Not Your Average Salad! Esquites is a sweet, smoky, zesty side dish full of crisp, creamy textures that leave you coming back for bite after bite. Quick to make, this Mexican corn salad will become the star of the show at every summer BBQ, potluck, and gathering! 

mexican street corn salad in a bowl. this recipe

What is Esquites?

Esquites, also known as elote en vaso or Mexican street corn salad, are a popular Mexican street food. The name is derived from the Nahuatl word “ízquitl,” which means “toasted corn.” 

The dish is made with boiled or grilled corn kernels mixed with mayonnaise, butter, lime juice, salt, chili powder, and cotija cheese. Served in a bowl or small cup, equites is great for dipping or enjoying as a side dish. 

Esquites Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for mexican corn salad.
  • Fresh corn: You’ll need 3 cups of fresh corn kernels, which is about 4 large ears. 
  • Jalapeño: For a bit of spice. Make sure they’re seeded and diced. 
  • Red onion: Adds extra crunch and tang. 
  • Mayonnaise: The base of the dressing. Use full-fat, good-quality mayonnaise to give the dressing a richer taste. 
  • Sour cream: Enhances the creamy texture and tangy flavor. 
  • Garlic: A touch of freshly minced garlic adds a sweet, pungent flavor. 
  • Lime: Use both the juice and zest. 
  • Spices: Chili powder, ground cumin, salt, and black pepper enhance the savoriness, adding depth and a kick of spice. 
  • Cotija cheese: For a salty, tangy taste and a creamy consistency. 
  • Cilantro: Adds bright, fresh flavor. 

Best Cheese for Mexican Street Corn

Cotija cheese is best for this elote salad. Made from cow’s milk, it has a fairly creamy, crumbly consistency and is salty in flavor, balancing the richness of the dressing. If you can’t find cotija, feta cheese, queso fresco, or parmesan will also work. 

How to Make Esquites (Street Corn Salad)

The recipe card below has all the details you need. 

charred corn in a skillet.

Step 1: Cook the corn in oil over medium-high heat, until it develops a golden-brown char.

charred corn in a glass bowl.

Step 2: Transfer the cooked corn to a large mixing bowl to cool. 

ingredients for corn salad in a glass bowl.

Step 3: Add the jalapeño, red onion, mayonnaise, sour cream, garlic, lime zest, lime juice, chili powder, and cumin to the bowl of corn. Stir to combine and coat. 

mixed corn salad in a bowl.

Step 4: Fold in the Cotija cheese and cilantro. Then, season to taste. 

Elote / Street Corn Salad FAQs

Esquites vs Elote

The ingredients between the two dishes are essentially the same. The primary difference is that elote is served as whole corn on the cob covered with a creamy Cotija mixture. Meanwhile, for an esquites recipe, the corn kernels are removed from the cob. Then, all the ingredients are combined and served in a cup or bowl.

What goes with Mexican street corn salad?

This esquites recipe pairs well with just about any Mexican-inspired or summer main course. If you’re looking for inspiration, some of our favorite options include Mexican chicken, spicy shrimp tacos, grilled chicken tacos, and grilled chicken thigh sliders. 

Do you eat Mexican street corn salad hot or cold?

This Mexican corn salad is best served warm or at room temperature. The heat enhances the flavor of the ingredients and allows the sweetness of the corn to shine through. 

corn salad with cheese in a bowl.

More Salad Side Dishes

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corn salad with cheese in a bowl.

Elote Salad (Mexican Corn Salad Recipe)

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  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 4-5 1x
  • Category: Salad
  • Cuisine: Mexican
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Description

This bold and creamy Mexican Corn Salad is bursting with smoky charred corn, zesty lime, and a kick of chili, all tossed in a luscious mayo-sour cream dressing and finished with Cotija cheese and fresh cilantro. It’s the perfect summer side!

Ingredients

Scale
  • 1 Tbsp. olive oil or avocado oil
  • 3 cups fresh corn (from about 4 large ears)
  • 1 jalapeno, seeded and diced
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 2 cloves garlic, minced
  • Zest and juice of 1 lime
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/3 cup grated Cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • Kosher salt and fresh black pepper

Instructions

  1. Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add oil to the skillet and let it heat up for a couple of minutes until it’s hot. 
  2. Add the corn to the skillet and spread it out into an even layer. Let the corn sit undisturbed for about 2 minutes until it starts to develop a golden-brown char. Stir and continue cooking, stirring occasionally, for another 2-4 minutes until most of the kernels have a nice roasted color. Remove from heat and transfer to a large mixing bowl to cool slightly while you prepare the rest of the ingredients.
  3. To the bowl with the corn, add the jalapeño, red onion, mayonnaise, sour cream, garlic, lime zest, lime juice, chili powder, and cumin. Stir well to coat the corn evenly in the creamy dressing.
  4. Fold in the Cotija cheese and cilantro. Taste and adjust seasoning if needed, adding more lime juice or a pinch of salt if desired.
  5. Serve immediately or let the flavors meld together in the fridge for about 15 minutes before serving. Bring to room temperature before serving. 

Notes

  • Leftovers: This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 199
  • Sugar: 7.4 g
  • Sodium: 173.9 mg
  • Fat: 11.4 g
  • Carbohydrates: 23.8 g
  • Protein: 5.5 g
  • Cholesterol: 12 mg