Active Time
20 Mins
Total Time
20 Mins
Serves 8 (serving size: 3/4 cup)

Mexican street corn salad, also known as esquites, combines the fresh flavors of summer in a bright, citrusy and irresistible dish. This summery side gets a pop of sweetness from the fresh corn kernels and a creamy, salty component from the crumbled cotija cheese. With just a drizzle of olive oil and a squeeze of fresh lime juice, the flavorful ingredients come together in one balanced bowl. This simple salad is easy to whip up for a last-minute cookout, and it can easily lighten up any heavy summer meal. 

How to Make It

Step 1

Combine first 4 ingredients; whisk in olive oil.

Step 2

Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; spoon mixture onto a serving platter, and sprinkle with cheese.

Ratings & Reviews

June 30, 2016
I was wondering the same thing! I also wanted to know if this can be made ahead of time and refrigerated.

July 03, 2016
You can make it befor. Only put 1/2 the dressing on, add the remaining befor you serve .don't add cheese until the last minute. Cook corn just a few minutes then put in cold water to stop cooking. Nothing worse that overcooked corn.

July 02, 2017
The video showed cutting cooked corn off of the cob. It sounds very good!

Question about Street Corn Salad recipe

June 24, 2016
Recipe calls for 4 c fresh corn kernels...does that mean you cook the corn (on the cob) first or do you use the corn raw, uncooked?Thanks


September 06, 2017
I microwaved a couple large ears of corn & cut off the kernels. Subbed parsley for the cilantro (because I don't like cilantro) and subbed sweet onion for the radish (because that's what I had). Two colors of cherry tomatoes--pretty. Super easy & I'm really looking forward to lunch the next couple of days!

Making Before

June 30, 2016
Can this recipe be made a day ahead or is it better to make it fresh?