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Authentic Mexican Street Corn Salad (Esquites) - Creamy Chili Lime Recipe

This authentic esquites recipe brings the vibrant flavors of Mexican street food to your kitchen with a creamy, zesty corn salad that's perfect for gatherings and summer barbecues. It features sweet corn, tangy lime, creamy dressing, and savory cheese in an easy-to-eat salad form that captures all the deliciousness of traditional elotes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh or frozen corn kernels (about 8 ears)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Prepare the corn by removing kernels from fresh cobs or thawing frozen corn. Grill for smoky flavor (8-10 minutes) or sauté in skillet with oil until slightly charred (5-7 minutes). Let cool to room temperature.
  2. Make the dressing by whisking together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and cayenne pepper until smooth and well-combined.
  3. Combine ingredients by adding cooled corn to dressing mixture, then gently folding in cotija cheese, cilantro, chives, red onion, and jalapeño. Season with salt and pepper to taste without overmixing.
  4. Chill the salad for at least 30 minutes to allow flavors to meld, then stir before serving with extra lime wedges and a sprinkle of cotija cheese and chili powder on top.

Notes

Grill corn for extra smoky flavor, make ahead for better flavor melding, adjust spice level with jalapeño and cayenne, and substitute feta if cotija cheese is unavailable.