Esquites (Mexican Street Corn Salad – Easier Than Cob for Crowds) – Bright, Creamy, and Crowd-Friendly

Esquites is everything you love about Mexican street corn, minus the hassle of eating it on the cob. It’s bright, creamy, a little tangy, and loaded with smoky char and fresh herbs. Best of all, it’s easy to scale up for potlucks, picnics, or weeknight dinners.

Spoon it into cups, pile it over tacos, or serve it as a side—no corn floss in your teeth, no balancing butter on a stick. Just a bowl of pure summer flavor.

What Makes This Special

Esquites turns a classic street snack into something you can serve to a crowd without grilling dozens of cobs. You can char the kernels in a skillet, air fryer, or grill—whatever you have.

The dressing is simple but bold, with lime, chili, and creamy mayo that clings to every kernel. It’s highly customizable, so you can make it mild or spicy, dairy-free or extra cheesy. And it tastes great warm, room temp, or chilled.

Ingredients

• 4 cups corn kernels (about 6–7 ears fresh; or use frozen, thawed and patted dry)
• 2 tablespoons neutral oil (avocado, canola, or vegetable oil)
• 3 tablespoons mayonnaise (or Mexican crema; see variations)
• 2 tablespoons sour cream (or more crema)
• 2 tablespoons lime juice (plus extra wedges for serving)
• 1–2 teaspoons chili powder (or Tajín; adjust to taste)
• 1/4 teaspoon ground cumin (optional, for warmth)
• 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
• 1/3 cup finely chopped cilantro (leaves and tender stems)
• 1/3 cup finely chopped red onion (or scallions for a milder bite)
• 1 jalapeño, seeded and minced (optional, for heat)
• 1/2 cup cotija cheese, crumbled (or feta if needed)
• Salt and freshly ground black pepper to taste
• Smoked paprika or extra chili powder, for finishing (optional)

How to Make It

1. Prep the corn. If using fresh ears, slice kernels off the cob.

   For frozen, thaw and pat dry with paper towels so they brown instead of steam.

2. Char the kernels. Heat a large skillet over medium-high until hot. Add oil, then corn. Spread in an even layer and let it sit for 2–3 minutes to develop color.

   Stir and cook 5–8 minutes total, until charred in spots. Season with a pinch of salt.
3. Cool slightly. Transfer to a big bowl and let it cool for 3–5 minutes. You want it warm, not scorching, so the dressing clings without melting.
4. Mix the dressing. In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, garlic, and a pinch of salt and pepper.

   Taste and adjust lime or salt.

5. Fold it together. Add red onion, jalapeño, and half the cilantro to the corn. Pour in the dressing and toss until every kernel is coated.
6. Add the cheese. Gently fold in most of the cotija, saving a little for topping. Taste and adjust seasoning—more lime for brightness, chili for heat, or salt to pop the flavors.
7. Garnish and serve. Top with remaining cotija and cilantro.

   Dust with smoked paprika or extra chili powder, and serve with lime wedges.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld and get even better by day two. If the salad tightens up, stir in a splash of lime juice or a spoon of crema to loosen it.

Avoid freezing; the texture of the corn and dairy won’t hold up.

Benefits of This Recipe

• Great for crowds. Easier to serve than elotes on the cob, and it scales up effortlessly.
• Flexible cooking methods. Works with fresh, frozen, grilled, or skillet-charred corn.
• Customizable heat and dairy. Make it mild, spicy, dairy-free, or extra creamy.
• Make-ahead friendly. Preps well and tastes good warm or chilled.
• Multi-purpose. Serve as a side, taco topper, dip with chips, or spoon over grilled meats.

Pitfalls to Watch Out For

• Wet corn won’t char. Pat kernels dry and use a hot pan so you get caramelized spots, not soggy corn.
• Overcrowding the skillet. Cook in batches if needed. Too much corn cools the pan and prevents browning.
• Too much dressing too soon. Add dressing once the corn cools slightly so it clings instead of thinning out.
• Under-seasoning. Cotija is salty, but the salad still needs salt and lime to wake up the flavors.
• Heat misfires. Taste the chili level as you go. It’s easier to add spice than to fix an overly fiery bowl.

Variations You Can Try

• Street-style creamy. Use all crema instead of part mayo and part sour cream for a silkier finish.
• Dairy-free. Swap in vegan mayo and skip the cotija, or use a dairy-free feta-style cheese.
• Grilled corn. Char whole ears on the grill, then cut off the kernels for a smoky, summery flavor.
• Elote-in-a-cup style. Layer warm corn with crema, chili powder, cotija, and lime in cups for individual servings.
• Southwest twist. Add black beans, roasted red peppers, and scallions, and season with cumin and coriander.
• Herby and bright. Mix in chopped mint or parsley along with cilantro for a fresh, green edge.
• Spice swap. Replace chili powder with Tajín for a tangy kick, or use chipotle powder for smoky heat.
• Crispy finish. Top with crushed tortilla chips or toasted pepitas for crunch just before serving.

FAQ

Can I use canned corn?

Yes, but drain it very well and pat it dry.

For best flavor, still char it in a hot skillet to get color and a little smoky taste.

What’s the best cheese substitute for cotija?

Feta is the closest in texture and salty tang. Use a firm feta and crumble it finely so it blends nicely with the kernels.

Is there a lighter version?

Use Greek yogurt in place of sour cream, reduce the mayo, and add extra lime juice. It stays creamy but tastes lighter and brighter.

How far ahead can I make it?

You can prep it up to 24 hours ahead.

For the freshest texture, keep the dressing separate and toss it in an hour before serving, then finish with cheese and herbs.

Can I make it spicier?

Absolutely. Add minced serrano or a dash of hot sauce, or swap chili powder for chipotle powder. Taste as you go so you don’t overpower the other flavors.

How do I scale this for a party?

Double or triple the ingredients and char the corn in batches.

Keep it warm in a low oven or serve at room temperature. Set out extra lime wedges and chili powder so guests can adjust their bowls.

What do I serve it with?

It’s great with grilled chicken, steak, or shrimp, and it adds a punch to tacos, quesadillas, or nachos. You can also serve it with tortilla chips as a dip.

In Conclusion

Esquites packs all the flavor of Mexican street corn into a bowl that’s easy to make, share, and enjoy.

It’s quick to prep, endlessly customizable, and delicious warm or chilled. Whether you’re feeding a crowd or meal-prepping for the week, this salad brings smoky heat, creamy tang, and bright lime to every bite. Keep lime wedges handy, sprinkle a little extra chili on top, and watch it disappear.