Esquites is a delicious Mexican street corn salad with lots of roasted corn, jalapeno, and herbs in a tangy, creamy dressing, like elote in salad form.
Esquites Recipe (Mexican Street Corn Salad)
Looking for the ultimate side dish for your next gathering? Bring this recipe and you're guaranteed to make everyone happy. I'm talking Esquites, and it's hard to beat.
What is Esquites?
Esquites is a zesty side dish inspired by the famous dish "Elote", or Mexican Street Corn. It is mixture of grilled or charred corn tossed with chopped jalapeno and other ingredients, served with a tangy and creamy mayo-based dressing.
It's a very satisfying dish, a perfect summer dish dish, great for barbecues and picnics, definitely a party favorite. You'll also hear it called "Mexican Corn Salad" or "Mexican Street Corn Salad", or "Elote Salad".
It's pretty much one of the kings of the Mexican street foods, where it is typically served in a cup, which is also called "Elote en Vaso".
It's easier to eat than Mexican Street Corn (Elote), which can get pretty messy, even though it's super fun to eat. Huge flavor, of course.
This particular recipe takes all the awesome qualities of Mexican Street Corn and turns it into salad form.
Let's discuss how to make esquites!
Esquites Ingredients
First, gather up your ingredients. The ingredients you'll need to make this Esquites recipe include the following:
- Sweet Corn. Enough for about 6 cups of corn.
- Vegetable Oil.
- Jalapeno Peppers.
- Garlic.
- Cilantro and Scallions.
- Fresh Lime Juice.
- Seasonings. Red pepper flakes, salt. Try this elote seasoning recipe.
- Hot Sauce. Optional, for a spicier version.
- Mayonnaise.
- Cheese. Use queso fresco or crumbled cotija cheese.
How to Make Esquites (Mexican Corn Salad) - the Recipe Steps
First, cut the kernels off the cobs.
Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and cut the corn kernels off the cobs.
Next, add the corn to a large bowl and stir in the remaining ingredients.
Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
Ready to Serve! Top with a bit of extra crumbly cheese, fresh cilantro and lime wedges. Serve it up!
Easy enough, isn't it? This is a great side dish for summer parties, barbecues, cookouts, or ideal for holiday gatherings as well.
Think Memorial Day weekend, 4th of July, Labor Day, even a great Christmas side dish.
Recipe Notes
Adjusting the Spice Factor
Jalapeno peppers offer a nice kick and flavor, but if you're concerned about your guests, you can skip them or core them out for a salad that isn't so spicy. For a spicier version, upgrade to serrano peppers, or incorporate a spicy hot sauce, spicy chili flakes, cayenne pepper or a hotter chili powder blend.
Fresh Corn or Frozen Corn
Fresh sweet corn is the best for this recipe, but you can make it with frozen corn. Frozen corn is often much more convenient, especially when corn is not in season.
To make this recipe from frozen corn, simply measure out the corn and cook it directly from frozen in a pan over medium heat with oil. Then, follow the remainder of the recipe instructions.
Cheese Options
Cotija cheese is a flavorful, crumbly Mexican cheese popular with Mexican cuisine. You can also use queso fresco or queso blanco. You can often find this as Mexican grocery stores or in some general grocers, or, you can make it yourself like I do.
Learn how to make queso fresco here.
Variations
Feel free to add other ingredients to make this your own. Popular additions include black beans, avocados, diced tomatoes, white or red onion, Mexican crema for a lighter version, or pasta for a delicious Mexican Street Corn Salad Pasta.
Storage
Store any leftover esquites in the refrigerator in an airtight container. It should last 3-4 days.
You can make this recipe the day before. I do not recommend freezing it, as it will affect the texture.
That's it, my friends. I hope you enjoy this Mexican street corn salad recipe! Let me know how the party goes. Enjoy!
Try These Other Great Side Dish Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Esquites Recipe (Mexican Street Corn Salad)
Ingredients
- 4 ears of corn enough for about 6 cups of corn
- 1 tablespoon vegetable oil
- 1-2 jalapeno peppers finely chopped (cored for less spicy)
- 2 cloves garlic minced
- 1/2 cup fresh chopped cilantro chopped
- 1/4 cup fresh chopped scallions
- ¼ cup mayonnaise (or use a mix of mayo and Mexican crema or sour cream for a lighter version)
- 1 tablespoon fresh lime juice (juice from 1 small lime)
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (or to taste - or use hot sauce!)
- 3 tablespoons crumbled cotija cheese (or use queso fresco)
- Salt to taste about ½ teaspoon
Instructions
- Cut the corn from the cobs. Heat the vegetable oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
- Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
- Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
- Top with a bit of extra crumbly cheese and fresh cilantro.
Nutrition Information
NOTE: This recipe was updated on 8/30/24 to include new information and photos. It was originally published on 7/10/19.
Ella says
Can you please post a recipe for crema? Thanks so much!!!!
Mike Hultquist says
Hi, Ella. It is something I buy rather than make homemade, but I made do that. I do have a post on the ingredient here, though: https://www.chilipeppermadness.com/recipes/mexican-crema/
Mary says
So I get this email in my inbox and my local grocery has corn, jalapeños and cojita cheese on sale….coincidence? Great recipe Mike!
Mike Hultquist says
Haha! Perfect timing, Mary! I hope you enjoy it!!
Michael says
as always with your recipes reading the ingredients makes my mouth water.
Mike Hultquist says
Thanks, Michael!
Ramya says
Cant wait to make this soon for me i never had esquites before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Cindi says
We've made this so many times it's become a staple in our weekly meal prep LOL
I finally found Mexican Crema and while it was delicious with regular sour cream, I'm looking forward to tying it with a more 'authentic' Mexican flavor!! YUMMM
Mike Hultquist says
Awesome!! Thanks, Cindi! We really love this dish, too. So good!
Steve says
Sounds delicious!
Is this designed as a warm salad or cold salad?
Mike Hultquist says
It's served room temp, though can be served either warm or cold, to your preference.
Lou says
Nice and light for a summer meal. Didn't have the recommended cheese but I had a fresh feta cheese and it worked out great. Paired well with the jalapeno cheddar dutch oven bread with cedar planked salmon. Would make again.
Mike Hultquist says
Glad you enjoyed it, Lou! I appreciate it!!
Janet says
MIke, how far in advance can you make this?
Mike Hultquist says
Janet, you can make this a day ahead, 2 days at the most. Let me know how it goes!
Bob says
This recipe was a success. I had to leave out the Jalapenos as we made it for Mother's day and she can't do the spice anymore. We will be making this one again. Thanks, Mike!
Mike Hultquist says
Nice! Glad it was enjoyed, Bob! Thanks!