedges.

Notes

Frozen corn works well when thawed and patted dry before sautéing. Do not overcrowd the skillet, or the corn may steam instead of brown. Add salt gradually because both cotija and mayonnaise can be salty. For a more traditional esquites-style variation, sauté the kernels with a little butter or oil and add finely chopped epazote if available.