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
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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
