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Esquites (Mexican Street Corn Salad)

Esquites (Mexican Street Corn Salad)

Esquites, or Mexican street corn salad, is a popular and authentic Mexican appetizer. Discover this easy esquites recipe for making Mexican corn salad, a delicious side dish for potlucks, taco night and game day.
4.95 from 51 votes
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Cook Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 16 oz bag corn kernels approximately 2 cups of 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
  • 1/4 cup green onions chopped, green parts only
  • 1/4 cup cotija cheese plus more for garnish

Instructions
 

  • Heat olive oil in a large skillet (preferably cast iron)t 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 undisturbed for an additional 4-5 minutes. Transfer the corn to a large bowl.
  • Make the street corn salad dressing. In a small bowl whisk together the mayonnaise, chili seasoning, lime juice, and salt.
  • To the large bowl with the corn add in the salad dressing, cilantro, green onions and cotija cheese. Stir until everything is well mixed.
  • Serve immediately or refrigerate in an airtight container for up to 3 days. WHen serving garnish with extra cilantro or cotija cheese if desired.
Keyword corn recipe, summer recipe, summer side dish, Tex-Mex

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