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  • Writer's pictureEliana

Mexican Street Corn | Que Rico.

Cinco de Mayo baby! Not only is it my birthday, but it's also the perfect excuse to eat delicious Mexican food and pop open a beer with a lime on top. This Equites " Mexican corn salad" is filled with greek yogurt instead of mayo to keep it on the lighter side with hints of lime, sprinkled with cilantro, and topped off with Cojita cheese! It's the perfect side dish to compliment your next Mexican feast or any feast for that matter.

Mexican Street Corn Salad (Esquites)

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Yield: 4 servings


1 tablespoon vegetable oil 4 ears (about 3 cups) fresh corn, shucked (kernels removed) (* substitute: 3 (16-ounce) cans of corn kernels, drained)

1 teaspoon salt 1 teaspoon pepper 1⁄2 cup Greek yogurt 1⁄2 cup Cotija or feta cheese, crumbled 1⁄2 cup cilantro leaves, finely chopped 1 clove garlic, pressed or minced 1 lime, juiced 2 teaspoons chili powder

Red chili flakes, for garnish (optional)


In a skillet, heat oil over medium-high heat. Add corn, toss and cook without turning until charred on one side, about 5 minutes. Toss corn and allow to charr on the other side, about 5 minutes longer. Continue cooking until charred on all sides, about 5 minutes more. Transfer to a bowl and allow to slightly cool.

Add Greek yogurt, cheese, cilantro, garlic, lime juice, and chili powder or flakes (if using) and mix together until fully combined. Taste and adjust seasoning with salt, pepper, or lime juice. Serve hot.

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