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Close-up of Mexican Street Corn Salad showing the dark charred edges of the corn and the creamy white sauce.

Mexican Street Corn Salad (The Ultimate Creamy & Charred Esquites)

This Mexican Street Corn Salad features perfectly charred corn kernels tossed in a tangy, creamy white dressing, topped with salty cotija cheese, fresh cilantro, and a dusting of smoky chili powder for the ultimate side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups (600g) Yellow Corn Kernels Fresh or frozen and thawed
  • 1 tablespoon (15ml) Vegetable Oil For searing
  • 1/3 cup (80ml) Mexican Crema Or sour cream
  • 1/4 cup (60ml) Mayonnaise
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/2 cup (15g) Fresh Cilantro Finely chopped
  • 1 teaspoon (5g) Chili Powder Or Ancho chili
  • 2 cloves Garlic Minced
  • 1 whole Lime Cut into wedges for garnish

Equipment

  • 1 Cast Iron Skillet Essential for achieving a deep char on the corn.
  • 1 Large Mixing Bowl

Method
 

Prepare the Corn
  1. Heat oil in a large skillet over medium-high heat. Add corn in a single layer. Let sit undisturbed for 2-3 minutes until charred edges appear. Toss and cook for another 2 minutes.
  2. Remove corn from the pan and place in a large bowl. Let it cool for 5 minutes.
Mix and Assemble
  1. In a small bowl, whisk crema, mayo, minced garlic, and lime juice until smooth and creamy.
  2. Fold the dressing into the charred corn until evenly coated.
  3. Top with crumbled cotija, cilantro, and a dusting of chili powder. Serve with a lime wedge on the rim.

Notes

For an extra smoky flavor, use smoked paprika in place of chili powder.
Always pat frozen corn dry before charring to avoid steaming.