Mexican street corn salad, also known as “Esquites,” brings the vibrant flavors of Mexican street corn to a refreshing, salad-style dish. This easy-to-make, dairy-free version is perfect for summer gatherings or as a side dish to your favorite Mexican meals. With crisp cucumbers, sweet corn, a creamy dressing, and a kick of spice, this salad is sure to become a crowd favorite.
Why You’ll Love This Mexican Street Corn Salad
This Mexican street corn salad is the perfect blend of creamy, tangy, and spicy. It’s a fresh, healthy take on the traditional Mexican street corn, served in a bowl instead of on the cob. With a base of sweet corn and crisp cucumber, it’s both satisfying and refreshing, making it ideal for warmer months or as a side to your favorite grilled dishes. It’s a simple, yet flavor-packed recipe that comes together in no time and can be made in advance.
Ingredients
- Frozen Corn: Adds sweetness and texture, essential for that authentic “street corn” flavor.
- Cucumber: Lightens up the dish and adds a refreshing crunch without overpowering the flavors.
- Red Onion: Provides a bit of sharpness and color.
- Fresh Cilantro: Delivers a burst of freshness and brightens the flavors.
- Vegan Mayonnaise: A creamy base for the dressing that’s dairy-free, perfect for a vegan version of this salad.
- Lime Juice: Adds a zesty tang that complements the sweetness of the corn and balances the richness of the dressing.
- Jalapeños or Green Chilies: For a mild spicy kick. Adjust the heat level to your preference.
- Chili Powder: Enhances the dish with smokiness and depth.
- Vegan Parmesan (Optional): Adds a savory, umami finish. You can also use dairy-based parmesan for a non-vegan version.
Alternative Ingredient Suggestions
- Corn: If you don’t have frozen corn, fresh corn on the cob can be used. Grill or boil it, then cut it off the cob for an extra smoky flavor.
- Cucumber: If you’re not a fan of cucumber, you could swap it out for diced bell peppers or even fresh tomatoes for a different take.
- Vegan Mayonnaise: If you prefer a non-vegan dressing, traditional mayonnaise can be used. Greek yogurt is also a great substitute for a creamier dressing.
- Chili Powder: You can adjust the spice level by using smoked paprika for a milder option or cayenne pepper for an extra kick.
Step-by-Step Instructions
- Prepare the Corn: If using frozen corn, thaw it in a bowl or under cold running water. If using fresh corn, boil or grill it until tender. Cut the corn off the cob once it’s cooled.
- Mix the Ingredients: In a large mixing bowl, combine the corn, cucumber, red onion, and cilantro. Stir gently to mix all the ingredients.
- Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, lime juice, diced green chilies, chili powder, and salt. Taste and adjust seasoning if necessary.
- Combine: Pour the dressing over the corn mixture and stir until everything is well-coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Just before serving, sprinkle the salad with vegan parmesan (if using) and garnish with extra cilantro for added freshness.
Tips & Tricks
- Let the Salad Chill: For the best flavor, let the salad sit in the fridge for at least 30 minutes. This will allow the dressing to soak into the corn and cucumber, creating a more cohesive flavor.
- Customize the Spice Level: If you prefer more heat, feel free to add more diced jalapeños or a sprinkle of cayenne pepper.
- Storage: This salad can be stored in the fridge for up to 2 days. It’s perfect for meal prepping, and it only gets better as the flavors develop!
Pairing Ideas and Variations
This Mexican street corn salad is perfect as a side to grilled meats, tacos, or even as a topping for a grain bowl. Try pairing it with:
- Grilled Tequila Lime Chicken: The smoky flavors of grilled chicken pair wonderfully with the tangy and spicy salad.
- Spicy Poblano Potato Corn Chowder: A hearty soup to serve alongside, adding a different texture and flavor to the meal.
- Mexican Quinoa Salad: For a lighter, vegetarian meal, this quinoa salad is a great choice.
For a fun twist, you can serve this salad in individual cups, perfect for parties or barbecues.
Health Benefits and Seasonal Appeal
This Mexican street corn salad is not only delicious, but it’s also a nutritious option. Corn is high in fiber and antioxidants, making it a great addition to a healthy diet. Cucumbers are hydrating and low in calories, making this salad perfect for summer months. Plus, it’s naturally dairy-free, so everyone can enjoy it without worry.
Conclusion
In summary, this Mexican Street Corn Salad with cucumbers is a light, vibrant, and flavorful dish that brings a delicious twist to traditional street corn. Perfect for hot summer days or as a side for your next Mexican-inspired meal, this salad is quick to prepare and adaptable to your taste preferences. Whether you enjoy a bit of spice or prefer to keep it mild, this salad can be tailored to your liking. Best of all, it’s completely dairy-free, making it an ideal choice for those with dietary restrictions. Whip it up for your next BBQ, picnic, or family dinner and watch it disappear in no time!
Frequently Asked Questions (FAQs)
Can I use fresh corn instead of frozen for this Mexican Street Corn Salad?
Yes, fresh corn works just as well as frozen corn in this recipe. Simply grill or boil the corn until tender, then cut it off the cob once it has cooled. Fresh corn will add an extra layer of sweetness and texture to the salad, making it even more vibrant.
Is this Mexican Street Corn Salad spicy?
The level of spice can be adjusted based on your preference. The recipe uses mild green chilies or jalapeños, but you can increase the heat by adding more chilies or cayenne pepper. For a milder version, use less chili powder and omit the jalapeños.
Can I make this Mexican Street Corn Salad in advance?
Absolutely! In fact, letting the salad chill in the fridge for at least 30 minutes allows the flavors to meld together, making it taste even better. You can make it a day ahead and store it in an airtight container in the fridge.
Can I make this recipe vegan?
Yes! This recipe is already dairy-free, but you can make it fully vegan by using plant-based mayonnaise and a vegan parmesan cheese substitute. It will still maintain its creamy, tangy flavor without any dairy.
The Best Mexican Street Corn Salad: 10-Minute Dairy-Free Recipe
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A vibrant, dairy-free Mexican street corn salad with crisp cucumbers, sweet corn, creamy vegan dressing, and a spicy kick. Perfect for summer gatherings and Mexican meals.
Ingredients
- Frozen corn
- Cucumber
- Red onion
- Fresh cilantro
- Vegan mayonnaise
- Lime juice
- Jalapeños or green chilies
- Chili powder
- Salt
- Vegan parmesan (optional)
Instructions
- Thaw frozen corn or boil/grill fresh corn until tender; cut corn off cob once cooled.
- In a large bowl, combine corn, cucumber, red onion, and cilantro; stir gently.
- Whisk vegan mayonnaise, lime juice, diced green chilies, chili powder, and salt in a small bowl; adjust seasoning to taste.
- Pour dressing over corn mixture and stir to coat evenly.
- Cover and refrigerate for at least 30 minutes to meld flavors.
- Before serving, sprinkle with vegan parmesan if using and garnish with extra cilantro.
Notes
Letting the salad chill enhances flavor. Adjust spice level by adding more jalapeños or cayenne pepper. Store refrigerated up to 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
