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    Mexican Street Corn Salad (Esquites) Recipe

    clock-icon20 minutes
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    Pixicook editorial team

    A delightful culinary journey with Mexican Street Corn Salad, combining the sweetness of fresh corn with a tangy, creamy dressing and a touch of heat.

    Ingredients for Mexican Street Corn Salad (Esquites) Recipe

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Fresh Corn Kernels, shucked, kernels removed

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Cotija Cheese, finely crumbled

    0 oz

    Substitute chevron-down

    Scallions, finely sliced, green parts only

    cups

    Substitute chevron-down

    Cilantro, finely chopped

    0 oz

    Substitute chevron-down

    Jalapeño Pepper, seeded and stemmed, finely chopped

    each

    Substitute chevron-down

    Garlic Clove, pressed or minced on a Microplane grater

    teaspoons

    Substitute chevron-down

    Mayonnaise

    tablespoons

    Substitute chevron-down

    Lime Juice, fresh juice from 1 lime

    tablespoons

    Substitute chevron-down

    Chili Powder

    to taste

    Substitute chevron-down

    How to Make Mexican Street Corn Salad (Esquites) Recipe

    1. Heat Vegetable Oil

    Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat until it shimmers.

    2. Cook Corn Kernels

    Add the corn kernels to the skillet, season them with a pinch of kosher salt, and toss to combine. Let the corn sit undisturbed for about two minutes to allow one side to char. After two minutes, toss the corn and let it char on the other side. Continue tossing and charring the corn for about ten minutes in total, ensuring an even golden-brown color all over.

    3. Combine Ingredients

    Transfer the charred corn to a large bowl. Add the crumbled Cotija cheese, finely sliced scallions, chopped cilantro, jalapeño, and minced garlic.

    4. Add Dressing

    Stir in the mayonnaise and fresh lime juice.

    5. Season and Serve

    Sprinkle with chili powder or hot chili flakes to your taste. Toss everything together to combine well. Taste the salad and adjust the seasoning if needed. Serve immediately.

    Variations

    Mexican Street Corn Salad (Esquites)

    Incorporate mayonnaise, cotija cheese, chili powder, and a squeeze of lime for an authentic flavor. Add minced garlic and chopped jalapeño for extra kick. Garnish with extra cheese and cilantro.

    Protein-Packed Corn Salad

    Include grilled chicken, shrimp, or steak cut into bite-sized pieces. Add black beans or chickpeas for a vegetarian protein boost. Choose a dressing that complements your choice of protein, like a chipotle lime dressing for chicken or a balsamic reduction for steak.

    Asian-Inspired Corn Salad

    Swap lime juice for rice vinegar and soy sauce. Add edamame, shredded carrot, and sliced green onions. Garnish with sesame seeds and cilantro or Thai basil.

    Mediterranean Charred Corn Salad

    Swap cilantro for fresh parsley and mint. Add diced cucumber, cherry tomatoes, and feta cheese. Dress with a combination of olive oil, lemon juice, garlic, and oregano.

    Grilled Corn

    For a smokier flavor, grill the corn directly on the grill grates.


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