Esquites (Mexican Street Corn Salad)

🌽 Esquites (Mexican Street Corn Salad)

Ingredients

  • 2 Tbsp olive oil
  • 4 cups corn kernels (about 5 ears fresh, or frozen)
  • ½ small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, finely diced
  • ½ cup fresh cilantro, chopped
  • ½ cup Cotija cheese, crumbled (or feta)
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • Juice of 1 lime (about 2 Tbsp)
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper

Instructions

  1. If using fresh corn, cut kernels from cobs. If using frozen, thaw first.

  2. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add 4 cups corn and cook, stirring occasionally, until charred and golden, about 8–10 minutes.

  3. Add ½ diced red onion, 2 minced garlic cloves, and 1 diced jalapeño. Cook 2–3 minutes until onion is soft and translucent.

  4. Remove from heat and let cool slightly.

  5. In a large bowl, combine the corn mixture with ½ cup cilantro, ½ cup Cotija cheese, ⅓ cup mayonnaise, ¼ cup sour cream, juice of 1 lime, 1 tsp chili powder, ½ tsp cumin, and ½ tsp smoked paprika.

  6. Season with salt and pepper to taste. Add more jalapeño or chili powder for extra heat.

  7. Cover and refrigerate for at least 30 minutes to let flavors meld.

  8. Stir before serving. Garnish with extra cilantro, cheese, and a sprinkle of chili powder.

Tips

  • Char corn on a grill for even more smoky depth.
  • For a mess-free kernel removal, stand the cob in the center hole of a bundt pan and slice downward.
  • Serves well alongside grilled meats, tacos, or as a dip with tortilla chips.
  • Feta works great if you can’t find Cotija.

Storage

Refrigerate in an airtight container for up to 3–4 days. Do not freeze (dairy will separate). Add a fresh squeeze of lime before serving leftovers.

🛒 Shopping List

Produce

  • 4 cups corn kernels (about 5 ears, or frozen)
  • ½ small red onion
  • 2 cloves garlic
  • 1 small jalapeño
  • ½ cup fresh cilantro
  • 1 lime

Pantry

  • 2 Tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper

Dairy & Eggs

  • ½ cup Cotija cheese (or feta)
  • ⅓ cup mayonnaise
  • ¼ cup sour cream

Attribution

Adapted from Esquites (Mexican Street Corn Salad) by Joanna Cismaru