Mexican Corn Salad

This is our take on Esquites or Mexican Corn Salad. It is brimming with flavor from charred fresh corn spicy jalapeno, tart sour cream, zesty lime, and pungent Tajin seasoning. Although this recipe is not traditional, we tried to use similar ingredients prominent in Mexican culture. This salad is refreshing and creamy and the smell of the charred corn reminds us of a tropical vacation. This makes the side to grilled seafood, topped on tacos, or even enjoyed as a salsa and scooped up with tortilla chips.

If this dish is native to your culture, please be kind enough to share your recipes and traditions with us in the comments. We love bringing awareness to different cultures so we hope you enjoy this dish!

What stands out

This Mexican Corn Salad is summer on a plate and the side dish for your next barbecue. Inspired by Mexican Street Corn this dish is oh-so-creamy and fresh, with spiciness and deep flavors from the jalapeno and Tajin seasoning. The lime juice makes it bright and fresh and the Cotija cheese brings the flavors together with a beautiful, tangy creaminess that’s irresistible.

How to Prepare Mexican Corn Salad

Start by preheating the barbecue to medium-high heat.

Now, brush each ear of corn with some avocado oil.

Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.

Remove the corn from the grill and then cool.

Using a sharp knife remove the corn kernels from the cobs and then transfer the kernels to a serving bowl.

Next, seed and finely chop the jalapeno, finely chop the scallion and finely dice the parsley. Then add them to the bowl of corn and toss.

In a separate bowl or measuring cup, add the sour cream, mayo, lime juice, and Tajin seasoning. Then mix everything together well and pour the dressing on top of the corn.

Finally, toss everything together again and crumble some Cotija cheese on top.

Kitchen tip

To easily and cleanly remove the kernels from the corn cobs, use a Bundt pan! Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife carefully shave the kernels off the cob. The kernels will fall into the pan.

Swaps

1. Feel free to boil the corn if you don’t have a barbecue or grill.
2. If you don’t want any spice omit the jalapeno or use less to taste. You can also go as hot as you prefer: leave in the seeds for even more heat.
3. Make this Mexican Corn Salad dairy-free by replacing the sour cream and Cotija cheese with your favorite non-dairy variety.
4. To lighten things up, use plain yogurt instead of sour cream.
5. While cilantro is a more traditional Mexican ingredient, if you don’t like it, feel free to use parsley instead.
6. If you don’t have Tajin Seasoning, use a mix of chili powder with some lime zest instead.

Serve it with

• This Mexican Corn Salad is the side dish for a grill main dish such as our Best Grilled Salmon SkewersGrilled Chicken Thighs or The Best Carne Asada (Flat-Iron Steak).
• Use this salad to top tacos like our Ground Beef Tacos or on top of nachos.
• Serve this as a salsa and scoop it up with tortilla chips.

Questions

How do we properly remove the corn kernels from the cob?

To easily and cleanly remove the kernels from the corn cobs, use a Bundt pan! Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife, carefully shave the kernels off the cob. The kernels will fall into the pan.

Can we make this Mexican Corn Salad dairy-free?

Yes, you can make this recipe dairy-free by replacing the sour cream and Cotija cheese with your favorite non-dairy variety.

What can we use instead of cojita?

You can omit the Cotija cheese altogether or use feta cheese instead.

Do we have to prepare the corn on the bbq?

Not at all! We do love the charred flavor of the corn in this dish, but you can certainly boil the corn or use an mark air fryer to cook the corn. We have a whole post about making a strong Air Fryer Corn!

can we make this salad ahead?

This salad keeps well in the fridge for a few days. We doubt it will even last that long (because it’s so irresistible), but make sure you cover it in the fridge and bring it to room temp before you want to enjoy it as the dressing can solidify a bit.

Can use frozen corn in this Mexican Corn Salad recipe?

We haven’t tried it but we think that you can also use frozen corn instead of fresh here. We would perhaps fry it in a little bit of oil in a pan before tossing it.

what is tajin seasoning?

mark Tajín Seasoning is a chili-lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can use chili powder with some lime zest and a sprinkle of salt.

Ingredients

Makes 4 servings

• 4 ears corn, husks and silks removed
• 2 tablespoons avocado oil
• 1 large jalapeno, seeded and finely chopped, to taste
• 1 scallion, or green onion, finely chopped
• ¼ cup fresh cilantro, or parsley, finely chopped
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 lime, juiced
• Tajin seasoning, to taste
• 2 tablespoons cotija cheese, or feta cheese, crumbled

Equipment

• Nakiri Knife
• Cutting Board
• Liquid Measuring Cup
• Redmond Real Salt
• Measuring Cups + Spoons
• Mixing Bowls
• Tajin
• Air Fryer

Method

1. Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
2. Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool before cutting off the kernels.
3. Remove the corn kernels from the cob: Using a Bundt pan is optional but really effective (working slow, steady, and firmly on a cutting board will also work). Working with one ear of grilled corn at a time, place the ear (vertically) in the middle of the Bundt pan and, using a sharp knife, carefully shave the kernels off the cob. The kernels will fall into the pan. Repeat with all the corn. Transfer the corn to a serving bowl.
4. Add the jalapeno, scallions, and herbs to the bowl of corn. Give it a toss.
5. In a separate bowl or measuring cup, add the sour cream, mayo, lime juice, and Tajin. Mix well and pour the dressing on top of the corn. Mix again and enjoy!
6. If you want to crumble in some Cotija cheese (or feta) feel free to do so.