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:

1

Heat a large skillet or grill pan over medium-high heat.

2

Add butter or olive oil, then cook the corn for 5-7 minutes, stirring occasionally, until charred and golden brown.

Make the Dressing:

3

In a large bowl, whisk together mayonnaise, crema, lime juice, chili powder, garlic powder, salt, and black pepper.

Assemble the Salad:

4

Add the charred corn to the bowl with the dressing and toss to coat.

5

Stir in cotija cheese and chopped cilantro.

Serve:

6

Garnish with extra cheese, a sprinkle of chili powder, and lime wedges.

7

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.