Spicy Mexican Corn Salad
This Spicy Mexican Corn Salad is a delicious, zesty, and creamy side dish inspired by Esquites, a popular Mexican street food. It features charred sweet corn mixed with a tangy, spicy, and cheesy dressing, making it the perfect accompaniment for tacos, grilled meats, or a flavorful snack on its own.
Ingredients
For the Salad:
4 cups corn kernels (fresh, canned, or frozen; if using fresh, about 4-5 ears)
1 tablespoon olive oil
½ cup red bell pepper (diced)
½ cup red onion (finely chopped)
1 jalapeno (seeded and finely diced)
¼ cup fresh cilantro (chopped)
For the Dressing:
¼ cup mayonnaise (or Greek yogurt for a lighter option)
¼ cup sour cream
2 tablespoons lime juice (freshly squeezed)
½ teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (adjust to taste)
½ teaspoon garlic powder
Salt & black pepper to taste
For Topping:
½ cup crumbled cotija cheese (or feta)
½ teaspoon Tajin seasoning (optional, for extra tang)
Extra cilantro and lime wedges for garnish
Instructions
1. Cook the Corn:
Heat a large skillet or grill pan over medium-high heat.
Add butter or olive oil, then toss in the corn.
Cook for 5-7 minutes, stirring occasionally, until slightly charred and golden brown. Remove from heat and let it cool slightly.
2. Make the Dressing:
In a small bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
3. Assemble the Salad:
In a large bowl, combine the charred corn, red bell pepper, red onion, jalapenos, and cilantro.
Pour the dressing over the salad and toss to coat evenly.
4. Add Toppings & Serve:
Sprinkle crumbled cotija cheese and Tajín seasoning on top.
Garnish with extra cilantro and lime wedges.
Serve warm or chilled as a side dish.
Nutritional Information
Calories: 220
Protein: 6g
Carbohydrates: 25g
Fat: 12g
Fiber: 3g
Sodium: 380mg
Notes & Tips
Make it Spicier: Add extra cayenne or diced serrano peppers.
Dairy-Free Option: Swap mayo and sour cream for vegan alternatives and use dairy-free cheese or omit it.
Protein Boost: Add black beans or grilled chicken for a heartier salad.
Storage: Keeps well in the fridge for up to 3 days. Serve cold or at room temperature.
Serving Ideas: Perfect as a topping for tacos, nachos, or burrito bowls!
This Spicy Mexican Corn Salad is bold,refreshing, and packed with flavor—perfect for summer BBQs or taco nights!