Mexican Street Corn Salad Esquites
Esquites is the bowl version of the beloved Mexican elote street corn, packed with charred corn kernels, creamy cotija cheese, and a tangy chili-lime dressing. It is a crowd-pleasing salad that captures all the bold flavors of Mexican street food in every single bite.
A bold and creamy Mexican street corn salad with charred corn, cotija cheese, and chili-lime dressing.
Nutrition per serving
Ingredients
salad
dressing
seasoning
topping
garnish
Instructions
Char the Corn
Heat a cast iron skillet over high heat with no oil. Add the corn kernels in a single layer and cook without stirring for 3 to 4 minutes until charred spots appear, then stir and cook another 3 minutes.
Cool the Corn
Remove the charred corn from the heat and transfer to a large mixing bowl. Allow it to cool for 5 minutes before adding the other ingredients.
Make the Dressing
Add the mayonnaise, fresh lime juice, and chili powder to the cooled corn. Season with salt and toss everything thoroughly to combine.
Finish and Serve
Transfer to serving bowls, top generously with crumbled cotija cheese and fresh chopped cilantro. Serve immediately while still slightly warm.
Substitutions
Common mistakes
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