Print

Mexican Street Corn Salad (Esquites)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • Fresh corn on the cob gives the best flavor, but frozen works well too.
  • Char the corn on the grill or stovetop for added smokiness.
  • Substitute feta if cotija cheese is unavailable.
  • Serve warm, at room temperature, or chilled — great for BBQs and potlucks.

Nutrition

Find it online: https://tastyera.com/mexican-street-corn-salad-esquites/