Appetizer & Side Dish

Mexican Street Corn Salad Esquites Recipe – Easy Family Meal

Name: Mexican Street Corn Salad Esquites Recipe – Easy Family Meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon freshly squeezed lime juice from one lime; 2 tablespoons sour cream; 2 tablespoons canola oil; Sea salt; 4 ears of fresh corn, husked and kernels cut off; 1 to 2 medium garlic cloves, minced or grated on a Microplane; 1/2 cup thinly sliced scallions, green parts only; 1/2 cup fresh cilantro leaves, finely chopped; 1 jalapeño pepper, deseeded and stemmed, finely diced; 2 ounces Cotija or crumbled feta cheese; Chili powder or red pepper flakes, to taste; 1/4 cup toasted pumpkin seeds; 1 teaspoon smoked paprika

Crystal Ivers April 11, 2025

Servings: 4 Total Time: 35 mins Difficulty: Intermediate

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Growing up, street food was a vibrant part of my culinary adventures. I loved exploring bustling markets and vendors, soaking in flavors with every bite. One dish that captivated me was elote, the famous grilled Mexican street corn. In the summer months, it’s the perfect treat to enjoy with friends and family at barbecues.

Recently, I stumbled upon a twist to this classic. Enter the Mexican street corn salad, or esquites. It’s easy to make and well-suited for summer gatherings. Plus, it pairs perfectly with grilled meats, fresh tacos, or even as a stand-alone side dish.

If you’re ready, let’s dive into the world of this creamy, zesty delight.

Mexican Street Corn Salad Esquites Recipe

What is Mexican Street Corn Salad (Esquites)?

Esquites is a traditional Mexican dish made with corn off the cob, mixed with tangy ingredients and topped with spices. Unlike elote, where corn is grilled on the cob, esquites focuses on the fresh kernels.

The dish features a wonderful combination of flavors, often including lime, cilantro, chili powder, and creamy elements like mayonnaise or sour cream. It’s a dish bursting with texture and taste that brings a taste of Mexico right to your kitchen.

The Ingredients

When it comes to making esquites, the ingredients are key. Here’s what you’ll need to create this fantastic salad:

1 tablespoon freshly squeezed lime juice from one lime
2 tablespoons sour cream
2 tablespoons canola oil
Sea salt
4 ears of fresh corn, husked and kernels cut off
1 to 2 medium garlic cloves, minced or grated on a Microplane
1/2 cup thinly sliced scallions, green parts only
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, deseeded and stemmed, finely diced
2 ounces Cotija or crumbled feta cheese
Chili powder or red pepper flakes, to taste
1/4 cup toasted pumpkin seeds
1 teaspoon smoked paprika

Mexican Street Corn Salad Esquites Copycat Recipe

How to Make Mexican Street Corn Salad (Esquites)

Now that we have our ingredients, let’s get ready to make this scrumptious dish! It’s a straightforward process, and I assure you, the results will be worth it. Onward!

Step-by-Step Directions

Step 1: Prepare the Corn

Start with the corn. Husking is your first task. Peel away the leaves and silk, then carefully cut the kernels off the cobs using a sharp knife. Place all the kernels into a sizable mixing bowl. The corn should yield about 4 cups when done correctly.

Step 2: Mix the Base Ingredients

In the same bowl, add in the lime juice, sour cream, and oil. At this point, sprinkle in a generous pinch of sea salt. Using a spatula or wooden spoon, give everything a good mix. This will help the corn soak up those zesty flavors.

Step 3: Add Flavor Boosters

Now comes the fun part. Start mixing in the minced garlic, sliced scallions, chopped cilantro, and jalapeño. Stir until everything is well-blended. You want to see a beautiful medley of colors; the green from the herbs, the pale yellow corn, and the vibrancy of the jalapeño.

Step 4: Cheese and Spices

Fold in the Cotija cheese, remembering to reserve a little for topping later. Add chili powder or red pepper flakes to taste, and don’t hold back! If you love spice, toss in a bit more. Mix again until everything is lightly coated with creamy goodness.

Step 5: Toasted Seeds and Smoked Paprika

Just before serving, stir in those toasted pumpkin seeds and the smoked paprika. The seeds offer crispy bites, while the paprika lends an extra layer of flavor.

Step 6: Final Touches

Taste to see if you need more lime, salt, or spice. Adjust as per your preference! Transfer your esquites to a serving dish, sprinkle with any remaining cheese and perhaps a few more pumpkin seeds for crunch.

Notes

Before you begin, here are some handy tips to enhance this dish:

Use Fresh Corn: The difference between fresh and canned corn is night and day. Always go for fresh kernels when possible.
Customize the Heat: If jalapeños aren’t your style, experiment with other peppers, or omit them entirely for a milder version.
Balance the Creaminess: Adjust the sour cream to your liking. For a less creamy version, substitute some of the sour cream with yogurt.
Make Ahead: Esquites tastes even better after it sits for a few hours, so don’t hesitate to make it in advance.
Garnish Generously: A touch of fresh cilantro on top can really elevate the presentation and flavor.

Storage Tips

If you find yourself with leftovers, don’t worry! Store them in an airtight container in the fridge for up to three days. The flavors will meld beautifully, but the corn may lose its crispness. It’s best to enjoy fresh esquites!

Serving Suggestions

This dish is highly versatile. Here’s how to serve esquites for maximum enjoyment:

As a Side for Grilled Meat: Serve alongside juicy grilled chicken or steak. The cool, creamy salad complements the richness of the meat beautifully.
Taco Toppings: Use esquites as a crunchy topping for soft tacos. The flavors blend wonderfully with grilled shrimp or fish.
In a Burrito Bowl: Layer esquites over a bed of rice with black beans, avocado, and proteins of your choice for a fulfilling burrito bowl.
With Nachos: Prepare a platter of warm tortilla chips and drizzle esquites on top. Add cheese and baking until melted for an indulgent dip.
As a Standalone Dish: Don’t shy away from enjoying it by itself. A bowl of esquites with some chilled beverages makes for a refreshing summer treat.

What Other Substitutes Can I Use in Mexican Street Corn Salad (Esquites)?

If you want to switch things up, here are some great substitutes:

Greek Yogurt instead of Sour Cream: A healthy alternative that maintains creaminess without overwhelming fat.
Queso Fresco instead of Cotija: Provides a milder flavor yet retains that necessary cheese element.
Corn from a Can: If you’re in a pinch, canned corn can work but make sure to drain and rinse well to reduce sodium.
Red Onion instead of Scallions: If you prefer a sharper taste, finely diced red onions can add a nice punch.
Pine Nuts instead of Pumpkin Seeds: For a different nutty flavor, swap pumpkin seeds with toasted pine nuts.

Best Mexican Street Corn Salad Esquites Recipe

Conclusion

Mexican street corn salad, or esquites, is more than just a dish. It’s a celebration of flavors and textures that can transform any meal into a festive occasion. With its straightforward preparation and an array of possible variations, you can’t go wrong by giving this a try.

So next outing or summer BBQ, consider adding this vibrant salad to your spread. I guarantee it’ll leave your guests raving and coming back for more! Enjoy your culinary journey with every succulent bite.

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Mexican Street Corn Salad Esquites Recipe – Easy Family Meal

Author: Crystal Ivers Cuisine: Mexican Courses: Appetizer & Side Dish

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Calories: 276 kcal

Best Season: Suitable throughout the year

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