Mexican Street Corn Salad (Esquites)
A simple recipe for making authentic Mexican Street Corn Salad, known as Esquites, featuring roasted corn mixed with a creamy, tangy dressing.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon vegetable oil
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese, plus more for topping
- 1/4 cup fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder (like Tajín or ancho chili powder)
- 1/4 cup chopped fresh cilantro
Instructions
- If using fresh corn, cut kernels from the cob. If using frozen, thaw completely.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 8 to 10 minutes until the kernels are lightly charred or roasted. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the mayonnaise (or crema), sour cream, 1/2 cup of the cotija cheese, lime juice, salt, and pepper until smooth. This is your dressing.
- Add the slightly cooled roasted corn to the dressing mixture. Stir gently to coat all the corn evenly.
- Stir in the chopped cilantro.
- Taste the salad and adjust seasoning, adding more lime juice or salt if needed.
- Serve the Esquites warm or at room temperature. Top each serving with an extra sprinkle of cotija cheese and chili powder.
Notes
- For a smokier flavor, grill the corn cobs before cutting off the kernels.
- Substitute vegan mayonnaise and a plant-based cotija alternative to make this recipe vegan.
- Add 1 small minced jalapeño to the dressing for extra heat.
- Serve this salad as a side dish, appetizer, or as a topping for tacos or nachos.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7
- Sodium: 450
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 9
- Cholesterol: 35