Mexican Street Corn Salad — Esquites Recipe (Ready in 20 Minutes!)
This Mexican street corn salad (esquites) has all the bold elote flavors in one easy bowl! Charred corn, cotija, cilantro, lime, and a creamy spiced dressing — ready in just 20 minutes!
Ingredients
- 1/4 cup freshly squeezed lime juice: Provides bright acidity; substitute with lemon juice if necessary.
- 2 tablespoons real mayonnaise: Adds creaminess to the dressing; Greek yogurt can be a tangy substitute.
- 1 teaspoon ground cumin: Imparts warm earthy flavor; can use coriander if out of cumin.
- 1 teaspoon smoked paprika: Supplies a smoky kick; substitute with regular paprika and a hint of chili powder.
- 1/2 teaspoon kosher salt: Enhances overall flavor; adjust to taste using table salt.
- 1/4 teaspoon freshly ground black pepper: Balances the dressing with spice and aroma.
- 3 cups sweet corn kernels cut off the cobs: The star ingredient; frozen corn can be used in a pinch.
- 1 tablespoon olive oil: Used for sautéing the corn to add richness and flavor.
- 1 cup parmesan cheese finely grated: Adds savory depth; aged cheddar can substitute.
- 1 cup freshly chopped cilantro: Brings a fresh herbaceous note; parsley suits those who prefer a milder herb.
- 1/2 cup red bell pepper chopped: Adds sweetness and color.
- 1/2 cup green onions thinly sliced: Imparts mild onion flavor and vibrant green color.
- 1/4 cup red onion chopped: Contributes sharpness and crunch.
- 1 jalapeño pepper seeded and chopped: Offers gentle heat; adjust to taste with serrano peppers or omit for less spice.
- 1/2 teaspoon garlic powder: Provides subtle garlic flavor without the intensity of raw garlic.
- 1/2 cup Cojita cheese crumbled: The finishing touch; feta can be used if Cojita is unavailable.
Instructions
- Step 1: Prepare the Dressing
- In a small bowl, blend the lime juice, mayonnaise, cumin, smoked paprika, kosher salt, and black pepper. Whisk thoroughly until the mayonnaise is mostly dissolved, resulting in a smooth dressing. This can be made in advance and stored chilled.
- Step 2: Char the Corn
- Heat the olive oil in a large skillet over high heat. Once shimmering, add the corn kernels. Stir occasionally and let them char slightly, about 3-5 minutes. This step enhances the natural sweetness and introduces a subtle smokiness.
- Step 3: Combine Ingredients
- Switch off the heat and fold in the parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder. Mix until well combined, ensuring each ingredient is evenly distributed for a consistent flavor in every bite.
- Step 4: Dress and Serve
- Add the prepared dressing to the corn mixture, tossing gently to coat the ingredients evenly. Finish by sprinkling with crumbled Cojita cheese. This salad can be served either at room temperature or chilled according to your preference.
Notes
- High heat is key: Get your skillet screaming hot before adding the corn — you want char, not steam. Don't stir too much; let the corn sit undisturbed for 1-2 minutes at a time to develop those smoky edges.
- Fresh corn is best: Cut kernels straight off the cob for the sweetest, most authentic flavor. Frozen corn works great too — just thaw and pat very dry before charring.
- Cotija cheese: The classic choice and worth seeking out — most grocery stores carry it near the specialty cheeses. Feta is the best substitute if unavailable.
- Note on parmesan: This recipe uses both parmesan and cotija — the parmesan gets stirred in warm and melts slightly into the corn, while the cotija goes on top as a finishing crumble.
- Dressing: Make it ahead and store in the fridge for up to 3 days — it actually improves as the flavors come together.
- Heat level: One jalapeño with seeds removed is mild-medium. Leave the seeds in for more heat or add a serrano for a serious kick.
- Storage: Keeps in the fridge for up to 3 days. The corn will absorb the dressing over time — add a squeeze of lime and a drizzle of olive oil when serving leftovers to freshen it up.