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Delicious serving of esquites, a Mexican street corn salad, garnished with cilantro, lime, and cotija cheese, served in a bowl.
Alyssa

Esquites (Mexican Street Corn Salad)

Esquites, or Mexican street corn salad, is a popular and authentic Mexican appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Sides
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 bag corn kernels (16 oz)
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp Tajin seasoning or chili powder
  • 1/2 tsp kosher salt
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cotija cheese (plus more for garnish)

Equipment

  • 1 Large Skillet Preferably cast iron

Method
 

  1. Heat olive oil in a large skillet over medium high heat. Add corn and cook, undisturbed, for 4-5 minutes or until some of the kernels have browned on the bottom. Stir and cook undisturbed for an additional 4-5 minutes. Transfer the corn to a large bowl.
  2. In a small bowl whisk together the mayonnaise, chili seasoning, lime juice, and salt.
  3. To the large bowl with the corn add in the dressing, cilantro, green onions, and cotija cheese. Stir until everything is well mixed.
  4. Serve immediately or refrigerate in an airtight container for up to 3 days. Garnish with extra cilantro or cotija cheese if desired.

Notes

This esquites recipe can be served fresh or chilled and is perfect for potlucks and gatherings.