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Authentic Mexican Street Corn Salad (Esquites) with Chili Lime

This authentic Mexican street corn salad combines sweet corn kernels with tangy lime, creamy mayonnaise, crumbly cotija cheese, and a hint of chili spice for a vibrant street food experience. Perfect for summer gatherings and BBQs, it offers a refreshing balance of sweet, salty, and spicy flavors that transport your taste buds to Mexico.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears fresh corn, husked (or 4 cups frozen corn kernels, thawed)
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 small jalapeño, seeded and finely chopped (optional)
  • Salt and freshly ground black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. If using fresh corn, bring a large pot of water to boil. Add the corn and cook for 5-7 minutes until tender but still crisp. Drain and let cool slightly. Using a sharp knife, carefully cut the kernels off the cob. If using frozen corn, simply thaw and pat dry with paper towels.
  2. In a large mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and smoked paprika until smooth and well combined.
  3. Add the corn kernels to the dressing mixture and stir to coat evenly. Gently fold in the crumbled cotija cheese, chopped cilantro, red onion, and jalapeño (if using). Season with salt and pepper to taste.
  4. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  5. Transfer the esquites to a serving bowl and garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and fresh cilantro leaves. Serve with lime wedges on the side.

Notes

For smoky flavor, grill corn instead of boiling. Substitute feta or queso fresco if cotija unavailable. Flavors improve after chilling. Add extra crema for creamier texture. Serve alongside grilled meats or Mexican dishes.