# Mexican Street Corn Salad (Esquites)
Inspired by the deliciously smoky, sweet, and tangy flavors of traditional elotes, this **Mexican Street Corn Salad**, commonly known as esquites, can be whipped up in less than 20 minutes! First, fresh corn gets beautifully charred in a skillet before being combined with a zesty garlic lime mayo sauce, diced red onion, jalapeño, cilantro, and the standout ingredient—Cotija cheese. Prepare it in advance for a refreshing cold dish or serve it hot as a vibrant side!
## Table of Contents
- What makes Mexican Street Corn so special?
- My Tips to Make This Recipe a Winner
- Ingredients
- How to Make Mexican Street Corn Salad
- Storage Instructions
- FAQs
- Make It a Meal
- Other Easy Corn Recipes
- Skillet Mexican Street Corn Salad (Esquites)
I’ve been preparing this **Mexican Street Corn Salad** for over ten years, ever since I first tasted it at a Fiesta in San Antonio. The sweetness of the tender corn paired with the delightful saltiness of Cotija cheese had me captivated after just one bite!
Recently, during a visit to Justin’s restaurant in Taos, New Mexico, I learned a valuable nugget: there’s another name for this Mexican street corn salad. While **elotes** refers to corn served on the cob, **esquites** describes the same scrumptious, zesty, and corn-filled dish served off the cob. Mind blown!
Now that we have the terminology sorted out, let’s dive into why this dish will tantalize your taste buds.
## What makes Mexican Street Corn so special?
If you've never tried the delightful, savory flavor of Cotija cheese, prepare for a treat. This singular ingredient is the secret to the dish's excellence. While some may suggest substituting queso fresco, it won’t deliver the same special flavor boost.
## My Tips to Make This Recipe a Winner
Alongside Cotija cheese, **fresh corn** is crucial—a can or frozen version won't match its authentic flavor. Allowing the corn to remain undisturbed in the skillet ensures a gentle char, reminiscent of genuine **elotes**.
**Craving even more flavor?** Consider grilling the corn on the cob instead of pan-cooking it for a smoky essence that captures the essence of this classic dish.
## Ingredients
*(For precise measurements and more detailed directions, please refer to the recipe card below.)*
- **Corn**: Fresh corn cobs provide the best flavor and authenticity. Canned or frozen options can be used in a pinch.
- **Mayonnaise**: Duke's or Hellman’s are the preferred brands for the sauce. Alternatives include Miracle Whip, avocado mayo, or vegan mayo.
- **Limes**: Fresh lime juice adds a bright and tangy taste to the salad. While lemons are an option, they are more tart than limes and will alter the dish’s flavor. Always opt for fresh lime juice over bottled versions when possible.
- **Cotija Cheese**: Available in blocks in the refrigerated cheese section of your grocery store. If you can’t find it, queso fresco is a suitable alternative. Feta cheese can also work in a pinch.
- **Onion**: Red onions are used, but sweet or white onions can also serve as substitutes.
- **Jalapeño**: Finely chopped jalapeño provides a mild heat and spice. Feel free to omit it if you prefer less heat.
- **Cilantro**: Finely chop the cilantro for even distribution throughout the salad, using both stems and leaves for maximum flavor.
## How to Make Mexican Street Corn Salad
*(For the complete instructions, ingredient quantities, and a printable recipe, check the recipe card below.)*
**Step 1: Prep the Corn**
Cut about 1 inch off the stem end of each corn cob, peel back the husks, and remove the silk (microwaving for 1-2 minutes can simplify this process). Place the corn on a cutting board and carefully slice the kernels off with a sharp knife.
**Using Frozen or Canned Corn?**
- **Frozen:** Thaw to room temperature and sear in a skillet for 3-4 minutes.
- **Canned:** Rinse, drain, and cook in a skillet for 3-4 minutes.
**Step 2: Cook the Corn**
In a large skillet over medium heat, combine oil, butter, corn, and salt. Stir occasionally as it cooks for about 10 minutes. To achieve a charred effect, leave the corn undisturbed for the last few minutes.
**Step 3: Make the Sauce**
In a small bowl, whisk together garlic, lime juice, and mayo. Allow the cooked corn to cool for 5 minutes before adding the sauce to prevent separation.
**Step 4: Combine the Ingredients**
Mix in the diced red onion, Cotija cheese, jalapeño, and cilantro. Toss everything to combine, then serve immediately with extra Cotija cheese and sliced green onions. Enjoy!
## Storage Instructions
- **Serving:** This versatile dish can be enjoyed warm or chilled. It tastes even better with additional cheese and green onions.
- **Storage:** Leftovers of Mexican street corn salad can last in the refrigerator for up to 3-4 days. Freezing is not recommended.
- **Reheating:** To serve it warm again, simply reheat in a skillet over medium heat for 3-4 minutes.
## FAQs
**Is Mexican street corn served hot or cold?**
This salad can be enjoyed either chilled or warm. If serving it hot, be sure to add the cheese just before serving to prevent melting.
**Can you make Mexican street corn salad in advance?**
Absolutely! This salad is great for pre-prepping the night before. However, remember to mix in the cheese just before serving for the best flavor.
**What cheese is typically used for Mexican street corn?**
Mexican street corn is traditionally topped with salty Cotija cheese, along with mayo, lime juice, and spices. You can use queso fresco for a softer, milder flavor, or a similar cheese like feta if Cotija is unavailable.
## Make It a Meal
This scrumptious corn salad pairs excellently with various Mexican main dishes.
Popular recommendations include **Easy Skillet Steak Fajitas**, **Beef Empanadas**, **Fiesta Lime Chicken**, **One-Pot Mexican Beef and Rice**, and **Chicken Mole Enchiladas**. For an impressive dinner option, serve with **Mexican Shrimp Ceviche and Baked Tortilla Chips**.
You might also enjoy **Shredded Chicken Enchiladas**, **Easy Chicken Enchiladas Verdes**, and **Easy Shredded Chicken Tacos**, all of which are simple to prepare and bursting with flavor.
## Other Easy Corn Recipes
If corn is your passion, you won’t want to miss these delicious recipes:
- **Avocado Corn Salad**
- **Black Bean & Corn Salsa**—perfect with tortilla chips.
- **Southern Corn Fritters**—a delightful side.
- **Air Fryer Corn on the Cob** and **Summer Corn Salad**—great options for summertime.
More Easy Main Dishes Recipes:
- Dill Pickle Ranch Chicken Skewers
- Dill Pickle Parmesan Chicken
- Marry Me Chicken Meatball Orzo
- Cowboy Chicken Salad
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📖 Recipe Card
Print
Mexican Street Corn Salad
This Mexican Street Corn Salad is a quick, vibrant dish featuring sweet corn, zesty lime mayo, and Cotija cheese, perfect as a side or refreshing cold dish.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- Fresh corn cobs
- Mayonnaise
- Limes
- Cotija cheese
- Red onion
- Jalapeño
- Cilantro
Instructions
- Prep the corn by cutting off the stem end and removing the silk.
- Cook the corn in a skillet with oil, butter, and salt for about 10 minutes.
- Mix garlic, lime juice, and mayo to make the sauce.
- Combine the cooked corn with sauce, diced onion, Cotija cheese, jalapeño, and cilantro. Serve immediately.
Notes
This dish can be enjoyed warm or chilled and tastes better the next day.
Store leftovers in the refrigerator for 3-4 days. Reheat in a skillet to serve warm.
Mix in cheese just before serving for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
- Cholesterol: 15
