Mexican Street Corn Salad

Mexican Street Corn Salad recipe

Adding more produce to your plate can be simple and tasty!

Mexican street corn salad, also known as esquites, is a vibrant and enticing dish that captures the bold flavors of Mexican cuisine. This popular street food has gained widespread popularity for its irresistible combination of sweet, smoky, and tangy elements. The star ingredient is fresh corn kernels, which are typically grilled or roasted to impart a charred and slightly caramelized flavor. The corn is then mixed with an array of enticing ingredients like creamy mayonnaise, crumbled cotija cheese, zesty lime juice, and aromatic cilantro.

The salad bursts with color and texture as additional elements are added, such as diced red onions for a touch of sharpness, finely chopped jalapeños for a spicy kick, and vibrant cherry tomatoes for a burst of freshness. The result is a harmonious medley of flavors that dance on your taste buds, creating a truly delightful experience.

Mexican Street Corn Salad

Mexican street corn salad is often served in small cups or bowls, making it a convenient and portable snack. It is a beloved staple at street food stalls, festivals, and family gatherings, where it is enjoyed as a satisfying and flavorful side dish. Whether you’re savoring it as a refreshing appetizer or pairing it with your favorite grilled meats, Mexican street corn salad is a culinary gem that showcases the richness and complexity of Mexican flavors.

A very generous thank you to CPMA for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you. We love the Half Your Plate program because it aims to educate Canadians of all ages about the importance of fresh produce consumption and encourages them to fill half their plates with fruits and vegetables to improve their health.  As always, all recipes and opinions remain our own.  Visit the Half Your Plate website for more information!


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Mexican Street Corn Salad recipe

Mexican Street Corn Salad

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  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 3 wooden skewers
  • 3 cobbs of corn
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes halves
  • 1/2 red onion, diced
  • 1 jalapeno, diced
  • 1/2 cup cilantro, chopped
  • 1/4 cup chopped chives
  • Juice of two limes
  • 1 tbsp cayenne pepper
  • 1 tsp coarse sea salt
  • 1/2 tsp pepper
  • 2 tbsp sour cream
  • 2 tbsp mayo
  • 1/2 cup Mexican Cotija crumbled ( substitute feta)


  1. Skewer the corn, brush with the olive oil and place on a grill that has been preheated to 400°.
  2. Grill the corn, turning often, until they have a lovely char. Remove from the grill and set aside to cool.
  3. Place the cherry tomatoes, red onion, jalapeno, chives, and  cilantro into a large bowl. Remove the kernels of corn from the cob and add to the vegetables.
  4. Add the lime juice, cayenne pepper, salt, pepper, sour cream, Mayo, and Cotija to the dish mix well to combine. Refrigerate 1/2 hour before serving.
  • Category: appetizers, entrees, Salads, sides, vegetables, recipes