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Esquites (Mexican Street Corn Salad)

Esquites Recipe (Creamy Mexican Street Corn Salad in 15 Minutes)

This easy esquites recipe turns corn, lime, Tajín and cotija into creamy Mexican street corn salad in just 15 minutes. The perfect addition to any potluck, taco night or game day and it also makes a delicious BBQ side dish.
4.95 from 52 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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