Mexican Street Corn Salad
A lighter twist on traditional esquites, this Mexican Street Corn Salad swaps the mayo and butter for grilled corn, lime juice, and bold seasonings—fresh, flavorful, and easy to make!
Servings: 6
Ingredients
Dressing
- 3 tablespoons avocado oil
- 1 lime juiced
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon chili seasoning
Corn Salad
- 5 corn on the cob husked
- avocado oil for brushing
- 10 ounces cherry or grape tomatoes halved
- 1-2 jalapeños diced or sliced
- cilantro leaves
- 1/4 cup cotija crumbled
Instructions
- In a bowl or mason jar, combine the avocado oil, lime juice, hot sauce, salt, and chili. Stir or shake and set aside.
- Preheat a grill to medium-high heat. Brush the corn with avocado oil and grill until char marks form. Remove from grill and let cool.
- Slice the kernels off the corn and add to a large bowl along with the tomatoes and jalapeño. Drizzle in the dressing. Stir to coat, then add cilantro and cheese.
- Season to taste and serve immediately or chill until ready to serve.
Video
Notes
- No seasoned salt or chili seasoning? Use ½ teaspoon of kosher salt and ½ teaspoon of your favorite chili powder. Add a pinch of Tajín if you want extra zing.
- No grill? Sear corn kernels in a cast iron skillet until lightly charred or boil until tender if preferred.
- No fresh corn? Thawed frozen or well-drained canned corn work great. Searing them in a skillet helps develop that classic grilled flavor.
- Make-ahead tip: Corn can be grilled or cooked up to 1 day in advance. Store in an airtight container and bring to room temp before assembling.
- Storage: Leftovers will keep in the fridge up to 3 days in an airtight container.
- Nutrition note: Does not include extra avocado oil for brushing corn.
Nutrition
Calories: 156kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 338mg | Potassium: 317mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 1mg