ingredients
  • fresh corn, shucked, kernels removed 4 ears
  • Cotija Cheese, finely crumbled 2 ounces
  • finely sliced spring onions, green parts only 1/2 cup
  • fresh cilantro, finely chopped 1/2 cup
  • jalapeño pepper, seeded and stemmed, finely chopped 1
  • Vegetable Oil 2 tbsp
  • Kosher Salt
  • Mayonnaise 2 tbsp
  • Garlic, minced 2 medium cloves
  • Freshly squeezed lime juice 1 tbsp
  • Chili powder or hot chili flakes, to taste

Spicy, smoky, and a little bit sweet (thanks to the fresh sweet corn), Mexican street corn salad, or esquites, is a fantastic summer side dish that's ready to eat in under 20 minutes. This ultra-flavorful Mexican street food recipe is the off the cob version of elote, Mexican grilled corn. You don't need a grill to make esquites, so it's effortless to prepare and cook – the perfect last-minute quick side dish that tastes amazing and goes with everything from tacos and enchiladas to your favorite barbecue dishes.

How to Make Mexican Street Corn Salad

  1. Heat oil in a cast-iron skillet over high heat.
  2. Add in the corn kernels and season with a dash of salt. Stir once, then let the corn cook undisturbed for about 2 minutes until charred. Repeat until the kernels are nicely charred all over, about 8 to 10 minutes.
  3. Place the corn in a bowl, then add mayonnaise, cheese, spring onions, cilantro, jalapenos, lime juice, and chili powder. Toss to mix. Serve warm.

Notes

– Use the freshest corn you can find to make esquites. Head to your local farmers' market.

– Taste the esquites before serving and making any adjustments you might need like extra salt, lime, or chili powder.