Mexican Street Corn Salad (Esquites) Recipe
If you’re craving something vibrant, tangy, and bursting with big, sunny flavors, look no further than this Mexican Street Corn Salad (Esquites) Recipe. This iconic side takes the best parts of elote—the legendary Mexican street snack—and transforms it into an irresistibly scoopable salad. Imagine charred sweet corn tumbled with creamy cotija, zesty lime, fresh herbs, and a tickle of spicy chile. Every spoonful is a party, whether you serve it as a backyard cookout staple or a lively weeknight addition.
Ingredients You’ll Need
All you need for this salad are a handful of well-chosen, everyday ingredients, each one playing an essential role. They come together with almost magical ease, creating a crave-worthy dish with perfect balance and bold color.
- Vegetable oil: Brings out the corn’s natural sweetness and helps achieve that classic char without sticking.
- Fresh corn: The heart of the salad—use crisp, sweet kernels for the very best flavor and a juicy crunch.
- Kosher salt: Enhances every other ingredient and keeps the flavors vibrant.
- Cotija or feta cheese: Adds creamy saltiness and a classic Mexican flavor—use whichever you prefer or have on hand.
- Scallions (Green onions): Provide mild oniony freshness and that gorgeous pop of green.
- Cilantro leaves: Freshly chopped cilantro gives the salad a bright, herbal lift.
- Jalapeño pepper: Adds a gentle kick of heat and typical street corn zing—remove seeds for less spice.
- Garlic: One or two cloves, finely minced or grated, infuse the entire salad with deep aromatic flavor.
- Mayonnaise: Creamy mayo coats each bite, balancing out the tang and heat—don’t skip it!
- Fresh lime juice: Just-squeezed lime wakes everything up with an essential, juicy tang.
- Chile powder or hot chile flakes: Sprinkle in for smoky, customizable spice—go bold or mild depending on your mood.
How to Make Mexican Street Corn Salad (Esquites) Recipe
Step 1: Char the Corn
Heat the vegetable oil in a large nonstick skillet or wok over high heat until it’s shimmering. Toss in the fresh corn kernels and season them with a generous sprinkling of kosher salt. Let the corn cook undisturbed for a couple of minutes so it can develop those irresistible golden-brown charred spots. Stir every few minutes, repeating the process until the corn is beautifully blistered on all sides (about 10 minutes total). You’re looking for deeply caramelized, toasty kernels packed with flavor—think street vendor vibes right in your kitchen!
Step 2: Mix in Essential Flavors
Transfer the sizzling, just-charred corn to a large bowl. While it’s still warm, sprinkle over the crumbled cotija or feta cheese, sliced scallions, chopped cilantro, minced jalapeño, and freshly grated garlic. The warmth from the corn will gently soften the cheese and bloom the aromas from the herbs and garlic, letting every flavor mingle together in the most delicious way possible.
Step 3: Add the Creamy & Tangy Goodness
Spoon in the mayonnaise and squeeze in that fresh lime juice. Give everything a generous toss, letting the silky mayo and the tart citrus coat each kernel and bring all those contrasting flavors into harmony. This is where the salad transforms from good to unforgettable. Now, dust it all with chile powder or chile flakes—just enough to get your taste buds tingling.
Step 4: Season and Serve
Taste the salad and adjust the seasoning, adding a pinch more salt, a squeeze more lime, or a dash more chile if you like it extra zesty or spicy. Once everything tastes perfect, serve immediately while it’s warm or at room temperature. You’ll be amazed at how quickly this Mexican Street Corn Salad (Esquites) Recipe disappears at the table!
How to Serve Mexican Street Corn Salad (Esquites) Recipe
Garnishes
The right finishing touch can turn a great esquites into a true showstopper. Top yours with extra crumbled cotija or feta, more cilantro, a sprinkle of chile powder, and a few lime wedges on the side. These not only add color and visual flair but let everyone customize their own bowl—and who doesn’t love a little extra oomph?
Side Dishes
This salad pairs beautifully with just about anything grilled. Try it alongside carnitas tacos, chimichurri steak, or smoky grilled chicken. If you’re thinking meatless, it loves good company from black bean salads, crispy tostadas, or just a bowl of tortilla chips for scooping. With this Mexican Street Corn Salad (Esquites) Recipe, even a simple barbecue feels like a fiesta.
Creative Ways to Present
Want to impress? Serve your esquites in small cups for a true street food experience, or spoon it over grilled proteins for an instant flavor upgrade. It’s also amazing as a taco topping, layered onto nachos, or even spooned into lettuce cups for a lighter twist. However you present it, every bite packs that zesty, creamy, crunchy magic!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare!), they’ll keep really well in an airtight container in the refrigerator for up to 3 days. In fact, the flavors get even more vibrant after some time in the fridge, making this Mexican Street Corn Salad (Esquites) Recipe a tasty snack the next day.
Freezing
Freezing isn’t recommended for this salad. The vibrant textures of the corn and the creamy dressing don’t quite survive the chill and thaw. For best flavor and texture, enjoy your esquites fresh or within a few days of making it.
Reheating
If you prefer the salad warm, gently reheat it in a skillet over medium-low heat for a minute or two, just until warmed through. Avoid microwaving for too long so the cheese and mayo don’t separate. You can also enjoy it straight from the fridge—no rules here, just big flavor!
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn gives the salad a noticeably sweet, crisp bite, you can use frozen corn in this Mexican Street Corn Salad (Esquites) Recipe with fantastic results. Just make sure to thaw and pat it dry before charring in the skillet to avoid excess moisture.
What if I can’t find cotija cheese?
No problem at all. Feta cheese is a wonderful stand-in. It offers the same briny tang and crumbly texture that makes esquites so special. You could even try queso fresco for a milder version.
How spicy is this recipe?
This dish is as mild or fiery as you make it. Jalapeño and chile powder provide the heat, but you can always remove the pepper’s seeds, use less chile, or add more for an extra spicy Mexican Street Corn Salad (Esquites) Recipe. It’s all about what you and your guests love!
Is this salad gluten-free?
Yes, the classic Mexican Street Corn Salad (Esquites) Recipe is naturally gluten-free as written. Just double-check your condiments and cheese for cross-contamination or hidden additives if you’re cooking for someone with celiac disease.
Can I make this vegan?
Absolutely! Swap in your favorite vegan mayo and use a plant-based feta or skip the cheese entirely for a dairy-free riff. You’ll still enjoy all the punchy, zesty flavors that make this salad irresistible.
Final Thoughts
There’s something utterly irresistible about this Mexican Street Corn Salad (Esquites) Recipe—one scoop and you’re hooked! It’s fresh, easy, endlessly customizable, and perfect for sharing with the people you love. Don’t wait for a special occasion; whip this up any night you want a burst of color and big, happy flavor on your table.
Print
Mexican Street Corn Salad (Esquites) Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Salad, known as Esquites, is a vibrant and flavorful dish featuring charred corn mixed with creamy mayonnaise, tangy lime juice, and spicy jalapeños. Topped with crumbled feta or Cotija cheese, this salad is a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Ingredients:
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 ounces feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice from 1 lime
- Chile powder or hot chile flakes, to taste
Instructions
- Char the Corn: Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season with salt, and cook without moving until charred on one side, about 2 minutes. Repeat on the second side until charred all over, about 10 minutes.
- Prepare the Salad: Transfer the charred corn to a bowl. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder. Toss to combine.
- Adjust Seasoning: Taste the salad and adjust seasoning with salt and more chile powder if needed.
- Serve: Serve the Mexican Street Corn Salad immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Mexican, Street Corn Salad, Esquites, Vegetarian, Salad Recipe
