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Olivia

Mexican Street Corn Salad (Esquites)

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Mexican street corn salad (esquites) made with sweet corn, lime, and creamy dressing. A bold, easy Let’s Veg recipe perfect for sides or tacos.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 243
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned and drained
  • 1 tbsp olive oil or butter
  • ¼ cup mayonnaise or vegan mayo
  • 2 tbsp sour cream or plant-based yogurt
  • 1 tbsp fresh lime juice
  • ½ tsp chili powder
  • ¼ tsp smoked paprika optional
  • Salt to taste
  • Toppings
  • ¼ cup crumbled cotija cheese or feta
  • 2 tbsp fresh cilantro chopped
  • Extra lime wedges optional

Equipment

Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Heat olive oil or butter in a skillet over medium-high heat.
  2. Add corn and cook for 5-7 minutes, stirring occasionally, until lightly charred.
  3. Transfer corn to a bowl and let cool slightly.
  4. Stir in mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
  5. Mix until well combined.
  6. Top with cotija cheese and cilantro.
  7. Serve warm or at room temperature with extra lime if desired.

Nutrition

Calories: 243kcalCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 17mgSodium: 454mgPotassium: 236mgFiber: 3gSugar: 8gVitamin A: 357IUVitamin C: 3mgCalcium: 14mgIron: 1mg

Notes

Use grilled corn for deeper flavor
Adjust chili powder to taste
Make it vegan with plant-based mayo and cheese

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