Esquites (Mexican Street Corn Salad)
Make Esquites (Mexican Street Corn Salad), a Mexican lunch recipe with frozen corn kernels, thawed, olive oil, mayonnaise. It has about 20 min, about 310 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Esquites (Mexican Street Corn Salad) is a Mexican lunch recipe that takes about 20 min, makes 4 servings, has about 310 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonEsquites (Mexican Street Corn Salad) ingredients
- 4 cups frozen corn kernels, thawed
- 1 tbsp olive oil
- 0.25 cup mayonnaise
- 0.25 cup sour cream or plain Greek yogurt
- 2 tbsp lime juice
- 1 clove garlic, minced
- 0.5 tsp chili powder
- 0.25 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup Cotija cheese, crumbled
- 0.25 cup fresh cilantro, chopped
- 2 count lime wedges
Watch how to make Esquites (Mexican Street Corn Salad)
Follow the key cooking steps, then use the full instructions below for measurements and timing.
How to make Esquites (Mexican Street Corn Salad)
- Prepare the corn: Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add 4 cups thawed frozen corn kernels to the hot pan.
- Cook the corn without stirring for 3-4 minutes to allow some kernels to char and brown, developing a sweet, smoky flavor.
- Stir the corn and continue to cook for another 3-5 minutes, stirring occasionally, until most of the corn is heated through and lightly browned in spots. Remove from heat and transfer the corn to a large mixing bowl.
- Make the dressing: While the corn cools slightly, in a separate small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or plain Greek yogurt), 2 tbsp lime juice, 1 minced garlic clove, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and well combined.
- Combine corn and dressing: Pour the prepared dressing over the slightly cooled corn in the large mixing bowl. Stir thoroughly to ensure all the corn kernels are evenly coated.
- Add garnish: Gently fold in 1/4 cup of the crumbled Cotija cheese and 2 tbsp of the fresh chopped cilantro into the corn mixture.
- Taste and adjust seasoning if needed, adding more salt, lime juice, or chili powder to your preference.
- Serve the esquites warm or at room temperature. Garnish individual servings with the remaining 1/4 cup crumbled Cotija cheese, a sprinkle of fresh cilantro, and a lime wedge for an extra squeeze of citrus.
Esquites (Mexican Street Corn Salad) FAQ
How do I make Esquites (Mexican Street Corn Salad)?
Make Esquites (Mexican Street Corn Salad) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Esquites (Mexican Street Corn Salad)?
The main ingredients include frozen corn kernels, thawed, olive oil, mayonnaise, sour cream or plain Greek yogurt, lime juice. The full ingredient list is included on this page.
How long does Esquites (Mexican Street Corn Salad) take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Esquites (Mexican Street Corn Salad)?
Recipe Genius estimates about 310 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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