a bowl of grilled mexican street corn salad topped with fresh cilantro

Mexican Street Corn Salad (Esquites Recipe)

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 20 minutes
  • yield Yield: 5 -6 1x
  • category Category: Salad
  • method Method: Grill
  • cuisine Cuisine: Mexican
  • Diet: Gluten Free


This Easy Mexican Street Corn Salad makes the perfect side for taco night and summer BBQ’s. Made with grilled sweet corn, roasted red pepper, cojita cheese and a chili lime cream sauce this equites recipe is bursting with flavor in every bite!



  • 7 ears of sweet corn, shucked
  • 1 roasted red pepper, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced green onion
  • 2/3 cup crumbled cojita cheese
  • 1 cup low sodium black beans, drained and rinsed

Chili Lime Cream Sauce:

  • 2 tablespoons mayo (I use Dukes)
  • 3 tablespoons plain yogurt
  • 4 tablespoons lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • salt & pepper


  1. Preheat grill to medium high heat, about 375-400°F.
  2. To a small bowl add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt and pepper. Whisk until combined and smooth. Set aside.
  3. Place corn directly on grill and grill each side for 3-4 minutes or until it’s slightly charred on all sides. Remove from grill. Once corn has cooled down, slice the corn off the cob and into a large bowl.
  4. To the large bowl of corn add roasted red pepper, fresh cilantro, green onion,  cotija cheese, black beans and chili lime cream sauce.
  5. Using a spoon gently toss to coat everything with the sauce and serve.

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