- 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
- Heat oil in a cast-iron skillet over high heat.
- 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.
- Place the corn in a bowl, then add mayonnaise, cheese, spring onions, cilantro, jalapenos, lime juice, and chili powder. Toss to mix. Serve warm.
– 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.