Esquites is a vibrant and flavorful street corn salad that looks stunning on the table.
Okay, salad lovers, meet your new obsession: esquites, also known as Mexican street corn salad. This dish takes everything you love about elotes and makes it easier to serve and share in scoopable form. Sweet corn is sautéed with smoked paprika until golden and then tossed with mayonnaise, cotija cheese, lime juice, cilantro, and spring onions. Every bite is packed with layers of flavor; you get warmth from the smoked paprika, zip from the lime juice and herbs, and creaminess from the mayo and cheese. It’s a bowl of perfect balance.
My first taste of esquites came when a good friend from Mexico City made it for dinner one summer evening. I’d had street corn before, but the act of transforming it into a salad was so satisfying. And I loved how the simple ingredients felt so alive and full of character. Since then, this salad has become a regular on my table, and it frequently disappears before anyone’s even had the chance to get seconds.
Esquites is the kind of side that shines at a cookout or potluck, but honestly, I’ve even been known to make it a meal on its own. Either way, once you’ve tried it, you’ll understand why it never lasts long.
Two tips for the perfect esquites
There are two key tips to keep in mind when making esquites. First, while you can use canned corn in a pinch, fresh corn off the cob will provide the best taste and texture. If fresh isn’t available, I usually opt for frozen instead, since it’s been harvested at peak ripeness.
Another thing I like to do is let the corn kernels get a little charred in the pan. This step adds an extra layer of smokiness that complements the paprika and really makes the salad pop.
How do I store leftovers?
Store your leftover esquites in an airtight container in the fridge. It’ll keep for about 3 days. When you’re ready to eat, just make sure to give everything a good stir. Esquites can be enjoyed cold or warm, so feel free to heat it up in the microwave if you’d like.
Serving suggestions
Esquites makes a delightful side for Mexican Chicken, Baked Tacos, or Green Chicken Enchiladas. You can also enjoy it as a standalone salad paired with a hearty bread for a light and flavorful lunch. Serve it with a sprig of fresh cilantro or a wedge of lime on the side for an elegant presentation. And for dessert, give this Mexican Chocolate Cake With Mascarpone Frosting a try.
Esquites Recipe (Mexican Street Corn Salad)
Ingredients Â
- 1 tablespoon olive oil
- 4 cups corn kernels
- 1 teaspoon smoked paprika
- Salt and pepper
- 2 tablespoons mayonnaise
- 1/2 cup crumbled cotija
- 1/2 cup spring onions sliced
- 1 lime juiced
- 1/4 cup cilantro chopped
InstructionsÂ
- Heat a pan over high heat. Add the olive oil, corn kernels, smoked paprika, and salt and pepper, and sauté for 8-10 minutes, or until the corn is cooked.
- In the bowl you would like to serve the esquites, mix the mayonnaise, cotija, spring onions, lime juice, chopped cilantro, and a pinch of salt and pepper.
- Add the corn to the bowl and toss together to serve.
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