Mexican Corn Salad (Esquites) Recipe
Ingredients
4 cups corn kernels (about 5–6 ears fresh corn or frozen & thawed)
2 tablespoons vegetable oil or butter
1/3 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 teaspoon chili powder (or more to taste)
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon ground cumin (optional for depth)
1/2 cup cotija cheese (or feta if unavailable), crumbled
2 tablespoons fresh lime juice (about 1 lime)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Optional toppings: extra cheese, chili powder, lime wedges, jalapeños
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Instructions
Step 1: Cook the Corn
If using fresh corn, cut the kernels off the cob.
Heat oil or butter in a large skillet over medium-high heat.
Add corn and sauté until lightly charred, about 8–10 minutes. Stir occasionally for even browning.
Remove from heat and let it cool slightly.
Step 2: Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, cumin, salt, and pepper.
Step 3: Mix Everything
Add the cooked corn to the dressing.
Stir in cotija cheese and chopped cilantro.
Mix well until the corn is evenly coated.
Step 4: Chill or Serve Warm
You can serve the salad warm, at room temperature, or chilled—it's delicious all ways!
Step 5: Garnish and Serve
Sprinkle extra cheese, chili powder, and cilantro on top.
Serve with lime wedges on the side for extra zing.
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Tips & Variations
Spicy version: Add chopped jalapeños or a pinch of cayenne.
Garlic lover? Add 1 minced clove to the skillet with corn.
Extra creamy: Add a bit more sour cream or a splash of crema.
Make ahead: This salad tastes even better after a few hours in the fridge.
Perfect With
Tacos
Grilled meats
Burrito bowls
As a dip with tortilla chips!