Street-Style Esquites: The Zestiest Mexican Corn Salad Recipe

Summer’s sizzling heat calls for a zesty esquites Mexican corn salad that bursts with vibrant flavors and colors.

Kernels of sweet corn dance with tangy lime and creamy mayonnaise, creating a mouthwatering side dish straight from street food traditions.

Street vendors in Mexico have long perfected this delectable recipe, mixing grilled corn with bold seasonings.

Fresh cilantro adds a bright green pop against the sunny yellow corn, while cotija cheese crumbles provide a salty kick.

Chili powder sprinkled generously brings a warm, spicy undertone that makes each bite exciting.

Perfectly balanced and incredibly simple to make, this salad works brilliantly as a summer barbecue companion or standalone snack.

Grab your ingredients and get ready to transport your taste buds to the vibrant streets of Mexico.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 235 kcal

Servings: 5

Ingredients for Making Esquites (Mexican Corn Salad)

• Fresh Corn or Canned Corn: Sweet kernels that bring the authentic Mexican street food essence, choosing fresh provides the most vibrant flavor and crisp texture.
• Frozen Corn: Convenient alternative with similar nutritional value when fresh corn is unavailable.

• Epazote, Garlic: Aromatic herbs that add depth and traditional Mexican culinary complexity, selecting fresh garlic ensures maximum punch.
• Butter: Creates rich, golden caramelization and smooth base for corn cooking.
• Lime Juice: Bright, tangy element that cuts through richness and elevates overall taste profile.
• Cholula, Tajín: Classic Mexican condiments delivering subtle heat and zesty seasoning.
• Cilantro: Fresh herb introducing vibrant, citrusy notes characteristic of Mexican cuisine.

• Mayonnaise: Provides silky, creamy texture that binds ingredients together.
• Cotija Cheese: Crumbly, salty Mexican cheese that adds distinctive texture and authentic regional character.

Tools You’ll Need to Toss Esquites Perfectly

• Large skillet: Essential for sautéing corn with butter and spices.
• Mixing bowl: Perfect for combining corn with remaining ingredients.
• Sharp knife: Needed to cut corn kernels if using fresh corn.
• Cutting board: Provides a stable surface for cutting corn.
• Wooden spoon or spatula: Great for stirring and mixing ingredients.
• Measuring spoons: Helps accurately add seasonings and lime juice.

How to Make Flavorful Esquites – Corn Salad Style

• Corn Preparation

Fresh or canned corn works perfectly. Remove kernels carefully from cobs if using fresh corn.

• Flavor Infusion

Heat a skillet and combine butter with aromatic epazote and minced garlic. Sauté until fragrant and golden, releasing deep Mexican flavors.

• Corn Roasting

Add corn kernels to skillet. Cook until edges turn slightly crispy and brown, creating a delicious caramelized texture.

• Zesty Blend

Transfer roasted corn to a mixing bowl. Splash with tangy lime juice, sprinkle Tajín seasoning, drizzle Cholula sauce, and mix with creamy mayonnaise.

• Final Touch

Garnish with fresh chopped cilantro and crumble cotija cheese on top. Enjoy this vibrant Mexican street corn salad warm or at room temperature as a stunning side dish or light meal.

Esquites Flavor Tips & Toppings to Experiment With

• Add diced jalapeños or serrano peppers for extra heat and a spicy kick.
• Replace cotija with queso fresco or feta for a different tangy flavor profile.
• Skip the butter and use olive oil for a plant-based version that's equally delicious.
• Sprinkle roasted pumpkin seeds or crispy bacon bits for added crunch and complexity.

Serving Style for Mexican Street Corn Salad (Esquites)

• Elevate Your Dish: Serve esquites as a vibrant side alongside grilled meats like carne asada or chicken for a burst of Mexican-inspired flavor.
• Scoop and Enjoy: Use crispy tortilla chips or fresh corn tortillas to scoop up this zesty salad, creating a fun and interactive eating experience.
• Party Pleaser: Transform esquites into a crowd-winning appetizer by serving in small cups or shot glasses, garnished with extra cotija cheese and a sprinkle of Tajín.
• Fresh Fusion: Pair this corn salad with tacos, enchiladas, or as a topping for grilled fish to add a bright, tangy dimension to your meal.

Smart Storage Tips for Esquites

• Store Smartly: Transfer leftover esquites to an airtight container and refrigerate for up to 3 days. The corn salad maintains its fresh flavors when chilled properly.
• Reheat Gently: Warm the corn salad in a skillet over medium-low heat, stirring occasionally to prevent sticking and maintain the original texture.
• Prep Ahead: Chop ingredients like cilantro and crumble cotija cheese in advance, storing them separately to keep the salad components crisp and ready for quick assembly.
• Freeze with Caution: While possible to freeze, mayonnaise-based dishes can separate and lose texture. If freezing, expect slight changes in consistency when thawing.

Smoky Esquites

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

• Total Time: 25 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Signature Mexican street corn salad esquites brings zesty flavors from grilled corn, creamy mayo, tangy cheese, and fresh herbs. Spicy, cool, and irresistible, this dish provides you a perfect summer side with authentic street-style deliciousness.

---

Ingredients

Scale 1x2x3x

• 6 ears corn (or 4–5 cups canned/frozen corn)
• ½ cup (2 oz) cotija cheese, grated or crumbled
• 2 tbsps unsalted butter
• 2–3 leaves epazote (or basil)
• 2 cloves garlic, minced
• 1 tsp cilantro (or parsley)
• 2 tsps Tajín powder
• 2 tsps Cholula hot sauce
• 1 lime, juiced
• 3 tbsps mayonnaise (or mix half mayo and half sour cream)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Kernel Preparation: Slice fresh corn kernels from cobs or prepare canned/frozen corn, ensuring uniform size for consistent cooking.
2. Aromatic Infusion: Heat skillet at medium-high temperature, melt butter until shimmering, then add minced garlic and epazote, releasing fragrant oils for 3-4 minutes.
3. Corn Caramelization: Introduce corn kernels into skillet, stirring occasionally to achieve golden-brown caramelization and enhance natural sweetness.
4. Flavor Layering: Transfer corn mixture to mixing bowl, squeeze lime juice, sprinkle Tajín seasoning and Cholula hot sauce, creating a vibrant and zesty flavor profile.
5. Creamy Integration: Fold in chopped cilantro leaves and mayonnaise, gently stirring to create a smooth, cohesive texture that binds all ingredients.
6. Finishing Touch: Generously garnish with crumbled cotija cheese, adding a salty and rich dimension to the salad.
7. Serving Suggestion: Enjoy warm or at room temperature as a versatile Mexican-inspired side dish, perfect for gatherings and casual dining.

Notes

• Kernel Cutting Technique: Use a sharp knife and a stable cutting board to slice corn kernels cleanly and safely, avoiding awkward angles that might cause slipping.
• Caramelization Secrets: Ensure skillet is hot enough to create golden-brown edges on corn kernels without burning, stirring occasionally for even heat distribution.
• Flavor Layering Strategy: Add seasonings while corn is still warm to help spices and herbs better penetrate and enhance the overall taste profile.
• Cheese and Sauce Balancing: Sprinkle cotija cheese and adjust mayonnaise quantity to maintain a creamy yet not overly heavy texture, allowing corn’s natural sweetness to shine through.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Snacks, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 235
• Sugar: 2 g
• Sodium: 320 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 20 mg