Mexican Street Corn Salad, known as Esquites, is a beloved dish that has roots deeply embedded in Mexico’s rich street food culture. Found at street stalls and markets all over Mexico, esquites present a deconstructed take on elote—the iconic, grilled corn on the cob slathered in creamy mayonnaise, tangy lime juice, cheese, and chili powder.
The word “esquites” is believed to come from the Nahuatl word ízquitl, which means “toasted corn.” This dish has been enjoyed for centuries, evolving from early Aztec traditions of roasting corn in clay pots. Today, street vendors serve esquites in cups, often warm, topped with a squeeze of lime and spicy seasonings, making them an easy-to-eat, portable snack.
While traditional esquites are often boiled with epazote (a Mexican herb), this recipe incorporates a slightly modern twist using grilled corn for extra smokiness and depth of flavor. Charring the corn enhances its natural sweetness and adds a rich, slightly nutty taste that pairs beautifully with the creamy elements in the dish.
Mayonnaise and sour cream (or sometimes Mexican crema) create the signature creamy texture, binding all the flavors together. The addition of crumbled cotija cheese—a crumbly, salty Mexican cheese—adds a savory contrast to the sweetness of the corn. Meanwhile, freshly squeezed lime juice brings in a zesty brightness, and chili powder gives a warm heat that awakens the taste buds. Cilantro adds a final herbal touch, reinforcing the vibrant and fresh essence of this beloved dish.
One of the greatest advantages of esquites is its versatility. While commonly served as a side dish at barbecues, gatherings, and taco nights, it can also be customized to suit personal preferences. Some variations add finely chopped jalapeños for extra heat, a sprinkle of smoky paprika, or even hot sauce for a bolder kick. Others might opt for Greek yogurt instead of sour cream for a lighter alternative.
Esquites are an excellent way to celebrate the vibrant and bold flavors of Mexican cuisine in a simple yet irresistible dish. Whether enjoyed as a side dish for grilled meats, tacos, or simply on its own, this salad is a crowd-pleaser that captures the essence of authentic Mexican street food.
Mexican Street Corn Salad (Esquites)
Equipment
- Grill or cast-iron skillet
- Large mixing bowl
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 4 ears corn on the cob husked and cleaned
- 2 tablespoons butter melted, for grilling
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon chili powder
- 1 tablespoon lime juice freshly squeezed
- ½ cup cotija cheese crumbled
- ¼ cup cilantro chopped
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat a grill or cast-iron skillet over medium-high heat.
- Brush the corn with melted butter and grill for about 12-15 minutes, turning occasionally, until charred and fragrant.
- Once cooled, cut the kernels off the cob and transfer them to a large mixing bowl.
- Mix in the mayonnaise, sour cream, chili powder, lime juice, cotija cheese, chopped cilantro, minced garlic, salt, and black pepper.
- Stir well until all ingredients are fully combined, ensuring an even coating on the corn.
- Serve immediately, garnished with additional cotija cheese and cilantro if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- You can also use Greek yogurt instead of sour cream for a lighter version.