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Easy Mexican street corn salad esquites recipe in a bowl with cotija, cilantro, chile powder, and lime wedges
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Simple Mexican Street Corn Salad (Esquites) for Family Lunch

This easy esquites-style Mexican street corn salad brings together skillet-charred corn, white onion, serrano, lime, crema, mayonnaise, cotija, and chile powder. Serve it warm as a flavorful side dish or spoon it into bowls for a light family lunch.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 4 cups frozen corn kernels about 21 oz/600 g, not thawed
  • 1 tablespoon neutral vegetable oil 15 ml
  • 1/2 medium white onion finely diced (about 1/2 cup/75 g)
  • 1 small serrano chile seeded if desired and finely minced (about 1 tablespoon/10 g)
  • 2 garlic cloves minced (about 2 teaspoons/6 g)
  • 1/2 teaspoon kosher salt about 3 g, plus more to taste
  • 1/4 teaspoon ground black pepper about 0.5 g
  • 1/2 teaspoon dried epazote about 0.5 g, optional
  • 1/3 cup Mexican crema or sour cream 80 ml
  • 1/4 cup mayonnaise 60 ml
  • 2 tablespoons fresh lime juice 30 ml
  • 1/2 cup crumbled cotija cheese about 2 oz/57 g, divided
  • 1/4 cup finely chopped fresh cilantro about 10 g, divided
  • 1/2 teaspoon chile powder plus more for serving (about 1 g)
  • 2 medium limes including 1 for juice and 1 cut into wedges (about 260 g total)

Instructions

  • In a large serving bowl, stir together the Mexican crema, mayonnaise, lime juice, half of the cotija, half of the cilantro, and the chile powder. Set the bowl aside.
  • Heat a large skillet over medium-high heat. Add the oil and frozen corn. Spread the corn into an even layer and let it cook undisturbed for 3 minutes so a few kernels begin to brown.
  • Stir the corn and continue cooking for 5 to 7 minutes, stirring occasionally, until it is hot throughout and has scattered golden-brown spots.
  • Add the onion, serrano, garlic, salt, black pepper, and optional dried epazote. Cook for 2 to 3 minutes, stirring often, until the onion softens and the garlic is fragrant. Remove the skillet from the heat.
  • Add the warm corn mixture to the bowl with the creamy lime dressing. Toss until evenly coated. Taste and add a small pinch of salt or more lime juice if needed.
  • Spoon the esquites into bowls or onto a platter. Finish with the remaining cotija, cilantro, a dusting of chile powder, and lime wedges. Serve warm or at room temperature.