Mexican Street Corn Salad (Esquites)
Mexican Street Corn Salad, or esquites, is a creamy, charred corn side with mayo, lime, Tajín, cotija, and cilantro. An easy 15-minute crowd-pleaser.
Ingredients
- 1 tablespoon olive oil
- 1 16 oz bag corn kernels (about 2 cups), fresh or frozen
- ¼ cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon Tajín seasoning or chili powder
- ½ teaspoon kosher salt
- ¼ cup fresh cilantro chopped
- ¼ cup green onions chopped (green parts only)
- ¼ cup cotija cheese plus more for garnish
Instructions
- Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the corn and cook, undisturbed, for 4 to 5 minutes, until some kernels have browned on the bottom. Stir and cook undisturbed for another 4 to 5 minutes, then transfer the corn to a large bowl.
- In a small bowl, whisk together the mayonnaise, lime juice, Tajín or chili powder, and salt.
- Add the dressing to the bowl with the corn, along with the cilantro, green onions, and cotija cheese. Stir until well mixed.
- Serve immediately, or refrigerate in an airtight container for up to 3 days. Garnish with extra cilantro or cotija cheese before serving.
Notes
Char the corn: Getting a good char is key to street corn flavor, so don't rush it. Fresh (3 to 4 ears) or frozen corn both work; avoid canned, which won't char.
No cilantro? Omit it or double the green onions.
Add-ins: Diced jalapeño, red bell pepper, or garlic are great additions.
Dressing swaps: Use sour cream or Greek yogurt in place of mayo.
Cheese swap: Queso fresco or feta can replace cotija.
Garnish: Finish with extra cotija, a squeeze of lime, or a drizzle of Mexican crema or hot sauce.
Serving: Great warm or cold, as a side, taco topping, or over nachos.