Mexican Street Corn Salad
Cool, creamy, and full of fresh, zesty flavor with just the right amount of crunch. Bright, satisfying, and perfect for warm-weather meals.
Servings: 4
Ingredients:
For the Salad
- 4 cups sweet corn kernels, fresh or frozen and thawed
- 1 cup green cabbage, very finely shredded
- ½ cup Cotija cheese, crumbled
- ¼ cup fresh parsley, or cilantro, finely chopped
- 1 tbsp olive oil
- 1 garlic clove, small, pressed
For the Creamy Lime Dressing
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp fresh lime juice
- ½ tsp chipotle chili powder
- Salt and black pepper, to taste
For Serving
- Lime wedges
- Cojita cheese
- Chipotle chili powder, for sprinkling
Method:
Start CookingCook the Corn
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the corn and cook for 4–5 minutes, stirring occasionally, until tender with some lightly charred spots.
Chill
- Transfer the corn to a large bowl and let it cool. Refrigerate for about 30 minutes, or until completely chilled.
Make the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle chili powder, paprika, salt, and black pepper until smooth.
Assemble
- Add the shredded cabbage, cilantro or parsley, and ⅓ cup Cotija to the chilled corn. Pour the dressing over the salad and toss until evenly coated.
Serve
- Top with the remaining Cotija and a light sprinkle of chili powder. Serve cold with lime wedges for squeezing. Bon appétit!
Notes:
From the kitchen
- For the best texture, let the cooked corn cool completely before adding the dressing.
- Shred the cabbage very finely so it adds a fresh crunch without overpowering the corn.
- Cilantro gives the salad a more traditional Mexican flavor, while parsley provides a fresh, milder alternative.
- For a chili-lime twist, replace the ½ tsp chili powder with ½ tsp Tajín (a Mexican chili-lime seasoning).
- Swap the chipotle chili powder for regular chili powder for less smokiness, or paprika for a mild, subtle warmth.
- Feta is the best substitute for Cotija. Queso fresco also works for a milder, softer finish.
- For a quick shortcut, replace the fresh garlic with ½ tsp garlic powder and whisk it directly into the dressing.
- Serve chilled in individual cups or a large sharing bowl. Finish with extra Cotija, with lime wedges and chili powder on the side for everyone to add to taste.
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Nutrition:
Calories: 307 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 21 g | Saturated Fat: 6 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 26 mg | Sodium: 650 mg | Potassium: 308 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 672 IU | Vitamin C: 17 mg | Calcium: 120 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Mexican street corn salad (esquites)
WHY WE LOVE IT
The flavors deepen as it sits chilled in the refrigerator, making it an incredible make-ahead dish.
It offers all the messy joy of street corn without the cob.
A LITTLE STORY
This recipe is inspired by esquites, from the Nahuatl word ízquitl, meaning “toasted corn,” a traditional Mexican street food with roots dating back centuries.
Modern versions are often served as elote en vaso, or “corn in a cup,” making this beloved street food portable and easy to enjoy on the go.
DID YOU KNOW?
Cotija cheese is often called the “Parmesan of Mexico” for its dry, salty, crumbly character.
Mexican street vendors traditionally cook esquites with epazote, an aromatic herb prized for its distinctive earthy flavor and long associated with aiding digestion.