Back to Recipe

Esquites (Mexican Corn Salad)

Here's how you make Esquites (Mexican Corn Salad)
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 16m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons canola or vegetable oil
  • 4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
  • 1/2 teaspoon kosher salt
  • 2 -4 cloves garlic, minced
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 small jalapeño pepper, seeded and finely chopped
  • 3 tablespoons crumbled Cotija cheese, plus more for garnish (I add more to the salad)
  • 2 tablespoons mayonnaise or Mexican crema
  • 1 tablespoon freshly squeezed lime juice
  • 1 1/2 teaspoons chili powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.