The Ultimate Mexican Street Corn Salad Recipe (Esquites) – Creamy & Spicy!
The Ultimate Mexican Street Corn Salad Recipe (Esquites)
Experience the vibrant flavors of Mexican street food right in your own kitchen with this authentic Esquites corn salad recipe. Sometimes called “elotes in a cup,” this dish takes all the delicious elements of traditional Mexican street corn and transforms them into an easy-to-serve salad that’s perfect for picnics, BBQs, and summer gatherings.
This creamy corn salad features sweet corn kernels tossed with tangy cotija cheese, fresh cilantro, and a spicy chili-lime dressing that will transport your taste buds straight to the streets of Mexico City.
Ingredients
- 6 ears of fresh corn, husked
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 small red onion, finely diced
- 1 jalapeño pepper, seeded and minced
- Salt and black pepper to taste
- Extra cilantro and cotija for garnish
Step-by-Step Instructions
Step 1: Prepare the Corn
Grill the corn over medium-high heat for 10-15 minutes, turning occasionally, until kernels are lightly charred. Alternatively, you can boil the corn for 5-7 minutes. Let cool slightly, then carefully cut the kernels off the cob using a sharp knife.
Step 2: Make the Creamy Dressing
In a medium bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper until well combined. Season with salt and black pepper to taste.
Step 3: Combine the Salad
In a large mixing bowl, combine the corn kernels, diced red onion, minced jalapeño, and chopped cilantro. Pour the creamy dressing over the corn mixture and toss gently to coat all ingredients evenly.
Step 4: Add Cheese and Chill
Fold in the crumbled cotija cheese, reserving some for garnish. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Step 5: Serve and Garnish
Transfer the salad to a serving bowl, garnish with additional cotija cheese and fresh cilantro. Serve chilled or at room temperature.
Expert Tips
- Grill for Smoky Flavor: Grilling the corn adds a wonderful smoky dimension that mimics authentic street food preparation.
- Adjust Heat Levels: For milder spice, remove jalapeño seeds completely. For extra heat, leave some seeds or add an extra jalapeño.
- Make Ahead: This salad tastes even better the next day as flavors continue to develop.
- Fresh vs. Frozen: While fresh corn is ideal, you can substitute with thawed frozen corn kernels when fresh isn’t available.
- Vegan Option: Use vegan mayonnaise and skip the cotija cheese or use a vegan cheese alternative.
FAQ
What’s the difference between elotes and esquites?
Elotes refers to grilled corn on the cob topped with seasonings, while esquites is the same mixture served off the cob in a cup or bowl.
Can I make this salad ahead of time?
Yes! This salad actually improves with time. Prepare it up to 24 hours in advance and store covered in the refrigerator.
What can I serve with Mexican street corn salad?
It pairs beautifully with grilled meats, tacos, fajitas, or as part of a summer BBQ spread. It’s also delicious as a standalone appetizer.
How long does it keep in the refrigerator?
Store in an airtight container for up to 3 days. The texture may become softer over time but the flavor remains delicious.
The Ultimate Mexican Street Corn Salad Recipe (Esquites)
Ingredients
Method
- Prepare the corn by grilling over medium-high heat for 10-15 minutes, turning occasionally, until kernels are lightly charred. Alternatively, boil the corn for 5-7 minutes. Let cool slightly, then carefully cut the kernels off the cob using a sharp knife.
- Make the creamy dressing by whisking together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, and cayenne pepper until well combined. Season with salt and black pepper to taste.
- Combine the salad by mixing corn kernels, diced red onion, minced jalapeño, and chopped cilantro in a large bowl. Pour the creamy dressing over the corn mixture and toss gently to coat all ingredients evenly.
- Fold in the crumbled cotija cheese, reserving some for garnish. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Transfer the salad to a serving bowl, garnish with additional cotija cheese and fresh cilantro. Serve chilled or at room temperature.
