A bright, crunchy bowl you can make fast.

Hungry now? Want big flavor without fuss? This is your sign. Let’s make a salad that pops like a fiesta. It’s zesty, crunchy, and so easy, even busy days can’t say no.

Answer: The best Mexican salad is Esquites (Mexican street corn salad). It’s sweet corn, lime, chili, cilantro, and creamy goodness—all in one happy bowl.

Why This Salad Wins

• Big flavor: Sweet corn + tart lime + mild heat.
• Great crunch: Corn, onion, and fresh toppings.
• Fast: Pantry staples, done in minutes.
• Flexible: Eat warm, room temp, or cold.

Quick Recipe: Best Mexican Salad (Esquites Bowl)

Makes: 4 small bowls

You need:

• 4 cups corn kernels (fresh or frozen, thawed)
• 1 tbsp oil
• 1/3 cup mayo or Greek yogurt
• 2 tbsp fresh lime juice (plus a little zest if you like)
• 1/3 cup crumbled cotija (or feta)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and chopped (use less for mild)
• 1/3 cup chopped cilantro
• 1 tsp chili powder (or Tajín)
• 1/2 tsp salt, to taste
• 1 ripe avocado, diced (optional)

Do this:

1. Heat oil in a pan. Add corn. Let it get a little char—about 5–7 minutes. Turn off heat. Cool 2 minutes.
2. In a big bowl, mix mayo (or yogurt), lime juice, chili powder, and salt.
3. Add warm corn, onion, jalapeño, and cilantro. Toss gently.
4. Fold in cotija. Add avocado last so it doesn’t mash.
5. Taste. Add more lime or salt if needed. Eat right away or chill.

Speedy Swaps (So Everyone Can Eat)

• Dairy-free: Use vegan mayo. Skip cheese or use a dairy-free crumble.
• Vegan: Vegan mayo + no cheese (or vegan cheese).
• Gluten-free: You’re good—these ingredients are naturally GF.
• No mayo: Use Greek yogurt or 2 tbsp olive oil + extra lime.

The Flavor Builder (Make It Your Way)

• Base: Corn (or grilled zucchini if out of corn)
• Crunch: Red onion, chopped radish, crisp romaine
• Creamy: Cotija, avocado, or yogurt
• Heat: Jalapeño, chipotle, or a pinch of cayenne
• Fresh: Cilantro, green onion
• Bright: Lime juice and zest

Runner-Up: Nopalitos & Avocado Salad (Fresh & Light)

You need: 2 cups rinsed cooked nopalitos (jarred cactus strips), 1 cup diced tomato, 1/4 cup red onion, 1 diced avocado, 2 tbsp lime juice, 1 tbsp olive oil, cilantro, salt, pepper.

1. Toss nopalitos, tomato, onion, and cilantro with lime and oil.
2. Season with salt and pepper. Fold in avocado gently. Done!

Add Protein (Make It a Meal)

• Grilled chicken strips
• Sautéed shrimp with lime
• Black beans or pinto beans
• Tofu cubes with chili and lime

Two Dressings in Two Minutes

Cilantro-Lime Vinaigrette: 3 tbsp olive oil + 2 tbsp lime juice + pinch salt + 2 tbsp chopped cilantro. Shake.

Chipotle-Lime Crema: 1/3 cup Greek yogurt + 1 tsp chipotle powder (or puree) + 1 tbsp lime juice + pinch salt. Stir.

Pro Tips (So It Stays Yummy)

• Pat corn dry before browning. Wet corn won’t char well.
• Add avocado at the end so it keeps its shape.
• Taste for salt and lime. Bright is best.
• Dress right before serving if adding lettuce.

Serve It Like a Pro

• With tortilla chips for scooping
• Over romaine for a big salad
• Inside tacos or quesadillas
• With grilled meat or fish on the side

Quick FAQ

Can I use frozen corn? Yes. Thaw and pat dry. Then brown it.

How long does it keep? Up to 3 days in the fridge without lettuce or avocado. Add those fresh.

Is it spicy? Only if you want. Start mild. Add heat to taste.

The Bottom Line

Esquites is the best Mexican salad for most people—big flavor, fast prep, and easy swaps. Make it once, and it’ll be your go-to happy bowl all week.

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