Esquites (Street Corn Salad)
Mexican street corn transformed into a delicious and easy-to-eat salad
25 min
Total time
6 people
Serves
Easy
Level
Ingredients
- 6 ears corn, husked
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1/2 cup cotija cheese, crumbled
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 tsp smoked paprika
- Salt to taste
- Lime wedges for serving
Quick Info
Prep Time
15 min
Cook Time
10 min
Instructions
- 1
Preheat grill to medium-high heat or heat a large skillet over medium heat.
- 2
Grill corn, turning occasionally, until lightly charred all over, about 8-10 minutes.
- 3
Let corn cool slightly, then cut kernels off the cobs into a large bowl.
- 4
In a small bowl, whisk together mayonnaise, sour cream, and lime juice.
- 5
Add the mayo mixture to the corn kernels and toss to combine.
- 6
Add crumbled cotija cheese, chili powder, cilantro, and green onions. Mix well.
- 7
Season with salt and smoked paprika to taste.
- 8
Serve immediately while warm, or chill and serve cold.
- 9
Garnish with additional cotija cheese and cilantro if desired.
- 10
Serve with lime wedges on the side.
Pro Tips
💡 If you don't have a grill, you can char corn in a cast iron skillet
💡 Queso fresco can be substituted for cotija cheese
💡 Add a pinch of cayenne for extra heat
Shop the Ingredients
Find everything you need for this recipe at Mi Casa Market. Fresh, authentic ingredients for the best results.