Authentic Esquites: Mexican Street Corn Salad

If you love elotes but want a less messy option, this easy esquites recipe is perfect. Esquites—Mexican street corn salad—captures all the smoky, tangy, and creamy flavors of elotes but is served in a spoonable form.

I first discovered esquites while living in San Diego. Neighborhoods like Barrio Logan celebrate Mexican-American culture and food, and the street food there inspired this casual, crowd-friendly version of the dish.

This salad is great for gatherings: prepare it in a large bowl or portion it into single-serve cups for easy serving and fast cleanup.

Jump to Recipe

What’s the difference between elotes and esquites?

People sometimes use the terms interchangeably, but there is a practical distinction. Elotes are whole ears of corn, usually grilled or charred, then smeared with mayonnaise, cheese, chili powder, and lime and eaten off the cob. Esquites are the same flavors served as a salad—kernels dressed with the same ingredients—so they’re easier to eat and share.

One of the best things about esquites is convenience. For parties, portion them into small cups and guests can enjoy a full-flavored snack without the hassle of eating off the cob.

Does the corn need to be grilled?

Grilling brings a wonderful char and smoky flavor, so I usually grill the corn if the grill is already on. However, you can make great esquites without a grill. Fresh or frozen corn both work:

• If using frozen corn, cook it hot in a skillet with a bit of oil and allow the edges to brown and char for flavor.
• If using fresh corn and no grill, sear kernels in a hot cast-iron pan until some kernels develop a light char.

Using frozen corn can make this an especially quick recipe—ready in about 15 minutes once the corn is cooking.

What can I use instead of cotija cheese?

Cotija is a salty, crumbly Mexican cheese that works beautifully in esquites. If you can’t find cotija, a few reasonable substitutes include:

• Feta — similar texture and saltiness, though different in flavor.
• Aged Parmesan — a nutty, salty profile that many people prefer as a substitute.

Choose the option you like best or what’s available locally.

Ingredients for an easy esquites recipe

I stick mainly to the classic elote ingredients for the dressing, but a few optional additions brighten the salad and add texture:

• Diced jalapeño: Remove seeds for milder heat. Adds bright pepper flavor.
• Red onion: Finely diced, it brings color and crunch; use sparingly so it doesn’t overpower.
• Red pepper or Fresno chili: Red bell adds color but little heat; a Fresno chili gives both color and more flavor.

How to make esquites (Mexican street corn salad)

Prep Time: 10 mins | Cook Time: 25 mins | Serves: 6

Ingredients
6 ears fresh corn
½ cup cotija cheese, crumbled

Dressing
¼ cup mayonnaise
¼ cup sour cream
½ cup fresh cilantro, finely chopped
1 medium jalapeño, diced (optional)
2 tbsp fresh lime juice
1½ tsp kosher salt
1 tsp chipotle chili powder
1 tsp smoked paprika, plus a pinch for garnish
½ tsp ground cayenne pepper

Instructions

1. Prepare a hot grill or a heavy skillet. If grilling, set up two-zone heat and target about 400°F on the cooking grate.
2. While the grill or pan heats, whisk together the mayonnaise, sour cream, cilantro, jalapeño (if using), lime juice, salt, chipotle powder, smoked paprika, and cayenne. Reserve a pinch of cilantro and a dusting of smoked paprika for garnish.
3. If grilling with husks on, place the corn over indirect heat and roast for about 20 minutes. If using a skillet, sear the corn or kernels until they begin to brown and char.
4. If the corn was roasted in the husks, carefully pull them back and remove the silk. Lightly brush the kernels with a little olive oil.
5. Finish the corn directly over high heat, turning frequently, until some kernels achieve a pleasant char.
6. Remove the corn and slice the kernels off the cob into a bowl.
7. Toss the warm kernels with the dressing and allow the salad to sit for about 10 minutes so flavors meld. Fold in the crumbled cotija, then portion into cups or transfer to a serving bowl. Garnish with a sprinkle of smoked paprika and fresh cilantro. Serve at room temperature.