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Esquites (Mexican Street Corn Salad)

A vibrant, smoky, and creamy Mexican street corn salad served off the cob. Packed with charred corn, tangy lime juice, salty cotija cheese, and a hint of spice, this fuss-free dish is the ultimate easy-to-serve summer BBQ side.

Esquites (Mexican Street Corn Salad)
Prep 15 min Cook 10 min Total 25 min Level Easy
Serves 6

Ingredients

Corn

  • 4 cups Corn kernels — Cut from 4-5 ears of fresh corn, or use frozen (thawed and patted very dry)
  • 1 tablespoon Vegetable oil — Or any high smoke-point neutral oil
  • 1 tablespoon Unsalted butter — Divided

Dressing & Mix-ins

  • 3 tablespoons Mayonnaise — Full fat preferred for best texture
  • 2 tablespoons Sour cream or Mexican crema
  • 0.5 cup Cotija cheese — Crumbled (substitute feta if unavailable)
  • 0.25 cup Fresh cilantro — Finely chopped
  • 0.5 whole Jalapeño (optional) — Seeds removed and finely minced
  • 2 cloves Garlic — Minced
  • 2 tablespoons Fresh lime juice — About 1 medium lime
  • 0.5 teaspoon Chili powder — Standard chili powder blend, add more to taste
  • 0.25 teaspoon Smoked paprika
  • 0.5 teaspoon Kosher salt — Adjust to taste

Instructions

  1. Heat the vegetable oil in a large cast-iron skillet over high heat until shimmering. Add the corn kernels in an even layer. Let them cook undisturbed for 2-3 minutes to develop a nice char on the bottom.

    ~4 min
    Resist the urge to stir the corn immediately. Letting it sit is the secret to getting those deeply roasted, caramelized spots.

  2. Add the butter to the skillet, stir the corn, and continue to cook for another 4-5 minutes, tossing occasionally, until the corn is charred all over and tender. Remove from heat and let it cool slightly.

    ~6 min
    If using frozen corn, ensure it is completely dry before adding to the pan, otherwise it will steam instead of charring.

  3. While the corn cools, whisk together the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, smoked paprika, and kosher salt in a large mixing bowl.

    ~3 min
    You can prepare the dressing up to a day in advance to save time on BBQ day.

  4. Add the warm charred corn to the bowl with the dressing. Toss thoroughly to coat the kernels evenly.

    ~1 min

  5. Gently fold in the crumbled cotija cheese, chopped cilantro, and minced jalapeño. Taste and adjust seasoning, adding more lime juice or salt if necessary.

    ~1 min
    Save a sprinkle of cotija, cilantro, and a dash of chili powder to garnish the top right before serving.
Nutrition
185
Calories
5
Protein (g)
19
Carbs (g)
11
Fat (g)
4
Sat. Fat (g)
2
Fiber (g)
5
Sugar (g)
340
Sodium (mg)
18
Cholesterol (mg)
Equipment
  • Large cast-iron skillet
  • Chef's knife
  • Large mixing bowl
  • Measuring cups and spoons
Tips & Storage
  • This salad is incredibly versatile for outdoor parties because it doesn't require eating off a messy cob.
  • If you want extra smokiness, you can grill whole cobs of corn first, then slice the kernels off instead of pan-charring them.
  • Serve with extra lime wedges on the side for guests to adjust acidity to their liking.
  • Storage: Store leftover esquites in an airtight container in the refrigerator for up to 3-4 days. It can be served cold straight from the fridge, or allowed to come to room temperature before serving.
Tags
bbq side charred comfort food corn creamy elote gluten_free mexican nut_free outdoor dining potluck quick skillet smoky spicy summer tangy vegetarian vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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