Mexican Street Corn Salad (Esquites – Smoky, Creamy & Tangy)

Introduction

If you have ever eaten Elotes (Mexican street corn on the cob), you know two things: it is one of the most delicious things on earth, and it is incredibly messy to eat.

Enter Mexican Street Corn Salad, traditionally known as Esquites.

This dish takes all the vibrant flavors of the cob—sweet corn, creamy mayonnaise, salty Cotija cheese, tart lime, and spicy chili—and tosses them into a bowl. It transforms a messy street snack into an elegant, spoonable side dish that steals the show at every barbecue and taco night.

The secret to this recipe isn’t the dressing; it’s the char. By sautéing the corn in a hot skillet until it pops and blackens, we caramelize the natural sugars, mimicking the smoky flavor of a street vendor’s grill without needing to fire up the charcoal.

Ingredients List

We are balancing sweet, savory, creamy, acidic, and spicy.

The Base

4 cups Corn Kernels:
- Fresh: About 4–5 ears of corn, cut off the cob. (This yields the best “pop”).
- Frozen: Thawed and drained well. (Works perfectly fine!).
- Canned: Not recommended (too mushy), but if you must, drain and dry it thoroughly.
1 tbsp Vegetable Oil or Butter: For charring.
2 cloves Garlic: Minced.

The Creamy Dressing

2 tbsp Mayonnaise: Use high-quality mayo (like Hellmann’s or Duke’s).
2 tbsp Mexican Crema or Sour Cream:
- Why? Using 100% mayo can be too heavy. Crema adds a lighter, tangier finish.

The Mix-Ins & Garnish

½ cup Cotija Cheese: Crumbled.
- The Sub: If you can’t find Cotija, use Feta cheese. It has a similar crumbly, salty profile.
½ cup Fresh Cilantro: Chopped.
1 Jalapeño: Seeded and minced (for heat).
1/2 cup Red Onion: Finely diced (for crunch and bite).
1 tsp Chili Powder: (Ancho or Guajillo).
- Pro Move: Use Tajín seasoning for that authentic chili-lime kick.
1 Lime: Juiced.

Sensory Note: The smell of corn hitting a hot skillet is sweet and nutty. The finished salad creates a textural symphony: the snap of the corn, the crunch of the onion, and the soft creaminess of the dressing.

Timing

This is a fast side dish that requires high heat.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4–6 Side Portions

Data Insight: Sweet corn has a high sugar content. When exposed to heat over ¹$300^\circ F$, Maillard reaction occurs, creating complex flavor compounds that boiling or steaming simply cannot achieve.² This “browning” is where the flavor lives.

Step-by-Step Instructions

Step 1: Prep the Corn

If using fresh corn, stand the cob upright in a large bowl and slice the kernels off with a sharp knife.
If using frozen corn, ensure it is completely thawed and pat it dry with a paper towel. (Water creates steam; steam prevents charring).

Step 2: The Char (The Most Important Step)

Heat the oil or butter in a large cast-iron skillet over High heat.
Add the corn kernels. Spread them out in a single layer.
Wait: Let the corn sit undisturbed for 2–3 minutes. You want the bottom to turn golden brown and black in spots.
Stir and let sit for another 2 minutes. You might hear some popping—this is good!
In the last 30 seconds, add the minced garlic. Stir constantly so the garlic smells fragrant but doesn’t burn.
Remove from heat and let cool for 5 minutes.

Step 3: The Assembly

While the corn cools slightly, mix the mayonnaise, crema (or sour cream), lime juice, and chili powder in a large bowl.
Add the charred corn to the bowl.
Toss to coat the kernels in the creamy dressing.

Step 4: The Mix-Ins

Fold in the red onion, jalapeño, cilantro, and ¾ of the Cotija cheese.
Taste Test: Add salt if needed (Cotija is salty, so taste first!) or more lime juice for zip.

Step 5: Serve

Transfer to a serving bowl.
Top with the remaining Cotija cheese and a generous dusting of Tajín or chili powder.
Serve immediately or chill for later.

Nutritional Information

A vegetable side dish that feels indulgent. Below is the estimated breakdown per serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	190 kcal	10%
Total Fat	12g	18%
Saturated Fat	4g	20%
Carbohydrates	18g	6%
Sugars	5g	–
Protein	5g	10%

Variations for the Recipe

Avocado Esquites: Fold in cubed avocado right before serving for extra creaminess.
Hot Cheeto Corn: Crush Flamin’ Hot Cheetos and sprinkle them on top for a trendy, spicy crunch.³
Protein Boost: Add grilled Shrimp or shredded Rotisserie Chicken to turn this side dish into a full meal bowl.⁴
Vegan: Use vegan mayonnaise and swap the cheese for a vegan feta alternative or almond parmesan.⁵

Serving Suggestions

The Dip: Serve with sturdy Tortilla Chips.⁶ This salad doubles as an incredible dip.
The Taco Topper: Spoon this over Carnitas or Fish Tacos for added texture.
The Bowl: Use it as a base for a Burrito Bowl with rice and beans.

Common Mistakes to Avoid

Crowding the Pan:
- The Issue: Putting too much corn in a small skillet.
- The Result: The corn steams instead of searing.
- The Fix: Use your largest skillet or cook in two batches.
Using Watery Corn:
- The Issue: Using frozen corn straight from the bag.
- The Result: A soup puddle at the bottom of the bowl.
- The Fix: Thaw and dry the corn first.
Over-Dressing:
- The Issue: Too much mayo.
- The Result: It becomes heavy and greasy.
- The Fix: Start with less dressing than you think; you can always add more.

Storing Tips for the Recipe

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Serving Leftovers: This salad tastes great cold, room temp, or slightly warmed up.⁷
Freezing: Not recommended. The mayonnaise and sour cream will separate, and the corn will become mushy upon thawing.

Conclusion

Mexican Street Corn Salad is the ultimate crowd-pleaser. It strikes the perfect balance between “fresh vegetable side” and “decadent comfort food.” Whether you serve it alongside a steak or just scoop it up with chips while watching a movie, the smoky-sweet-tangy flavor profile is absolutely addictive.

Ready to char? Get that skillet smoking hot! If you try this recipe, please leave a star rating below and let us know: did you use fresh or frozen corn? Don’t forget to subscribe to our newsletter for more fiesta-ready recipes.

FAQs

Q: Is this dish spicy?

A: It has a mild kick from the jalapeño and chili powder. To make it kid-friendly, remove the jalapeño seeds or omit the pepper entirely.

Q: Can I boil the corn instead?

A: You can, but you lose the “street corn” flavor. The charred, nutty taste comes from the skillet or grill. If you boil it, it’s just a regular creamy corn salad.

Q: What is the difference between Elote and Esquites?

A: Elote is corn served on the cob (usually on a stick).8 Esquites is the corn cut off the cob and served in a cup or bowl (salad style).9

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