Quick Description
This High-Protein Mexican Street Corn Salad (Esquites) is a fresh, creamy, and spicy take on the classic street food. Made with frozen corn, a rich creamy dressing, cotija cheese, and tangy lime, this salad is the perfect side dish or snack. Add a little sriracha for heat and cilantro for freshness—easy to make and full of vibrant flavors!
Servings & Timing
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: ~15 minutes
Ingredients List
- 2 tbsp sugar
- 1 lb frozen corn
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp sriracha (or to taste)
- Kosher salt, to taste
- Lime salt (optional, to taste)
- ½ cup cotija cheese or queso fresco, crumbled
- ¼ cup cilantro, chopped
- Chili powder, to taste
- 1 lime, cut into wedges
Instructions
1. Cook the Corn
In a large skillet, heat corn over medium heat for 5–7 minutes until warmed through and slightly charred. You can also grill the corn if preferred.
2. Make the Dressing
In a bowl, mix mayonnaise, sour cream, sriracha, and a pinch of kosher salt. Adjust sriracha to taste depending on preferred heat level.
3. Combine the Salad
Once the corn is cooked, add it to a large mixing bowl. Pour the dressing over the corn and toss to coat evenly.
4. Add the Toppings
Add crumbled cotija cheese, chopped cilantro, chili powder, and lime salt (optional). Toss again.
5. Serve
Serve warm or chilled with lime wedges on the side.
Nutrition (Per Serving – Approximate)
Calories: 230
Protein: 6g
Carbs: 26g
Fat: 14g
Fiber: 3g
Sugar: 6g
Benefits
- High in Protein from corn, sour cream, and cotija cheese
- Fresh, Tangy Flavor with lime and cilantro
- Perfect Side Dish or snack
- Quick & Easy to Make
- Customizable Heat Level with sriracha
Additional Notes
- Use fresh corn in season for a sweeter, juicier flavor
- Add grilled chicken or shrimp for extra protein
- Adjust sriracha or chili powder to control heat
- You can use Greek yogurt instead of sour cream for a lighter version
Dietary Info
High-Protein: ✅
Gluten-Free: ✅
Low-Carb: ❌
Keto-Friendly: ❌
Vegetarian: ✅
Brief Introduction
This Mexican Street Corn Salad is inspired by the popular street food, esquites, but made into a creamy, easy-to-serve salad. It’s perfect for BBQs, taco nights, or as a snack with a kick!
Step-by-Step Cooking Guide
- Cook corn
- Make the dressing
- Toss with corn
- Add cheese, cilantro, and spices
- Serve with lime wedges
Ingredient Details & Substitutions
Corn:
Fresh corn can be grilled and used for extra flavor.
Cotija Cheese:
Queso fresco can be substituted.
Sriracha:
Adjust the amount based on your spice preference.
Recipe Variations & Serving Suggestions
Variations
- Add roasted red peppers for sweetness
- Use avocado for extra creaminess
- Add black beans for extra protein
- Top with grilled chicken or shrimp for a main dish
Serve With
- Grilled meats
- Tacos or fajitas
- Chips and salsa
- Fresh guacamole
Storage & Make-Ahead
Refrigerate: 3 days
Freeze: Not recommended
FAQs
Can I make this ahead?
Yes, make it up to 24 hours in advance and refrigerate.
Can I use canned corn?
Yes, drain and rinse it before using.
Can I make it spicier?
Absolutely! Add more sriracha or chili powder.
Optional Personal Story
This Mexican Street Corn Salad has become a staple at all of our family gatherings. It’s always the first dish to go!
