If you’ve ever strolled past a Mexican street corn cart and caught a whiff of that smoky-sweet, lime-spritzed perfection—you already know the magic we’re diving into today. This Esquites recipe takes all that flavor and turns it into a spoonable salad that disappears fast at any gathering. It’s creamy, crunchy, tangy, and just the right amount of spicy. Make it once and I promise—it’ll be your new summer sidekick!
Why You’ll Love This Recipe
This salad is basically summer in a bowl—and it checks all the boxes: quick, easy, and packed with bold flavors. I love making it for taco night, BBQs, or just because I want a taste of warm-weather sunshine. One bite, and you’ll be hooked too!
- Bursting with flavor: Creamy, tangy, spicy, and a little sweet—that perfect combo.
- Super versatile: Serve it warm or cold, on its own or piled onto tacos.
- Fast & fuss-free: Ready in under 20 minutes and uses pantry-friendly ingredients.
- Can be made ahead: Tastes even better once the flavors marry in the fridge.
Ingredients Breakdown
Essentials
- 4 cups corn kernels (fresh, canned, or frozen—if using fresh, about 5 ears of corn)
- 2 tablespoons butter (or olive oil)
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup Cotija cheese (crumbled, or substitute with feta)
- 1 garlic clove (minced or grated)
- 1/2 teaspoon chili powder (or Tajín)
- 1/4 teaspoon smoked paprika (optional but so good)
- Juice of 1 lime (plus extra wedges for serving)
- 2 tablespoons chopped fresh cilantro (plus more for garnish)
- Kosher salt and freshly cracked black pepper, to taste
Pro Tips
- Charring the corn gives it that irresistible street-style flavor.
- Use full-fat mayo and crema for the creamiest texture and rich flavor.
- If using frozen corn, don’t thaw—just toss straight into the skillet for better browning.
Step-by-Step Instructions
- Char the corn: In a large skillet over medium-high heat, melt the butter. Add the corn and cook without stirring for 2–3 minutes to get a little char. Stir occasionally and continue cooking for 6–8 minutes until golden in spots and fragrant.
- Remove from heat: Let the corn cool for a few minutes so the sauce doesn’t separate when mixed.
- Mix the dressing: In a large bowl, combine mayonnaise, crema (or sour cream), garlic, lime juice, chili powder, smoked paprika, and a generous pinch of salt and pepper.
- Assemble the salad: Add the slightly cooled corn to the bowl and toss to coat. Stir in Cotija cheese and chopped cilantro. Taste and adjust seasoning as needed.
- Garnish and serve: Top with more Cotija, cilantro, and an extra sprinkle of chili powder. Serve warm, at room temp, or chilled—your call!
Chef’s Tips and Tricks
- Don’t overcrowd the pan when charring corn—work in batches if needed.
- For extra heat, add diced jalapeño or a pinch of cayenne.
- This salad can be made a day ahead—just garnish right before serving.
- If you’re using canned corn, make sure to drain it very well so it chars instead of steaming.
Recipe Variations and Serving Suggestions
- Add crispy bacon bits for a smoky crunch.
- Top with diced avocado or a drizzle of hot sauce for extra flavor.
- Make it a full meal by stirring in cooked quinoa or black beans.
- Spoon it over tacos, nachos, or grilled chicken for an instant flavor boost.
FAQs
What are Esquites?
Esquites are the off-the-cob version of Elote (Mexican street corn). They’re served in cups as a warm, creamy street snack in Mexico, often with lime juice, cheese, and chili powder.
Can I use canned or frozen corn?
Absolutely! Just make sure to drain canned corn well or use frozen corn straight into the skillet to get that toasted flavor.
Is Cotija cheese necessary?
It adds authentic salty tang, but if you can’t find it, feta or queso fresco will work beautifully too.
Can I make this dairy-free?
Yes! Opt for dairy-free mayo and sour cream, and skip the cheese or use a plant-based alternative.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 4 cups corn kernels (fresh, canned, or frozen)
- 2 tbsp butter
- 1/4 cup mayo
- 1/4 cup Mexican crema or sour cream
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Juice of 1 lime
- 1/2 cup Cotija cheese, crumbled
- 2 tbsp chopped cilantro
- Salt + pepper, to taste
Instructions
- Heat butter in a skillet and add corn. Cook until lightly charred and golden.
- Let the corn cool slightly, then mix it with mayo, crema, garlic, lime juice, chili powder, paprika, salt, and pepper.
- Stir in Cotija cheese and cilantro. Taste and adjust seasoning.
- Serve with extra cheese, cilantro, and lime wedges. Enjoy warm or chilled!
Did you make this Esquites? I’d love to see how it turned out! Drop a comment, rate the recipe, or tag @thekitchensaid on social so I can cheer you on from my kitchen to yours. Let’s keep the flavor party going!
