Esquites (Mexican Corn Salad)

Prep Time
Cook Time
Ready In

"When I made this the first time...I wanted to eat it all! This is Mexican street food, simple but delicious. It is charred sweet corn with good ingredients that gives you just the right balance of smoky, spicy, tangy. We like it at room temp but can be eaten warm. I can see this as a main with shredded or chunked chicken. Serves 4-6 people as a side dish."

Original recipe yields 4 servings


  • Serving Size: 1 (184.6 g)
  • Calories 226.4
  • Total Fat - 10.4 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 4.9 mg
  • Sodium - 412.6 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 4 g
  • Sugars - 4.3 g
  • Protein - 6.1 g
  • Calcium - 68 mg
  • Iron - 1 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering.

Step 2

Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes.

Step 3

Add the garlic and cook for 1 minute more.

Step 4

Remove from the heat and let the corn cool for a few minutes.

Step 5

Transfer the corn to a large bowl.

Step 6

Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine.

Step 7

Top with more Cotija and serve warm or at room temperature.

Tips & Variations

No special items needed.



Yumee! We loved corn done this way. Everything from the garlic, cilantro, crema, etc. made it all taste fantastic! Mexicans know what they’re doing. Thanks so much, Luvcookn, for sharing. Made it for FYC.

review by:
(5 Sep 2022)