Mexican Street Corn Salad (Esquites)
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Mexican Street Corn Salad
Updated March 2026
Chef’s Tips:
* If you want to make this vegan, swap mayonnaise for Farm Boy™ Mayonnaise Style Dressing, sour cream for dairy-free sour cream, and Cotija cheese for Farm Boy™ Feta Style Cheese Alternative.
* For a spicier twist, use Farm Boy™ Chipotle Mayo Spread instead of regular mayo.
* For a rich, buttery taste, use butter to cook the corn.
Ingredients
- 2 Tbsp avocado oil or extra virgin olive oil
- 5 cups freshly cut corn kernels (from 4-5 cobs)
- pinch salt
- 1/3 cup Farm Boy™ Mayonnaise
- 1/3 cup Farm Boy™ 18% M.F. Sour Cream
- 2-3 Tbsp Farm Boy™ Organic Lime Juice or fresh lime juice
- 3 Tbsp minced jalapeño chili pepper
- ¼ cup minced cilantro plus a few leaves for garnish
- 1 tsp Farm Boy™ Organic Chili Powder or Tajín plus more for garnish
- pinch Farm Boy™ Cayenne Pepper optional
- ½ cup grated Farm Boy™ Cotija Cheese plus more for garnish
- 1 lime, cut into wedges for serving
Directions
- In a large skillet or wok, heat oil over medium-high heat.
- Add corn and cook, stirring often, until corn starts to get soft but not brown, about 4-5 minutes.
- Remove corn from skillet and let cool to barely lukewarm, about 15 minutes.
- In a medium bowl, combine cooked corn kernels, Farm Boy™ Mayonnaise, Farm Boy™ 18% M.F. Sour Cream, Farm Boy™ Organic Lime Juice, jalapeño chili pepper, cilantro, Farm Boy™ Organic Chili Powder, Farm Boy™ Cayenne Pepper, and Farm Boy™ Cotija Cheese. Gently mix until combined. Taste for salt and adjust seasoning if required.
- Spoon salad into small glasses or serve in a bowl. Garnish with more Cotija cheese, a sprinkle of chili powder, and some cilantro leaves. Serve with lime wedges.