Happy Cinco de Mayo, and welcome to a recipe that promises to transform your mealtime experience! Today, I’m thrilled to share my absolute favorite Mexican Corn Salad recipe, also widely known as Esquites. This vibrant dish is much more than just a salad; it’s a versatile culinary delight that can be savored as a refreshing dip, a zesty topping, or a standalone side dish. From the very first bite, I guarantee you’ll fall head over heels for its extraordinary blend of flavors and textures, unlike anything you’ve tasted before. Prepare to make this your new go-to recipe for any occasion!

My Unforgettable First Taste: A Lake Powell Adventure

The first time I had the pleasure of tasting this incredible Mexican Corn Salad was during an unforgettable trip to Lake Powell, while enjoying a houseboat vacation with the wonderful Smoot family. Heidi and her sisters, who are true connoisseurs of delicious food, introduced me to this recipe, and it quickly became a staple in their culinary repertoire. It’s astonishingly easy to prepare, yet during our trip, it was undeniably the crowd favorite, vanishing from the serving bowl in record time!

If you’ve ever had the privilege of visiting Lake Powell, you know there’s a certain magic in the air – or perhaps, on the water – that makes everything taste profoundly better. I genuinely believe that food prepared on a houseboat amidst the breathtaking scenery of Powell possesses an unparalleled flavor. The fresh air, the joyful company, and the stunning natural beauty all contribute to an elevated dining experience. However, to truly test the universal appeal of this recipe, I recreated it at home for my family on a recent Sunday afternoon. And I can happily report, even without the stunning backdrop of Lake Powell, it was every bit as tasty and satisfying! This dish holds a unique quality, a special blend of ingredients that creates a flavor profile you won’t easily forget. It’s a recipe I wholeheartedly recommend to absolutely everyone.

The Secret to Unforgettable Flavor: Perfectly Charred Corn

While the combination of fresh, vibrant ingredients is undeniably key, the true star and the most critical step in crafting this exceptional Mexican Corn Salad is undoubtedly the charring of the corn. This simple yet transformative process infuses the corn with a depth of flavor that is simply irreplaceable, adding a delightful smokiness and enhancing its natural sweetness through the Maillard reaction. I’ve experimented with skipping this step, and I can assure you, the result is just not the same. It adds a crucial layer of complexity that elevates the salad from good to absolutely phenomenal, giving it that authentic street corn taste.

You have flexibility when it comes to the type of corn you use. While frozen corn works wonderfully for its convenience and is often readily available year-round, fresh corn is also an excellent option, especially when it’s in season. If you opt for fresh corn on the cob, simply husk it, boil or grill it briefly until tender-crisp, then carefully cut the kernels off the cob. Once prepared, it’s ready for the essential charring process. Don’t worry if it adds a little extra time to your preparation; this step is truly essential because it fundamentally makes this salad what it is – a burst of unique, savory-sweet flavor.

How to Achieve the Perfect Charred Corn: Three Easy Methods

Achieving that signature smoky, slightly sweet char is easier than you think, and can be done with equipment you likely already have. Here are a few reliable methods:

1. Broiling in the Oven (My Go-To): This is a fantastic indoor option, especially when you don’t want to fire up the grill. Preheat your oven to broil on high. Spread the corn kernels (whether frozen or fresh) evenly in a single layer on a large baking sheet. Drizzle them lightly with 1-2 tablespoons of olive oil to help them brown. Broil for 6-8 minutes total, stirring the corn frequently (every 2 minutes or so) to ensure even charring. Keep a close eye on it, as broiler intensities vary, and you want beautiful browned, slightly blackened spots, not burnt corn. The image below shows a perfect example of corn charred using this method, achieved with approximately three 2-minute intervals.
2. Grilling (Outdoor BBQ): For an authentic smoky flavor and those beautiful grill marks, grilling is ideal. If using frozen kernels, you can place them directly in a grill basket or on a sheet of heavy-duty tin foil over medium-high heat. If using fresh corn on the cob, you can char the whole cob directly on the grill before slicing off the kernels. Grill for 6-8 minutes, turning occasionally, until the kernels are nicely browned and slightly charred. This method imparts a deeper smoky essence.
3. Stovetop Skillet (Cast Iron Recommended): A heavy-bottomed skillet, especially cast iron, works wonders for charring corn indoors without a broiler. Heat a small amount of olive oil (about 1-2 tablespoons) in the skillet over medium-high heat until shimmering. Add the corn in a single layer, ensuring not to overcrowd the pan. Cook, stirring occasionally, until the kernels develop those lovely brown and charred spots. This might take 8-12 minutes depending on your heat and pan. Work in batches if necessary to avoid steaming the corn.

No matter which method you choose, this charring step is non-negotiable for achieving the truly authentic and unforgettable taste of this Mexican Corn Salad. It makes all the difference!

A Refined Recipe for Your Ultimate Benefit!

You might be thinking you’ve seen this recipe post before, and you’re absolutely right! I’ve taken the time to revisit and republish it with improved, clearer images and more precise, easy-to-follow directions to ensure your cooking experience is as seamless and enjoyable as possible. My goal is always to make my recipes more accessible, more delicious, and better for all of you, my amazing readers. Your enthusiasm, your comments, and your shared culinary successes are the very reasons I pour my heart into blogging and creating new content. So, thank you from the bottom of my heart, and let’s dive into the delicious details of this perfectly refined Mexican Corn Salad recipe!

Authentic Mexican Corn Salad (Esquites) Recipe

Ingredients

• Corn: 3 (16 oz) bags frozen corn kernels (approximately 6 cups total), or 3-4 cups fresh corn kernels from 4-5 medium ears of corn.
• Olive Oil: 6 tablespoons, divided (2 tbsp for charring corn, 4 tbsp for the dressing).
• Mayonnaise: 9 tablespoons (I used light mayonnaise for a slightly lighter touch without sacrificing creaminess, but full-fat adds extra richness).
• Cheese: 9-12 oz Feta or Cotija cheese, crumbled. (Cotija is the traditional choice for authentic Mexican flavor, offering a salty, firm, and crumbly texture. Feta provides a similar briny, tangy profile if Cotija is unavailable).
• Lime Juice: 6 tablespoons (freshly squeezed is highly recommended for the best, brightest, and most authentic flavor).
• Red Onion: 6 tablespoons, finely chopped (about half of a small to medium red onion), adds a crisp bite and pungent flavor.
• Garlic: 6 cloves, minced (adds a wonderful aromatic depth and savory foundation to the salad).
• Jalapeño Peppers: 3 tablespoons, finely chopped (adjust quantity based on your preferred spice level; remove seeds and membranes for significantly less heat, or leave some for a spicier kick).
• Cilantro: 1 cup fresh cilantro, finely chopped (essential for that signature fresh, herbal note that defines Mexican cuisine).
• Optional Seasoning: 1 1/2 teaspoon chili powder (adds warmth, a subtle smokiness, and depth of flavor without significant heat).
• To Taste: Salt and freshly ground black pepper (essential for balancing and enhancing all the flavors).

Instructions

1. Prepare the Corn: Preheat your oven to broil on high. Spread the corn kernels (frozen or fresh) evenly in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil. Broil for 6-8 minutes, stirring the corn frequently (every 2 minutes or so), until the kernels are beautifully charred and slightly browned. Alternatively, char the corn on an outdoor grill in a grill basket or heavy-bottomed skillet over medium-high heat for 6-8 minutes, stirring often, until desired char is achieved.
2. Prepare the Dressing Base: While the corn is charring, in a large mixing bowl, combine the remaining 4 tablespoons of olive oil, mayonnaise, crumbled Feta or Cotija cheese, and fresh lime juice. Whisk vigorously until all ingredients are well combined and the mixture is smooth and creamy.
3. Add Flavorful Aromatics: To the dressing mixture, add the finely chopped jalapeño peppers, fresh cilantro, red onion, minced garlic, and the optional chili powder. Season generously with salt and freshly ground black pepper. Mix everything together thoroughly until all ingredients are well incorporated into the creamy dressing. Taste and adjust seasonings if necessary – you might want more lime for tang, or more salt for overall balance.
4. Combine and Serve: Once the corn is perfectly charred and slightly cooled (it doesn’t need to be completely cold, as a little warmth can enhance the flavors), gently fold it into the bowl with the other dressing ingredients. Mix until the corn is evenly coated with the creamy dressing and fresh herbs.
5. Serving Suggestions: This vibrant Mexican Corn Salad is best served immediately, allowing the flavors to meld beautifully. Enjoy it as a standalone side salad, spoon it generously over your favorite tortilla chips for a delightful dip, or use it as a flavorful, zesty topping for tacos, burritos, grilled chicken, or fish. It’s truly a versatile and crowd-pleasing addition to any Mexican-inspired meal, summer barbecue, or potluck!

Tips for Success & Delightful Variations:

• Freshness is Key: For the absolute best flavor profile, always prioritize using fresh lime juice and freshly chopped cilantro. These two ingredients make a significant difference in the salad’s brightness and authenticity.
• Controlling Spice Level: If you prefer more heat, leave some seeds and membranes in the jalapeño when chopping, or consider adding a small pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder version, remove all seeds and membranes from the jalapeño, or reduce the amount used.
• Cheese Choices: While Cotija cheese is the traditional choice for its salty, firm, and crumbly texture, Feta cheese is an excellent readily available alternative that provides a similar briny tang and texture. Feel free to use whichever you prefer or have on hand!
• Flavorful Additions: Feel free to customize this salad to your liking! Diced avocado adds a creamy richness, chopped bell peppers (red or yellow) offer extra crunch and sweetness, or a sprinkle of smoked paprika can add another layer of smoky depth. A dash of a good quality hot sauce like Cholula or Tapatio can also kick things up a notch.
• Make Ahead Option: You can chop all the vegetables and prepare the creamy dressing (minus the corn) a day ahead of time. Store the dressing in an airtight container in the refrigerator. Char the corn just before serving and combine all ingredients for optimal freshness and texture.
• Storage: Leftovers of this delicious salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and meld even further overnight, making it just as delicious the next day!