Creamy Peanut Street Corn Salad with Chili Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings (side dish)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 ears fresh corn, husked (or 3 cups frozen corn, thawed and patted dry)
• 2 tbsp neutral oil (canola or vegetable), divided
• 1 tbsp unsalted butter
• 1/2 cup dry-roasted unsalted peanuts, roughly chopped
• 1/4 cup finely diced red onion
• 1 small jalapeño, minced (seeds removed for less heat)
• 1/3 cup crumbled cotija or feta cheese
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 3 tbsp creamy peanut butter
• 3 tbsp mayonnaise
• 3 tbsp sour cream or plain Greek yogurt
• 2–3 tbsp fresh lime juice (about 1–2 limes) + 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 small garlic clove, finely grated or minced
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp sugar or honey
• 2–4 tbsp warm water (to thin dressing)
• Optional: pinch of cayenne or a few dashes hot sauce

Do This

• 1) Prep corn, onion, jalapeño, cilantro, green onions, and roughly chop the peanuts.
• 2) Char corn on a very hot grill (about 450°F) or in a heavy skillet with 1 tbsp oil and butter until blistered, 8–10 minutes; cut kernels from cobs.
• 3) In the same skillet, toast peanuts with remaining 1 tbsp oil over medium heat 2–3 minutes until fragrant; cool slightly.
• 4) Whisk peanut butter, mayo, sour cream, lime juice and zest, chili powder, smoked paprika, garlic, salt, sugar or honey, and enough warm water to form a thick, pourable dressing.
• 5) In a large bowl, combine warm charred corn, toasted peanuts, red onion, jalapeño, cilantro, and most of the cheese and green onion.
• 6) Pour on dressing and toss until everything is well coated and glossy; taste and adjust salt, lime, and heat.
• 7) Transfer to a serving bowl, top with remaining cheese, green onion, extra peanuts, and a sprinkle of chili powder; serve warm or at room temperature with lime wedges.

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Why You’ll Love This Recipe

• All the flavors of Mexican street corn (esquites) with an extra layer of roasted peanut richness.
• Charred kernels, creamy dressing, and crunchy nuts give huge texture contrast in every bite.
• Easy to make on a grill, grill pan, or cast-iron skillet with simple grocery-store ingredients.
• Perfect as a side for tacos, grilled meats, or a hearty appetizer at any cookout or cozy winter meal.

Grocery List

• Produce: Corn on the cob (or frozen corn), red onion, jalapeño, fresh cilantro, green onions, limes, garlic
• Dairy: Cotija or feta cheese, sour cream or plain Greek yogurt, unsalted butter
• Pantry: Neutral oil, dry-roasted unsalted peanuts, creamy peanut butter, mayonnaise, chili powder, smoked paprika, cayenne or hot sauce (optional), sugar or honey, kosher salt, black pepper (optional)

Full Ingredients

For the Charred Corn and Salad

• 4 ears fresh corn, husked and silk removed
  • Substitute: 3 cups frozen corn kernels, thawed and patted very dry
• 2 tbsp neutral oil (canola, vegetable, or grapeseed), divided
• 1 tbsp unsalted butter
• 1/2 cup dry-roasted unsalted peanuts, roughly chopped
• 1/4 cup finely diced red onion (about 1/4 small onion)
• 1 small jalapeño, finely minced
  • Remove seeds and ribs for mild, leave some for more heat.
• 1/3 cup crumbled cotija cheese
  • Substitute: feta cheese if cotija is unavailable.
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 2 green onions, thinly sliced (whites and greens)
• Freshly ground black pepper, to taste (optional)
• Lime wedges, for serving

Creamy Peanut Esquites-Style Dressing

• 3 tbsp creamy peanut butter
• 3 tbsp mayonnaise
• 3 tbsp sour cream or plain full-fat Greek yogurt
• 2–3 tbsp fresh lime juice (start with 2 tbsp, add more to taste)
• 1 tsp finely grated lime zest (from 1 lime)
• 1 tsp chili powder (Mexican-style if available)
• 1/2 tsp smoked paprika
• 1 small garlic clove, finely grated or minced
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp sugar or honey
• Optional heat:
  • Pinch of cayenne pepper or
  • 2–3 dashes of hot sauce
• 2–4 tbsp warm water, as needed to thin to a thick, pourable consistency

Step-by-Step Instructions

Step 1: Prep the Vegetables and Peanuts

Husk the corn and remove all silk threads. Pat the ears dry with a clean towel; dry corn chars better. If using frozen corn, measure out 3 cups, spread on a towel, and pat very dry to remove excess moisture.

Finely dice the red onion until you have about 1/4 cup. Mince the jalapeño, removing seeds and ribs if you prefer a milder salad. Chop the cilantro and slice the green onions. Roughly chop the dry-roasted peanuts so you get a mix of small chunks and a few larger pieces for crunch. Set all of this aside in small bowls so it is ready to go once the corn is charred.

Step 2: Char the Corn (Grill or Stovetop)

For a grill: Preheat a grill to medium-high heat, about 450°F. Brush the corn lightly with 1 tbsp of the neutral oil. Grill the corn, turning every 2–3 minutes, until well charred in spots and cooked through, about 8–10 minutes total. The kernels should be bright yellow with some deep brown blistered patches.

For a stovetop skillet: Heat a large cast-iron or heavy stainless-steel skillet over medium-high heat for 3–4 minutes until very hot. Add 1 tbsp oil and the 1 tbsp butter. When the butter foams, add the corn cobs (or the dry thawed kernels). Cook, turning cobs every 2–3 minutes, or stirring kernels occasionally, until you see lots of brown, charred spots, about 8–10 minutes.

Transfer the charred corn to a large cutting board and let it cool for 3–5 minutes so it is easier to handle.

Step 3: Toast the Peanuts in the Same Pan

While the corn cools slightly, return the skillet to medium heat (no need to wash it; the browned bits add flavor). Add the remaining 1 tbsp neutral oil. When it shimmers, add the chopped peanuts in an even layer.

Toast, stirring frequently, for 2–3 minutes, just until the peanuts smell fragrant and deepen slightly in color. Watch closely so they do not burn. Transfer the toasted peanuts to a plate to cool. This quick toasting step wakes up their flavor and gives the salad a deep roasted peanut aroma.

Step 4: Cut the Kernels and Make the Creamy Peanut Dressing

Stand each ear of corn upright on the cutting board, holding the top firmly. With a sharp knife, slice downward to remove the kernels, working around the cob. Try to cut close to the cob so you capture the sweet, starchy interior. You should have about 3 cups of kernels. Place them in a large mixing bowl.

In a separate medium bowl, make the dressing: add the creamy peanut butter, mayonnaise, sour cream or Greek yogurt, 2 tbsp of the lime juice, lime zest, chili powder, smoked paprika, minced garlic, 1/2 tsp kosher salt, and sugar or honey. Whisk until smooth and thick. Gradually add 2–4 tbsp warm water, a tablespoon at a time, whisking until the dressing is glossy and just pourable, like a loose sour cream. Taste and adjust: add more lime juice for brightness, more salt if needed, and optional cayenne or hot sauce for extra heat.

Step 5: Toss the Salad Together

To the bowl with the warm charred corn, add the finely diced red onion, minced jalapeño, chopped cilantro, sliced green onions, and most of the toasted peanuts (reserve a tablespoon or two for garnish). Add about two-thirds of the crumbled cotija or feta cheese, reserving the rest for topping.

Pour about three-quarters of the creamy peanut dressing over the mixture. Using a large spoon or spatula, gently fold everything together until the kernels are evenly coated and glossy, but not soupy. If the salad looks a bit dry, add more dressing a spoonful at a time until it looks creamy and luscious. Taste and adjust seasoning with additional salt, lime juice, or chili powder as you like.

Step 6: Garnish and Serve

Transfer the salad to a serving bowl or a warm cast-iron skillet for a rustic presentation. Scatter the remaining cotija or feta over the top, followed by the reserved toasted peanuts and a pinch of chili powder or smoked paprika for color. Finish with a small handful of fresh cilantro leaves and a few extra slices of green onion.

Serve warm or at room temperature with lime wedges on the side for squeezing over individual portions. The flavors will continue to meld as it rests, so this salad tastes fantastic shortly after making and still great after sitting for 15–20 minutes on the table. Pair it with grilled meats, tacos, or hearty winter mains.

Pro Tips

• Dry the corn well: Moisture prevents good charring. If using frozen corn, thaw completely and pat very dry before it hits the pan.
• Use high heat for real char: Whether grilling or pan-searing, the pan or grill should be very hot before the corn goes on. You want deep brown spots, not a slow steam.
• Thin the dressing gradually: Add warm water slowly until the dressing is just pourable. It should cling thickly to the kernels rather than pool at the bottom.
• Salt in layers: The cheese and peanuts add salt, so season lightly at first, then taste and adjust after tossing the salad.
• Serve slightly warm: This salad is at its best when the corn is still a bit warm; the dressing loosens slightly and coats every kernel beautifully.

Variations

• Vegan version: Use vegan mayonnaise and a plant-based sour cream or unsweetened thick yogurt. Skip the cotija or use a dairy-free crumbly cheese. The creamy peanut dressing still gives plenty of richness.
• Extra smoky chipotle: Swap the chili powder for 1–2 tsp finely minced chipotle in adobo and use additional smoked paprika. This gives deep smoke and a gentle, lingering heat.
• Grain bowl upgrade: Fold in 1–1 1/2 cups cooked and cooled quinoa, farro, or rice to turn this into a more substantial side or light main dish.

Storage & Make-Ahead

For best texture, enjoy this roasted peanut street-corn salad the day it is made. However, it keeps well in the refrigerator in an airtight container for up to 3 days. The peanuts will soften slightly over time but still taste great. If making ahead, you can char the corn, toast the peanuts, and whisk the dressing up to 24 hours in advance. Store each component separately in the fridge. Just before serving, cut the kernels (if not already done), combine with the aromatics and peanuts, and toss with the dressing. If the salad has been chilled, let it sit at room temperature for 15–20 minutes and add a fresh squeeze of lime and a pinch of salt to wake up the flavors before serving.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): 310 calories; 16 g fat (4 g saturated); 32 g carbohydrates; 5 g fiber; 9 g protein; 7 g sugar; 480 mg sodium. These numbers are estimates and will vary based on the exact brands used, whether you choose sour cream or Greek yogurt, and how much salt and cheese you add.