This at-home version of Mexican street corn salad is creamy, spicy, tangy, and crunchy! This recipe of roasted sweet corn is as good as the one we get on Mexican streets. The taste of fresh corn is fresh, juicy, and crunchy that is hard to resist.

It is common in Mexico to sell Esquites. The word esquites comes from the Nahuatl word ízquitl, which means “toasted corn.” Esquites are made from mature corn, not tender or dried, and served in small cups. Instead of grilling the whole corn, the cut corn is sauteed in butter, or the grains of corn are first boiled in salted water before toasting. This method gives a very different flavoring than the most commonly used grilling method. 

Mexican Street Corn Salad uses fresh corn as the main ingredient. It consists of spices, creamy dressing (from Mayoinnasie and Sour cream), and limes’ tanginess. Fresh veggies like onions, red bell peppers, cilantro, spring onions make this salad a wholesome accomplishment to any meal.

Ingredients I have used:

Sauteed corn: Corn sauteed in butter and oil to light golden color in low to medium flame gives the perfect crunch and precise cooking to yield tender and juicy corn.

Mayonnaise and Sour Cream: Adds smooth, creamy texture and also balances all the spice flavors.

The veggies I have added are onions and bell peppers to add to the crunch and colors.

Spices: Chili powder, cumin powder, and salt give balance to the sauce. A pinch of paprika or cayenne pepper in addition to chili powder provides a different depth of flavor.

The lemon flavor in the dressing gives tanginess to this salad.

Cheese: Cotija cheese works the best. It gives a tangy and salty pop of flavors to his salad. In this recipe, I have used a Mexican cheese blend as I did not have Cotija cheese.

Garnishing with fresh scallion (green onions) and cilantro gives freshness to this corn. 

Details of the Recipe Ingredients and Alternatives:

1. To start, using the husked corn to saute in the butter/oil is a great way. But if you are a big fan of grilled corn, grilling the whole corn and separating the kernels after grilling works too. Corn cob can be rubbed with little salt and chili powder before grilling, and the rest of the spices can be added to the sauce later.
2. If you are a vegan, use eggless mayonnaise. It will still give a creamy texture to the dish and will be much lighter and lower in calories. 
3. Sour cream adds to the texture and richness of this salad. If you prefer any other alternative to sour cream, then Greek yogurt is a good option.
4. Many veggies go with this salad, like shredded cabbage, diced boiled potatoes, sauteed carrots, etc. 
5. If you do not have cotija cheese, replace it with Feta cheese. I have used Mexican cheese blend in this recipe and  I defenitely want to remake this dish with cotija cheese.

Main Steps of this Recipe:

1. Sauteeing the corn: This is the first vital step in the recipe. Roast it for a longer time if you prefer well-cooked corn. It is best to keep the temperature in low to medium settings.
2. Adding the veggies: I have added raw vegetables instead of sauteeing the veggies to keep this as a fresh salad. 
3. Making the sauce: This takes less than 2 minutes to mix all the ingredients. Blend the mayonnaise, sour cream, and spices with a whisk or mix it with a spoon.
4. Mixing it all and garnishing: Mix the corn, veggies, and sauce. Garnish with lime wedges and cilantro.

Process Pictures:

Storage Instructions:

1. The salad stays fresh at room temperature for 3 to 4 hours. Onions and the sauce starts to turn sour. You can store it in the refrigerator for about a day. 
2. If planning to hold for a longer time, skip adding the onions and lime juice and keep the sauce separate. When it is time to serve, add the onions and the sauce. The same goes for making these big groups. Save adding the onions, dressing, and garnish just before serving.

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