Mexican street corn salad, also known as esquites, was one of my favorite bites while traveling throughout Mexico.
The traditional version of this dish is made with steamed corn off the cob, mayo, lime juice, hot sauce, chile powder, and salty cheese, typically served street-side in a styrofoam cup. Here, I’ve kept the flavors similar, but I grilled the corn to add a hint of smoke and char. I also cut back on the mayo big time. Esquites in Mexico are heavily sauced with mayo, but I’ve stirred in just enough in this recipe to give the salad some moisture. Chopped scallion, cilantro and jalapeño are added for freshness and red flecks of pequin chile provide hits of smoky heat. This salad is 100% addicting, especially when paired with an ice cold beer.
You could serve this Mexican Grilled Corn Salad at any back yard barbecue this summer. Mexican theme not required! If you’ve got friends or family that are heat-adverse, I’d recommend serving the chile flakes on the side, and let guests add to taste. Continue reading for the corn salad recipe.