Hey friends! Welcome back to my kitchen. Today, we are diving into a recipe that has completely taken over our summer family dinners: Mexican Corn Salad, also known as Esquites. If you have ever walked past a street food cart and caught that irresistible aroma of charred corn, lime, and mayonnaise, you know exactly what I am talking about. It is pure magic.

I used to struggle with side dishes for taco night. Rice and beans are great, but sometimes you just want something fresh, vibrant, and a little bit indulgent. That is where this salad comes in. It is basically all the glorious flavors of Elote (Mexican Street Corn) stripped off the cob and tossed into a bowl. It is easier to eat, easier to serve, and honestly, I think the flavors meld together even better this way!

My kids absolutely devour this, even my picky eater who usually side-eyes anything green (thankfully the cilantro is small enough to hide!). Whether you are hosting a backyard BBQ, looking for a dip for your tortilla chips, or just need a quick veggie side for a weeknight meal, this recipe is a total game-changer. Let’s get cooking!

History & Origins

So, where does this deliciousness come from? This dish is traditionally known as Esquites in Mexico. While Elote refers to corn on the cob slathered in mayo, cheese, and chili powder, Esquites is the off-the-cob version, often served in little cups from street carts.

The word comes from the Nahuatl word izquitl, which means “toasted corn.” It has deep roots in Mexican culinary history, dating back to the Aztecs. Traditionally, the corn is sautéed with onions, garlic, and epazote (a Mexican herb), then served hot and topped with lime, chili powder, and mayonnaise. My version is a little home-cook friendly, swapping epazote for accessible cilantro, but it keeps that authentic spirit of street food comfort alive!

Why This Recipe Works

Why is this salad so addictive? It is all about the flavor balance and texture contrast. First, you have the corn. By sautéing or grilling it, you caramelize the natural sugars, making it incredibly sweet with a hint of smoky char. This sweetness needs a counterpoint, which brings us to the dressing.

The creamy base (a mix of mayonnaise and sour cream) provides richness, while the fresh lime juice cuts through that fat with bright acidity. Then comes the Cotija cheese—it is salty and crumbly, acting like the seasoning salt for the salad. Finally, the chili powder adds a gentle heat that lingers on the palate. Crunchy corn, creamy sauce, soft cheese, and crisp veggies—it hits every single taste bud!

Why You’ll Love This Recipe

• ✓Ready in under 20 minutes
• ✓Perfect balance of sweet, savory, and tangy
• ✓Great for meal prep and potlucks
• ✓Vegetarian and Gluten-Free friendly
• ✓Can be served warm or cold
• ✓Uses fresh or frozen corn

Equipment You’ll Need

• ✓Large Skillet or Cast Iron Pan
• ✓Sharp Chef’s Knife
• ✓Cutting Board
• ✓Large Mixing Bowl
• ✓Citrus Juicer
• ✓Measuring Cups and Spoons

Ingredients

• ✓4 cups corn kernels (approx. 4 ears fresh corn cut off the cob, or 2 bags frozen corn)
• ✓1 tablespoon olive oil or butter
• ✓1/2 cup red onion, finely diced
• ✓1/2 cup Cotija cheese, crumbled (can sub feta)
• ✓1/3 cup mayonnaise (good quality like Hellmann’s or Duke’s)
• ✓2 tablespoons sour cream or Mexican Crema
• ✓1/2 cup fresh cilantro, chopped
• ✓1-2 jalapeños, seeded and minced (adjust for spice preference)
• ✓2 cloves garlic, minced
• ✓1 teaspoon chili powder (Ancho or Guajillo is best)
• ✓1/2 teaspoon smoked paprika
• ✓2 limes, juiced
• ✓Salt and black pepper to taste

Instructions

1. Prep the Corn: If using fresh corn, shuck the ears and carefully slice the kernels off the cob into a large bowl. If using frozen corn, let it thaw slightly and pat it dry with a paper towel to remove excess ice crystals.
2. Sauté the Veggies: Heat the olive oil or butter in a large skillet (cast iron is best for this!) over medium-high heat. Add the corn kernels and diced red onion. Cook, stirring occasionally, for about 8-10 minutes. You want the corn to turn golden yellow and develop nice charred brown spots. This char adds that ‘street food’ flavor!
3. Add Aromatics: In the last minute of cooking, add the minced garlic and jalapeño. Sauté for just 60 seconds until fragrant—you don’t want to burn the garlic. Remove the pan from the heat and let it cool for about 5 minutes.
4. Make the Dressing: While the corn cools slightly, grab a small bowl. Whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth.
5. Combine: Transfer the warm corn mixture to a large salad bowl. Pour the dressing over the corn. Add the crumbled Cotija cheese and chopped cilantro.
6. Toss and Season: Toss everything together until the corn is evenly coated in that creamy goodness. Taste test! Add salt, pepper, or more lime juice if needed. Serve immediately while warm, or chill for later!

Expert Cooking Tips

• ✓Char is Flavor: Do not rush the sauté step! Those brown, caramelized bits on the corn are essential for the authentic taste.
• ✓Fresh is Best: Use fresh lime juice, not the bottled stuff. The difference in flavor is huge!
• ✓Cheese Matters: If you can’t find Cotija, Feta cheese is a great substitute, though slightly saltier, so adjust your added salt accordingly.
• ✓Make it a Dip: Chop the veggies smaller and serve this with sturdy tortilla chips for an amazing appetizer.

Substitutions and Variations

No Cotija? No problem! As mentioned, Feta cheese is the closest texture match. If you want it milder, Queso Fresco works well too. For a lighter version, you can swap the mayonnaise for Greek yogurt, though it will be tangier. If you don’t have red onion, green onions (scallions) are a delicious and milder alternative. And for the spice-averse, simply swap the jalapeño for diced green bell pepper or leave it out entirely!

Common Mistakes to Avoid

The biggest mistake is seasoning too early. If you salt the corn right when you put it in the pan, it draws out moisture and the corn will steam instead of fry. Wait until the end to add salt! Another mistake is using wet frozen corn. If using frozen, make sure to pat it dry or the salad will turn out watery and the dressing won’t stick.

Serving Suggestions

This Mexican Corn Salad is incredibly versatile! Serve it alongside Carne Asada tacos, grilled chicken thighs, or shrimp skewers. It is also fantastic scooped on top of a burrito bowl or mixed into a green salad for extra crunch. My personal favorite? Eating it straight out of the bowl with tortilla chips while watching Netflix!

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. Note that the cilantro might wilt a little over time, but the flavors actually meld and get better the next day! I do not recommend freezing this salad, as the dairy-based dressing will separate and the texture will become mushy upon thawing.

Frequently Asked Questions

Can I use canned corn?

Yes, absolutely! Just make sure to drain and rinse the corn very well, then pat it completely dry before sautéing to ensure you can still get a nice char.

Is this salad spicy?

It has a mild kick from the jalapeño and chili powder. To make it kid-friendly, remove the seeds and ribs from the jalapeño, or omit it entirely.

Can I make this ahead of time?

Yes! You can make it up to a day in advance. In fact, it tastes even better after sitting for an hour or two. If making it more than 24 hours ahead, stir in the cilantro right before serving to keep it bright green.

How do I cut corn off the cob safely?

Place a small bowl inverted inside a larger bowl. Stand the corn cob on the small bowl and slice downward. The kernels will fall into the large bowl instead of flying all over your counter!

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your mayonnaise and spice blends to be sure no additives were included.

Can I grill the corn instead?

Please do! Grilling the corn on the cob until charred, then slicing it off, adds an amazing smoky flavor that is even more authentic.

What is Mexican Crema?

It is a thickened cream similar to sour cream but slightly sweeter and thinner. You can find it in the dairy aisle or international section of most grocery stores.

Can I make this vegan?

Sure! Use vegan mayonnaise, unsweetened plain vegan yogurt instead of sour cream, and a vegan feta alternative or almond-based cotija cheese.

Conclusion

I hope you guys love this Mexican Corn Salad as much as my family does! It really is the perfect way to celebrate fresh summer produce. If you make this, please snap a photo and tag me on Instagram or leave a comment below—I love seeing your creations! Don’t forget to pin this recipe to your ‘Summer BBQ’ or ‘Side Dishes’ board on Pinterest so you can find it easily next time. Happy cooking, everyone!