Mexican Street Corn Salad Esquites Recipe
A zesty, creamy salad capturing the vibrant flavors of Mexican street corn with a hint of spice.
Picture this: a bustling Mexican plaza, vibrant with life. The air is filled with the scent of fresh grilled corn, kissed by smoke and lime. It's this intoxicating aroma that brings people to the esquites vendor time and time again. We've bottled up that essence into a dish you can make right in your own kitchen. Esquites is a beloved street food in Mexico, cherished for its simplicity and bold flavors. Unlike its cousin, elote, which is served on the cob, esquites is a salad, allowing each kernel to soak up the tangy, creamy dressing. Growing up, it was the dish we eagerly awaited at family barbecues, always prepared by my grandmother. She had a way of balancing the richness of the mayonnaise with the sharpness of lime that felt like biting into summer itself. What makes this recipe truly shine is our secret: charring the corn to bring out its natural sweetness. This technique adds depth to the salad, making every bite a delightful play of sweet, sour, and spicy. Serve this as a side to grilled meats, or let it be the star of your weekend brunch. Either way, it's bound to transport you to those vibrant streets, leaving you with a taste of summer all year round.
Step-by-Step
- 01Step 1 / 6
Heat a grill pan over medium-high heat.
Brush the corn with vegetable oil and place on the grill.
Cook, turning occasionally, until the kernels are charred and smoky, about 8-10 minutes.
- 02Step 2 / 6
Remove the corn from the grill and let it cool slightly.
Using a sharp knife, carefully slice the kernels off the cob into a large mixing bowl.
- 03Step 3 / 6
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth.
- 04Step 4 / 6
Add the dressing to the bowl with the corn kernels, tossing well to ensure everything is evenly coated.
- Advertisement
- 05Step 5 / 6
Fold in the cotija cheese and most of the cilantro, reserving a bit for garnish.
Season with salt and pepper to taste.
- 06Step 6 / 6
Transfer the esquites to a serving dish and sprinkle with the remaining cilantro.
Serve immediately, enjoying each flavorful, creamy bite.
Chef Tips
- •For even more flavor, consider tossing in a pinch of smoked paprika.
- •If cotija cheese is unavailable, feta makes a great substitute.
- •Using fresh corn provides the best texture and flavor, but canned or frozen corn can be used in a pinch.
- •Squeeze a bit more lime juice over the salad before serving for an extra zing.
- •Make sure your corn is dry before grilling to ensure it chars properly.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the salad up to a day in advance. Store it in the fridge and give it a good stir before serving.
What can I substitute?+
If you can't find cotija cheese, feta or parmesan are great alternatives. For a creamier dressing, substitute Greek yogurt for sour cream.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld together deliciously overnight.
