This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!
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Why You'll Love This Salad
This beautiful and delicious corn salad is a deconstructed version of the Elotes, a Mexican dish of grilled corn on the cob. I will be honest and say, I prefer this version! Corn on the cob can be messy and my toppings always fall off so this salad is my perfect solution to enjoy the wonderful flavors of corn, cotija cheese, jalapeno and lime!
Esquites can be served not only with tacos, burritos, casseroles or fajitas but also with grilled chicken, pork chops or seafood.
Ingredients:
- fresh corn
- mayo
- sour cream
- cotija cheese
- green onion
- jalapeno pepper
- limes
- cilantro
- salt and pepper
- butter
How to make Mexican Corn Salad?
- Start by cutting the corn off the cobs.
- Heat up a skillet over medium heat and melt butter.
- Add corn and saute until golden brown. Stir often.
- Add cheese and green onions. Stir. Remove from heat.
- Place corn in a large mixing bowl.
- Add remaining ingredients and stir together.
- Serve right away or keep in the fridge until ready to serve.
Storing leftovers:
Since this salad contains dairy, it is best to store it covered, in the fridge. It should be good for up to 3 days.
More salad recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Mexican Street Corn Salad (Esquites)
Ingredients
- 3 cups fresh corn kernels about 4 cobs of corn
- 2 tablespoons unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons mayonnaise
- 4 tablespoons sour cream
- ½ cup cotija cheese
- 2 green onions sliced
- ½ cup cilantro chopped
- 1 jalapeno pepper chopped, seeds removed
- 1 teaspoon minced garlic
- 1 lime zested and juiced
Instructions
- Cut corn off the cobs. Place cob vertically in a bowl, then slice kernels off starting at the top of the cob, moving down, letting the kernels fall into the bowl.3 cups fresh corn kernels
- Melt butter in a skillet over medium heat.2 tablespoons unsalted butter
- Add corn and garlic, and stirring often, saute until golden brown.1 teaspoon minced garlic
- Turn off heat. Add salt and pepper.½ teaspoon salt, ¼ teaspoon black pepper
- Add cheese, lime zest, jalapeno, green onions and cilantro. Stir in.½ cup cotija cheese, 2 green onions, ½ cup cilantro, 1 jalapeno pepper
- Add mayo and sour cream and stir in.3 tablespoons mayonnaise, 4 tablespoons sour cream
- Drizzle lime juice over the salad.1 lime
- Serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Since this salad contains dairy, it is best to store it covered, in the fridge. It should be good for up to 3 days.
Jean says
Hi Anna,
I just made this, and it was excellent! I did halve it as I didn't need a large amount. In place of the cotija cheese, I used pecorino romano, and it worked well. I also see feta could sub. I just added a few dashes of cayenne in place of the jalapeno. There was a nice sweetness with the corn, too. I love your recipes, and always look forward to seeing what else you have in store! Thank you!
wilhelmina says
This is an absolute favorite of ours! It is great with all the foods we love to cook on the grill. Fabulous!
Kristyn says
We recently made this & enjoyed every bite! It's delicious & great with any Mexican or non Mexican dish!
Allyson Reed Zea says
I make this all the time and it's delicious! Thanks for the easy recipe!