Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad, or Esquites, is the off-the-cob version of the beloved street food Elote. It’s easier to eat and perfect for parties, potlucks, or as a fantastic side dish.

Here is a classic and highly customizable recipe for you.

Mexican Street Corn Salad (Esquites)

This salad captures all the creamy, tangy, spicy, and savory flavors of traditional Mexican street corn in a convenient, scoopable form.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4-6 as a side

Ingredients

For the Salad:

• 6 ears of fresh corn, husked (or 4-5 cups frozen or canned corn, drained and thawed)

• 1 tablespoon neutral oil (like avocado or vegetable oil)

• 1/2 cup finely chopped red onion

• 1/2 cup fresh cilantro, chopped

• 1 jalapeño, seeds and ribs removed for less heat, finely diced

• 1/3 cup crumbled Cotija cheese (plus more for garnish) Substitute: Feta cheese

• 1 ripe avocado, diced (optional, for creaminess)

For the Creamy Lime Dressing:

• 1/3 cup Mexican crema Substitutes: Sour cream or plain Greek yogurt

• 3 tablespoons mayonnaise

• 2 tablespoons fresh lime juice (from about 1 lime)

• 1 medium clove garlic, minced or grated

• 1/2 teaspoon chili powder (plus more for garnish)

• 1/4 teaspoon smoked paprika (for a hint of smokiness)

• Salt and freshly ground black pepper to taste

Garnish:

• Extra crumbled Cotija cheese

• A sprinkle of chili powder or Tajín

• Lime wedges

• Cilantro leaves

Instructions

1. Char the Corn: This is the most important step for authentic flavor!

   • Grill Method (Recommended): Preheat your grill to medium-high. Brush the ears of corn with oil and grill, turning occasionally, until kernels are tender and slightly charred in spots, about 8-10 minutes. Let cool.

   • Stovetop Method: Heat oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the shucked corn ears and cook, turning occasionally, until kernels are charred in spots. Alternatively, if using frozen corn, spread it in the hot skillet and cook without stirring for 2-3 minutes to get a good char, then stir and repeat.

2. Cut the Corn: Once the corn is cool enough to handle, stand each ear upright in a large bowl and use a sharp knife to carefully slice downward to remove the kernels.

3. Make the Dressing: In a small bowl, whisk together the Mexican crema, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper.

4. Combine the Salad: In a large mixing bowl, combine the charred corn kernels, chopped red onion, cilantro, diced jalapeño, and crumbled Cotija cheese. If using, gently fold in the diced avocado.

5. Dress and Chill: Pour the creamy lime dressing over the corn mixture and stir until everything is evenly coated. Taste and adjust seasoning, adding more salt, lime juice, or chili powder as needed.

6. Serve: For the best flavor, let the salad sit for 15-20 minutes before serving to allow the flavors to meld. Serve topped with an extra sprinkle of Cotija cheese, chili powder, and a lime wedge on the side.

🌟 Pro-Tips & Variations:

• Make-Ahead: You can char the corn and make the dressing a day ahead. Store them separately in the fridge. Combine everything 15-30 minutes before serving for the best texture.

• Spice Level: Control the heat with the jalapeño. For mild, remove all seeds and ribs. For spicy, leave them in! You can also add a few dashes of hot sauce like Cholula or Valentina.

• Texture: For an extra textural contrast, add 1/2 cup of crushed tortilla chips or toasted pepitas (pumpkin seeds) right before serving.

• Vegan/Dairy-Free: Use vegan mayonnaise and sour cream. Omit the Cotija cheese or use a vegan feta alternative. The smoky, tangy flavor will still be fantastic.

• Main Dish Transformation: Add 1-2 cups of cooked, shredded chicken or a can of black beans (rinsed and drained) to turn this into a light main course.

Enjoy this taste of Mexican street food right at home