Print

Amazing Mexican Street Corn Salad (Esquites): 1 Bowl, Zero Mess Joy

Mexican Street Corn Salad (Esquites)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mexican Street Corn Salad, or Esquites, delivers all the vibrant flavors of classic elote in a convenient, easy-to-eat bowl. It is perfect for parties and potlucks, offering a delicious twist on a beloved street food.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 2 tablespoons olive oil or butter
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons finely diced red onion (optional)
  • Lime wedges for serving

Instructions

  1. If using fresh corn, cut kernels from the cob. If using frozen, thaw first. If using canned, drain well.
  2. Heat olive oil or butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for 7-10 minutes, or until some kernels are lightly charred. Remove from heat and let cool slightly.
  3. In a large bowl, combine mayonnaise, sour cream, cilantro, lime juice, chili powder, smoked paprika, salt, and black pepper. Stir until well combined.
  4. Add the cooled corn to the dressing mixture. Add crumbled cotija cheese and red onion (if using). Stir gently to coat all ingredients.
  5. Taste and adjust seasonings as needed. You may want more lime juice, chili powder, or salt.
  6. Serve immediately or chill for at least 30 minutes for flavors to meld. Garnish with extra cilantro, cotija cheese, and lime wedges.

Notes

  • For a smoky flavor, grill fresh corn on the cob before cutting off the kernels.
  • Adjust the amount of chili powder to your spice preference.
  • If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
  • This salad keeps well in the refrigerator for up to 3 days.

Nutrition