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Classic Esquites Mexican Street Corn Salad Recipe

Close-up of charred corn kernels mixed with cotija cheese and cilantro, ready to serve as Mexican Street Corn Salad Esquites.
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Make authentic Esquites, a creamy, tangy Mexican street corn salad served off the cob. This recipe focuses on charring the corn for smoky flavor.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons vegetable oil
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled Cotija cheese, plus extra for topping
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder (like Tajin or Ancho chili powder), plus more for serving

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the corn kernels to the hot skillet in a single layer if possible. Cook without stirring for 3 to 4 minutes until the kernels begin to char and brown in spots.
  3. Stir the corn and continue cooking for another 5 to 7 minutes, stirring occasionally, until most kernels have some charring. Remove the skillet from the heat and let the corn cool slightly.
  4. In a medium bowl, whisk together the crema, mayonnaise, Cotija cheese, lime juice, salt, and pepper until smooth.
  5. Add the slightly cooled charred corn and the chopped cilantro to the dressing mixture. Stir gently to coat all the corn evenly.
  6. Taste the mixture and adjust salt or lime juice as needed.
  7. Serve the Esquites warm or at room temperature, topped with extra crumbled Cotija cheese and a sprinkle of chili powder.

Notes

  • For extra smoky flavor, you can briefly grill the corn on the cob before cutting the kernels off.
  • If you cannot find Cotija cheese, use Feta cheese as a substitute, though the flavor will change slightly.
  • To avoid soggy corn, do not dress the salad until the corn has cooled down a bit.

Nutrition

Find it online: https://savoryskies.com/mexican-street-corn-salad-esquites-best/