Mexican Street Corn Salad (Esquites) is a vibrant, flavor-packed dish that brings the taste of traditional Mexican street food right to your kitchen.
The combination of charred corn, creamy mayonnaise, tangy lime, spicy jalapeño, and crumbled cheese creates a harmonious balance of smoky, zesty, and savory notes.
Beyond its irresistible flavor, this salad is surprisingly nutritious: corn provides fiber and plant-based protein, while healthy fats from mayonnaise and cheese keep the dish satisfying without being heavy.
With minimal prep and a quick cook time, it’s perfect for busy weeknights, casual gatherings, or easy meal prep.
The bright cilantro and lime juice also deliver refreshing antioxidants, making this dish as wholesome as it is delicious.
Its adaptability—switching cheese types or adding extra spice—ensures it fits seamlessly into any home cook’s repertoire.
Must-Have Tools for Perfect Results
Nonstick Skillet or Wok
Ideal for charring corn evenly without sticking, giving you that signature smoky flavor. Versatile for stir-fries, sautéing vegetables, and one-pan meals.
Microplane Grater
Perfect for finely mincing garlic and zesting lime, maximizing flavor release. A go-to tool for grating hard cheeses, citrus, and spices in everyday cooking.
Mixing Bowl
Provides ample space for tossing corn with seasonings and toppings. Useful for salads, marinating proteins, or mixing batters efficiently.
Tongs
Essential for evenly tossing and turning corn during charring, ensuring each kernel gets a perfect sear. Also ideal for grilling, flipping, and serving hot foods safely.
Measuring Spoons
Guarantee precise seasoning with lime juice, mayonnaise, and spices. Handy for baking, cooking, and portion control in any kitchen.
Delicious Mexican Street Corn Salad
Equipment
- 1 large nonstick skillet or wok,
- 1 Microplane Grater
- 1 Large Mixing Bowl
- 1 Pair of tongs
- Measuring Spoons
Ingredients
- 2 tablespoons vegetable oil
- 4 ears fresh corn shucked, kernels removed (≈3 cups)
- Kosher salt to taste
- 2 ounces feta or Cotija cheese finely crumbled
- 1/2 cup scallions green parts only, thinly sliced
- 1/2 cup fresh cilantro leaves finely chopped
- 1 jalapeño seeded and finely chopped
- 1 –2 cloves garlic minced or grated
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- Chile powder or hot chile flakes to taste
Instructions
- Prep the Corn Kernels: Start by carefully shucking the fresh corn and removing all silks. Using a sharp knife, cut the kernels off the cob and collect them in a large bowl. Make sure to gather every last kernel, as even a few missed pieces can add uneven cooking.
- Heat the Skillet: Place a large nonstick skillet or wok over high heat and pour in the vegetable oil.Allow the oil to shimmer until it’s hot enough to sizzle, which ensures the corn will char evenly and develop a smoky, caramelized flavor.
- Char the Corn: Add the corn kernels to the hot skillet in a single layer and sprinkle lightly with kosher salt. Let them cook without moving for about two minutes to get a golden-brown sear, then toss or stir and repeat until every side is charred, which should take roughly ten minutes total.
- Prepare the Mix-ins: While the corn is charring, finely chop the scallions, cilantro, and jalapeño, and mince or grate the garlic using a microplane for maximum flavor. This ensures that each bite of salad has a balanced mix of freshness, spice, and aromatic depth.
- Combine the Ingredients: Transfer the charred corn to a large mixing bowl and add the crumbled cheese, chopped herbs, jalapeño, and garlic. Drizzle in the mayonnaise and lime juice, then sprinkle chile powder to taste. Toss everything gently but thoroughly to coat each kernel in the creamy, tangy, and spicy mixture.
- Taste and Adjust: Take a small spoonful to check seasoning and adjust with additional salt, lime, or chile powder if needed. This final step ensures that the flavors are perfectly balanced before serving.
- Serve and Enjoy: Transfer the salad to a serving bowl and garnish with a few extra cilantro leaves or cheese crumbles for presentation. Serve immediately while the corn is warm, or refrigerate briefly for a slightly chilled version; either way, it’s ready to delight every palate.
Notes
- For best flavor, use fresh, in-season corn. Frozen corn can work but will lack the smoky char.
- Adjust jalapeño and chile powder to your preferred spice level. Removing seeds reduces heat significantly.
- Cotija cheese is traditional, but feta or queso fresco are excellent alternatives.
- Toss the corn gently when mixing to avoid crushing the kernels.
- Serve immediately for the best texture; reheated corn may lose some crispiness.
Chef’s Secrets For Maximum Flavor
The secret to outstanding esquites is the char.
Don’t rush the corn; letting it sit on the hot skillet without stirring develops those deep, smoky caramelized notes that make each bite irresistible.
Use high heat and a wide pan so the kernels sear evenly instead of steaming.
Fresh herbs, lime juice, and high-quality cheese elevate the salad, adding brightness, tang, and a creamy finish.
Toasting the jalapeño in the pan for a few seconds alongside the corn can add an extra smoky depth.
Finally, don’t underestimate seasoning: a pinch of salt enhances sweetness, while a touch of chile powder intensifies the complex flavors without overpowering them.
Serving Suggestions To Impress Guests
This salad shines as a side dish for tacos, grilled meats, or seafood.
For a casual gathering, serve it in small bowls with extra lime wedges and a sprinkle of cheese on top.
It also pairs beautifully with creamy avocado or a light black bean salad for a vegetarian-friendly meal.
For a creative twist, use it as a topping on nachos, quesadillas, or even a baked potato.
Its vibrant colors make it perfect for presentation at brunches, barbecues, or family dinners.
Storage Tips To Keep Fresh
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
To maintain the best texture, keep the mayonnaise and lime juice mixed in but avoid reheating; instead, serve chilled or at room temperature. I
f the corn loses its charred crunch, you can quickly reheat it in a hot skillet for 1–2 minutes before tossing with the remaining ingredients.
Avoid freezing, as the mayonnaise and cheese can separate and affect the texture.
Always taste and adjust seasoning before serving after storage.
Frequently Asked Questions Answered Clearly
1. Can I use frozen corn?
Yes, frozen corn can be used, but it won’t achieve the same smoky char. Thaw and pat dry before cooking to avoid excess moisture.
2. Can I make this salad ahead?
You can prep ingredients a few hours ahead, but assemble the salad just before serving to maintain crisp, fresh textures.
3. What’s the best cheese to use?
Cotija is traditional, but feta or queso fresco are excellent substitutes that melt slightly while preserving flavor.
4. How spicy is this salad?
Mild by default, but you can adjust heat with jalapeño quantity and chile powder. Removing seeds reduces spice for a more kid-friendly version.
5. Can I make it vegan?
Yes! Replace cheese with vegan feta and use vegan mayonnaise for a plant-based alternative that keeps the creamy, tangy profile intact.
This recipe has been adapted and simplified from the original version by seriouseats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
