Why You’ll Love This Recipe
- Packed with authentic Mexican flavor
- Easier and less messy than traditional elotes
- Creamy, tangy, spicy, and cheesy in every bite
- Perfect for cookouts, potlucks, or side dishes
- Can be served warm, cold, or at room temperature
- Naturally gluten-free
- Ready in just 20 minutes
- Easy to scale for a crowd
- Delicious year-round with fresh or frozen corn
- A fun and vibrant addition to any meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ears of corn, grilled and kernels removed
½ cup mayonnaise
¼ cup sour cream
1 tsp chili powder
½ cup crumbled cotija cheese
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Directions
- Grill the corn: Grill the ears of corn over medium-high heat until lightly charred, turning occasionally. Once cool enough to handle, cut the kernels off the cob.
- Mix the dressing: In a large bowl, combine the mayonnaise, sour cream, chili powder, lime juice, and salt.
- Toss the salad: Add the grilled corn kernels, crumbled cotija cheese, and chopped cilantro to the bowl. Mix well to coat evenly.
- Adjust seasoning: Taste and adjust salt, lime, or chili powder to your liking.
- Serve: Serve warm, at room temperature, or chilled. Garnish with extra cheese and cilantro if desired.
Servings and timing
Servings: Serves 4–6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
- Spicy Kick: Add diced jalapeño or a dash of hot sauce.
- Street Style: Top with a sprinkle of Tajín and crumbled chips for extra crunch.
- Lightened Up: Use Greek yogurt instead of sour cream and mayo.
- Cheese Options: Try feta or queso fresco if cotija isn’t available.
- Off-Season Shortcut: Use frozen corn and char it in a skillet for a quick version.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended as the texture will change.
- Reheat: Best served fresh or at room temp; warm briefly if desired.
FAQs
What is the difference between elotes and esquites?
Elotes are corn on the cob, while esquites are the off-the-cob salad version.
Can I use canned or frozen corn?
Yes, just make sure to char it in a skillet to replicate that grilled flavor.
Is this dish spicy?
It has a mild kick from chili powder. You can adjust the spice level easily.
Can I make it ahead of time?
Yes! It tastes great chilled and can be made a few hours in advance.
What does cotija cheese taste like?
Cotija is salty, crumbly, and similar in texture to feta.
What if I don’t have a grill?
You can char the corn in a hot skillet or roast it in the oven.
Can I make it dairy-free?
Yes, use dairy-free mayo and omit the cheese or use a plant-based alternative.
Can I double the recipe?
Absolutely, it scales up well for large gatherings.
What can I serve with esquites?
It pairs well with grilled meats, tacos, enchiladas, or as a party dip with chips.
Can I use lemon juice instead of lime?
Lime is traditional, but lemon can work in a pinch.
Conclusion
Mexican Street Corn Salad (Esquites) is a quick, easy, and irresistibly tasty side dish that brings the bold flavor of elotes into a convenient, scoopable form. Whether you’re grilling out, throwing a party, or just want a fresh and tangy side, this salad is guaranteed to be a crowd-pleaser. Give it a try and enjoy the delicious flavors of Mexican street food in every bite.
Print
Mexican Street Corn Salad (Esquites)
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Mexican Street Corn Salad (Esquites) is a bold and creamy off-the-cob version of elotes, made with grilled corn, cotija cheese, lime, chili powder, and a tangy dressing. This easy esquites recipe is the perfect side dish for tacos, BBQs, or any Mexican-inspired meal—ready in just 20 minutes!
Ingredients
4 ears of corn, grilled and kernels removed
½ cup mayonnaise
¼ cup sour cream
1 tsp chili powder
½ cup crumbled cotija cheese
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt, to taste
Instructions
-
Grill corn: Grill corn on medium-high heat until lightly charred. Let cool and slice kernels off the cob.
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Make dressing: In a large bowl, whisk together mayo, sour cream, chili powder, lime juice, and salt.
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Combine: Add corn kernels, cotija cheese, and cilantro to the bowl. Toss to coat evenly.
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Taste & adjust: Adjust salt, lime, or spice to your preference.
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Serve: Serve warm, at room temperature, or chilled. Garnish with extra cheese and cilantro.
Notes
Add jalapeños or hot sauce for extra heat.
Use Greek yogurt for a lighter version.
Cotija can be swapped with feta or queso fresco.
Frozen or canned corn can be used—char in a skillet for best flavor.
Top with Tajín or crumbled tortilla chips for street-style crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
