Name: Mexican Street Corn Salad (Esquites)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (fresh or frozen); 1 tbsp vegetable oil; 1/3 cup mayonnaise; 1/4 cup sour cream or Mexican crema; 1/2 cup cotija cheese, crumbled; 1 garlic clove, minced; 2 tbsp lime juice (about 1 lime); 1/2 tsp chili powder; 2 tbsp chopped fresh cilantro; Salt and black pepper, to taste; Optional: diced jalapeño or a splash of hot sauce for heat

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This Mexican Street Corn Salad, also known as Esquites, is a vibrant and flavorful side dish made with grilled corn, creamy cheese, lime juice, and fresh herbs. It brings the bold, zesty flavor of elote in a more convenient and mess-free salad form.

Why You’ll Love This Recipe

This salad captures the beloved flavors of Mexican street corn while offering a spoon-friendly, shareable dish. It is creamy, tangy, slightly spicy, and full of charred corn goodness. Perfect for barbecues, potlucks, or taco nights, it’s a crowd-pleaser that comes together quickly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh or frozen corn kernels
Mayonnaise
Cotija cheese, crumbled
Lime juice
Fresh cilantro, chopped
Jalapeño (optional), diced
Garlic, minced
Paprika or chili powder
Salt and pepper

Directions

Heat a skillet or grill pan over medium-high heat. Add corn and cook until charred in spots, stirring occasionally (about 8–10 minutes).
Remove from heat and let cool slightly.
In a large bowl, mix together mayonnaise, lime juice, garlic, paprika, salt, and pepper.
Add the corn to the bowl and toss to coat.
Stir in crumbled Cotija cheese and chopped cilantro.
Top with extra cheese, lime wedges, and jalapeños if desired. Serve warm or chilled.

Servings and timing

Servings: 4–6
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

Substitute Greek yogurt for mayonnaise for a lighter version.
Use feta cheese if Cotija is unavailable.
Add diced avocado or red onion for extra texture.
Include grilled shrimp or chicken for a more filling salad.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze. Best served fresh, but can be eaten cold or gently warmed.

FAQs

Can I use canned corn?

Yes, but drain and pat dry, then sear it in a hot pan for the charred flavor.

What can I substitute for Cotija cheese?

Feta or parmesan are suitable alternatives.

Is this salad spicy?

Only mildly. You can control the heat by adjusting or omitting the jalapeño and chili powder.

Can I make this ahead of time?

Yes, prepare and refrigerate it up to a day in advance, but add lime juice and cheese just before serving for freshness.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I grill whole ears of corn for this?

Absolutely. Grill, then cut the kernels off the cob for a smokier flavor.

What protein pairs well with this?

Grilled steak, shrimp, or chicken complement the bold flavors.

Can I make it dairy-free?

Use a dairy-free cheese substitute and vegan mayo.

How long will leftovers last?

Up to 3 days in the refrigerator in an airtight container.

What can I serve this with?

Tacos, enchiladas, grilled meats, or tortilla chips as a dip.

Conclusion

Mexican Street Corn Salad is a bold, tangy, and satisfying dish that’s easy to make and full of irresistible flavor. Whether served as a side or enjoyed on its own, it’s a perfect way to add excitement to your table with minimal effort.

Mexican Street Corn Salad (Esquites)

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Mexican Street Corn Salad, also known as Esquites, is a creamy, tangy, and slightly spicy corn salad made with charred corn, mayonnaise, cotija cheese, lime juice, and chili powder. It’s a popular street food dish served off the cob.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4–6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Instructions

Heat oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, about 7–10 minutes.
Remove from heat and let the corn cool slightly.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
Add the charred corn to the bowl and toss to coat evenly.
Mix in the cotija cheese and cilantro. Stir to combine.
Top with extra cheese, cilantro, and chili powder before serving. Add jalapeño or hot sauce if using.