Mexico Esquites (Mexican Street Corn Salad)
Esquites, or Mexican street corn salad, is a flavorful dish inspired by the classic elote sold by street vendors throughout Mexico. Traditionally, elote is served on the cob with mayonnaise, cheese, chili powder, and lime juice, but this salad transforms the dish into an easy-to-eat, shareable side. It’s a perfect accompaniment to grilled meats, tacos, or as a standalone dish at summer barbecues or gatherings. Esquites celebrates the vibrant flavors and textures of Mexican cuisine, making it a crowd-pleasing favorite.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 4 cups (600 g) corn kernels (from about 6 ears of corn, or frozen and thawed)
- ⅓ cup (80 g) mayonnaise
- ¼ cup (60 g) sour cream
- 2 Tbsp (30 ml) lime juice (from about 1 lime)
- 1 tsp (5 ml) Tajín or chili powder, plus extra for garnish
- ½ tsp (2 ml) smoked paprika (optional, for smoky flavor)
- ¼ tsp (1 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- ½ cup (50 g) crumbled cotija cheese, plus extra for garnish
- ¼ cup (10 g) fresh cilantro, chopped
- Lime wedges, for garnish
Directions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5–7 minutes, or until the kernels are slightly charred. This step enhances the flavor with a smoky, roasted touch. Remove from heat and allow the corn to cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, Tajín or chili powder, smoked paprika (if using), salt, and black pepper until smooth.
- Add the charred corn, crumbled cotija cheese, and chopped cilantro to the bowl with the dressing. Toss until all the ingredients are evenly coated.
- Taste the salad and adjust the seasoning if desired.
- Transfer the salad to a serving dish and garnish with additional cotija cheese, a sprinkle of Tajín or chili powder, and lime wedges on the side. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Notes
- For a spicier version, add a chopped jalapeño or a pinch of cayenne pepper.
- If using frozen corn, thaw and pat it dry before charring to avoid excess moisture.
- While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve chilled for a refreshing option.
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