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This creamy Mexican Street Corn Salad has become the go-to side dish at my house anytime we want something a little extra to compliment tacos or grilled favorites. Crispy sweet corn gets tossed in a bright tangy dressing, plus all my favorite toppings like queso fresco and a punchy sprinkle of crushed hot Cheetos. Nobody complains about seconds and I love how easy it comes together on busy weeknights.
This was my secret weapon salad for parties last summer and now I get recipe requests constantly Whats the secret They keep coming back for the zesty creamy sauce and those hot Cheetos on top
Ingredients
- Corn on the cob: Chose ears with bright green husks and no dry spots for the sweetest flavor Its the main ingredient so fresh matters
- Butter: Use melted unsalted butter to help the corn caramelize Broiling or grilling brings out big corn flavor
- Mayonnaise: Mexican style is nice with a hint of lime but any creamy mayo works Adds tangy richness
- Crema: Mexican crema is ideal for its smooth texture If you cannot find it thin sour cream with a splash of milk
- Tajin: This chili lime seasoning gives the salad a signature kick If you cant find it use chili powder and a little lime zest
- Cotija cheese: Salty crumbly cheese traditional in Mexican dishes If you want a milder taste try queso fresco
- Fresh cilantro: Bright and herby for freshness Mince right before using for vibrant flavor Choose leaves without wilting
- Lime juice: Squeeze fresh limes if possible Bottled can work but fresh wakes up the other flavors
- Queso fresco: This cheese is mild and crumbly Use as a garnish for creamy finish
- Hot Cheetos: Yes really Crush these for a crunchy spicy topping For less heat use regular Cheetos
Step-by-Step Instructions
- Broil the Corn:
- Broil shucked corn cobs on a baking sheet Brush with melted butter before broiling Turn every three minutes so all sides brown evenly and get lightly charred This unlocks amazing sweetness and smokiness
- Cut the Corn Kernels:
- Allow the charred corn to cool slightly Stand each cob on its end in a big bowl Use a sharp knife to slice downwards cutting kernels off safely Collect all the toasted bits for maximum flavor
- Mix the Creamy Sauce:
- To your bowl of warm corn add mayonnaise crema tajin cotija cilantro and lime juice Mix very well until every kernel is coated with creamy dressing Taste and adjust salt or lime to your liking
- Top and Serve:
- Spoon the mixed corn salad into individual cups or a large serving dish On top layer extra corn crumbles of queso fresco plenty of crushed hot Cheetos and a wedge of lime Serve garnished for show stopping color
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I am obsessed with the combination of tajin and queso fresco It brings a perfect balance of salty spicy and creamy My kids always want to do the hot Cheetos crushing part and we laugh every time at how much gets sampled before it hits the salad
Storage Tips
Keep leftovers covered in the fridge for up to five days Store toppings like chips and extra cheese separate so they stay fresh Add them right before serving for best texture The corn mixture reheats well in a skillet on low heat or for just a minute in the microwave
Ingredient Substitutions
If you cannot find Mexican crema use sour cream thinned with a splash of milk Queso fresco is similar to cotija cheese or even feta in a pinch If fresh corn is out of season use frozen or canned well drained and patted dry
Serving Suggestions
Pair it with chili rubbed grilled meats tacos roasted veggies or black beans At parties I love serving it in small cups for a fun appetizer with spoons If you are feeling creative sprinkle crushed tortilla chips or pickled jalapenos for variation
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Cultural Note
Esquites is a beloved street food classic in Mexico Its name comes from the Nahuatl word for toasted corn Unlike elote which is on the cob esquites gives you all the flavor in an easy to eat cup This dish is part of joyful celebrations and late night snacks all over Mexico and always makes me feel like Im joining a street fair with every bite
Frequently Asked Questions
- → What is the best way to cook the corn?
Broiling the corn gives it a slightly charred, smoky flavor, but grilled or air-fried corn on the cob are also good options.
- → Can I use frozen or canned corn?
Fresh corn is ideal for the best texture and flavor, but frozen or canned corn can work in a pinch—just drain well and give a quick sauté for a bit of char.
- → What are alternatives to hot Cheetos for topping?
Try regular Cheetos, tortilla chips, or omit entirely for a milder version. Chili powder and extra cheese also work great as garnishes.
- → Can this dish be made ahead of time?
You can prepare the corn mixture a day in advance and store it covered in the fridge. Add toppings just before serving for best texture.
- → What cheeses can be used?
Crumbled queso fresco or Cotija are traditional, but mild feta or even grated parmesan can be substituted if needed.
- → How spicy is this dish?
The spice level depends on the seasonings and hot Cheetos. You can adjust chili powder and seasoning to your preference.