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A close-up shot of a vibrant Mexican Street Corn Salad in a white bowl, garnished with fresh cilantro and a lime wedge.

Zesty Mexican Street Corn Salad (Esquites)

This vibrant Mexican Street Corn Salad, or Esquites, brings all the irresistible flavors of elote in a convenient, shareable bowl. Charred sweet corn is tossed with a creamy, tangy dressing, fresh herbs, and a hint of spice, making it the perfect side dish for any meal or a delightful appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen corn kernels thawed and patted dry (or 5-6 ears fresh corn, kernels removed)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup mayonnaise full-fat recommended
  • 1/4 cup sour cream or Mexican crema
  • 2 tbsp fresh lime juice from about 1 lime
  • 1/2 tsp chili powder ancho or regular
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Pinch cayenne pepper optional, for extra heat
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup cotija cheese crumbled, plus extra for garnish
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped, plus extra for garnish
  • 1 jalapeño finely minced, seeds removed for less heat (optional)
  • Lime wedges for serving

Equipment

  • Large skillet or cast-iron pan
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Citrus juicer

Method
 

  1. Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil. Once hot, add the thawed corn kernels in an even layer.
  2. Cook the corn undisturbed for 3-4 minutes to allow it to char and caramelize on one side. Stir and continue to cook for another 5-6 minutes, stirring occasionally, until most of the corn is tender and slightly charred. Season with 1/4 tsp salt and 1/8 tsp black pepper during the last minute of cooking.
  3. Remove the charred corn from the skillet and transfer it to a large mixing bowl. Allow it to cool for a few minutes.
  4. While the corn cools, in a small mixing bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, and cayenne pepper (if using).
  5. Season the dressing with salt and black pepper to taste. Start with about 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjust as needed.
  6. To the large mixing bowl with the cooled corn, add the crumbled cotija cheese, finely diced red onion, chopped fresh cilantro, and minced jalapeño (if using).
  7. Pour the creamy dressing over the corn mixture. Toss gently until all the ingredients are well combined and the corn is evenly coated.
  8. Transfer the Mexican Street Corn Salad to a serving bowl. Garnish with additional crumbled cotija cheese, fresh cilantro, and a few lime wedges for squeezing.
  9. Serve immediately or chill for at least 30 minutes to allow the flavors to meld, which often enhances the taste.

Notes

For an extra smoky flavor, you can grill fresh corn on the cob until charred, then slice off the kernels. This salad is best served the same day but can be stored in an airtight container in the refrigerator for up to 2-3 days. Stir well before serving if chilled.