Authentic Mexican Street Corn Salad (Esquites) – The Ultimate Summer Side Dish

Bring the vibrant flavors of Mexican street food right to your table with this incredible Esquites salad! This deconstructed version of classic elotes (Mexican street corn) combines sweet corn with creamy dressing, tangy lime, and spicy chili powder for a side dish that will steal the show at any gathering. Perfect for summer BBQs, picnics, or as a flavorful accompaniment to your favorite Mexican meals.

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• Salt and black pepper to taste
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Prepare the Corn

Preheat your grill to medium-high heat. Brush the corn with a light coating of oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.

Step 2: Cool and Cut

Allow the corn to cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using) until smooth and well combined.

Step 4: Combine Ingredients

Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl with the corn. Pour the dressing over the corn mixture and toss gently to coat everything evenly.

Step 5: Add Cheese and Season

Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste. Mix gently to combine.

Step 6: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional cotija cheese, cilantro, and lime wedges.

Expert Tips for Perfect Mexican Street Corn Salad

Grill for Maximum Flavor: Grilling the corn adds a wonderful smoky flavor that elevates this salad. Don’t skip this step if possible!

Customize the Heat: Adjust the spice level by using more or less chili powder and jalapeño. For extra heat, leave the seeds in the jalapeño.

Make Ahead Friendly: This salad actually tastes better when made a few hours ahead, as the flavors have time to develop. Perfect for entertaining!

Alternative Cooking Methods: If grilling isn’t an option, you can pan-sear the corn kernels in a hot skillet with a little oil until slightly charred.

Frequently Asked Questions

Can I use frozen corn? Yes! Thaw frozen corn and pat dry, then pan-sear in a hot skillet to get some color before using.

What can I substitute for cotija cheese? Feta cheese makes a good substitute, though the flavor will be slightly different.

How long does this salad keep? Store in an airtight container in the refrigerator for up to 3 days.

Can I make this vegan? Use vegan mayonnaise and skip the cotija cheese, or use a vegan cheese alternative.

Authentic Mexican Street Corn Salad (Esquites) – The Ultimate Summer Side Dish

This vibrant Esquites salad brings the authentic flavors of Mexican street food to your table with grilled corn, creamy dressing, and zesty seasonings. Perfect for summer gatherings, this deconstructed version of classic elotes combines sweet corn with cotija cheese, lime, and chili powder for a show-stopping side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 285

Ingredients Method Notes

Ingredients

  

Ingredients

• 6 ears fresh corn, husked
• 1/2 cup mayonnaise
• 1/4 cup Mexican crema or sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• Salt and black pepper to taste
• Lime wedges for serving

Method

 

Instructions

1. Preheat your grill to medium-high heat. Brush the corn with a light coating of oil and grill for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes.
2. Allow the corn to cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
3. In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper (if using) until smooth and well combined.
4. Add the diced red onion, minced jalapeño, and chopped cilantro to the bowl with the corn. Pour the dressing over the corn mixture and toss gently to coat everything evenly.
5. Fold in the crumbled cotija cheese, reserving a tablespoon for garnish. Season with salt and black pepper to taste. Mix gently to combine.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional cotija cheese, cilantro, and lime wedges.

Notes

Grill corn for maximum smoky flavor. Salad tastes better when made ahead – perfect for entertaining. Adjust spice level with chili powder and jalapeño. Can substitute feta for cotija cheese if needed.