Esquites (Mexican Street Corn Salad)

Esquites, or creamy Mexican corn salad, is one of my favorite easy side dishes for the summer (or any time!). Creamy, cheesy and with a hint of spice these esquites are full of flavor and ready in just 15 minutes. Perfect for taco night, game day, cookouts and barbecues my Mexican Street Corn Salad is easy to make and sure to be a hit.

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What are Esquites?

Corn is king throughout Mexico and is used for tortillas, tamales, elotes ( grilled Mexican street corn) and more. Esquites (also known as elote en vaso) are one of the most popular Mexican street food snacks.  They are made 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 vendors to home kitchens and high end restaurants and are now a popular Mexican side dish throughout the United States.

For a twist one this classic recipe take a look at my Creamy Elote Dip with cream cheese that’s perfect for game day and potlucks! Serve these esquites with your favorite Mexican dishes like my Chipotle Chicken Tacos, Sheet Pan Steak Fajitas and Mexican Green Rice!

Ingredients

• Olive oil
• Corn kernels (fresh or frozen)
• Mayonnaise
• Lime juice
• Tajin seasoning or chili powder
• Kosher salt
• Fresh cilantro 
• Green onions chopped
• Cotija cheese

Cooking Tips

• I usually use frozen corn for conveinence but you can certainly use fresh corn if it’s in season (You’ll need3-4 ears of corn depending on the size). I would avoid using canned corn for this recipe as they won’t get the signature char of a good street corn.
• If you don’t like cilantro you can omit it or double the green onions.
• Diced jalapeno peppers, red bell pepper, and garlic are all great additions to this recipe
• While mayo is classic you can substitute sour cream or greek yogurt
• If you can’t find cotija or queso fresco you can substitute feta cheese
• Garnish with a sprinkle of cotija cheese, a squeeze from a lime wedge or a drizzle of Mexican crema or hot sauce

How to make Esquites

This esquites recipe is really easy to make and one of my favorite appetizers to make for a summer potluck (for other great summer side dishes take a look at my Mediterranean Pasta Salad and Mustard Dill Potato Salad). 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, though I would avoid using canned corn. 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 4-5 minutes and transfer to a large bowl.

To prepare the dressing add mayonnaise, lime juice, chili powder ( I especially love using Tajin but feel free to use your favorite chili powder), and salt and whisk until fully combined.

To the bowl with the corn pour in the dressing and add in the green onion, cilantro and cotija cheese and stir until well mixed. This Mexican corn salad can be served warm or cool making it a great make ahead option as well. You can refreigerate in an airtight container in the refrigerator for up to 3 days and then garnish with additional cilantro or cotija cheese if desired.

If you like this Creamy Mexican Corn Salad be sure to take a look at some of my other recipes!

Avocado Lime Crema

Loaded Chorizo Queso Dip

Homemade Guajillo Sauce

Tequila Lime Chicken Wings

Easy Brine for Chicken Wings

Southwestern Black Bean Salad

If you make this Mexican Street Corn Salad please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, 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!