Step 2: Mix the ingredients
Transfer the charred corn to a large bowl. Stir in the mayonnaise, cheese, cilantro, green onions, jalapeno, lime juice, garlic cloves, chili powder, salt and pepper.
Step 3: Garnish the esquites
If you’d like, garnish the corn salad with additional cilantro, crumbled Cotija cheese and lime wedges. Esquites are usually served warm rather than piping hot, so let the dish cool slightly before serving.
Recipe Variations
Use a different cheese: If you can’t find Cotija cheese at your local grocery store, you can use another cheese with a crumbly or easy-to-sprinkle texture, like feta, Romano or Parmesan.
Go with tradition: Use crema instead of mayonnaise for a more authentic flavor. Our recipe uses mayo because crema can sometimes be hard to find.
Add more smoky flavor: Bring the flavor of these esquites closer to that of grilled elotes by using grilled corn. You can either use frozen fire-roasted corn from a bag, or you can grill your own and shave the kernels off the cob.
Can you make esquites ahead of time?
Esquites are typically served warm. But they’ll still taste good if you make them ahead of time. You can make esquites up to four days in advance; store them in the refrigerator in an airtight storage container. Just be sure to take them out of the fridge at least 30 minutes before serving to let them come to room temperature.
Esquites Tips
What do you serve with esquites?
Mexican street corn salad is a perfect side dish for Mexican recipes like sizzling chicken fajitas. Esquire’s also work well as a barbecue side served with juicy grilled burgers. Or, get creative and use them as a base for a burrito bowl.
Ingredients
2 tablespoons olive oil
3 cups fresh or frozen corn, thawed
1/2 cup mayonnaise
1/3 cup crumbled Cotija cheese
1/3 cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon pepper
Lime wedges, optional
Directions
1
In a large skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly charred, 8-10 minutes. Transfer to a large bowl. Stir in remaining ingredients. Serve warm. If desired, garnish with additional minced cilantro, crumbled Cotija cheese and lime wedges.
Nutrition Facts
1/2 cup: 252 calories, 21g fat (4g saturated fat), 13mg cholesterol, 259mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 4g protein.
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