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.
Equipment
- Large cast-iron skillet
- Chef's knife
- Large mixing bowl
- Measuring cups and spoons
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
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 (opt.) | 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
-
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 minResist the urge to stir the corn immediately. Letting it sit is the secret to getting those deeply roasted, caramelized spots. -
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 minIf using frozen corn, ensure it is completely dry before adding to the pan, otherwise it will steam instead of charring. -
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 minYou can prepare the dressing up to a day in advance to save time on BBQ day. -
Add the warm charred corn to the bowl with the dressing. Toss thoroughly to coat the kernels evenly.
~1 min -
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 minSave a sprinkle of cotija, cilantro, and a dash of chili powder to garnish the top right before serving.
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.