Mexican Street Corn Salad (Esquites-Inspired)

Creamy, zesty, and finished with lime, avocado & Tajín

Recipe #12 of my 100 Recipe Project

There’s something unforgettable about street corn in Mexico. The smell of it grilling, the sound of busy streets, and that first bite that’s creamy, tangy, a little spicy, and completely addictive.

We used to stop at street carts whenever we could, especially on trips to Mexico City and Oaxaca. Corn piled into cups, tossed with lime, crema, and chili, eaten standing on a crowded sidewalk.

This version is a little more Americanized, and maybe a bit more practical for everyday life, but it keeps all of those flavors we loved from living there.

It comes together quickly, works perfectly as a side dish, and might even be better the next day straight from the fridge.

Ingredients

• 1 (16 oz) bag frozen street corn (or frozen corn, thawed and drained)

Dressing:

• ⅓ cup mayo

• ¼ cup sour cream

• Juice of 1–2 limes (to taste)

• Salt + freshly cracked pepper

Mix-ins:

• ¼ cup red onion, finely diced

• ¼ cup fresh cilantro, chopped

• ¼–½ cup cotija cheese, crumbled

• 1 jalapeño, finely diced (remove seeds for less heat)

Finish:

• 1 avocado, diced

• Tajín, for sprinkling

Instructions

1. Cook the corn

If using frozen street corn:

• Heat in a large skillet over medium-high heat

• Let it char slightly for extra flavor (don’t stir too much)

If using regular frozen corn:

• Cook until heated through and lightly golden

  
  

Let cool slightly.

2. Make the dressing

In a large bowl, mix together:

• mayo

• sour cream

• lime juice

Season with salt and pepper. Taste! It should be bright, creamy, and just a little tangy.

3. Combine

Add the corn to the bowl and toss until well coated. Mix-in the diced red onion, fresh cilantro, cotija cheese, and jalapeño.

4. Finish

Gently fold in diced avocado. Sprinkle generously with Tajín.

5. Taste and adjust

Add more lime juice or salt if needed...this dish should pop.

Serving Notes

• Serve slightly warm or chilled

• Perfect alongside grilled chicken, tacos, or burgers

• Excellent as leftovers for lunch the next day

Franklin Kitchen Notes

• Let the corn get a little char

• Don’t skip using a lot of lime and generous sprinkle of tajin

• Add avocado just before serving to keep it fresh (or skip avocado)

• This is a salad my kids will actually eat!
  

Recipe #12 of my 100 Recipe Project

From My Franklin Kitchen,

Alexis