Mexican Street Corn Salad
Mexican street corn salad, or esquites, takes all the flavor of elote off the cob and into a creamy, tangy, smoky bowl. Charred corn is tossed with lime, cotija, and chili for an addictive side. It is easier to eat than corn on the cob and perfect for summer cookouts.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 cups corn kernels
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 lime, juiced
- 1 tsp chili powder
- 1/4 cup cilantro, chopped
- 1 clove garlic, minced
Instructions
- Heat a dry skillet over high heat until very hot.
- Add the corn and char it, stirring occasionally, until blistered and golden.
- Transfer the corn to a bowl and let it cool slightly.
- Stir in the mayonnaise, lime juice, garlic, and chili powder.
- Fold in the cotija and cilantro.
- Season to taste and serve warm or at room temperature.
💡 Chef's tip
Let the charred corn cool slightly before adding the mayo and cheese, so the dressing stays creamy instead of melting into oil.
Charring the corn in a hot, dry pan until it blisters develops the deep, smoky-sweet flavor that defines authentic esquites.
Nutrition (per serving)
- Calories: 240 kcal
- Protein: 7 g
- Carbs: 26 g
- Fat: 13 g
