I’m all about quick and easy side dishes, especially in the summer. Enter esquites, or creamy Mexican corn salad. Creamy, spicy, herbaceous and sweet esquites has a bit of everything and is ready in just 15 minutes. Perfect for Mexican night or barbecue this Creamy Corn Mexican Salad is sure to be a hit.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you.
What are Esquites?
Corn is king throughout Mexico and is used for tortillas, tamales, elotes (Mexican street corn) and more. Esquites are a popular Mexican street food with a few basic ingredients (corn, lime juice, mayonnaise and chili powder) though many people add their own special touch. Esquites can be found everywhere from street carts to home kitchens and high end restaurants.
How to make Esquites
If fresh corn is in season by all means use it but great frozen sweet corn is available year round and usually what I use for this. In a large skillet over medium high heat cook the corn (undisturbed) for about 5 minutes making sure some of the corn kernels develop a char on the bottom. Stir the corn and cook for another 3-4 minutes and transfer to a large bowl.
Add mayonnaise, lime juice, chili powder ( I especially love using Tajin but feel free to use your favorite chili powder) and cilantro and stir to combine. You can garnish with a bit for cilantro or cotija cheese. This Mexican corn salad can be served warm or cool making it a great make ahead option as well.
If you like this Creamy Mexican Corn Salad be sure to take a look at some of my other recipes!
If you make this Creamy Mexican Corn Salad please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Esquites – Creamy Mexican Corn Salad
Ingredients
- 1 tbsp olive oil
- 1 16 oz bag corn kernels
- 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
Instructions
- 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 for an additional 3-4 minutes.
- Transfer the corn to a large bowl. Add mayonnaise, chili seasoning, lime juice, salt and chopped cilantro and stir to fully combine.
- Garnish with cilantro or cotija cheese if desired.
Jeannie says
I love this recipe, goes really well with my homemade mayo.
Kay says
Made with tinned sweetcorn love the mayo with lime flavouring.
Freya says
Yum! I love corn salad so much, and this has just the level of spice!
Amy says
Delicious and so easy to make!
Amy Roskelley says
Oh my!! This is so good. And I used light mayo, but then I ate twice as much. hahah!!
Millie Mae says
Mexican is my hands down favourite. Love this! Thank you 🙂
Addie says
I love these bold and fresh flavors!
Anaiah says
I love making this creamy mexican corn salad. I like to use it in my tacos or on top of my nachos. It’s so delicious!
Mama Maggie's Kitchen says
Yummy. Yummy. My mouth is watering. I want to eat that!
Swathi says
This creamy corn salad looks delicious
Linda says
What a beautiful corn salad! Love how easy and flavorful this is, plus it goes well with almost anything
Allyssa says
Thanks a lot for sharing this super amazing corn salad! It’s really tasty, Fam loves it too! Will surely make this one again, super easy to make too! Highly recommended!
Amy says
I love corn salad, and I can’t thank you enough for one more recipe for it! I always buy way too much corn in the summer, and now I have one more way to to use it.
Allyssa says
My new favorite! So delicious and flavorful! Thanks a lot for sharing this recipe, it’s easy to follow and make! Highly recommended!
Sara LaFountain says
This corn salad was a perfect side dish for our barbeque last night! Loved the seasoning and spices.
Jere Cassidy says
I love how easy this salad is to make and it’s a great way to use up the summer corn. Perfect to serve for taco night.
Jacqui says
I made it with a plant-based Mayo and I am obsessed! It’s so easy and delish
Ann says
I made this for the holiday weekend and it was delicious! Very much loved by everyone! Thanks for the share!