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Close-up of creamy Mexican corn salad with chili powder and cilantro topping

Easy Mexican Street Corn Salad

Chef Andrew
Authentic esquites flavors ready in 15 minutes - no grill required!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 People
Calories 220 kcal

Ingredients
  

  • 4 cups corn kernels (fresh, frozen or canned)
  • 1/3 cups mayonnaise
  • 2 tbsp fresh lime juice
  • 1/2 cup crumbled cotija cheese
  • 1 tsp chili powder (plus extra for garnish)
  • 1/4 cup chopped cilantro
  • 1 clove garlic, minced
  • 1 jalapeño, diced (optional)
  • Salt to taste

Instructions
 

  • If using fresh corn, cut kernels from cobs. For frozen, thaw completely. Drain canned corn.
  • In large bowl, whisk together mayonnaise, lime juice, and minced garlic.
  • Gently fold in corn kernels until evenly coated.
  • Add cotija cheese and cilantro, reserving some for garnish.
  • Sprinkle with chili powder and serve with lime wedges.

Notes

For smoky flavor without grilling, char corn in dry skillet for 3-4 minutes first.