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Irresistible Mexican Street Corn Salad Recipe (Esquites)

Transform traditional Mexican street corn into the ultimate party-ready salad! This creamy, tangy Esquites salad captures all the vibrant flavors of authentic elotes but in an easy-to-serve bowl format perfect for summer BBQs and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 ears 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 red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Lime wedges for serving

Method
 

Instructions
  1. Heat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are tender and slightly charred, about 10-12 minutes. Alternatively, you can roast corn in a 400°F oven for 20-25 minutes.
  2. Let the grilled corn cool until comfortable to handle. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
  3. In a small bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, smoked paprika, minced garlic, salt, and pepper until smooth and well combined.
  4. Add the chopped red onion, cilantro, jalapeño, and half of the cotija cheese to the corn. Pour the dressing over the mixture and toss gently to coat everything evenly.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with remaining cotija cheese and garnish with extra cilantro. Serve with lime wedges on the side.

Notes

Grilling the corn adds smoky depth that elevates the entire dish. This salad tastes even better when made a few hours ahead. Adjust jalapeño amount based on your heat preference. Use fresh corn when in season for optimal sweetness.