Esquites (Mexican Street Corn Salad) Recipe – Mexican Special
Esquites, also known as Mexican Street Corn Salad, is a flavor-packed, creamy, and tangy dish made with charred corn, mayonnaise, lime juice, cheese, and a touch of spice. This off-the-cob version of elote is perfect as a side dish, appetizer, or even a topping for tacos. With its smoky, cheesy, and zesty flavors, esquites are a must-try for any Mexican food lover!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
For the Salad:
- 4 cups fresh or frozen corn kernels (about 4 ears of corn)
- 1 tablespoon butter or olive oil
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- ½ cup cotija cheese, crumbled (or feta cheese as a substitute)
- 2 tablespoons lime juice
- 1 teaspoon chili powder or Tajín seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Optional Garnishes:
- Extra cotija cheese
- Additional chili powder or Tajín
- Lime wedges for serving
Cook the Corn:
Heat a large skillet or grill pan over medium-high heat.
Add butter or olive oil, then cook the corn for 5-7 minutes, stirring occasionally, until charred and golden brown.
Make the Dressing:
In a large bowl, whisk together mayonnaise, crema, lime juice, chili powder, garlic powder, salt, and black pepper.
Assemble the Salad:
Add the charred corn to the bowl with the dressing and toss to coat.
Stir in cotija cheese and chopped cilantro.
Serve:
Garnish with extra cheese, a sprinkle of chili powder, and lime wedges.
Serve warm or at room temperature as a side dish, dip, or taco topping.
Recipe Notes :
For an extra smoky flavor, grill the corn directly on an open flame before cutting off the kernels.
Want it spicier? Add cayenne pepper or hot sauce.
For a lighter version, use Greek yogurt instead of mayonnaise.
Best served fresh, but leftovers can be refrigerated for up to 2 days.
